Cornbread Sausage Stuffing

food, cornbread sausage stuffing

Cornbread Sausage Stuffing Exps Ft21 4305 F 1116 1

I made this cornbread sausage stuffing over 45 years ago as part of a special dinner I prepared to thank our wonderful family for all of their help when we bought our first home. It’s a family favorite to this day. —Ruth Seitz, Conesville, Iowa Total Time

Prep: 15 min. Bake: 4 hours


10 servings


  • 1 pound mild or hot bulk pork sausage
  • 1/2 cup butter, cubed
  • 2 cups chopped onion
  • 1-1/2 cups chopped celery
  • 2 cups soft bread crumbs
  • 2 large eggs, room temperature, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 to 3 tablespoons sage
  • 5 cups crumbled yellow cornbread

image/svg+xml Text Ingredients View Recipe


  1. Preheat oven to 350°. Spray a 8×8-in. baking dish with cooking spray; set aside.
  2. In a large skillet, cook the sausage over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. Drain and discard fat.
  3. Add butter; cook onion and celery until crisp-tender, 3-5 minutes. Combine cooked vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Transfer to prepared dish.
  4. Bake until golden brown, 25-30 minutes. Serve warm.

Cornbread Sausage Stuffing Tips

Can you cook cornbread sausage stuffing in a turkey?

You can cook cornbread stuffing in a turkey, but the cooking time will change, and you must check the temperature of the stuffing before serving to make sure it’s cooked properly. To cook it in the turkey, instead of transferring the hot stuffing into the prepared dish, loosely pack it into the turkey cavity, and cook until both the turkey and stuffing reach 165°F in order for it to be safe and ready to eat.

What can you serve with cornbread sausage stuffing?

This cornbread sausage stuffing is a great side dish at any holiday, but feel free to enjoy it any time or for any occasion! It goes especially great with a simple and savory pork loin or our dry-rubbed roast chicken.

Can you make cornbread sausage stuffing ahead of time?

Of course! Wrap and store your unbaked stuffing dish in the fridge for up to 2 days. Bake at 350°F for 35-40 minutes, or until stuffing reaches 165°F. You can also pre-bake the stuffing as directed, let it cool completely, and store in the fridge for up to 5 days. To reheat, bake again until it reaches 165°F. If you want to make your own cornbread for this stuffing, you can make it up to 3 days before using it in this recipe (stale cornbread works just fine!).

—Sarah Fischer, Taste of Home Associate Food Stylist

Nutrition Facts

2/3 cup: 348 calories, 16g fat (4g saturated fat), 77mg cholesterol, 908mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 13g protein.

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