Cornbread and Sausage Stuffing Dressing

Cornbread and sausage stuffing (or dressing) is a very personal thing, and hands down, the best version I’ve ever had was the one my mother-in-law makes. Her classic southern recipe is the perfect savory sidekick to a well-cooked turkey.

Cornbread and Sausage Stuffing

Sausage Stuffing Recipe

What I love about her recipe is that the Italian sausage’s flavors really come through and whether you double this recipe and use some of it to stuff the turkey or serve it on the side as a side, you’ll want to eat a few servings for sure.

Making this classic recipe is super simple, just watch how easy it comes together.

You’ll find more Thanksgiving recipes on this website here and of course, a complete Thanksgiving Meal Plan.

If you are hosting Thanksgiving this year, let me help you walk through what you need to know, step by step! I love hosting and I’ve put together this guide to help you make this year the best Thanksgiving ever!

My biggest tip to cut a little prep time on the big day is to make the cornbread a day ahead (or two!). It will not only save you time, but it will toast faster. This dish can also be made ahead of time and only need to be baked or warmed up on Thanksgiving day.

What I love about this recipe is that you can make it entirely from scratch or semi-homemade. Whether you make your cornbread with the recipe below, buy the cornbread box mix, or buy it already made, it comes out perfectly moist and crumbly every time.

Thanksgiving Dinner: Southern side dishes your whole family will love, like this Cornbread and Sausage Dressing

Cornbread Sausage Stuffing (Gluten Free Option)

This recipe is that it can easily be made gluten-free by using an all-purpose 1:1 gluten-free baking flour (my favorite one is made by Bob’s Red Mill); however, be careful that not all gluten-free flours work the same so check out the notes in the recipes below for more information.

If you are wondering why some people call this recipe “dressing” and others “stuffing” is because while some people use this side dish to “dress” the meal, others use the dressing to stuff the turkey and in that case, it’s called stuffing. Many of us do a combination of both. In both cases, you can use the same recipe just used differently.

Thanksgiving Dinner: Southern side dishes your whole family will love, like this Cornbread and Sausage Dressing

In this version, I didn’t add any dried fruits or nuts, although some people add 1 cup of chopped chestnuts and even 1/2 cup of dried cranberries. If you choose to do that, you would add them in the bowl, combine them well into the mix and then transfer to the baking dish.

This dressing isn’t soggy at all, and unlike stuffing made with dry bread chunks, the consistency of this dressing is uniform throughout. The salty pieces of cooked sausage provide enough flavor to every bite so that it’s a feast for the palate.

What is your favorite Thanksgiving side dish?

Thanksgiving Dinner: Southern side dishes your whole family will love, like this Cornbread and Sausage Dressing

Cornbread and Sausage Stuffing (Dressing)

Thanksgiving Dinner: Southern side dishes your whole family will love, like this Cornbread and Sausage Dressing

Delicious Thanksgiving side recipe for Cornbread Sausage Stuffing! This can easily be served inside or outside the bird depending on your preference, it’s tasty either way!

  • Author: Laura Fuentes
  • Yield: 12 servings

Ingredients

  • 4 cups coarsely crumbled and toasted cornbread*
  • 1lb pork sausage
  • 2 cups chopped celery
  • 1 cup finely chopped onion
  • ¼ cup chopped fresh parsley
  • 1 teaspoon poultry seasoning*
  • 1 cup chicken broth
  • 1 egg, lightly beaten

Instructions

  1. Preheat oven to 400F and butter or grease a 9×13 baking dish or, a 3-quart dish of any shape.
  2. Coarsely crumble the cooled cornbread and place crumbles on a baking sheet. Bake cornbread crumbles for 8-10 minutes, stirring every couple of minutes until crumbles are toasted evenly. Remove from oven and set aside.
  3. Reduce oven temperature to 325F and grease or spray a casserole baking dish.
  4. In a large skillet over medium-high heat, cook sausage, celery, and chopped onion for 8-10 minutes, until the sausage is thoroughly cooked, making sure to break up the meat into small pieces throughout. Spoon cooked sausage into a large bowl, leaving any oil behind.
  5. To the large bowl, add crumbled cornbread, finely chopped parsley and seasoning. Toss to combine. Add the chicken broth and beaten egg and combine.
  6. Next, spoon cornbread and sausage mixture into the casserole dish and cover.
  7. Bake in your preheated oven for about 45 minutes. In the final 10 minutes, remove the cover to brown the top.

