Cornbread Stuffing

5 from 6 votes

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Cornbread Stuffing is to DIE for! It is the perfect bread stuffing addition to your Thanksgiving spread!

I strongly dislike bread stuffing with a passion. Growing up, we ate wild rice stuffing and that was it. So, I went on a stuffing quest this year. Surely I could make something with a bread product that could be comparable to my beloved rice stuffing. Well, my friends, I’ve done it. I made a stuffing made out of cornbread that I LOVE. Cornbread Stuffing is sweet, salty, has texture, and most importantly great flavor! AND, get this: it’s super easy to do too!

Cornbread Stuffing

Cornbread Stuffing Ingredients

First, you will need some of these basic ingredients to make Cornbread Stuffing:

  • Italian Sausage – I used a mild sausage but feel free to make this recipe a little spicier!
  • Onion, Carrots, and Celery – three flavor-packed veggies to fill out this stuffing recipe.
  • Cornbread – use store-bought or make some homemade cornbread.
  • Poultry, Salt, and Pepper – seasonings to bring out flavors and add some savory notes.
  • Chicken Stock – for flavor and for moisture.
  • Eggs – eggs hold the stuffing together while it bakes and helps retain moisture.

Ingredients

Cornbread Stuffing Variations

Go ahead and customize this cornbread stuffing recipe with these suggestions:

  • Cornbread Stuffing: this is technically a dressing recipe since it is cooked outside of a turkey. However, feel free to stuff this recipe into a bird for extra flavor and moisture!
  • Protein: you can replace the protein with a different type of sausage (chorizo maybe?).
  • Veggies: switch up the veggies to match whatever protein you are using. Some good substitutes would be zucchini, butternut squash, broccoli or even fruit like apples would be good.

cooking meat

How to Make Cornbread Stuffing

For full details see the recipe card down below!

  1. To get started, heat up a large skillet. Remove the sausage from its casing and break it apart while it cooks. (I used Calphalon’s Contemporary Nonstick Bronze Edition 3-qt. Saute Pan and Potato Masher.)
  2.  While the meat is cooking, chop up some onions, celery, and carrots. Once the meat is cooked completely and browned, remove from the pan, and set aside.
  3.  Toss in the veggies with a little salt and pepper and sauté until tender, about 7 minutes. {If there isn’t enough grease in the pan from the sausage, pour in a little oil.}
  4. Remove pan from heat, pour sausage back in and crumble the cornbread right over top. You want the crumbles to be pretty fine.
  5.  Next, you’re going to add in some poultry seasoning, salt, pepper, and chicken broth.
  6. The last thing you need is some eggs. Crack them into that measuring cup you used for the chicken broth. Whisk them together to break the yolks into the whites and pour them over top.
  7. Stir this whole pot of goodness together and add in splashes of extra stock if you think it’s a little too dry.
  8.  Dump it into a greased baking dish, cover with foil and bake at 350 degrees for 30 minutes.

That’s it! Beautiful cornbread stuffing that would be a delicious addition to any Thanksgiving meal.

Cornbread Sausage Stuffing

Complete Your Thanksgiving Spread with these Recipes

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Dessert

Cornbread Sausage Stuffing

More Stuffing Recipes to Try!

That’s it! Delicious and moist Cornbread Stuffing perfect for any Thanksgiving table.

The printable recipe card is below, enjoy!

5 from 6 votes

Cornbread Stuffing

Cornbread Stuffing is to DIE for! It is the perfect bread stuffing addition to your Thanksgiving spread!
servings 6 servings
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Ingredients

  • 3 whole milk Italian sausage links
  • 1 cup onion diced
  • 1 cup carrot chopped
  • 2 stalks celery diced
  • 1 whole prepared pan of cornbread 9×9
  • 1 teaspoon poultry seasoning
  • salt and pepper to taste
  • 1-¼ cup chicken stock
  • 2 whole eggs

Instructions

  • Heat up a large skillet over medium to medium high heat.
  • Remove the sausage from its casing, place it into the hot pan and break it apart while it cooks. Once the meat is cooked completely and browned, remove from pan and set aside.
  • Toss the veggies into the skillet with a little salt and pepper and saute until tender, about 7 minutes. {If there isn’t enough grease in the pan from the sausage, pour in a little oil.}
  • Remove pan from heat, add sausage back in and crumble the cornbread right over top. You want the crumbles to be pretty fine.
  • Next add in some poultry seasoning, salt, pepper and chicken broth. The last thing you need are some eggs. Crack them into that measuring cup that you used for the chicken broth. Whisk them together to break the yolks into the whites and pour them over top of the whole shoot and match.
  • Stir this whole pot of goodness together and add in splashes of extra stock if you think it’s a little too dry.
  • Spoon stuffing into a greased baking dish (I used an oval baking dish – but 8×8 or 9×9 would probably work), cover with foil and bake at 350 degrees F for 30 minutes.

Nutrition

Calories: 288kcal | Carbohydrates: 12g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 588mg | Potassium: 369mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3730IU | Vitamin C: 4.8mg | Calcium: 54mg | Iron: 1.4mg
Course: Side Dish
Cuisine: American
Keyword: cornbread stuffing

 

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