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This homemade cornbread and sausage stuffing is so easy to make from scratch and is the only dressing recipe you need this Thanksgiving and Christmas! Easy to make and full of fresh flavors. Gluten-free.
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Table of Contents
- Why you will love this cornbread and sausage stuffing recipe!
- Ingredients
- How to make cornbread and sausage stuffing
- Can you use this to stuff turkey?
- Can you make this thanksgiving stuffing vegetarian?
- Make ahead
- Can you freeze it?
- Recipe Notes and Tips for the Best Cornbread Stuffing
- More Easy Side Dishes
- Cornbread and Sausage Stuffing Recipe
One of my favorite sides to serve up during the holidays is stuffing, and this cornbread version is super delicious!
Made with my favorite gluten-free cornbread recipe, this dressing is made with sausage, onions, and a mix of fresh herbs for a delicious side that’s perfect to serve with roast meats.
If you are planning your Thanksgiving or holiday menu, be sure to check out my Roasted Butternut Squash and Brussels Sprouts, Roasted Root Vegetables, and Creamy Mashed Potatoes.
Why you will love this cornbread and sausage stuffing recipe!
- Make ahead: This cornbread stuffing recipe can easily be made and cooked the day before and reheated to serve. Perfect if you are planning on serving it as part of a big feast.
- Easy: There’s nothing complicated about this recipe and it’s quick to make before you pop it in the oven.
- Gluten-free: This dressing is gluten-free because it’s made with cornmeal, which is naturally gluten-free. It is perfect to serve if you or anyone in your family has an intolerance. You can also make it using regular cornbread.
Ingredients
- Italian sausage: Use ground pork sausage for this recipe.
- Oil: For cooking. I used olive oil, but any fat will work well.
- Vegetables: Onion and celery.
- Fresh herbs: Sage and parsley. You can also add some minced cloves garlic.
- Salt and pepper: For seasonings
- Cornbread (cut into cubes ): I used my gluten-free cornbread recipe, but you can use store bought.
- Eggs: To bind the ingredients together.
- Stock: You can use chicken or vegetable stock.
How to make cornbread and sausage stuffing
- Preheat the oven to 350 F. Cook sausage over medium-high heat in a large skillet and break it up in pieces using a wooden spoon. When cooked, transfer to a large bowl.
- Heat olive oil in the skillet and add onion and celery and cook, stirring frequently until the vegetables are tender for about 5 minutes. Add chopped parsley and sage leaves, and stir well until the flavors are incorporated. Season with salt and freshly ground black pepper. Transfer the mixture to the bowl with the sausage.
- Add dried cornbread cubes to the mixing bowl. Whisk eggs and chicken/vegetable stock and pour over the cornbread and sausage mixture. Toss gently until all ingredients are wet.
- Transfer to a greased casserole dish and bake at 350 F for 30 – 35 minutes until the top is golden brown. Serve the cornbread stuffing warm.
Can you use this to stuff turkey?
This cornbread dressing can be served on the side of your meal, but it can also be used to stuff your turkey. Make the recipe, but rather than placing it into the baking dish set it to one side and let it cool. You can then use it to stuff your Thanksgiving turkey or chicken.
Can you make this thanksgiving stuffing vegetarian?
It’s super easy to make this cornbread and sausage stuffing vegetarian. Simply swap the sausage for a vegetable, like mushrooms or butternut squash, and use vegetable stock rather than chicken stock.
Make ahead
You can make the whole cornbread stuffing recipe, up until the point of baking, and then cover it and place it in the fridge before you are ready to bake it. You can make it 1 to 2 days ahead of time.
Can you freeze it?
You can freeze baked stuffing for up to 3 months. Let it cool before wrapping it in foil and placing it in a freezer bag. Thaw the cornbread and sausage stuffing in the fridge overnight and reheat in an oven at 350F for 20 minutes until warmed through.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Cornbread Stuffing
- Make the cornbread the day before you make the stuffing and leave it out to dry out slightly. This way it will soak up all of those wonderful flavors.
- Fresh sage and parsley create the best flavors in this recipe, but you can use dried if you are in a pinch.
- Ensure that the bread is well covered with the mixture and nothing is left dry.
More Easy Side Dishes
Cornbread and Sausage Stuffing
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Ingredients
- 1 lb. ground pork sausage
- 2 Tablespoon extra virgin olive oil, or fat of your choice
- 1 large onion, chopped
- 3 celery stalks, chopped
- 8 fresh sage leaves, chopped
- ¼ cup parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 recipe gluten-free cornbread, cut into cubes and left uncovered overnight to dry
- 3 large eggs
- 1 cup chicken/vegetable stock
Instructions
- Preheat oven to 350 F. Cook ground sausage over medium heat in a skillet and break up in pieces using a wooden spoon. When cooked, transfer to a large mixing bowl.
- Heat olive oil in the skillet and add onion and celery and cook, stirring frequently until the vegetables are tender about 5 minutes. Add chopped parsley and sage leaves, and stir well until the flavors are incorporated. Season with salt and freshly ground black pepper. Transfer the mixture to the bowl with the sausage.
- Add dried cornbread to the mixing bowl. Whisk eggs and chicken/vegetable stock and pour over the cornbread and sausage mixture. Toss gently until all ingredients are wet.
- Transfer to a greased baking dish and bake at 350 F for 30 – 35 minutes until top is golden brown. Serve warm and enjoy! 🙂
Notes
- Make the cornbread the day before you make the stuffing and leave it out to dry out slightly. This way it will soak up all of those wonderful flavors.
- Fresh sage and parsley create the best flavors in this recipe, but you can use dried if you are in a pinch.
- Ensure that the bread is well covered with the mixture and nothing is left dry.
Can I stuff this inside a turkey?
It is meant to be served as a side dish along with the turkey. I havent stuffed a turkey with it before.
If making cornbread and sausage stuffing do you bake it then save it in fridge? If so how do you reheat?
Hi Karen, yes, you can make the stuffing ahead of time (for example, the day before Thanksgiving). I would just cover it with foil (so it doesn’t burn) and place it in a preheated oven at moderate temperature (325 – 350). And reheat the cornbread stuffing for about 20-30 minutes until it’s hot throughout. Hope this helps you! 🙂
My gluten-free friend was just lamenting how much she misses stuffing. I’ll have to send her this!
This sounds like a delicious stuffing! Great colours!
Yum, Your recipe looks awesome!
That stuffing looks amazing, crisp and full of flavor.
Beautiful stuffing recipe Neli! I love sausage stuffing and this version looks delicious!
Oh my goodness this sounds so good! You certainly kicked stuffing up a notch! Pinning for later!
look at that color, what a beautiful, curated dish. happy thanksgiving!