If you’re searching for a comforting, flavorful side that brings warmth and joy to your holiday table or any family meal, look no further than this fantastic Sausage Southern Cornbread Stuffing Recipe. It combines the savory richness of breakfast sausage with the buttery, crumbly goodness of homemade cornbread, all seasoned with fresh herbs and poultry seasoning to create a stuffing that bursts with southern charm in every bite. Trust me, once you try this dish, it will quickly become a beloved staple in your recipe collection.
Ingredients You’ll Need
These ingredients are straightforward yet carefully chosen to build the perfect balance of flavors and textures in your stuffing. Each component plays a crucial role, from the hearty sausage adding savory depth to the fresh herbs lending vibrant aroma and color.
- 1 pound breakfast sausage: Provides that rich, meaty flavor and a touch of spice that’s classic for southern dishes.
- 1 large onion, finely diced: Adds sweetness and a soft texture once sautéed.
- 3 celery stalks, diced: Brings a subtle crunch and freshness to contrast the softness of the cornbread.
- 3 cloves garlic, minced: Infuses aromatic depth and warmth throughout the stuffing.
- 8 cups cubed cornbread: The star ingredient that creates the moist, crumbly base with a signature southern twist.
- 2 tablespoons fresh parsley, chopped: Brightens the dish with its fresh, herbal notes and a pop of green color.
- 1 tablespoon fresh sage, finely chopped: A classic sage scent that elevates the traditional stuffing flavor.
- 1 tablespoon fresh thyme leaves: Adds subtle earthiness and complexity.
- 2 teaspoons poultry seasoning: Ties the herbs together with a warm, spicy blend perfect for stuffing.
- 1/2 teaspoon ground black pepper: Gives a gentle kick and layers of subtle heat.
- 1/2 teaspoon salt: Enhances all the natural flavors while maintaining balance.
- 2 large eggs, beaten: Help bind the stuffing for the perfect moist yet firm texture.
- 2 1/2 to 3 cups chicken broth: Keeps the stuffing tender and adds savory moisture.
- 4 tablespoons unsalted butter, melted: Adds richness and helps brown the top to a golden crisp.
How to Make Sausage Southern Cornbread Stuffing Recipe
Step 1: Brown the Sausage
Start by heating a large skillet over medium heat. Crumble the breakfast sausage into the pan and cook it until it is nicely browned and fully cooked through. Stir frequently to break up the sausage into small, bite-sized pieces. Once done, transfer the sausage to a large mixing bowl, but don’t pour out all the fat in the skillet—leave about a tablespoon to cook the veggies next, as it carries wonderful flavor.
Step 2: Sauté Vegetables
Using the same skillet with the reserved sausage fat, add the diced onion and celery. Cook gently for 8 to 10 minutes until these veggies are soft and fragrant. Toss in the minced garlic and cook for another 1 to 2 minutes, which will bring out its savory aroma but prevent it from burning. Transfer all the sautéed vegetables to join the sausage in the large bowl.
Step 3: Combine Cornbread and Herbs
Now comes the heart of the dish—adding your cubed cornbread to the sausage and veggies. Sprinkle in fresh parsley, sage, thyme, poultry seasoning, salt, and pepper. Gently toss everything together so the herbs and seasoning evenly coat the cornbread cubes, setting the stage for irresistible southern flavor.
Step 4: Mix Wet Ingredients and Moisten Stuffing
In a separate bowl, whisk together the beaten eggs and 2 1/2 cups of chicken broth. Pour this mixture over your cornbread stuffing blend, then drizzle the melted butter on top. Carefully fold everything together using a spatula, making sure all pieces get nicely moistened but are not soggy. If the mixture feels too dry, add in a little more chicken broth until it’s perfectly balanced to your preference.
Step 5: Prepare for Baking
Before baking, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9 by 13-inch baking dish to prevent sticking. Transfer your stuffing mixture into the dish, spreading it out evenly, and cover tightly with aluminum foil to lock in moisture during the initial baking stage.
Step 6: Bake and Crisp
Place the covered baking dish in your oven and bake for 25 minutes. After this, remove the foil to allow the top to brown beautifully. Continue baking uncovered for an additional 20 to 25 minutes until the stuffing achieves a golden-brown, crispy crust that adds that perfect textural contrast.
Step 7: Rest and Garnish
When the Sausage Southern Cornbread Stuffing Recipe is out of the oven, let it rest for 5 to 10 minutes before serving. This step makes sure all the flavors settle in beautifully and the stuffing firms up just right. Garnish with extra fresh parsley or sage for a pop of color and freshness that makes your plate truly inviting.
How to Serve Sausage Southern Cornbread Stuffing Recipe
Garnishes
A sprinkle of fresh herbs like parsley or sage right before serving adds a lively touch and enhances the rustic look of the dish. For a bit of visual flair and a subtle herbal aroma, feel free to add a light drizzle of melted butter as well.
