Cornbread and Sausage Stuffing

This Cornbread and Sausage Stuffing is buttery, savory, and packed with pork sausage, tender onions and celery, garlic, sage, and thyme. The top bakes golden and lightly crisp while the center stays moist, soft, and fluffy-the kind of classic holiday side dish everyone goes back for.

Cornbread and Sausage Stuffing at a Glance

• 🍽️ Course: Side Dish
• ⏱️ Cooking Time: 30-35 minutes
• 🍴 Servings: About 10-12
• 😋 Flavor Profile: Buttery, savory, herby, and subtly meaty
• 🦃 Best Served With: Roast turkey, ham, gravy, cranberry balsamic sauce, and holiday sides
• 🧊 Make Ahead?: Yes. Prepare the components the day before and combine just before baking.

This is an easy family recipe we've made for years, and preparing as much as possible ahead of time has always been part of the tradition. It keeps that last stretch before a big holiday dinner from becoming a mad rush.

My grandma used to say family dinners were supposed to be about visiting, having fun, and spending time together-they didn't have to be stressful. I still think about that when I'm planning a holiday meal, and this is exactly the kind of recipe that makes her advice easier to follow.

For the complete holiday meal, serve this stuffing with our crockpot turkey breast or oven roasted turkey and turkey neck gravy.

Why You Will Love This Recipe

• Easy Holiday Side: Packaged dry cornbread stuffing saves time without sacrificing the buttery, savory flavor we expect from homemade holiday stuffing.
• Perfect Texture: The center stays moist and cohesive but still fluffy, while the loosely packed top develops those coveted golden, crisp pieces.
• Family Tested: We've made and adjusted this recipe over the years, including testing the sausage amount, herbs, seasonings, add-ins, cheese, make-ahead timing, and leftovers.

How We Tested This Cornbread and Sausage Stuffing

• Sausage Amount: We tested 1, 1½, and 2 pounds of sausage. One pound wasn't quite enough, while 2 pounds overwhelmed the stuffing. 1½ pounds gave us the best balance, adding subtle sausage flavor without turning the stuffing into a meat-heavy dish.
• Seasoning: With regular chicken broth, salted butter, sausage, packaged stuffing, 1 teaspoon kosher salt, and ½ teaspoon black pepper, the seasoning was just right for us. Because sausage and stuffing brands vary in sodium, taste and adjust yours as needed.
• Fresh vs. Dried Herbs: Both work. Fresh thyme and sage give the stuffing a classic fresh herb flavor, while the dried versions taste more concentrated and intense-in a good way.
• Texture and Moisture: After baking, the stuffing was moist and cohesive without becoming heavy or soggy. Keeping it loosely spread in the casserole dish rather than packing it down gave us more golden, crisp pieces on top while the inside stayed soft.
• Make-Ahead Timing: A freshly assembled batch takes about 30-35 minutes at 375°F. When the prepared components are cold from the refrigerator, plan on roughly 40-45 minutes total, checking the center for doneness rather than relying only on time.
• Cheese: We liked 1½ cups of shredded cheddar for a noticeably cheesy version. My grandma preferred her stuffing without cheese, but we sometimes mix cheddar throughout and melt a little over the top during the last 10 minutes. That's my grandson's favorite version.
• Add-Ins: Granny Smith apple stayed distinct and added a little sweetness and moisture. Dried cranberries gave us a sweet-tart contrast, while toasted nuts stayed crunchy. We generally skip the nuts because of a nut allergy, and mushrooms don't make the family version because my husband won't touch them-but they did add earthy flavor without making the stuffing watery.
• Leftovers: Ours maintained a good texture in the refrigerator for about 3 days. Covered oven reheating, the microwave, and a skillet all worked well. We only add extra broth when the stuffing seems dry rather than automatically adding it.

Ingredients

This recipe uses a packaged cornbread stuffing shortcut, then builds on it with sausage, vegetables, herbs, eggs, broth, butter, and half-and-half for homemade flavor without making cornbread from scratch.

