If you’re searching for the ultimate comfort side that brings warmth and a burst of Southern charm to your holiday table, look no further than this Sausage Southern Cornbread Stuffing Recipe. Packed with savory breakfast sausage, fresh herbs, and that perfect mix of tender and crispy cornbread, this dish marries hearty flavors with aromatic spices in a way that feels like a big, delicious hug on a plate. It’s the kind of recipe you’ll want to make again and again, whether it’s for a festive feast or just to cozy up the dinner table any evening.
Ingredients You’ll Need
The beauty of this Sausage Southern Cornbread Stuffing Recipe is in the simplicity and balance of its ingredients. Each one plays a vital role in delivering the right blend of texture, flavor, and aroma that makes this stuffing shine on any plate.
- Breakfast sausage (1 pound): Adds rich, savory depth and juicy bits throughout the stuffing.
- Large onion, finely diced (1): Provides gentle sweetness and a tender crunch after sautéing.
- Celery stalks, diced (3): Gives a fresh, crisp contrast that brightens the mixture.
- Garlic cloves, minced (3): Infuses a subtle punch of savory warmth.
- Cornbread, cubed (8 cups): The heart of the dish, delivering crumbly texture and classic Southern flavor.
- Fresh parsley, chopped (2 tablespoons): Adds a pop of color and freshness.
- Fresh sage, finely chopped (1 tablespoon): Brings an earthy, woodsy aroma that’s essential for stuffing.
- Fresh thyme leaves (1 tablespoon): Lends a soft, herbal note that complements the other spices.
- Poultry seasoning (2 teaspoons): The perfect blend of herbs that gives stuffing its signature flavor profile.
- Ground black pepper (1/2 teaspoon): Provides a subtle heat and depth.
- Salt (1/2 teaspoon): Enhances all the savory tastes perfectly.
- Large eggs, beaten (2): Helps bind the ingredients together for that perfectly moist stuffing texture.
- Chicken broth (2 1/2 to 3 cups): Adds moisture and savory richness, allowing the cornbread to soak up all the flavors.
- Unsalted butter, melted (4 tablespoons): Creates a luscious finish and richness throughout the dish.
How to Make Sausage Southern Cornbread Stuffing Recipe
Step 1: Brown the Sausage
Start by heating a large skillet over medium heat and cooking the breakfast sausage until it’s beautifully browned and cooked through. Be sure to break it apart with a wooden spoon so it crumbles nicely. Once done, transfer it to a large bowl but keep about a tablespoon of the rendered fat in the pan for that wonderful flavor boost in the next step.
Step 2: Sauté the Vegetables
Into the skillet, toss your diced onion and celery. Sauté until they are soft and tender, around 8 to 10 minutes. The gentle caramelization makes the veggies sweet and fragrant. Then add the minced garlic and cook for another 1 to 2 minutes, letting its aroma fill the kitchen. Add these cooked veggies to the bowl with your sausage.
Step 3: Combine the Dry Ingredients
Now, add the cubed cornbread along with fresh parsley, sage, thyme, poultry seasoning, salt, and pepper into the mixing bowl. Gently toss everything together so the cornbread starts absorbing the wonderful herb and spice mix.
Step 4: Add the Wet Ingredients
In a separate bowl, whisk the eggs with 2 1/2 cups of chicken broth. Pour this mixture over the cornbread mixture, then pour in the melted butter. Folding everything gently helps the cornbread soak up the liquids evenly without getting mushy. If needed, add a little more broth to reach that ideal moist consistency.
Step 5: Prepare for Baking
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Transfer the stuffing mixture to this dish and cover it with foil to keep it moist during the first part of baking.
Step 6: Bake to Perfection
Bake the covered stuffing for 25 minutes, then remove the foil and bake for another 20 to 25 minutes so the top gets golden brown and deliciously crispy. This layered texture is what makes the Sausage Southern Cornbread Stuffing Recipe absolutely irresistible.
Step 7: Rest and Garnish
Once out of the oven, let the stuffing rest for 5 to 10 minutes before serving. This resting time helps everything settle and develop flavor. Finish with a sprinkle of extra parsley or sage for a fresh, pretty touch.
How to Serve Sausage Southern Cornbread Stuffing Recipe
Garnishes
A handful of freshly chopped parsley or a few whole sage leaves on top add inviting color and a boost of herbal aroma that makes your dish even more enticing at the table. A light drizzle of melted butter right before serving can also add an extra layer of gloss and richness.
Side Dishes
This stuffing pairs beautifully with roast turkey or chicken, making it a classic choice for holiday meals. It also complements glazed ham and even a hearty vegan main if you want to mix it up. Crisp green beans or roasted Brussels sprouts are fantastic sidekicks, adding crunch and vibrant greens.
