Cornbread and Sausage Stuffing

  • Without a doubt, this is the only stuffing recipe you'll need for the holidays!

    Day 2 of my 10 days of Thanksgiving sides & desserts! Today, I bring you the most coveted side dish of every Thanksgiving meal. The stuffing!

    This stuffing is the best stuffing I’ve ever had. It’s a pretty bold statement but I have several family members that can attest to this and so can Jason. I’ve had my fair share of stuffing and most of them are typically all the same with the ingredients varying here and there, but when I made this last year for Thanksgiving, my dad declared that this was his “favorite, by far,” and he also said that it was the best Thanksgiving meal he’s ever had.

    The ingredients in this stuffing are so simple but they MAKE the stuffing. The cornbread is my favorite part. The sweet and crumbly texture is scattered throughout every bite and the breakfast sausage brings out the flavor of the stuffing. I’ve never been a fan of actually stuffing the bird – so I guess you could call this dressing – but whatever you call it, this will be a winner at your table. I’m being asked to make it this Thanksgiving in Atlanta. I can’t wait to share with them this dish. I will never make stuffing/dressing any other way!

    I stuff my face with this stuffing (ha). It’s probably the side dish that I eat the most on Thanksgiving. I’m obsessed.

    Cornbread and Sausage Stuffing

    Without a doubt some of the best stuffing you will ever have!
    Prep Time: 30 mins
    Cook Time: 30 mins
    Total Time: 1 hr
    Servings: 6
    NEVER MISS A RECIPE!Sign up for email updates!

    Ingredients

    • 1/2 loaf of sourdough bread, cubed
    • 6 oz baked cornbread, cubed
    • 1 stick of unsalted butter
    • 1/2 large onion, diced
    • 3 stalks celery, diced
    • 2 carrots, diced
    • 5 oz baby bella mushrooms, sliced
    • 2 cloves garlic, minced
    • 1 3/4 cup chicken broth
    • Handful of fresh parsley, chopped
    • 1 tbsp fresh rosemary, chopped
    • 1 tbsp fresh sage, chopped
    • 1/4 tsp dried thyme
    • Salt and pepper, to taste
    • 1 lb breakfast sausage

    Instructions

    • Preheat oven to 350 degrees and place cubed sourdough & cornbread on a baking sheet. Bake for 25 minutes until they're lightly toasted and golden. Remove and set aside. Keep oven temperature.
    • In the meantime, while the bread is toasting, sauté your veggies (onions to garlic cloves) with the stick of butter in a large skillet. Sauté until veggies are soft and tender, about 10 minutes. Then stir in all the herbs and chicken stock. Let simmer while you cook the sausage in a separate skillet.
    • Brown the breakfast sausage in a separate skillet. Drain and add to the veggie mixture and turn off the heat.
    • Add your toasted bread to a large bowl and carefully pour the chicken stock mixture over the bread. Using a spatula, gently toss the mixture until all is incorporated and not much liquid remain.
    • Pour the contents of the bowl into a large casserole dish. I used a 2 1/2 quart oval casserole dish.
    • Bake, uncovered, for 25-30 minutes, until lightly brown on top.
    • Remove and serve!
    • If you have leftovers, place in airtight container in the refrigerator for up to 5 days.

    Notes

    Source: adapted from Picky Palate

  • 38 Comments
    Julie Wampler of Table for Two
    Meet The Author: Julie Wampler
    Dinner for Two Cookbook
    Order My Cookbook!

    Dinner for Two

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Comments

  • Tracey says:

    I think I’m the only person in the world who doesn’t most look forward to the stuffing on Thanksgiving. Total weirdo :) That said, I made a cornbread stuffing a few years ago that I adored, so I’m pretty sure this one would be a big hit too!

  • Rachel @ Baked by Rachel says:

    Next to pie, stuffing is my favorite too! I always pile way more on my plate than I should lol I’ve never had this kind of stuffing though.

  • Rachel Cooks says:

    I’m coming over!

  • Tara @ Chip Chip Hooray says:

    Heck YES. I’m totally sneaking into your Atlanta Thanksgiving and stealing this whole thing. Just fyi. Stuffing lovers unite!

  • Kathryn says:

    I’ve never really made stuffing with cornbread (or any kind of bread) in it but this sounds really delicious. We tend to eat stuffing alongside our turkeys on christmas day and it’s always my favourite part of the meal!

  • Alaina @ Fabtastic Eats says:

    Sounds delicious! Maybe Ill become a stuffing convert!

  • Cathy @ Noble Pig says:

    My favorite kind of stuffing!

