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.

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

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.

Cornbread and Sausage Stuffing

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!

image: ingredients for corbread stuffing

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.

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.

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

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.

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.

Image: dish of cornbread stuffing with spoon pulling out of it

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?

Cornbread and Sausage Stuffing (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 1x


  • 4 cups coarsely crumbled and toasted cornbread*
  • 1 lb Italian sausage, casings removed
  • 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


  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.


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).


  • 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 1x


  • 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


  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.


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


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

21 thoughts on “Cornbread and Sausage Stuffing Dressing”

  1. Ana says:

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

  2. Sarah says:

    It looks like it has the perfect crumble texture. YUM

  3. Jenna says:

    Just added to my Thanksgiving meal Plan!!

  4. Lisette says:

    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!

    1. Laura Fuentes says:

      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!

  5. Stacey Biddy says:

    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.

    1. Laura Fuentes says:

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

    2. Toni says:

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

  6. Melissa says:


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

    1. Laura Fuentes says:

      this fits in a 9×13 inch baking dish 😉

  7. Jen W. says:

    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!

    1. Laura Fuentes says:

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

  8. Delia says:

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

    1. Laura Fuentes says:

      Delia, that’s exactly what I do! 🙂

      1. Delia says:

        Perfect!! Thank you.

  9. Gina KATSURAYAMA says:

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

    1. Laura Fuentes says:

      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!

  10. Cece says:

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

    1. Laura Fuentes says:

      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

  11. Marti Brightwell says:

    Hi Laura, you mentioned Italian sausage in the beginning of the recipe. The ingredients list is pork sausage. Which one do I use?
    Thank you for your help.

    1. Laura Fuentes says:

      Either will work. Italian sausage is made with pork sausage (typically). I’ll change it to reflect it. Thank you!

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