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Cornbread and Sausage Stuffing

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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.

5 from 1 vote
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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 (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6
Author: Julie Chiou

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

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Recipe Rating




Michelle

Monday 25th of November 2019

Made this stuffing for my work Thanksgiving potluck and there wasn't a morsel left! Super easy to make and insanely delicious. Making it again this week for my family Thanksgiving! I substituted vegetable stock and veg sausage and it still came out perfectly.

Alaina

Friday 17th of November 2017

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

Saturday 18th of November 2017

Thanks so much for the rave review!!!

Theresa

Wednesday 8th of November 2017

Great Recipe,love it.-Please keep them coming

Julie

Thursday 9th of November 2017

I shall!

Natayom

Tuesday 25th of November 2014

Can I use sweet Italian sausage for this recipe?

Julie

Tuesday 25th of November 2014

Yes, you may! Enjoy! :)

Melissa

Friday 23rd of November 2012

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