  • Alice @ Hip Foodie Mom says:

    what a great idea to do 10 days of Thanksgiving sides and desserts! and this stuffing looks amazing! and wow, what a great idea to use sourdough and cornbread! love this!

  • Meagan @ A Zesty Bite says:

    Oh Julie this recipe looks amazingly good. I love stuffing!

  • ashe_phoenix says:

    This recipe looks and sounds amazing. Dressing needs to be an all-the-time food. LOL

  • Ashley - Baker by Nature says:

    I am stuffing obsessed! This looks SO friggin’ good, Julie!!!

  • Diane says:

    Looks D-lish-us….I don’t c corn listed n the ingreds but its n the pic…..how much do u use? Thx

    • Julie says:

      The corn was in the cornbread.

  • Erin @ Dinners, Dishes and Desserts says:

    Dressing is my favorite part of Thanksgiving dinner, I could just eat that, and maybe a roll and be a happy girl :) And I love putting sausage with it!

  • CJ at Food Stories says:

    This looks so good … I’ve never had corn in my dressing before :-)

  • Woah, coincidence. My mom was just telling me how she wanted an amazing cornbread + sausage stuffing for Thanksgiving. We were talking about how we’ve never had a stuffing that’s been truly amazing. The ones we’ve tried are just alright. I’ll probably give this a try next Thursday! Thanks for making our search easy haha :)

    • Julie says:

      You won’t regret this one bit. It’s seriously so amazing. I wish I could have everyone taste it to know how great it is. Lol, you’ll have to let me know how it is :)

  • Carrie @ Bakeaholic Mama says:

    Looooove sausage stuffing. I used to hate it when I was a kid, my mom always made it… this looks awesome and I can’t wait to get my Turkey Day grub on!

  • amanda @ fake ginger says:

    I looove that it has cornbread AND sourdough. Most perfect stuffing ever!

  • claire @ the realistic nutritionist says:

    I love love love sausage in stuffing. It absolutely makes it, don’t you think? And great use of cornbread, I always use mixed (don’t judge me) or sourdough!

  • Erin | The Law Student's Wife says:

    Once you have had cornbread stuffing, there is NO going back! The cornbread is my absolute fave part too. Why do we only eat this at Thanksgiving???

  • Baking Serendipity says:

    Stuffing is my husband’s favorite part of Thanksgiving…and adding sausage to this year’s recipe will probably be the smartest thing I’ve done in a while :) Love this recipe!

  • Sandy @ RE says:

    My all-time favorite kind of stuffing! Yum!

  • Laura (Tutti Dolci) says:

    This looks incredible, I love the cornbread!

  • Patti says:

    Please, up to what point do you suggest that this can be made in advance? I know the prep work, but can you bake it the day before and reheat with the bread not be soggy?

    • Julie says:

      It won’t be soggy, it might actually be too dry. Reserve some extra chicken stock and pour a bit over the stuffing before baking on the day of and it should re-moisten it.

  • Carla's Confections says:

    I agree that I dont actually like it when the stuffing is in the bird. I like it better on the side. This does look fantastic. I might make this one this year. It sure does look amazing!

  • Stephanie @ Macaroni and Cheesecake says:

    Oh this looks wonderful! If it’s done right, stuffing or dressing is my favorite thing at Thanksgiving. This looks like a fabulous recipe! Love the combination of sausage & cornbread!

  • Loretta | A Finn In The Kitchen says:

    I have a jar of sourdough starter that I’ve been tenderly tending to for the past week or so. I’m so excited for it to be ready for bread! I adore the idea of using sourdough and cornbread in stuffing!

    I go back and forth all the time, but I think stuffing is my favorite part of the Thanksgiving meal. Especially a homemade one like this one!

  • Kate says:

    This looks delicious! Adding this to my Thanksgiving day menu!

  • Melissa says:

    The search is over! This is a keeper, moist and flavorful. I’ll never look for another stuffing recipe. LOVE IT!

  • Natayom says:

    Can I use sweet Italian sausage for this recipe?

    • Julie says:

      Yes, you may! Enjoy! :)

  • Theresa says:

    Great Recipe,love it.-Please keep them coming

  • Alaina says:

    This will be the fourth year I have made this stuffing for my family… and I will continue to make this for the rest of my life. It’s truly the best stuffing I have EVER had (I would even venture to say I’m a stuffing connoisseur) and you are doing yourself a disservice by not trying this!

    • Julie says:

      Thanks so much for the rave review!!!

  • Sign-up for Email Updates and Receive a Free E-Cookbook!

    Subscribe to Table for Two