If you are craving a dish that perfectly blends comforting, savory flavors with a touch of Southern charm, this Sausage Southern Cornbread Stuffing Recipe is exactly what you need. It’s a hearty, soul-warming side that combines the richness of breakfast sausage with the cozy texture of cornbread, elevated by fragrant herbs and just the right amount of seasoning. Whether you’re preparing for a festive holiday table, a family dinner, or just want to treat yourself to a satisfying home-cooked meal, this stuffing recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a unique role in balancing flavor, texture, and aroma. From savory sausage and buttery cornbread to fresh herbs and just the right spices, every element builds toward that irresistible stuffing you’ll want to make again and again.
- Breakfast sausage (1 pound): Provides savory richness and a juicy, flavorful base for the stuffing.
- Large onion, finely diced (1): Adds subtle sweetness and depth when sautéed.
- Celery stalks, diced (3): Brings a fresh crunch and classic stuffing texture.
- Garlic cloves, minced (3): Infuses an aromatic punch that elevates the overall flavor.
- Cubed cornbread (8 cups): Acts as the fluffy, slightly sweet backbone that soaks up all the delicious juices.
- Fresh parsley, chopped (2 tablespoons): Adds a burst of color and a bright herbal note.
- Fresh sage, finely chopped (1 tablespoon): Offers that unmistakable earthy, piney essence classic to Southern cooking.
- Fresh thyme leaves (1 tablespoon): Adds subtle floral undertones that complement the sausage wonderfully.
- Poultry seasoning (2 teaspoons): Blends warm spices that bring traditional holiday flavor into every bite.
- Ground black pepper (1/2 teaspoon): Provides just a hint of spice to balance richness.
- Salt (1/2 teaspoon): Enhances all the savory and sweet flavors perfectly.
- Large eggs, beaten (2): Bind the stuffing together and add richness.
- Chicken broth (2 1/2 to 3 cups): Keeps the stuffing moist and tender, allowing flavors to meld.
- Unsalted butter, melted (4 tablespoons): Adds silkiness and a golden richness to the mix and topping.
How to Make Sausage Southern Cornbread Stuffing Recipe
Step 1: Cook the Sausage
Start by heating a large skillet over medium heat and browning your breakfast sausage until it’s cooked through and beautifully crumbly. Be sure to break it apart with a wooden spoon for even cooking. Once ready, transfer the sausage to a mixing bowl but leave about a tablespoon of that flavorful rendered fat in the pan — it’ll come in handy next.
Step 2: Sauté the Vegetables
In the same skillet, toss in your diced onion and celery. Sauté for 8 to 10 minutes until they become wonderfully soft and fragrant. Then stir in minced garlic for another minute or two to release its rich aroma. This combination forms the classic aromatic foundation that’s essential in the best stuffing recipes. Transfer these veggies to the bowl with the sausage.
Step 3: Combine the Core Ingredients
To the sausage and veggie mixture, gently add the cubed cornbread along with fresh parsley, sage, and thyme. Sprinkle in poultry seasoning, salt, and black pepper. Carefully toss everything together to evenly distribute the herbs and spices without turning the cornbread into mush — the texture is key.
Step 4: Add Eggs, Broth, and Butter
In a separate bowl, whisk the beaten eggs with 2 1/2 cups of chicken broth. Pour this liquid mixture over the stuffing base, then drizzle in melted butter. Gently fold everything together until the cornbread is nicely moistened but not soggy. If it feels dry, you can add up to an additional half cup of broth to achieve the perfect consistency.
Step 5: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Lightly grease a 9 by 13-inch baking dish to keep things from sticking. Transfer your stuffing mixture into the dish and cover it with foil for the initial baking stage to lock in moisture. Bake covered for 25 minutes, then remove the foil and bake for another 20 to 25 minutes to develop a golden brown, crispy topping that everyone will rave about.
Step 6: Let It Rest
Once baked, allow the stuffing to rest for 5 to 10 minutes so the flavors settle and the texture firms up slightly. This is the perfect moment to sprinkle some extra fresh parsley or sage on top to brighten up the presentation and add a fresh aromatic touch, ready for serving.
How to Serve Sausage Southern Cornbread Stuffing Recipe
Garnishes
Fresh herbs really bring this stuffing to life at the table. A handful of chopped parsley or sage adds vibrant color and a fresh contrast to the rich, buttery cornbread and sausage filling. You can also consider a few crunchy toasted pecans or a drizzle of browned butter for an extra-special touch.
Side Dishes
This Sausage Southern Cornbread Stuffing Recipe pairs beautifully with classic Southern or holiday mains like roast turkey, baked ham, or herb-roasted chicken. For sides, think creamy mashed potatoes, green bean casserole, or glazed carrots to truly round out a comforting feast.
