If you’re on the hunt for a comforting, crowd-pleasing side that captures the essence of the holidays, this Cornbread Sausage Stuffing Recipe is your new best friend. It combines the buttery richness of homemade cornbread with savory Italian sausage and fragrant fresh herbs, creating a stuffing that’s both hearty and irresistibly flavorful. Whether you’re serving it alongside your turkey or as a star on its own, this recipe promises a perfect balance of textures and tastes that will have everyone reaching for seconds.

Ingredients You’ll Need

The image shows a white baking tray filled with small, even-sized cubes of toasted cornbread. The cornbread pieces have a golden brown top crust and a light yellow crumb inside. The cubes are spread out evenly over parchment paper lining the tray, giving a slightly rough texture from the toasted edges. Each piece shows a mix of smooth and crumbly textures with a warm, inviting color. The background has a white marbled look, enhancing the contrast with the cornbread's color. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the key to making this Cornbread Sausage Stuffing Recipe truly shine. Each component brings essential layers of flavor and texture, from the tender cornbread cubes to the aromatic herbs and juicy sausage.

Cornmeal (1 cup): The base for your cornbread, providing that classic grainy texture and corn flavor.
All-purpose flour (1 cup): Gives structure to the cornbread while keeping it tender.
Baking powder and baking soda: Essential leavening agents to ensure a light and fluffy cornbread.
Salt (1/8 teaspoon): Enhances the overall flavors without overpowering.
Unsalted butter (1/2 cup melted): Adds richness and moisture to the cornbread and later in the stuffing base.
Honey (1/4 cup): Brings a subtle sweet note that perfectly balances the savory elements.
One large egg: Helps bind ingredients together for the cornbread and in the stuffing mixture.
Buttermilk (1 cup): Keeps the cornbread moist with a gentle tang, enhancing depth of flavor.
Reduced-sodium chicken broth (2 1/2 cups): The flavorful liquid that moistens the stuffing and blends all the savory notes.
Diced onion (1 cup): Provides a sweet, aromatic backbone when sautéed.
Sliced celery (1 1/4 cups): Adds a fresh crunch and subtle bitterness to contrast the sausage.
Fresh thyme, sage, and parsley: These herbs infuse the stuffing with traditional holiday fragrance and earthiness.
Salt and freshly ground black pepper: To taste, seasoning everything perfectly.
Mild Italian sausage (1 pound): The star protein, bringing savory, spiced flavor and a juicy texture.
Optional pecan halves (1 cup): For a delightful crunch and nutty sweetness that takes the stuffing to another level.

How to Make Cornbread Sausage Stuffing Recipe

Step 1: Make the Cornbread

Start by preheating your oven to 375°F (191°C). In a large bowl, whisk together your cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, combine melted butter, honey, egg, and buttermilk, making sure everything is well mixed. Pour the wet ingredients into the dry and stir gently until just combined. Pour the batter into a greased 9-inch square baking pan and bake for 22 to 24 minutes until the top is lightly golden. Set it aside to cool overnight uncovered — this drying step helps the cornbread hold up in the stuffing.

Step 2: Prep the Toasted Cornbread Cubes

Lower your oven to 300°F (149°C). Cut the rested cornbread into 1-inch cubes — you should get around 7 to 8 cups. Spread these evenly on a parchment-lined baking sheet and bake for about 10 minutes to achieve a slight crispness. This step ensures the cubes soak up the broth without turning mushy, maintaining that perfect stuffing texture.

Step 3: Cook the Sausage and Vegetables

In a large skillet over medium-high heat, melt the butter. Add diced onions, sliced celery, fresh thyme, sage, parsley, salt, and pepper. Sauté for about 4 minutes until the veggies soften and their aroma fills your kitchen. Then add the sausage meat, breaking it up with a spoon as it cooks for another 4 minutes until nearly cooked through and beautifully browned.

Step 4: Combine Everything

In a very large bowl, whisk the chicken broth and eggs together until well blended. Add the cooked sausage and vegetable mixture, including any flavorful juices from the pan, and gently fold in the toasted cornbread cubes. Toss in pecan halves if you’re opting for that extra crunch. Fold gently to combine without breaking up the cubes too much, maintaining that satisfying texture.

