Best 11 Cornbread And Sausage Stuffing Recipes

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Cornbread and sausage stuffing is a classic Southern dish that is perfect for Thanksgiving, Christmas, or any other special occasion. This hearty and flavorful dish is made with cornbread, sausage, celery, onion, and spices. It can be baked in the oven or cooked in a slow cooker.

In this article, you will find two delicious recipes for cornbread and sausage stuffing. The first recipe is for a traditional cornbread stuffing that is made with white cornbread. The second recipe is for a more unique cornbread stuffing that is made with sweet cornbread. Both recipes are easy to follow and can be made with ingredients that you can find at your local grocery store.

No matter which recipe you choose, you are sure to enjoy this delicious and festive dish. Cornbread and sausage stuffing is a perfect way to celebrate the holidays with your family and friends.

Let's cook with our recipes!

CORNBREAD AND SAUSAGE STUFFING



Cornbread and Sausage Stuffing image

This is a simple make ahead recipe and it freezes well. Use for stuffing turkey, chicken, pork loin chops or bake in a casserole dish. Read through the recipe before beginning, you'll see how simple it is! Chicken or vegetable broth can be used in this recipe.

Provided by Barbara

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 11

1 (12 ounce) package corn bread mix
1 pound sausage, cooked and drained
1 tablespoon butter
¾ cup chopped onion
3 stalks celery, chopped
1 teaspoon dried thyme
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup vegetable broth

Steps:

  • One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
  • In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
  • In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
  • In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).

Nutrition Facts : Calories 141.4 calories, Carbohydrate 10.4 g, Cholesterol 14.5 mg, Fat 9.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.3 g, Sodium 467.1 mg, Sugar 2.4 g

CORNBREAD STUFFING WITH APPLES AND SAUSAGE



Cornbread Stuffing with Apples and Sausage image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 pound Italian sausage, casing removed
1 medium onions, chopped
2 stalks celery, chopped
Salt and freshly ground black pepper
1 Granny Smith apple, peeled and chopped coarsely
1 teaspoon freshly minced thyme leaves
1 teaspoon freshly chopped sage leaves
1/2 cup bourbon
1 1/4 pounds cubed and dried cornbread stuffing, store-bought
1/4 cup chopped fresh parsley leaves
2 cups turkey or low-sodium chicken stock
2 eggs, beaten
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F.
  • Heat olive oil over medium-high heat in 12-inch skillet.
  • Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
  • In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

CORNBREAD AND SAUSAGE STUFFING



Cornbread and Sausage Stuffing image

Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage in order to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey with Herb Butter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h40m

Number Of Ingredients 8

1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
1 large onion, (about 2 cups), finely chopped
3 celery, finely chopped (1 1/2 cups)
Kosher salt and freshly ground pepper
2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 cup low-sodium chicken broth

Steps:

  • Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
  • To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
  • Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups.
  • Spoon remaining stuffing into an 8" baking pan; it should reach the top. Bake until top is golden brown, about 45 minutes.

SAUSAGE, BACON, APPLE AND CORNBREAD STUFFING



Sausage, Bacon, Apple and Cornbread Stuffing image

This is a great, moist stuffing recipe that uses cornbread and white bread along with sausage, bacon, mushrooms and apples. It is my favorite dish at Thanksgiving!

Provided by JakesMom311

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h40m

Yield 12

Number Of Ingredients 13

1 (9x9 inch) pan cornbread, cut into small cubes
1 (14 ounce) package dry bread stuffing mix
8 ounces pork sausage links, finely chopped
1 pound bulk pork sausage
½ pound bacon slices, chopped
1 cup chopped celery
1 cup chopped onion
1 (16 ounce) package mushrooms, sliced
1 cup chopped fresh parsley
2 Granny Smith apples - peeled, cored and chopped
1 pinch salt and ground black pepper to taste
1 tablespoon dried sage leaves, or amount to taste
2 (13.75 ounce) cans chicken broth, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
  • Place the cubed cornbread and bread stuffing mix into a large bowl. Set aside.
  • Place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. Drain, and place sausage into a bowl. Using the same skillet, cook the bacon over medium heat until evenly browned. Drain bacon on paper towels. Drain excess bacon fat from the skillet. Stir the cooked sausage and bacon into the cornbread mixture.
  • Using the same skillet, cook the celery and onion over medium heat until transparent and tender, about 5 minutes. Stir into the cornbread mixture.
  • Stir the mushrooms, parsley, and apples into the cornbread mixture. Season with salt, pepper, and sage. Pour enough chicken broth over the cornbread mixture to moisten thoroughly, and toss to distribute evenly. Spoon the mixture into the prepared baking dish.
  • Bake in preheated oven until top is toasted and the center is firm, about 45 minutes.