Creative Ways to Present
Consider baking the stuffing in individual ramekins for a charming personal touch at dinner, or use it to stuff bell peppers or mushrooms for a creative appetizer or side. You could even serve it alongside a creamy gravy or cranberry sauce to add exciting flavor contrasts.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store any leftover stuffing in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days, making for easy reheating and second-helping bliss.
Freezing
You can freeze this Sausage Southern Cornbread Stuffing Recipe for up to 2 months. Just wrap it tightly in foil or place it in a freezer-safe container. Thaw overnight in the fridge before reheating to keep it tasting as fresh as possible.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the top regains some crispness—about 20 minutes covered, then uncovered for a few more minutes. This method brings back that wonderful freshly-baked texture we all love.
FAQs
Can I use store-bought cornbread for this recipe?
Absolutely! Store-bought cornbread works just fine, especially if it’s a day or two old—it soaks up the broth nicely. Just make sure it’s not too crumbly or dry, as you want your stuffing to hold together well without becoming mushy.
What if I don’t have fresh herbs on hand?
If fresh parsley, sage, or thyme aren’t available, dried herbs can be used as substitutes—just reduce the quantity to about one-third since dried herbs are more concentrated. Poultry seasoning in the recipe also covers many herb flavors if you’re short on fresh ingredients.
Can I make this recipe vegetarian?
Definitely! Simply omit the sausage and use vegetable broth instead of chicken broth. You might also consider adding sautéed mushrooms or smoked paprika for that savory, umami depth that sausage usually brings.
Is it okay to prepare this stuffing completely ahead of time?
You can prepare the stuffing the day before and refrigerate it covered until it’s time to bake. Just add a little extra broth or melted butter if it seems dry before popping it in the oven. This makes holiday cooking much easier and less stressful.
How do I get a crispy top without drying out the stuffing?
Covering the stuffing with foil during the first part of baking traps moisture, keeping it tender inside. Removing the foil towards the end lets the top brown and crisp up beautifully. The melted butter in the mix also helps retain moisture while creating that golden finish.
Final Thoughts
There’s something truly comforting and heartwarming about a well-made stuffing, and this Sausage Southern Cornbread Stuffing Recipe hits every note perfectly—from its flavorful sausage to the tender yet crispy cornbread bits. Whether it’s for a holiday gathering or a special family dinner, this recipe will quickly become one of your favorites to share and savor. Give it a try, and watch as it earns a spot at your table year after year!
Print
Sausage Southern Cornbread Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Description
This Sausage Southern Cornbread Stuffing combines savory breakfast sausage with aromatic herbs and tender cornbread cubes to create a flavorful, moist, and crispy dish perfect for holiday gatherings or comforting family meals.
Ingredients
Meat & Vegetables
- 1 pound breakfast sausage
- 1 large onion, finely diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
Base & Herbs
- 8 cups cubed cornbread
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons poultry seasoning
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Liquids & Fats
- 2 large eggs, beaten
- 2 1/2 to 3 cups chicken broth
- 4 tablespoons unsalted butter, melted
Instructions
- Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage until browned and cooked through, breaking it apart with a wooden spoon. Once done, transfer to a large mixing bowl, leaving about a tablespoon of fat in the skillet for flavor.
- Sauté vegetables: Add the finely diced onion and celery to the skillet and sauté for 8-10 minutes until they are soft and translucent. Add the minced garlic and cook an additional 1-2 minutes until fragrant. Transfer these cooked vegetables to the bowl with the sausage.
- Combine with cornbread and herbs: Add the cubed cornbread to the bowl along with chopped parsley, sage, thyme, poultry seasoning, salt, and black pepper. Gently toss all ingredients to combine evenly.
- Mix liquids: In a separate bowl, whisk together the beaten eggs and 2 1/2 cups of chicken broth. Pour this mixture over the stuffing ingredients. Add the melted butter and gently fold everything together until the stuffing is well moistened, adding more chicken broth if needed to reach desired consistency.
- Prepare for baking: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and transfer the stuffing mixture into it. Cover the dish tightly with foil to retain moisture.
- Bake covered: Bake the stuffing covered for 25 minutes. This allows the flavors to meld and the stuffing to cook through.
- Bake uncovered: Remove the foil and continue baking for an additional 20-25 minutes until the top is golden brown and crispy.
- Rest and serve: Let the stuffing rest for 5 to 10 minutes before serving. Garnish with extra fresh parsley or sage for a pop of color and freshness.
Notes
- Using fresh herbs significantly enhances the flavor of the stuffing compared to dried herbs.
- The cornbread can be homemade or store-bought; day-old cornbread works best to absorb the broth without becoming too mushy.
- Adjust the amount of chicken broth depending on how moist you prefer your stuffing.
- For a spicier variation, consider adding a pinch of cayenne pepper or some chopped jalapeños.
- Make sure to crumble the sausage finely to distribute it evenly through the stuffing.
- This stuffing can be prepared a day ahead and baked just before serving for convenience during holiday meals.
