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–+ servings
cornbread stuffing in a large black cast iron baking dish with fresh rosemary sprinkled on top
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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 Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • 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

Instructions

  • 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.
    1/2 loaf of sourdough bread, 6 ounce baked cornbread
    cornbread and sourdough squares on a metal baking sheet
  • 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.
    ½ cup unsalted butter, 1/2 large onion, 3 stalks celery, 2 carrots, 5 ounce baby bella mushrooms, 2 cloves garlic
    vegetables and chicken broth in a skillet with a wooden spoon
  • Stir in all the herbs and chicken stock. Let simmer while you cook the sausage in a separate skillet.
    1 3/4 cup chicken broth, Handful of fresh parsley, 1 tablespoon fresh rosemary, 1 tablespoon fresh sage, 1 teaspoon fresh thyme, Salt and pepper
  • Brown the breakfast sausage in a separate skillet. Drain and add to the veggie mixture and turn off the heat.
    1 pound breakfast sausage
    crumbled sausage in a skillet with a wooden spoon
  • 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.
    cornbread, sourdough, and vegetable mixture in a large mixing bowl with a wooden spoon
  • 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!

Notes

Source: adapted from Picky Palate

Nutrition

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

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