Sausage, Sage & Cornbread Stuffing

The cornbread can be prepared several days ahead.

The prepared stuffing can also be prepared the day ahead and kept refrigerated.

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Yield: 8 to 10 servings


  • 1 recipe Southern cornbread, prepared and cooled (follow the gluten-free option, if needed)
  • 1 teaspoon canola oil (or other neutral, heat tolerant cooking oil)
  • 1 1/2 pounds sweet or mild Italian sausage (4 to 6 links), casings removed and broken into bite-sized pieces
  • 5 tablespoons unsalted butter, divided
  • 1 medium yellow onion, diced
  • 4 celery ribs, diced
  • 2 cloves garlic, minced
  • 3 tablespoons chopped fresh sage leaves
  • 3 tablespoons chopped fresh parsley leaves
  • 2 cups low-sodium chicken stock
  • 4 large eggs, lightly beaten


1 Toast the cornbread cubes: Preheat oven to 350F. Cut the cornbread into 1/2-inch cubes; you should have about 8 cups. Spread them on a large rimmed baking sheet. Toast the cubes in oven for 10 minutes, flip, and toast 10 minutes more or until cubes look toasted and golden (about 20 minutes total). Let the cubes cool slightly, and then place in a large mixing bowl.

Cornbread Stuffing

2 Turn oven heat up to 375F. Butter a 9 x 13-inch baking dish with 1 tablespoon butter. Set aside.

3 Brown the sausage: Set a large, deep-sided skillet over medium-high heat. Add the canola oil and then sausage. Use a spoon to break sausage into smaller hunks as it cooks. Cook until the sausage nicely browned on all sides, 7 to 10 minutes. Transfer the sausage to a bowl and pour off pork fat.

Cornbread Stuffing

4 Cook the onions and celery: Turn the heat to medium and add 4 tablespoons butter. Add onions, celery, and a pinch of salt. Cook 7 minutes or until very tender and fragrant. Add garlic and cook 1 minute more.

Cornbread Stuffing

5 Combine the stuffing ingredients: Spoon the onion mixture over the toasted cornbread. Fold in browned sausage, herbs, and stock. Taste and add salt as needed. Finally, fold in the eggs and mix until well combined. Some of the cornbread will crumble, which is fine.

Cornbread Stuffing Cornbread Stuffing

6 Spoon stuffing into buttered baking dish. At this point, stuffing can be covered and refrigerated for 1 day.

Cornbread Stuffing

7 Bake the stuffing: When ready, bake stuffing until piping hot and golden brown on top, 35 to 45 minutes. If the stuffing begins to brown too much on top during bake time, cover loosely with foil. Serve hot.


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  • Marta Rivera

    This recipe was delicious! I doubled it and froze a pan for later. It was just as amazing as the fresh batch.

  • Lolly

    Really fantastic— added dried cranberries as is our favorite ingredient and poultry seasoning —I hope it freezes well cuz that’s what I did. Thank you!

  • Sophia

    Question: If I used a different cornbread recipe, how many cups of cornbread would I need to make this?

  • Tim

    Love this recipe but if I wanted to spice it up with jalapeño how/when would I add it? (I’m an OCD recipe follower and not that creative )

  • [email protected]

    Nothing like a sausage and cornbread stuffing.

  • Alida @My Little Italian Kitchen

    We would have this stuffing over Christmas too here in the UK. This is a wholesome beautiful and delicious recipe. Thank you!

  • Sara @ Last Night's Feast

    My mouth is watering! I’m so excited for thanksgiving food