American
Sausage Sage Cornbread Stuffing
Crumbed cornbread mixes with browned sausage, celery, and sage, then bakes until the top is crisp and the center stays moist. It holds its own next to gravy and roasted meat.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Servings
- 8
- Difficulty
- Medium
Why you’ll love it
- Cornbread base is sturdier than plain white bread cubes.
- Sausage adds protein so the side feels substantial.
- Bakes in a dish instead of inside the bird for safer cooking.
- Sage and celery give classic holiday aroma.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F. Grease a 9x13-inch baking dish.
- 2
Brown sausage in a large skillet, breaking it up, then transfer to a bowl leaving a little fat in the pan.
- 3
Add butter, celery, and onion to the skillet and cook until soft, 6 to 8 minutes. Stir in garlic, sage, and thyme for 1 minute.
- 4
Combine cornbread, sausage, and vegetable mix in a large bowl. Whisk broth, eggs, and pepper, then pour over and fold gently until moistened.
- 5
Spread in the baking dish and bake 35 to 40 minutes until the top is browned and the center is set.
- 6
Rest 10 minutes before serving.
Pro tips
- Dry fresh cornbread cubes in a 300°F oven 15 minutes if you lack day-old bread.
- The mix should feel damp but not soupy before baking.
- For extra crisp top, broil 1 to 2 minutes at the end while watching closely.
Easy substitutions
- breakfast sausage
- Italian sausage, casings removed
- fresh sage
- 2 tsp dried sage
- chicken broth
- vegetable broth
Storage and reheating
Storage
Refrigerate covered up to 4 days or freeze tightly wrapped up to 1 month.
Reheating
Cover with foil and bake at 350°F until hot in the center, about 20 minutes; uncover last 5 minutes to re-crisp.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 390
- Protein
- 16 g
- Carbs
- 32 g
- Fat
- 22 g
- Fiber
- 2 g
Moderate · Oven, Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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