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.
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.
NUTRITION
Nutrition Facts
Cornbread and Sausage Stuffing
Amount Per Serving (111 g)
Calories 158Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 68mg23%
Sodium 440mg18%
Potassium 156mg4%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 280IU6%
Vitamin C 3mg4%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course Side Dish
Cuisine American
Keyword cornbread and sausage stuffing, cornbread stuffing recipe, gluten-free cornbread and sausage stuffing