Creative Ways to Present
For a fun twist, try stuffing the mixture into halved roasted acorn squash for an edible bowl, or bake individual servings in small ramekins. This not only looks charming but is perfect for serving at holiday dinners or potlucks, making everyone feel special.
Make Ahead and Storage
Storing Leftovers
Leftover stuffing can be stored in an airtight container in the refrigerator for up to four days. Keeping it chilled preserves the flavors and prevents moisture loss, so you can enjoy this deliciousness again without it drying out.
Freezing
You can freeze uncooked stuffing mixture by placing it in a freezer-safe container or bag for up to three months. When ready to enjoy, thaw overnight in the fridge and bake as directed. This is a lifesaver for preparing ahead of busy holiday schedules.
Reheating
To reheat cooked stuffing, cover it with foil and warm in a 350°F (175°C) oven for about 20-25 minutes until heated through. If you love a crispy top, remove the foil for the last 5-10 minutes of baking.
FAQs
Can I use store-bought cornbread for this stuffing?
Absolutely! Store-bought cornbread works well and saves time. Just make sure it’s not too moist or crumbly, as you want it to hold up well during baking.
What type of sausage is best for this recipe?
Breakfast sausage is ideal for this stuffing because of its seasoning and texture. But feel free to experiment with spicy sausage for a little extra kick or even ground pork if you prefer.
Can I make this stuffing vegetarian?
Yes! Simply omit the sausage and use vegetable broth instead of chicken broth. You might want to add nuts or mushrooms to replace some of the savory, meaty flavor.
How can I make the stuffing extra crispy on top?
Removing the foil during the last 20-25 minutes of baking helps create that coveted golden-brown, crispy crust. A little extra melted butter drizzled on top before baking also helps promote browning.
Is it better to bake this stuffing in a casserole dish or inside a bird?
Baking the stuffing in a separate casserole dish allows for more even cooking and a crispier texture. Stuffing inside a bird can be delicious but tends to be denser and less crispy. For this Sausage Southern Cornbread Stuffing Recipe, the casserole method is best.
Final Thoughts
I truly hope you give this Sausage Southern Cornbread Stuffing Recipe a try because it’s one of those dishes that feels like a warm hug on a plate. It combines simple ingredients and straightforward steps with genuinely comforting Southern flavors you’ll want to savor year-round. Whether for a holiday centerpiece or a cozy night in, this stuffing is sure to win hearts and become a cherished favorite in your recipe collection.
Print
Sausage Southern Cornbread Stuffing Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Description
A comforting and flavorful Southern Cornbread Stuffing made with savory breakfast sausage, sautéed vegetables, fresh herbs, and moist cornbread, baked to golden perfection. This classic holiday side dish combines traditional spices and a buttery texture, making it an irresistible addition to any festive meal.
Ingredients
Sausage Mixture
- 1 pound breakfast sausage
Vegetables and Aromatics
- 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
Base and Binder
- 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 breakfast sausage until browned and fully cooked, breaking it apart with a wooden spoon as it cooks. Once done, transfer the sausage to a large mixing bowl, leaving about 1 tablespoon of the sausage fat in the skillet.
- Sauté the vegetables: Add the diced onion and celery to the skillet with the reserved sausage fat. Sauté over medium heat for 8-10 minutes until the vegetables are soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Transfer the cooked vegetables to the bowl with the sausage.
- Combine herbs and cornbread: Add the cubed cornbread to the bowl along with fresh parsley, sage, thyme, poultry seasoning, salt, and pepper. Gently toss all ingredients together ensuring an even distribution of herbs and seasoning.
- Add eggs and broth: In a separate bowl, whisk the beaten eggs with 2 1/2 cups of chicken broth. Pour this mixture over the stuffing ingredients in the large bowl. Add the melted butter and gently fold everything together, moistening the bread well. If the mixture feels too dry, add up to an additional 1/2 cup broth 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 evenly into it. Cover the dish tightly with foil to keep moisture in during the initial baking.
- Bake the stuffing: Place the covered dish in the preheated oven and bake for 25 minutes. After this time, remove the foil and continue baking for another 20 to 25 minutes until the top is golden brown and crispy.
- Rest and serve: Remove the stuffing from the oven and let it rest uncovered for 5 to 10 minutes. Garnish with extra chopped parsley or sage if desired before serving.
Notes
- For best results, use homemade or day-old cornbread to ensure the stuffing has a good texture and absorbs the liquids properly.
- You can make this dish a day ahead and refrigerate it before baking to save time on the day of serving.
- For a vegetarian version, substitute the sausage with a plant-based sausage and use vegetable broth instead of chicken broth.
- Adjust the amount of chicken broth for wetter or drier stuffing consistency based on preference.
- Leftover stuffing can be stored in the refrigerator for up to 3 days and reheated in the oven.
