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Best Southern Sausage Sage Cornbread Stuffing

Southern Sausage Sage Cornbread Stuffing - featured image
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A comforting Southern-style stuffing made with crumbled cornbread, savory sausage, and fresh herbs. This easy 5-step recipe delivers a crispy top and moist, flavorful interior, perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 large loaf stale cornbread, crumbled into bite-sized pieces
  • 1 cup yellow cornmeal (optional, if cornbread isn’t crumbly)
  • 1 pound Italian sausage (sweet or hot), casings removed if using links
  • 4 tablespoons unsalted butter, melted
  • 1 large yellow onion, finely diced
  • 3 stalks celery, finely diced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, leaves stripped
  • 3 cloves garlic, minced
  • 3 large eggs, beaten
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
  2. Crumble the stale cornbread into a large mixing bowl, ensuring pieces are walnut-sized.
  3. Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a spoon, until crispy and no longer pink. Drain excess grease, leaving a little for flavor. Transfer sausage to the bowl with cornbread.
  4. In the same skillet, melt butter over medium heat. Sauté onions and celery until translucent (4-5 minutes). Add garlic, sage, rosemary, and thyme in the last minute. Pour this mixture into the bowl.
  5. In a separate bowl, whisk together beaten eggs, chicken broth, heavy cream, salt, and pepper.
  6. Pour the liquid mixture over the bread and vegetable mixture. Gently fold to combine, ensuring all bread is coated. Let rest for 10 minutes to allow absorption.
  7. Transfer mixture to the prepared baking dish, spreading evenly. Bake for 30 minutes until the top is golden brown and crispy.
  8. Remove from oven and let rest for 10 minutes before serving.

Notes

Stale cornbread is preferred as it absorbs broth without turning to mush. If using fresh cornbread, toast it at 300°F for 10 minutes first. Fresh herbs are recommended for best flavor. Can be assembled the night before and refrigerated; add 5-10 minutes to baking time if baking cold. For a crispy top, brush with melted butter before baking.

Nutrition

Keywords: Southern stuffing, cornbread stuffing, sausage stuffing, holiday side dish, Thanksgiving recipe, easy stuffing, sage cornbread

Find it online: https://gleefulfork.com/best-southern-sausage-sage-cornbread-stuffing-easy-5-step-recipe/