Nutrition Facts : Calories 476.2 calories, Carbohydrate 53 g, Cholesterol 65.5 mg, Fat 19.7 g, Fiber 4.2 g, Protein 21.3 g, SaturatedFat 6.5 g, Sodium 1789 mg, Sugar 10.2 g

CORNBREAD, APPLE, AND SAUSAGE STUFFING



Cornbread, Apple, and Sausage Stuffing image

This flavorful dressing, made with cornbread, sausage, and apples, is a family recipe of chef Chris Schlesinger. Pair with his Brined and Roasted Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes enough stuffing for a 12- to 15-pound turkey

Number Of Ingredients 9

Cornbread, cut into 1-inch cubes
1 pound sweet Italian sausage
1 cup (2 sticks) unsalted butter
4 medium red onions, finely chopped
8 celery stalks, finely chopped
4 Granny Smith apples, peeled, cored, and chopped
1 cup dried cranberries
1 1/2 cups half-and-half
1/2 cup chopped fresh sage

Steps:

  • Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
  • In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside.
  • Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.

SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE



Sausage and Shrimp Cornbread Stuffing Casserole image

To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread.

Provided by Kittencalrecipezazz

Categories     Meat

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 23

1 1/4 cups yellow cornmeal
3/4 cup flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons melted butter
1 1/2 cups buttermilk
1 lb uncooked medium shrimp (peeled and deveined)
4 tablespoons butter
1 small onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and chopped
1 large celery rib, diced
2 teaspoons cumin
1/2 lb dry smoked sausage, chopped
2 green onions, chopped
2 cups frozen corn kernels, thawed (or use fresh corn)
3 tablespoons fresh cilantro
1 1/2 cups milk
3 large eggs, lightly beaten
2 teaspoons seasoning salt (or to taste, or use white salt to taste)
black pepper

Steps:

  • To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
  • Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
  • Pour the batter into the hot skillet.
  • Bake at 450 degrees for 20 minutes or until golden.
  • Cool the cornbread completely, then cut into 1-inch cubes.
  • Arrange the cubes in a single layer on a large baking sheet.
  • Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
  • For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
  • Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
  • Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
  • Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
  • Fold in the cornbread cubes; toss lightly to combine.
  • Spoon into prepared baking dish.
  • Bake for about 30 minutes.
  • Delicious!

SAUSAGE AND CORNBREAD STUFFING



Sausage and Cornbread Stuffing image

The healthier cooking choices for this stuffing dish start with a quick cornbread recipe made with wheat germ and egg white. The stuffing features a healthy serving of vegetables, and flavorful turkey sausage.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, sliced
6 ounces (about 2 links) Italian turkey sausage, removed from casing
3 celery stalks, thinly sliced on diagonal
1 bulb fennel, cored, quartered and sliced crosswise, plus 1/4 cup chopped fronds
1 medium Bosc pear, cored and chopped
1/4 cup chopped fresh herbs, such as rosemary, sage and thyme
1/4 cup chopped fresh herbs, such as rosemary, sage and thyme
1/4 cup chopped walnuts
1 recipe Quick and Healthy Cornbread, cooled and coarsely crumbled, recipe follows
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups reduced-sodium chicken broth
1 large egg white
1/2 cup water
1/4 cup buttermilk
1 (8.5 ounce) box corn muffin mix
1/4 cup toasted wheat germ

Steps:

  • Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
  • Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage. Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes. Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Transfer the mixture to a large bowl.
  • Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper. Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish. Lightly mist a piece of foil large enough to cover the dish. Pour 1/2 cup broth over the stuffing and cover with the foil.
  • Bake for 30 minutes. Uncover the stuffing and bake until golden around edges, about 30 minutes more.
  • Preheat the oven to 350 degrees F.
  • Lightly mist an 8 by 8-inch baking pan with cooking spray. In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated. Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES



Cornbread Stuffing With Sausage and Apples image

This is the Thanksgiving stuffing that most of my family prefers. I got it from Food TV. It's a recipe from Cock N' Bull Restaurant, Peddler's Village, Lahaska, Pennsylvania. The first time I made it, my kid's asked.." you're putting apples in the stuffing?..Yuck" But they gobbled it down.. they never used to even like stuffing at all before this one. Then every year since then, they beg for "the stuffing with the apples in it" This year, I'm making two kinds of stuffing. Bev has a near duplicate of my Grandmas stuffing, #44692 which I love so much. So I'm making both this year. I'm posting this so it is easy for me to find closer to Bird Day! It's moist and tasty. I usually make it in my slow cooker, but it's meant for stuffing a bird.

Provided by BETHANY T.

Categories     < 60 Mins

Time 35m

Yield 2 chickens, 8 serving(s)

Number Of Ingredients 16

1/2 lb bulk pork sausage (I use sage sausage)
1 cup small diced onion
1 cup small diced celery
2 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
3 cups crumbled cornbread
3 cups cubed stale bread
1 cup chicken stock
2 large peeled cored diced apples
2 tablespoons chopped parsley
1 tablespoon poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped red bell pepper

Steps:

  • Sauté sausage until browned.
  • Remove from pan and place in a large mixing bowl.
  • Sauté onions and celery in butter.
  • Add sage, rosemary and thyme.
  • When mixture is softened, about 3 minutes, put into bowl with sausage.
  • Add the remaining ingredients to the mixing bowl.
  • If mixture is too dry, add more stock.
  • Stuff into bird, bake along side during last 45 minutes of cooking, or cook in a crockpot on low for up to 3 hrs taking care to stir once in a while and adding more stock or water if it gets dry.

