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This cornbread and sausage stuffing is the most coveted side dish at the Thanksgiving table. Slightly sweet, packed with savory veggies and smoky sausage, you might not want to leave any room on your plate for the turkey once you try this stuffing recipe!

cornbread stuffing in a large black cast iron baking dish next to fresh sage and rosemary and plates
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Bold statement incoming: this cornbread stuffing is the best stuffing I’ve ever had. I have had several family members and friends who can attest to this. Truth be told, I’ve had my fair share of stuffing and most are some variation of the same ingredients, but when I made this for Thanksgiving the first time, my dad declared that it was his “favorite, by far.” Now, it’s become a tradition in my family, and it’s the dish I am requested to make for all Friendsgivings! I almost always double it, too.

Why You’ll Love This Cornbread Stuffing

What makes this cornbread and sausage stuffing recipe so special? I think it’s the combination of cornbread and sourdough. You get the best of both worlds! The cornbread is my favorite part, though. The sweet and crumbly texture is scattered throughout every bite and the breakfast sausage amps up the flavor. 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.

ingredients for cornbread stuffing

Ingredients You’ll Need

Here’s a rundown of the main ingredients you’ll need to make cornbread and sausage stuffing. For the full ingredient list and precise measurements, head to the recipe card below.

  • Sourdough bread – if your bakery section has a “day old” section, grab a loaf from there as you need a drier bread anyway for this recipe.
  • Cornbread – you can either buy store-bought/pre-made or make it yourself with a boxed mix!
  • Vegetables – a mix of onion, celery, carrots, mushrooms, and garlic.
  • Chicken broth – Here’s how to make your own chicken broth, and of course I know we don’t all have the time so boxed is fine!
  • Fresh herbs – a combination of parsley, rosemary, sage, thyme, salt, and pepper.
  • Breakfast sausage – Use your favorite! One made with maple syrup is especially good in this cornbread stuffing.

Variations and Tips

This cornbread and sausage stuffing recipe is pretty straightforward, but here are some tips I’ve learned over the years:

  • Use fresh herbs. Aside from the thyme, the herbs in this recipe are fresh. This comes through in the flavor of the stuffing, so don’t swap them for dry.
  • Incorporate a different flavor with bread. At my grocery store bakery (Wegmans), they have all these unique bread flavors. Instead of a plain sourdough loaf, you could buy an herbed sourdough or a garlic sourdough. Perhaps even change it up with a cheddar cheese bread!
  • Dry out the bread. Even if your bread is a little stale, I recommend drying it in the oven. The bread needs to be hard all the way through, otherwise the stuffing will be soggy.
  • Keep an eye on it. If your stuffing seems to be browning on top too quickly, you can tent it with foil and then remove it in the last 5 minutes of cooking time to get the top get crispy.

How to Make Cornbread and Sausage Stuffing

Here are my step-by-step instructions for making the best Thanksgiving side dish you’ve ever had:

  • Prepare. Preheat the oven to 350ºF. Place the sourdough and cornbread on a baking sheet and bake for 25 minutes, or until they’re lightly toasted.
  • Cook the vegetables. While the bread is in the oven, sauté the vegetables with a stick of butter for about 10 minutes, or until they’re soft and tender. Stir in the herbs and chicken stock, then reduce to a simmer.
  • Cook the sausage. In another skillet, brown the breakfast sausage. Drain off the fat, then add it to the skillet with the vegetables and remove from heat.
  • Make the stuffing. Place the toasted bread in a large, heat-proof bowl. Pour the vegetable-and-sausage mixture over the bread, and toss gently until most of the liquid is absorbed. Pour into a 2 1/2-quart casserole dish.
  • Bake the stuffing. Bake the stuffing uncovered for 25 to 30 minutes, or until the stuffing is toasty and browned on the top.
cornbread stuffing in a large black cast iron baking dish next to plated dishes of cornbread stuffing

Can I Make Cornbread Stuffing Ahead of Time?

Yes, you can prepare this up to the point of baking the entire dish. Wrap tightly and keep it in the refrigerator for up to 1 day. Take it out of the fridge while the oven preheats, then bake it according to the recipe instructions.

Serving Suggestions

More than likely, you are serving this cornbread and sausage stuffing at the Thanksgiving table. If you’re looking for some additional side dishes to serve alongside your turkey or ham, my favorites are green bean casserole and garlic herb butter rolls. Finish the meal with my delicious pumpkin cheesecake bites or classic pecan pie bars.

cornbread stuffing in a large black cast iron baking dish next to a green linen towel

Leftover Storage and Reheating

Leftovers can be placed in an airtight container and refrigerated for up to 5 days. You can reheat the stuffing in the microwave, or in the oven at 350ºF, until it’s warmed through. Reheating it in the oven prevents it from getting soggy.

5 from 3 votes

Cornbread and Sausage Stuffing

Slightly sweet, packed with savory veggies and smoky sausage, you might not want to leave any room on your plate for the turkey once you try this stuffing recipe!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6


  • ½ loaf of sourdough bread, cubed
  • 6 ounce (170 g) baked cornbread, cubed
  • ½ cup (114 g) unsalted butter
  • ½ large onion, diced
  • 3 stalks celery, diced
  • 2 carrots, diced
  • 5 ounce (142 g) baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 ¾ cup (414 ml) chicken broth
  • Handful of fresh parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme
  • Salt and pepper, to taste
  • 1 pound (454 g) breakfast sausage
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  • Preheat oven to 350 °F (177 °C) 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 warmed through. Uncover for the last 10 minutes so the top can slightly brown.
  • Allow to cool for 10 minutes then serve!


Source: adapted from Picky Palate


Serving: 1serving (260 grams), Calories: 493kcal, Carbohydrates: 24g, Protein: 17g, Fat: 37g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 982mg, Potassium: 449mg, Fiber: 2g, Sugar: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photographs by Eat Love Eat

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Recipe Rating


  1. I make this every Thanksgiving ! My family raves about it. It’s delicious and easy to make. It’s even better the next day.

  2. So obsessed with this stuffing, we are asked to bring a double batch every year. We add a cup of extra broth because we need to skip the mushrooms (allergy) and also cook/travel/reheat, but everything else is followed as written. This is such a great sweet/savory mix that even the pickiest eater loves.

  3. 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.

  4. 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!