Cornbread Sausage Stuffing (Thanksgiving Favorite)

If classic bread stuffing is the traditionalist’s choice, cornbread sausage stuffing is the crowd-pleaser — the pan that gets scraped clean while the other sides still have leftovers. Sweet, buttery cornbread crumbles into a tender, slightly coarse texture that soaks up savory sausage drippings and herbed broth beautifully. Add browned breakfast sausage, sweet onion, celery, and a shower of fresh sage, and you have a Thanksgiving side with the perfect sweet-savory balance that keeps everyone coming back for seconds. Short on oven space this year? Our crockpot stuffing cooks the same classic flavors low and slow right on the counter.

The sausage is doing double duty here. As it browns, it renders flavorful fat that becomes the cooking medium for the vegetables — no extra butter needed for that step — and the crumbled meat distributes savory, peppery bites throughout every serving. A mild breakfast sausage keeps the dish family-friendly, but hot Italian sausage adds a welcome kick for those who like heat. Either way, the combination of sweet cornbread and savory sausage is the reason this version has such a devoted following.

Texture is where cornbread stuffing really shines. Cornbread has a more open, crumbly structure than white bread, so it absorbs broth quickly and bakes up with a wonderful contrast: a deeply golden, almost crunchy top giving way to a moist, spoonable interior. The key is using day-old cornbread (or toasting fresh cubes) so the crumbs hold their shape instead of dissolving into mush. Baked in a cast-iron skillet, it arrives at the table rustic, golden, and impossible to resist.

Jump to Recipe

Save

Ingredients

• 1 batch (about 1 1/2 lb / 680 g) day-old cornbread, cut into 3/4-inch cubes (about 10–12 cups)
• 1 lb (450 g) breakfast sausage (mild or hot), casings removed
• 2 tablespoons (30 g) unsalted butter, plus more for greasing
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 3 ribs celery, diced (about 1 1/2 cups / 150 g)
• 2 cloves garlic, minced (about 2 teaspoons / 7 g)
• 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
• 2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried)
• 1 teaspoon (6 g) kosher salt, plus more to taste
• 1/2 teaspoon (1 g) freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 large eggs, lightly beaten
• 2 to 2 1/2 cups (475–590 ml) low-sodium chicken broth
• 1/4 cup (10 g) fresh parsley, chopped (for garnish, optional)

Instructions

1. Prepare the cornbread. If the cornbread is fresh, preheat the oven to 300°F (150°C) and toast the cubes on rimmed baking sheets for 20–25 minutes, until dry and lightly golden at the edges. (Day-old cornbread can skip the toasting.) Transfer the cubes to a very large mixing bowl. Increase the oven temperature to 375°F (190°C).
2. Brown the sausage. In a large cast-iron skillet (or heavy skillet) over medium-high heat, crumble in the sausage and cook, breaking it into small pieces with a wooden spoon, for 8–10 minutes, until deeply browned and cooked through. Transfer the sausage to the bowl with the cornbread using a slotted spoon, leaving the rendered fat in the skillet.
3. Sauté the vegetables. Reduce the heat to medium. Add the butter to the sausage fat in the skillet, then add the diced onion and celery with a pinch of salt. Cook, stirring occasionally, for 8–10 minutes, until soft and translucent. Stir in the garlic, sage, and thyme and cook for 1 minute more, until fragrant. Scrape the mixture into the bowl with the cornbread and sausage.
Save
4. Combine with the custard. Sprinkle the kosher salt, black pepper, and cayenne (if using) over the cornbread mixture and toss gently. In a medium bowl, whisk the eggs with 2 cups of the chicken broth. Pour evenly over the cornbread and toss gently until moistened throughout. Add more broth a splash at a time if the mixture looks dry — it should be thoroughly moist but not soupy.
5. Bake. Butter a 9×13-inch baking dish (or use the same cast-iron skillet, wiped out and buttered). Transfer the mixture to the dish and spread into an even layer without packing. Bake uncovered at 375°F (190°C) for 35–40 minutes, until the top is deeply golden and crisp and the center is set.
6. Rest and serve. Let the stuffing rest for 10 minutes before serving so it sets for clean scoops. Garnish with chopped fresh parsley if desired and serve warm.

Save

Save

Variations

• Spicy version: use hot Italian sausage and add 1 diced jalapeño with the onion and celery.
• Apple-sausage stuffing: add 2 diced tart apples (such as Granny Smith) with the vegetables for a sweet-tart contrast.
• Pecan cornbread stuffing: fold in 1 cup of toasted chopped pecans for buttery crunch.
• Herb-heavy version: double the sage and thyme and add 1 tablespoon of chopped fresh rosemary.
• Vegetarian: omit the sausage, double the butter, and use vegetable broth — add 8 oz of sautéed mushrooms for meaty depth.

Storage

Cool leftover cornbread sausage stuffing to room temperature within 2 hours, then cover tightly or transfer to an airtight container and refrigerate for up to 4 days. Reheat covered with foil in a 350°F oven for 20–25 minutes, uncovering for the last 5 minutes to re-crisp the top. For longer storage, freeze in portion-sized airtight containers for up to 3 months; thaw overnight in the refrigerator before reheating.

To make ahead: assemble the stuffing completely (through step 4), cover tightly, and refrigerate unbaked for up to 24 hours. Let stand at room temperature for 30 minutes before baking, adding 5–10 minutes to the bake time. Leftover stuffing is fantastic in breakfast scrambles — warm it in a skillet, stir in beaten eggs, and cook until just set. For stress-free Thanksgiving side planning, plan the rest of your holiday menu ahead too.

Save

Emma Carter

Hi, I’m Emma! I’m the cook and recipe developer behind Sizzle & Sage. From my sunny home kitchen, I share easy, flavor-packed recipes for real life — quick breakfasts, cozy weeknight dinners, and simple bakes anyone can make. Pull up a chair and stay a while!