Side Dishes
This stuffing pairs wonderfully with classic southern mains such as roast turkey, glazed ham, or even fried chicken. Complement the meal with green beans, candied yams, or a crisp garden salad to create a full, colorful holiday or family dinner spread.
Creative Ways to Present
For a stylish presentation, serve the stuffing in individual ramekins topped with crispy fried sage leaves. Alternatively, turn it into stuffed roasted bell peppers or mushrooms for a fun twist on a classic side that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover stuffing in an airtight container and store it in the refrigerator for up to 3 days. Proper storage keeps the flavors fresh and the texture pleasant for enjoying later meals without losing that homemade appeal.
Freezing
You can freeze the Sausage Southern Cornbread Stuffing Recipe easily. Wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. It will keep well for up to 2 months, making it perfect for early meal prep or saving holiday leftovers.
Reheating
When ready to enjoy leftovers, thaw the stuffing in the fridge overnight if frozen. Reheat it covered in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 20 minutes until warmed through. To revive the crisp topping, remove the cover during the last 5 minutes of reheating.
FAQs
Can I use store-bought cornbread instead of homemade?
Absolutely! Store-bought cornbread works well and can make this recipe even simpler. Just be sure it’s day-old or slightly dried out so it absorbs the broth nicely without becoming mushy.
Is it possible to make this stuffing vegetarian?
Yes! Swap out the breakfast sausage for a plant-based sausage alternative or sauté mushrooms and walnuts for a hearty, flavorful vegetarian version. Use vegetable broth instead of chicken broth to keep it completely meat-free.
Can I prepare this stuffing without eggs?
Eggs act as a binder here, but if you need an egg-free version, try replacing them with a flax egg or additional broth and some breadcrumbs to help hold the mixture together.
What can I add for more texture in this stuffing?
Chopped nuts like pecans or walnuts add a delightful crunch. Dried cranberries or chopped apples introduce sweet bursts that contrast beautifully with the savory sausage and herbs.
How far in advance can I make this Sausage Southern Cornbread Stuffing Recipe?
Prepare the stuffing up to a day in advance and keep it covered in the fridge. Bring it to room temperature before baking to ensure even cooking and the best texture.
Final Thoughts
This Sausage Southern Cornbread Stuffing Recipe is truly one of those dishes that feels like a warm embrace. From the homemade cornbread to the fresh herbs and savory sausage, every bite offers a little taste of southern hospitality and comfort. Don’t hesitate to make this star side your go-to for family gatherings and holiday dinners—you’ll be glad you did!
Print
Sausage Southern Cornbread Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 to 8.5 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Description
This Sausage Southern Cornbread Stuffing is a perfect holiday side dish combining savory breakfast sausage, aromatic herbs, and moist cornbread for a comforting and flavorful stuffing. It features a blend of fresh sage, thyme, and poultry seasoning that complements the rich sausage and buttery cornbread, baked to a golden, crispy finish.
Ingredients
Meat and Vegetables
- 1 pound breakfast sausage
- 1 large onion, finely diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
Herbs and Seasonings
- 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
Other Ingredients
- 8 cups cubed cornbread
- 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 sausage until browned and cooked through, breaking it apart with a wooden spoon. Transfer to a large bowl, leaving about 1 tablespoon of fat in the pan.
- Sauté the vegetables: Add onion and celery to the skillet and sauté for 8-10 minutes until soft. Add garlic and cook for 1-2 more minutes. Transfer this mixture to the bowl with the cooked sausage.
- Combine dry ingredients: Add cubed cornbread to the bowl along with parsley, sage, thyme, poultry seasoning, salt, and pepper. Gently toss everything together to combine evenly.
- Mix wet ingredients and moisten stuffing: In a separate bowl, whisk the eggs together with 2 1/2 cups chicken broth. Pour this over the stuffing mixture, add the melted butter, and gently fold until the mixture is well moistened. Add more broth if the stuffing seems dry.
- Prepare for baking: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Transfer the stuffing mixture to the dish and cover it with foil.
- Bake the stuffing: Bake covered for 25 minutes, then remove the foil and continue baking for another 20-25 minutes until the top is golden brown and crispy.
- Rest and garnish: Let the stuffing rest for 5-10 minutes before serving. Garnish with extra fresh parsley or sage if desired.
Notes
- Use day-old or slightly dried cornbread for best texture.
- Adjust the chicken broth quantity for your preferred stuffing moisture; less for drier stuffing, more for moister.
- Feel free to substitute breakfast sausage with spicy sausage for extra heat.
- This stuffing can be prepared a day ahead and baked just before serving.
- Leftovers reheat well and make great additions to sandwiches or as a side dish.
