This homemade cornbread sausage stuffing is so easy to make from scratch and is the only dressing recipe you need this Thanksgiving and Christmas! Easy to make and full of fresh flavors.
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One of my favorite sides to serve up during the holidays is stuffing, and this cornbread version is super delicious!
Made with my favorite gluten-free cornbread recipe, this dressing is made with sausage, onions, and a mix of fresh herbs for a delicious side that’s perfect to serve with roast meats.
If you are planning your Thanksgiving or holiday menu, be sure to check out my Roasted Butternut Squash and Brussels Sprouts, Roasted Root Vegetables, Green Bean Casserole recipe, and Creamy Mashed Potatoes. You can also browse all of my Thanksgiving recipes.
Why you will love this cornbread sausage stuffing recipe!
- Make ahead: This cornbread stuffing recipe can easily be made and cooked the day before and reheated to serve. Perfect side dish if you are planning on serving it as part of a big feast.
- Easy: There’s nothing complicated about this recipe and it’s quick to make before you pop it in the oven.
- Gluten-free: This dressing is gluten-free because it’s made with cornmeal, which is naturally gluten-free. It is perfect to serve if you or anyone in your family has an intolerance. You can also make it using regular cornbread.
Ingredients
For a full ingredients list with measurements, check the recipe card below.
- Italian sausage: Use ground pork sausage for this recipe.
- Oil: For cooking. I used olive oil, but any fat will work well.
- Vegetables: Onion and celery.
- Fresh herbs: Sage and parsley. You can also add some minced cloves garlic.
- Salt and pepper: For seasonings
- Cornbread (cut into cubes ): I used my gluten-free cornbread recipe, but you can use store bought.
- Eggs: To bind the ingredients together.
- Stock: You can use chicken broth or vegetable stock.
How To Make The Best Cornbread Sausage Stuffing
- Cook the sausage: Preheat the oven to 350 F. Cook sausage over medium-high heat in a large skillet and break it up in pieces using a wooden spoon. Set aside.
- Saute the onions and celery: Heat olive oil in the skillet and add onion and celery and cook, stirring frequently until the vegetables are tender for about 5 minutes.
- Transfer to the casserole dish: Add cooked sausage, vegetables and aromatics to a casserole dish.
- Add cubed cornbread: Add dried cornbread cubes to the casserole dish and mix everything.
- Whisk eggs and chicken stock: In a medium bowl, whisk the eggs and chicken/vegetable stock. Pour the egg mixture over the cornbread and sausage. Toss gently until all ingredients are wet.
- Bake cornbread stuffing: Bake at 350 F for 30 – 35 minutes until the top is golden brown. Serve the cornbread stuffing warm.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Cornbread Stuffing
- Make the cornbread the day before you make the stuffing and leave it out to dry out slightly. This way it will soak up all of those wonderful flavors. Alternatively, you can toast it in the oven for a few minutes to dry out.
- Fresh sage and parsley create the best flavors in this recipe, but you can use dried if you are in a pinch.
- Ensure that the bread is well covered with the mixture and nothing is left dry.
Make Ahead and Storage Tips
- Make Ahead Tips: You can make the whole cornbread stuffing recipe, up until the point of baking, and then cover it and place it in the fridge before you are ready to bake it. You can make it 1 to 2 days ahead of time. You can also bake it ahead of time and once cooled, cover it and store it in the fridge for a couple of days. Reheat it in the oven at 350 F for about 15 – 20 minutes, or until heated through.
- Freezing Tips: You can freeze baked stuffing for up to 3 months. Let it cool before wrapping it in foil and placing it in a freezer bag. Thaw the cornbread and sausage stuffing in the fridge overnight and reheat in an oven at 350F for 20 minutes until warmed through.
Recipe FAQs
No. If your cornbread is fresh, you can dry it out by cubing it and baking it at a low temperature for a short time. Using dry cornbread for cornbread dressing is recommended. Stale or toasted bread absorbs moisture better, helping to create the right texture in the dressing.
It’s super easy to make this cornbread and sausage stuffing vegetarian. Simply swap the sausage for a vegetable, like mushrooms or butternut squash, and use vegetable stock rather than chicken stock.
You can freeze baked stuffing for up to 3 months. Let it cool, then wrap it in foil and place it in a freezer bag. To thaw, refrigerate overnight and reheat in a 350°F oven for 15 – 20 minutes until warmed through.
This cornbread dressing can be served on the side of your meal, but it can also be used to stuff your turkey even though I don’t recommend it. You can read here my best Thanksgiving Turkey tips and recommendations on what to fill your turkey with.
More Thanksgiving Sides
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Preheat oven to 350 F. Cook ground sausage over medium heat in a skillet and break up in pieces using a wooden spoon. When cooked, set aside.
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Heat olive oil in the skillet and add onion and celery and cook, stirring frequently until the vegetables are tender about 5 minutes. Add chopped parsley and sage leaves, and stir well until the flavors are incorporated. Season with salt and freshly ground black pepper.
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Transfer the vegetable mixture along with the cooked sausage to a 9 x 13 inch casserole dish. Add dried cornbread to the mixing bowl.
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Whisk eggs and chicken/vegetable stock and pour over the cornbread and sausage mixture. Toss gently until all ingredients are wet.
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Bake the cornbread stuffing in a preheated oven for 30 – 35 minutes until top is golden brown. Serve warm and enjoy!
- Make the cornbread the day before you make the stuffing and leave it out to dry out slightly. This way it will soak up all of those wonderful flavors.
- Fresh sage and parsley create the best flavors in this recipe, but you can use dried if you are in a pinch.
- Ensure that the bread is well covered with the mixture and nothing is left dry.
Serving: 111g | Calories: 158kcal | Carbohydrates: 2g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 440mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