Notes

For the 4 cups crumbled cornbread you can use the recipe below or 1pkg of your favorite cornbread muffin mix according to package directions. After it has cooled, coarsely crumble it with your hands and place crumbles inside a baking sheet. Toast in a preheated oven for 400F for 8-10 minutes, making sure to stir once until lightly browned.
Don’t have poultry seasoning? Add ¼ teaspoon garlic powder, ¼ teaspoon ground thyme, ¼ teaspoon sage, ¼ teaspoon marjoram (substitute cumin if not available).

Nutrition

  • Calories: 268
  • Fat: 12.2
  • Carbohydrates: 26.6
  • Protein: 12.3

Keywords: sausage stuffing, cornbread sausage stuffing, sausage dressing, cornbread dressing with sausage, thanksgiving, thanksgiving sides,

Cornbread Recipe

Why reinvent the wheel when Paula’s recipe is hands down the best I’ve ever had. Enjoy!

  • Author: Paula Deen
  • Yield: 9 servings

Ingredients

  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups milk
  • 6 tablespoons unsalted butter, melted, plus butter for baking dish

Instructions

  1. Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
  2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together the eggs, milk, and butter. Pour the liquid mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
  4. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Notes

For a gluten-free version, I like to use Bob’s Red Mill 1:1 All Purpose Baking Flour.

Nutrition

  • Calories: 191
  • Fat: 9.4g
  • Carbohydrates: 22.3g
  • Protein: 5g

 

 

Leave a Reply 19 comments

Ana - November 15, 2016 Reply

This looks amazing Laura!!! I just printed it out to make this Thanksgiving!

Sarah - November 15, 2016 Reply

It looks like it has the perfect crumble texture. YUM

Jenna - November 16, 2016 Reply

Just added to my Thanksgiving meal Plan!!

Lisette - November 22, 2016 Reply

Hey Laura this recipe looks amazing! I just had a question regarding the cornbread recipe. You use regular milk and Paula uses buttermilk. Is there a reason why you used regular milk? I want to make this and was just curious. Thanks!

    Laura Fuentes - November 22, 2016 Reply

    Hi Lisette, the reason I use regular milk is because I found there was no real difference when I made it with buttermilk vs. regular milk and I know most people have milk at home so therefore, I used regular milk instead. have a terrific thanksgiving!

Stacey Biddy - November 13, 2017 Reply

Hi Laura, your recipe sounds good. I am thinking of adding some apples to the mix. It just sounds good. Have you ever done that or had anyone else try it.

    Laura Fuentes - November 13, 2017 Reply

    absolutely! Add 1-1 1/2 cups of chopped apples. Delish!

    Toni - November 21, 2017 Reply

    I also add apples to my cornbread and sausage stuffing/dressing. Golden delicious …. so good!

Melissa - November 15, 2017 Reply

Hi,

I might’ve overlooked it but what size casserole dish did you bake it in?

    Laura Fuentes - November 16, 2017 Reply

    this fits in a 9×13 inch baking dish 😉

Jen W. - November 16, 2017 Reply

Can I make this in advance? If so, how far in advance? Would I refrigerate or freeze? This looks really good and I can’t wait to try next week!

    Laura Fuentes - November 17, 2017 Reply

    Make this 3 days in advance and keep in the fridge, covered. Enjoy!

Delia - November 21, 2017 Reply

Could I mix it up the night before and bake it or would that change the texture too much?

    Laura Fuentes - November 21, 2017 Reply

    Delia, that’s exactly what I do! 🙂

      Delia - November 21, 2017 Reply

      Perfect!! Thank you.

Gina KATSURAYAMA - November 22, 2017 Reply

Could I wait to add the liquid until before I bake if I’m making ahead? I just don’t want soggy bread. Thanks

    Laura Fuentes - November 24, 2017 Reply

    Hi Gina, sorry for the delayed reply, I took some time off to be with my family for Thanksgiving. You follow the whole recipe except baking it. That’s it!

Cece - November 23, 2017 Reply

Hi Laura! Making this for our meal tomorrow. Is it ok to use the box of Mrs. Cubbison’s stuffing instead of making cornbread?

    Laura Fuentes - November 24, 2017 Reply

    Hi Cece, sorry for the delayed reply, I took some time off to be with my family for Thanksgiving. Unfortunately, I have not tried that stuffing. I hope it came out ok and you had a wonderful time with your family! Laura

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