Step 5: Bake or Stuff

If you plan to stuff a turkey, allow the mixture to cool completely before filling. Otherwise, transfer the stuffing to a greased 9×13-inch baking dish. Bake at 375°F (191°C) for 40 minutes or until the top is golden and crispy — that irresistible crust gives this Cornbread Sausage Stuffing Recipe its classic finish. Serve warm and savor every bite.

How to Serve Cornbread Sausage Stuffing Recipe

The image shows a white baking dish filled with a golden brown stuffing made of several layers, starting with a base of soft bread cubes toasted to a light brown color with crispy edges. Mixed within are small pieces of cooked sausage in a light gray-brown tone and chopped celery adding fresh green bits throughout. Fresh parsley leaves in dark green are scattered on top, adding a pop of color. The texture looks crumbly on the surface with some moist chunks underneath. A wooden spoon with a smooth, light brown handle is scooping some of the stuffing, highlighting the mix of crunchy bread, meat, and vegetables. The baking dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like parsley, sage, or thyme sprinkled on top brighten both the look and flavor, adding a pop of vibrant green and an herbal punch that refreshes each forkful. A few toasted pecan halves on top can offer an inviting crunch and a contrasting nutty flavor.

Side Dishes

This stuffing pairs beautifully with traditional Thanksgiving mains like roasted turkey or baked ham. Serve alongside cranberry sauce, creamy mashed potatoes, or green bean casserole for a classic, comforting holiday plate that pleases every palate.

Creative Ways to Present

For something a bit different, scoop the Cornbread Sausage Stuffing Recipe into small ramekins for individual servings or stuff it inside roasted acorn squash halves for a stunning presentation. It also makes a great stuffing for bell peppers or chicken breasts if you’re looking to switch things up.

Make Ahead and Storage

Storing Leftovers

Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep the cornbread moist but the top still invitingly crisp.

Freezing

You can freeze the stuffing at two stages: before or after baking. Prepare through step 5, then cool and freeze in a sealed container for up to 3 months. Alternatively, bake it fully, then cool, cover, and freeze for up to 2 months. This flexibility means this Cornbread Sausage Stuffing Recipe fits perfectly into busy holiday schedules.

Reheating

To reheat frozen or refrigerated stuffing, thaw overnight in the fridge if frozen. Warm it in a 350°F (177°C) oven for 20 to 25 minutes until heated through with a crispy top layer that tastes freshly made.

FAQs

Can I use store-bought cornbread for this stuffing?

Absolutely! While homemade cornbread adds the best flavor and texture, well-made store-bought cornbread can work in a pinch. Just make sure it’s slightly dry or toast the cubes to avoid sogginess.

Is it necessary to use buttermilk in the cornbread?

Buttermilk adds moisture and a gentle tang that complements the savory stuffing beautifully. If you don’t have any, try a simple substitute by mixing milk with a bit of lemon juice or vinegar and letting it sit for 5 minutes.

Can I prepare the Cornbread Sausage Stuffing Recipe ahead of time?

Yes, prepping the cornbread and even assembling the stuffing a day ahead is one of the best ways to save time on the big day. Just refrigerate it overnight and bake fresh when ready.

What if I want to make this recipe vegetarian?

You can omit the sausage and add extra veggies like mushrooms or diced zucchini, or replace the sausage with plant-based sausage alternatives. Adjust seasonings to taste for rich flavor.

How do I know when the stuffing is cooked through?

When baking separately, a golden-brown top that’s slightly crisp and a hot interior indicate your stuffing is perfectly cooked. If it’s stuffed inside a turkey, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Final Thoughts

This Cornbread Sausage Stuffing Recipe has quickly become one of my favorite ways to elevate holiday meals with its cozy, rich flavors and comforting textures. It’s a recipe that feels like a warm hug at the dinner table, perfect for creating memorable moments with your loved ones. Give it a try, and I promise it will become a staple in your kitchen for years to come!