A savory cornbread stuffing made with your favorite cornbread recipe, onions, celery, white bread, and just the perfect amount of herbs. This will become your new holiday recipe favorite!
Let’s talk about stuffing. The holidays are just around the corner and I want to introduce you to a family favorite – this Sausage Cornbread Stuffing. While this stuffing seems to be a staple in many Southern homes, my family was introduced to this about 10 years ago. It’s actually my brother-in-law who first made it. We’ve eaten it every Thanksgiving since then (alongside my moms old fashiond dressing that she MUST make).
If you’re looking for something that everyone will love this holiday you’ve come to the right place, and regardless if you have that one family member who always has to make the old fashioned “dressing”, or you want this as a stand alone stuffing, this recipe is perfect.
Is There A Difference In Stuffing and Dressing?
Many times dressing can be referred to as something that’s stuffed into another food. Stuffing can be prepared in a casserole dish. The truth? There’s really not much difference. I tend to call it dressing as often as I call it stuffing. For the most part what you call it is a regional thing. In the south it’s referred to as dressing more often than not. Whatever you call it everyone will understand what you’re saying.
How To Make Sausage Cornbread Stuffing
- Using a bulk breakfast sausage works the best. You can choose different flavors if you like. I’ve tried the sage sausage, and even a spicy hot sausage. Depending on what flavor you want they’re all good.
- Bake your favorite cornbread recipe the day before, if possible.
- Cube the white bread and cornbread into 1/2-inch pieces. Bake in the oven to dry and toast a bit.
- While the bread is in the oven you can cook the sausage in a skillet.
- Saute the onion, celery, and garlic until tender and fragrant.
- Combine the cornbread, white bread, onion and celery mixture, eggs, and chicken stock with the herbs.
- Pour into your casserole dish and bake.
Can Stuffing Be Made Ahead Of Time?
You can make this recipe ahead of time by following all directions to prepare. Instead of baking put in an airtight container and store in the refrigerator for 1-2 days. Butter your casserole dish, add the stuffing mixture and bake according to directions.
More Holiday Side Dishes You’ll Love
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Sausage Cornbread Stuffing
- 5 cups cubed cornbread
- 6 slices day old white bread crusts removed and cubed
- 1 pound sweet Italian bulk sausage
- 4 tablespoons butter
- 1 yellow onion diced
- 3 celery stalks diced
- 4 garlic cloves minced
- salt and pepper to taste
- 4 tablespoons dried sage
- 3 tablespoons dried parsley
- 2 cups chicken stock or broth
- 2 large eggs beaten
- Preheat oven to 350 degrees. Spread the cornbread cubes and white bread cubes on a baking sheet in an even layer. Use 2 sheets if necessary. Bake until dry and slightly toasted, about 10-12 minutes. Remove from oven and set aside.
- Increase the oven to 375 degrees. Butter a 9x13 cassrole dish and set aside.
- Over medium high heat, add the sausage to a large skillet, crumbling it as it cooks. Cook until browned throughout, about 8-10 minutes. Remove sausage to a bowl and set aside.
- Decrease the burner to medium and in the same skillet add 4 tablespoons butter. Allow butter to melt then add the onions and celery. Cook until tender and fragrant, about 7-8 minutes. Add garlic and salt & pepper to taste, then cook for 1 minute longer.
- In a large bowl combine the cornbread, white bread, sausage, onion and celery mixture, sage, and parsly. Stir gently to combine. Add the chicken stock and eggs, and gently fold mixture to combine.
- Pour the stuffing out into the prepared baking dish. Bake for 35-45 minutes until golden brown. Cover with foil if it seems as though the stuffing is getting too brown on top.