Use leftover cornbread to make a savory sausage cornbread stuffing that is idea as a side dish or as a main dish. You can also serve with sausage gravy for breakfast!
Sausage Cornbread Stuffing Recipe
Thanks to the Ohio Pork Council for sponsoring this post. As always, all opinions are my own.
My grandma’s Thanksgiving turkey stuffing is one of the most popular recipes on our site. Thousands of our readers make that each holiday and although you love it, there are two types of stuffing that you also ask for. Cornbread stuffing and sausage stuffing. You can definitely add sausage to our traditional stuffing recipe, but we wanted to create a sausage cornbread stuffing that rivaled traditional stuffing in flavor. This recipe does just that!
Cornbread Dressing or Cornbread Stuffing?
Have you ever wondered if there is a difference between the two? The term stuffing tends to be used when the bread mixture is actually stuffed into another food. 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 South calls it dressing no matter how it is cooked.
How to Make Cornbread Dressing
I use traditional bulk sage breakfast sausage in this recipe. You can use spicy or hot sausage if you’d like.
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 cubes.
Eggs? You bet. I like to use eggs in my stuffing because it binds the stuffing together. You can leave the eggs out if you’d like, but you may have to add extra chicken broth.
Cornbread Stuffing Cooked in Turkey
If you plan to stuff a turkey with this sausage stuffing, be sure not 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.
Cornbread Stuffing in a Casserole
If you don’t want to stuff a turkey, bake this stuffing in a greased 3 quart baking dish. Cover the dish during the first 30 minutes of baking, then uncover it for the last 15-20 minutes or until the stuffing looks lightly golden brown on top.
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.
Make Ahead Cornbread Stuffing
This cornbread stuffing may be prepared one day before baking or stuffing the turkey. Simply store the stuffing covered in the refrigerator overnight.
Brown the sausage in a large skillet over medium heat until no longer pink.
Remove the sausage to a paper-towel lined plate to drain.
Wipe the skillet with a paper towel to remove any grease.
Melt butter in the skillet over medium heat.
Add the onion and garlic. Saute for about 10 minutes until the onion has softened and is translucent.
Add the sage and poultry seasoning to the butter mixture. Stir well.
In a large bowl, combine the cornbread, sausage, butter/onion mixture, chicken broth and eggs.
Toss lightly until evenly coated.
Spray a 3 quart casserole with cooking spray. Transfer the stuffing mix to the prepared dish and cover with lid or with foil.
Heat the oven to 350 degrees. Bake covered for 30 minutes and then uncovered for an additional 15-20 minutes or until lightly browned on top.
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.