Cornbread and Sausage Stuffing

Transform your holiday table with this irresistible Cornbread and Sausage Stuffing, a soul-warming dish that blends sweet, crumbly cornbread with the savory kick of browned pork sausage. Infused with aromatic fresh sage, thyme, and a touch of garlic, this stuffing is bursting with fall flavors that perfectly complement turkey, ham, or roasted veggies. The golden, slightly crispy top gives way to a tender, flavorful interior, thanks to a rich mixture of chicken stock and eggs. Quick to prepare and baked to perfection in under an hour, this recipe is a must-have for Thanksgiving or any festive gathering. Serve it as a side dish or an indulgent main, and let it steal the show—comfort food at its finest!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 8

Ingredients

• 6 cups Cornbread
• 1 pound Pork sausage
• 4 tablespoons Unsalted butter
• 1 Yellow onion, diced
• 3 Celery stalks, diced
• 3 Garlic cloves, minced
• 2 tablespoons Fresh sage, chopped
• 2 tablespoons Fresh thyme, chopped
• 2 cups Chicken stock
• 2 Eggs
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Cut the cornbread into 1-inch cubes and spread them out on a baking sheet. Toast the cubes in the oven for 10 minutes or until slightly crisp. Set aside to cool.

Step 3

In a large skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the skillet.

Step 4

Add the butter to the same skillet and melt it over medium heat. Add the diced onion and celery, cooking until softened and translucent, about 5-7 minutes. Stir in the minced garlic, fresh sage, and thyme, cooking for another minute until fragrant.

Step 5

In a large mixing bowl, combine the toasted cornbread cubes, cooked sausage, and sautéed vegetables.

Step 6

In a separate bowl, whisk together the chicken stock, eggs, salt, and black pepper. Pour this mixture over the cornbread mixture, stirring gently to coat. Allow the liquid to absorb for a few minutes.

Step 7

Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly. Cover the dish with foil and bake for 30 minutes.

Step 8

Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and slightly crispy.

Step 9

Remove the stuffing from the oven and let it cool for 5-10 minutes before serving.

Nutrition Facts

Serving size	(2273.9g)

Amount per serving	% Daily Value*
Calories	3583.7

Total Fat 209.8g	0%
Saturated Fat 68.9g	0%
Polyunsaturated Fat 37.2g
Cholesterol 1118.8mg	0%
Sodium 8760.4mg	0%
Total Carbohydrate 255.8g	0%
Dietary Fiber 15.8g	0%
Total Sugars 48.6g
Protein 172.8g	0%

Vitamin D 485.5IU	0%
Calcium 1452.2mg	0%
Iron 29.4mg	0%
Potassium 3382.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 19.2%

Carbs: 28.4%