Sausage Cornbread Stuffing

A serving of Cornbread and Sausage Stuffing on a plate.

Sausage Cornbread Stuffing

This sausage cornbread stuffing combines savory pork sausage, cornbread stuffing, onion, celery, garlic, sage, and thyme. It bakes up moist and fluffy inside with a golden, lightly crisp top for an easy holiday side dish.

Prep Time30

Cook Time35

Total Time1 5

Servings: people

Calories: 354kcal

Author: Karin and Ken

Ingredients

1 pkg (12 oz) Pepperidge Farm cornbread classic stuffing
2 cups chicken stock or chicken broth
½ cup half-and-half
2 large eggs
½ cup butter or 1 stick, (divided) plus extra for baking dish
1 ½ pounds ground pork sausage
2 medium onions chopped fine, about 2 cups
3 ribs celery chopped fine, about 1 cup
3 tablespoons fresh thyme leaves minced, (or 1 tablespoon dried thyme leaves)
3 tablespoons fresh sage leaves minced, (or 1 tablespoon dried sage leaves)
6 cloves garlic minced
1 teaspoon kosher salt
1 teaspoon ground black pepper

Instructions

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.
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.
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.
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.
Transfer and Bake. Spoon into the prepared casserole dish and spread evenly without packing it down. Bake for 30–35 minutes, until golden brown and the center reaches 165°F.
Garnish and Serve. Sprinkle with additional fresh thyme, if desired, and serve warm.

Notes

Sausage: We found 1½ pounds gives the best balance. One pound wasn't enough for us, while 2 pounds overwhelmed the stuffing.
Herbs: Fresh or dried thyme and sage work well. Dried herbs give the stuffing a more concentrated herb flavor.
Moisture: If the mixture looks dry before baking, drizzle in a little additional warm chicken broth.
Texture: Don't pack the stuffing into the casserole dish. Keeping it loose gives you a fluffy center and more crisp, golden pieces on top.
Salt: We found the listed amount just right with regular chicken broth and salted butter, but adjust according to the sodium in your sausage and stuffing mix.
Make Ahead: For food safety, prepare the cooked sausage and vegetables ahead and refrigerate the components separately for up to 24 hours. Combine the wet and dry ingredients shortly before baking. When starting with chilled components, ours generally takes about 40–45 minutes at 375°F. Bake until the center reaches 165°F.
Cheese Option: Stir in shredded cheddar, Colby Jack, or a cheddar-Monterey Jack blend. If desired, reserve some for the top and add it during the final 10 minutes.
Storage: Refrigerate leftovers promptly and use within 3–4 days. Reheat to 165°F, adding a splash of broth only if the stuffing seems dry.

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