Sage Sausage Cornbread Stuffing (Print Version)

Cornbread, sausage, and herbs combine for a savory, comforting side, perfect alongside holiday favorites or home-cooked meals.

# Components:

→ Cornbread

01 - 6 cups cornbread, cubed (preferably day-old)

→ Meats

02 - 1 lb sage pork sausage, casing removed

→ Vegetables

03 - 1 large onion, finely diced
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced (optional)
06 - 2 cloves garlic, minced

→ Herbs & Spices

07 - 2 tablespoons fresh sage, chopped
08 - 1 tablespoon fresh thyme leaves
09 - 1/4 cup fresh parsley, chopped
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Liquids & Dairy

12 - 2 cups low-sodium chicken broth
13 - 2 large eggs, lightly beaten
14 - 4 tablespoons unsalted butter, melted

# Method:

01 - Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Spread the cubed cornbread onto a baking sheet and toast in the preheated oven for 10 minutes until it achieves a light crispness. Remove from oven and set aside.
02 - In a large skillet over medium heat, cook the sage pork sausage, breaking it apart with a spoon. Continue cooking until it is thoroughly browned and cooked through, approximately 6–8 minutes. Transfer the cooked sausage to a large mixing bowl.
03 - Using the same skillet (with any residual fat from the sausage), melt the butter over medium heat. Add the diced onion, celery, and carrot (if using). Sauté the vegetables until they soften, about 5–7 minutes. Incorporate the minced garlic, chopped sage, and thyme leaves; cook for an additional 1 minute until fragrant.
04 - Add the sautéed vegetable mixture to the large mixing bowl containing the cooked sausage. Introduce the toasted cornbread cubes and chopped fresh parsley. Gently toss all the ingredients together until they are well combined.
05 - In a separate bowl, whisk together the chicken broth and lightly beaten eggs. Pour this liquid mixture over the stuffing ingredients in the large bowl. Stir gently to ensure the cornbread is evenly moistened. Season with salt and black pepper.
06 - Transfer the combined stuffing mixture into the prepared 9x13-inch baking dish. Cover the dish tightly with aluminum foil. Bake for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and develops a slight crispness.
07 - Allow the stuffing to rest for 10 minutes before serving. This resting period allows the flavors to meld and the stuffing to set slightly.

# Expert Advice:

01 -
  • Makes use of store bought cornbread if you're short on time
  • Creates the perfect balance of savory and slightly sweet flavors
  • Can be prepared a day ahead to reduce holiday cooking stress
  • Works beautifully as both stuffing and as a stand alone side dish
02 -
  • Can be assembled up to 24 hours before baking just cover and refrigerate
  • The perfect stuffing should be moist but still have distinct pieces rather than a mushy consistency
  • Cornbread made from scratch creates the best flavor but quality store bought works well in a pinch
03 -
  • Always taste your stuffing mixture before adding the raw eggs to ensure proper seasoning. Remember that it will taste slightly less salty after baking.

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