Sausage & Cornbread Stuffing

Sausage & Cornbread Stuffing - Eat Simple Food Print

Sausage & Cornbread Stuffing

This sausage & cornbread stuffing / dressing recipe takes a little thought as you want to use stale & hardening cornbread so make it two days before if possible.  In a pinch, make it the night before and break it apart to try to speed up making it stale.

  • Author: beckie
  • Prep Time: 30 Minutes
  • Cook Time: 1 Hour
  • Total Time: 1 hour 30 minutes
  • Yield: 10
  • Category: Side Dish
  • Method: Stovetop / Oven
  • Cuisine: American


  • one (12 ounce) package cornbread, made 2 days before
  • 1 Tbsp vegetable oil
  • 1lb spicy Italian ground sausage
  • 1 Tbsp unsalted butter
  • 3/4 cup onions, finely diced
  • 3 stalks celery, finely diced
  • 1 1/2 cups red pepper, finely diced
  • 1/3 cup shelled pistachios, chopped
  • 1/4 cup fresh sage, chopped
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 teaspoon sea salt
  • 1/4 tsp black pepper
  • 1 cup chicken broth


  • Make one 12 ounce package of cornbread (according to package instructions) one – two days before making stuffing.  When it’s cooled break it apart in 3/4″ chunks and let sit out or put it in the refrigerator.
  • Pre heat oven to 350F.
  • Heat a large pan to medium high on the stove, add vegetable oil (~1 Tbsp) to lightly coat the bottom the pan and add sausage.  Cook (breaking sausage up with the back of a spoon)~ 8-10 minutes or until done and place cooked sausage in a large bowl – keeping any liquid or fat in the pan.
  • Reduce heat to medium and add to the same pan: butter, onions, celery, and peppers.  Cook ~ 5 -7 minutes uncovered and add remaining ingredients, except cornbread and broth.
  • Add mixture to the bowl of sausage.  Add cornbread.  Slowly add broth while stirring gently, trying not to break down the Cornbread.
  • Oil a 9×13 oven safe dish and add mixture.  Bake 35-40 minutes or until top starts to brown.  If top is not browning, put on broil for final 2-3 minutes, watching carefully, or until brown.  Let cool 10 minutes before serving.
  • Add sea salt to taste.  Happy Eating and Happy Holidays!  Beckie


  • Forgot to make the stuffing ahead of time?  Ok – just wing it with some fresh cornbread but it will be better if you cool it completely down before continuing.


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  • Teak cutting board – 18 x 14 x .75  Easy on knives, pretty, has a juice groove, and is sustainably harvested.

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Keywords: Stuffing, Cornbread Stuffing, Sausage Stuffing, Sausage, Comfort Food, Gluten Free, Thanksgiving, Christmas, Holidays

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Sausage & Cornbread Stuffing

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