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Best Easy Cornbread Sausage Stuffing Recipe with Sage

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This savory cornbread sausage stuffing is packed with flavor from browned sausage, fresh sage, and tender cornbread. It’s the perfect holiday side dish that’s quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 pound ground pork sausage
  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 4 cups crumbled cornbread (day-old preferred)
  • 2 tablespoons fresh sage, chopped
  • 1 ½ cups chicken or turkey broth (low-sodium)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted
  • Salt and black pepper to taste
  • ½ cup chopped pecans or dried cranberries (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Brown the sausage: In a large skillet or Dutch oven over medium-high heat, cook the ground sausage, breaking it up, until browned and cooked through (6-8 minutes). Leave about 1 tablespoon of fat in the pan. Transfer sausage to a large mixing bowl.
  3. Sauté the vegetables: In the same skillet with the remaining fat, add diced onion and celery. Cook over medium heat for 5-7 minutes until softened. Stir in chopped sage and cook for 1 minute until fragrant.
  4. Combine base ingredients: Add sautéed vegetables to the bowl with sausage. Add crumbled cornbread, melted butter, broth, and beaten eggs. Season with salt and pepper. Add optional pecans or cranberries if using.
  5. Mix gently: Fold everything together with a spatula until evenly combined. The mixture should be moist but not soupy. Add more broth if needed.
  6. Transfer to baking dish: Spoon mixture into the prepared dish and spread evenly. Do not pack down firmly.
  7. Bake: Bake for 30-35 minutes until golden brown and set. For a crispier top, broil for the last 2 minutes.
  8. Rest before serving: Let the stuffing rest for 5-10 minutes before serving.

Notes

Use day-old cornbread for best texture. If using fresh cornbread, dry it out in a 300°F oven for 10 minutes. For make-ahead, assemble the night before and add 10 minutes to baking time. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, Thanksgiving stuffing, sage stuffing, holiday side dish, easy stuffing recipe

Find it online: https://grubella.com/best-easy-cornbread-sausage-stuffing-recipe-with-sage/