Julie Clark
Updated:
Cornbread Stuffing with Jimmy Dean Sausage
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Use leftover cornbread to make cornbread stuffing with Jimmy Dean sausage that is ideal as a side dish or as a main dish. You can also serve with sausage gravy for breakfast.
My grandma’s Thanksgiving turkey stuffing is one of the most popular holiday recipes. Thousands of our readers make that each holiday and although you love it, you’ve also been asking for a cornbread stuffing and sausage stuffing. This cornbread stuffing with Jimmy Dean Sausage rivals traditional stuffing in flavor.
What is the difference between cornbread stuffing and cornbread dressing?
Have you ever wondered if there is a difference between the two? The term stuffing tends to be used when the cornbread mixture is actually stuffed into the turkey or other meat. The term dressing is used more when the casserole is cooked separately on the side.
Locality also plays a part in the name. From what I understand, the Southern United States calls it dressing no matter how it is cooked.
Sausage Cornbread Stuffing Ingredients
- Cornbread is the first hero of this recipe. Use a leftover pan of cornbread, or buy a box of Jiffy corn muffin mix and whip it up quickly. I make homemade cornbread several days before I plan to make the cornbread dressing. Once the cornbread is baked, cut it into cubes and allow them to sit uncovered for about 48 hours so they dry out. You can also bake them in the oven set on a low temperature to dry out the cornbread cubes.
- Sausage is the second hero. I prefer to grab a tube of Jimmy Dean sausage with traditional breakfast flavor. Or you can make your own with our homemade sausage seasonings.
- Onion, celery & garlic. Classic ingredients in our Thanksgiving stuffing to give it so much flavor.
- Butter and chicken stock. This will soak into the crumbled cornbread to make it moist.
- Poultry seasoning and fresh parsley. Use dried poultry seasoning or a mix of fresh poultry seasoning (sage, rosemary, thyme).
- Eggs. Why put eggs in stuffing? They act as a binder to hold the stuffing together.
Need gluten free? Try this gluten-free stuffing.
How to Make Cornbread Stuffing with Jimmy Dean Sausage
- Prepare. Preheat the oven to 350ºF. Spray a lightly greased 2-quart casserole with cooking spray. Set aside.
- Brown the sausage. In a large skillet over medium-high heat, cook breakfast sausage until no the meat is no longer pink. Drain off any fat. Move the sausage out of the skillet to a plate.
- Sauté veggies. Melt butter in the skillet over medium heat. Add the onion, celery and garlic. Sauté for about 10 minutes until the onion has softened and is translucent. Add the poultry seasoning to the butter mixture. Stir well.
- Combine stuffing ingredients. In a large bowl, combine the cornbread, sausage, butter/onion mixture, chicken stock, eggs and fresh parsley. Toss lightly until evenly coated.
- Bake. Spoon the stuffing mix to the prepared dish and cover with foil. Bake covered for 30 minutes and then uncovered for an additional 15-20 minutes or until lightly browned on top and heated through. Garnish with fresh sage if desired.
Sausage Cornbread Stuffing in Turkey
If you plan to stuff a turkey with this cornbread sausage stuffing, wait to stuff the turkey until just before you are ready to roast it. Stuff the body and neck cavities loosely and then roast the turkey according to the package directions.
Make Ahead Sausage Cornbread Stuffing
This cornbread stuffing with Jimmy Dean sausage may be prepared one day before baking or stuffing the turkey. Simply store the stuffing in a covered bowl or casserole in the refrigerator overnight.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze any leftovers for up to 6 weeks.
Other Thanksgiving Side Dishes
Try one of our other favorite Thanksgiving recipes:
And use leftovers of our cornbread sausage in our turkey stuffing casserole!
Cornbread Stuffing with Jimmy Dean Sausage
Use leftover cornbread to make cornbread stuffing with Jimmy Dean sausage that is ideal as a side dish or as a main dish. You can also serve with sausage gravy for breakfast.
Servings 12
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Ingredients
- 8 ounces Jimmy Dean pork sausage
- 1/2 cup salted butter
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 2 teaspoons minced garlic
- 3 teaspoons poultry seasoning
- 16 ounces dry cornbread cubes
- 3/4 cup chicken stock
- 2 large eggs
- 2 tablespoons fresh parsley
- fresh sage for garnishing (optional)
Instructions
- Preheat the oven to 350ºF. Spray a lightly greased 2-quart casserole with cooking spray. Set aside.
- In a large skillet over medium-high heat, cook sausage until no the meat is no longer pink. Drain off any fat. Move the sausage out of the skillet to a plate. 8 ounces Jimmy Dean pork sausage
- Melt butter in the skillet over medium heat. Add the onion, celery and garlic. Sauté for about 10 minutes until the onion has softened and is translucent. ½ cup salted butter, 1 cup chopped yellow onion, ½ cup chopped celery, 2 teaspoons minced garlic
- Add the poultry seasoning to the butter mixture. Stir well. 3 teaspoons poultry seasoning
- In a large bowl, combine the cornbread, sausage, butter/onion mixture, chicken stock, eggs and fresh parsley. Toss lightly until evenly coated. 16 ounces dry cornbread cubes, ¾ cup chicken stock, 2 large eggs, 2 tablespoons fresh parsley
- Spoon the stuffing mix to the prepared dish and cover with foil. Bake covered for 30 minutes and then uncovered for an additional 15-20 minutes or until lightly browned on top and heated through. Garnish with fresh sage if desired.
Notes
- If you find that the mixture seems dry before you bake it, add another ¼ to ½ cup of chicken broth to moisten it more. It’s really a matter of preference.
- If you’re concerned about salt intake, use low-sodium chicken broth
- The calories shown are based on the recipe making about 12 cups, with 1 serving being 1 cup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 276kcal | Carbohydrates: 23g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 87mg | Sodium: 445mg | Potassium: 162mg | Fiber: 1g | Sugar: 7g | Vitamin A: 391IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg
We love this! Mine is a little crumbly because I make cornbread with only cornmeal(no flour) to keep it gluten free but we love the taste!
Thank you! Happy Holidays!!!
I plan to use this recipe for Thanksgiving bird. sounds awesome thanks so much. have a great thanks giving. God Bless. you all
Wow ladies I love and enjoy every recipe you send me I follow the instructions and don’t have any problems I’m loving it mwah
Is it possible to use the cornbread stuffing bag. I don’t have time to make cornbread too before thanksgiving. Wayyyy too much to do and I am trying to simplify.
Wow! Some of you people are snotty , ungrateful. After cubing cornbread you have to ask how much AIR is in the measuring cup, hence the bread is given as a weight for accuracy.
Can you put together the day before and refrigerate?
Change cooking time?
Would Turkey sausage make a difference,or is the one in recipe best?also,when I stir together,how to keep cornbread from crumbling too much,or is that ok?tx,my husband’s family is southern and loves corbread!!!
9×13 casserole dish and only 2 cups cornbread… Is this correct? Thanks in advance