Cornbread Stuffing with Sausage Recipe

If you’re searching for that cozy, comforting side that steals the show at holiday dinners (or any family get-together), you’ve got to try my Cornbread Stuffing with Sausage Recipe. I absolutely love how this stuffing comes together with savory sausage, tender celery and onion, and just the right kick of herbs—all wrapped up in buttery cornbread. When I first tried this, it became an instant family favorite, and I promise once you make it, you’ll be adding it to your must-have recipe list too.

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Ingredients You’ll Need

This cornbread stuffing combines simple, fresh ingredients that pack a flavor punch. I like to use a store-bought cornbread mix for convenience, but you could absolutely use homemade cornbread if you like. The sausage brings in that hearty note, while the mix of herbs creates a vibrant, fragrant dish.

• Cornbread: I used a store-bought mix that was already cubed and toasted it for that lovely golden crunch.
• Sausage: Choose your favorite fresh pork sausage—you want something flavorful but not overly spicy.
• Celery: Adds a fresh, crisp bite that balances the richness.
• Onion: Finely chopped to melt into the dish and build savory layers.
• Parsley: Fresh parsley brightens up the stuffing.
• Sage: The quintessential herb for stuffing flavor, I always add a good amount for that earthy aroma.
• Oregano: Offers a subtle hint of herbal warmth.
• Kosher salt: Essential for rounding out all the flavors.
• Black pepper: Freshly cracked for a little bite.
• Chicken broth: Keeps everything moist and adds depth.
• Egg: Works as a binder to help hold the stuffing together.
• Monterey Jack cheese: This is my secret weapon — it melts perfectly and adds a creamy, mild cheese flavor you won’t want to skip.

Variations

I love making this recipe my own depending on the season and what we have on hand. It’s really flexible—you can swap out ingredients or add extras to suit your family’s tastes.

• Spicy Kick: I sometimes add a diced jalapeño or swap regular sausage for spicy Italian sausage to give it a little heat that my family goes crazy for.
• Vegetarian Version: Leave out the sausage and add extra mushrooms and walnuts for a wonderful texture and earthiness.
• Cheese Swap: If you’re not a Monterey Jack fan, try sharp cheddar or Gruyère — both melt beautifully and add their own signature flavors.
• Herb Twist: Play around with thyme or rosemary for a unique herbal profile—it’s fun to experiment!

How to Make Cornbread Stuffing with Sausage Recipe

Step 1: Toast the Cornbread

Start by spreading your cubed cornbread on a baking sheet and toasting it in a 400°F oven for about 10 minutes, until it’s golden and just a bit crispy. This step adds a lovely texture to the final stuffing, preventing it from getting soggy. Once toasted, pull it out and lower the oven temperature to 325°F to prepare for baking later.

Step 2: Cook the Sausage, Celery, and Onion

In a large skillet over medium-high heat, brown the sausage along with the chopped celery and onion. This takes about 8-10 minutes. Stir frequently to break up the sausage and cook everything evenly. Once done, drain the excess fat to keep the stuffing from becoming greasy, then transfer the mixture to a large bowl.

Step 3: Mix the Ingredients

Add your toasted cornbread cubes along with the parsley, sage, oregano, salt, and black pepper to the sausage mixture. Gently mix everything so the flavors combine but the cornbread stays intact. Next, pour in the chicken broth and beaten egg, mixing just until everything is moistened and blended. Finally, fold in the shredded Monterey Jack cheese for that creamy, melty goodness.

Step 4: Bake the Stuffing

Transfer the stuffing into a lightly greased 2-quart casserole or soufflé dish. Cover it with foil and bake in the preheated 325°F oven for 45 minutes. About 35 minutes in, remove the foil so the top can brown and get slightly crispy—this contrast in texture really makes the dish. Serve warm, and watch it disappear fast!

How to Serve Cornbread Stuffing with Sausage Recipe

Garnishes

I like to sprinkle a handful of fresh chopped parsley on top just before serving for a pop of color and freshness. Sometimes, a few extra sage leaves on the side add that inviting herb aroma that guests immediately notice and love.

Side Dishes

This cornbread stuffing pairs beautifully with classic roasted turkey or chicken, glazed carrots, and sautéed green beans. One year, I served it alongside mashed sweet potatoes, and my family still talks about that combo—comfort food at its best!

Creative Ways to Present

For special occasions, I sometimes bake this stuffing in individual ramekins or mini cast-iron skillets for a charming presentation that guests love. It’s a fun way to personalize the meal and also saves you from fighting over the crispy edges!

Make Ahead and Storage

Storing Leftovers

After we finish the meal, I usually let leftovers cool, then cover tightly and refrigerate. This stuffing keeps well for 3-4 days, which means you can enjoy those delicious flavors for several meals after the big dinner.

Freezing

Freezing this cornbread stuffing works like a charm! I recommend freezing it before baking—just scoop it into a freezer-safe container, seal well, and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge.

Reheating

To bring leftovers back to life, reheat in a 350°F oven covered with foil for about 20 minutes, then uncover for 5-10 minutes to crisp up the top again. This way it feels almost as fresh as the first night!

FAQs

Final Thoughts

This Cornbread Stuffing with Sausage Recipe has become a personal favorite because it balances hearty, savory flavors with that classic homemade feel we all crave. Every time I pull this out for the holidays or a special meal, it brings smiles around the table and sometimes even a few happy food debates over whose serving is biggest! I know you’ll enjoy making it as much as I do—so go ahead, give it a try, and let it become your new go-to stuffing for every occasion.

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