APRICOT AND SAUSAGE CORNBREAD STUFFING



Apricot and Sausage Cornbread Stuffing image

Use a cornbread mix (following the directions on the box) as the base for this apricot and sausage stuffing. As a general rule, you will need 3/4 cup of stuffing for every pound of turkey.

Provided by maggie

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h25m

Yield 20

Number Of Ingredients 8

½ pound bulk pork sausage
1 cup salted butter, divided
1 cup coarsely chopped onion
1 cup coarsely chopped celery
½ cup chopped dried apricots
1 cup chopped toasted pecans
½ cup chopped fresh parsley
6 cups crumbled cornbread

Steps:

  • Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Melt 1/2 cup of butter in a large skillet over medium heat. Add onion and celery; saute until vegetables are tender, about 10 minutes. Stir in apricots and cook for 2 minutes more. Stir in sausage, pecans, and parsley. Remove from heat.
  • Melt remaining butter in a small saucepan over medium-low heat.
  • Pour crumbled cornbread into a large mixing bowl; add sausage mixture. Stir in melted butter until stuffing feels moist. Let cool to room temperature before using.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 13.3 g, Cholesterol 39.9 mg, Fat 18 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 318.9 mg, Sugar 3.8 g

OUR FAVORITE THANKSGIVING STUFFING WITH SAUSAGE AND CORNBREAD



Our Favorite Thanksgiving Stuffing with Sausage and Cornbread image

Rounds of testing beget our tastiest Thanksgiving stuffing ever. Our ultimate version has mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible. Omit the sausage and use vegetable broth instead of chicken to make it vegetarian-friendly.

Provided by Rhoda Boone

Categories     Thanksgiving     Sausage     Corn     Stuffing/Dressing     Celery     Stock     Herb     Butter     Egg     Side     Frankenrecipe

Yield 8-10 servings

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, plus more for pan
1/2 pound good-quality day-old crusty country-style or peasant bread, torn into 3/4" pieces (about 5 cups)
1/2 pound day-old cornbread, broken into 3/4" pieces (about 5 cups)
1 pound breakfast sausage links, casings removed, or ground breakfast sausage mix, broken up into 1/2" pieces
2 1/2 cups chopped onions (about 1 medium plus 1 large onion)
3 medium celery stalks, sliced
2 large eggs
2 1/2 cups low-sodium chicken broth
1/2 cup chopped parsley
2 tablespoons chopped sage
1 tablespoon chopped thyme
2 teaspoons chopped rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Special Equipment
A 13x9x2" or other 3-quart baking dish

Steps:

  • Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35-50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
  • Meanwhile, heat a large skillet over medium-high. Break sausage into 1/2" pieces and cook, stirring and breaking up into smaller (about 1/4") pieces with a wooden spoon or spatula, until browned, 8-10 minutes. Transfer to bowl with bread but do not stir.
  • Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
  • Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
  • Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40-45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45-50 minutes more.
  • Do Ahead
  • Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25-30 minutes. Uncover and bake until top is crisped, 7-10 minutes more.

SAUSAGE AND CORNBREAD STUFFING



Sausage and Cornbread Stuffing image

At her home in Carrollton, Missouri, Ruby Harman dresses up stuffing mix with pork sausage and jarred mushrooms to create this in-a-dash dressing. The hearty side dish is terrific with chicken, turkey or pork.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 4

1 pound bulk pork sausage
3-1/2 cups water
1 jar (7 ounces) sliced mushrooms, drained
2 packages (6 ounces each) corn bread stuffing mix

Steps:

  • In a large skillet, brown the sausage; drain. Add water and mushrooms. Bring to a boil. Remove from the heat; add the stuffing mix. Cover and let stand for 5 minutes.

Nutrition Facts : Calories 204 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 725mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • Use fresh ingredients. Fresh cornbread, sausage, and vegetables will give your stuffing the best flavor.
  • Don't overstuff the stuffing. The stuffing should be moist and fluffy, not dense and dry. Aim to fill the stuffing cavity about 3/4 full.
  • Bake the stuffing until it is heated through. The internal temperature of the stuffing should reach 165 degrees Fahrenheit.
  • Let the stuffing rest before serving. This will allow the stuffing to set and absorb the flavors of the other ingredients.
  • Serve the stuffing warm. Cornbread and sausage stuffing is best served warm, right out of the oven.

Conclusion:

Cornbread and sausage stuffing is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It is perfect for Thanksgiving, Christmas, or any other special occasion. With a few simple tips, you can make the best cornbread and sausage stuffing that your family and friends will love.

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