• Cornbread Stuffing and Liquids: Dry cornbread stuffing provides the base, while chicken stock, butter, and half-and-half add moisture, richness, and savory flavor.
• Sausage: Ground pork sausage adds richness and a mild meaty flavor throughout the stuffing. We prefer mild, while my son always uses hot sausage.
• Onion, Celery, and Garlic: This classic aromatic combination builds the savory base of the stuffing.
• Eggs: Help bind the ingredients so the stuffing holds together while remaining soft and fluffy.
• Thyme and Sage: Give the stuffing its traditional holiday herb flavor. Fresh or dried herbs both work.
• Salt and Pepper: Round out the flavors. The amount you need can vary depending on your sausage, broth, butter, and stuffing mix.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Change the Sausage: Use mild pork sausage for our traditional version, hot sausage for extra heat, or sage sausage for a stronger herb flavor.
• Add Fruit: Sauté a diced Granny Smith or Honeycrisp apple with the onions and celery, or fold dried cranberries or cherries into the stuffing for sweet-savory contrast.
• Make It Cheesy: Stir shredded sharp cheddar, Colby Jack, or a cheddar-Monterey Jack blend into the stuffing. Reserve a little for the top and add it during the last 10 minutes of baking.
• Add Vegetables: Sauté chopped cremini or button mushrooms with the onion and celery for extra earthy flavor.
• Add Crunch: Fold in toasted pecans or walnuts just before baking if nuts are suitable for your family.
• Add Heat or Freshness: Stir in cayenne or red pepper flakes for heat, or finish with fresh parsley for extra color and fresh herb flavor.

How To Make Cornbread and Sausage Stuffing

Although this stuffing has several components, the process is simple. Cook the vegetables and sausage, prepare the cornbread stuffing, combine everything gently, and bake.

Step 1: Prepare the Pan and Vegetables. Preheat the oven to 375°F and butter a 9×13-inch casserole dish. Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Add the onions and celery and sauté until softened and translucent. Add the garlic and cook briefly until fragrant. Remove from the skillet and set aside.

Step 2: Brown the Sausage. Add the sausage to the same skillet and cook over medium-high heat, breaking it into crumbles, until browned and no pink remains. Remove from the heat and set aside.

Step 3: Prepare the Stuffing. Add the chicken stock and all of the remaining butter to a large pot and bring to a simmer over medium heat. Remove from the heat, add the dry cornbread stuffing, and toss gently with a fork until evenly moistened and fluffy.

Step 4: Combine. In a small bowl, whisk the eggs and half-and-half together. Pour over the stuffing and toss gently. Add the cooked onions, celery, and garlic along with the thyme, sage, salt, and pepper. Fold in the cooked sausage until evenly combined.

Step 5: Transfer and Bake. Spoon the stuffing into the prepared casserole dish and spread it evenly without packing it down. Bake for 30-35 minutes, or until golden brown and the center reaches 165°F.

Step 6: Garnish and Serve. Sprinkle with additional fresh thyme and serve warm.

For a classic holiday dinner, serve this stuffing alongside our boneless turkey breast recipe and turkey gravy without drippings for a comforting centerpiece everyone can gather around.

Storage Directions

Refrigerator: Cool leftovers promptly and refrigerate them in an airtight container. For best quality, we prefer them within 3 days.

Freezer: Freeze cooled stuffing in an airtight freezer-safe container. For best texture, use it within about 1 month.

Reheat: Reheat covered in a 325-350°F oven until the center reaches 165°F. Add a splash of broth only if the stuffing seems dry. Individual portions can also be reheated in the microwave or a skillet.

Make Ahead: For the safest make-ahead method, cook the sausage and vegetables and prepare the other components ahead, then cover and refrigerate them separately for up to 24 hours. Combine the wet and dry ingredients shortly before baking. When starting with chilled components, ours generally needs about 40-45 minutes at 375°F. Look for a golden top and check that the center reaches 165°F. Have extra stuffing after the holiday? Turn it into our leftover turkey carcass soup or turkey melt for an easy way to give those leftovers a completely different texture and flavor.

Serving Suggestions

• Thanksgiving Dinner: Serve alongside oven roasted turkey, loaded mashed potato casserole, turkey gravy, cranberry sauce, and classic green bean casserole.
• Christmas or Easter: Pair it with baked honey mustard ham or glazed ham, roasted vegetables, and your favorite holiday casseroles.
• Use the Leftovers: Serve reheated stuffing with leftover turkey and gravy, or turn it into crispy leftover turkey and stuffing muffins or stuffing patties for an entirely different meal.

More Holiday Recipes

Planning a holiday dinner? Round out the menu with some of our other family favorites, from cozy casseroles and creamy potato dishes to festive vegetable sides, homemade breads, and easy holiday desserts. There are plenty of comforting recipes to help you put together a delicious Thanksgiving or Christmas meal without making the day complicated.

If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!