Cornbread Sausage Stuffing

4.84 from 6 votes

This homemade cornbread 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.

Prep Time15

Cook Time30

Total Time55

Calories: 158

Course: Side Dish

Servings:

Author: Neli Howard

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, set aside.
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 vegetable mixture along with the cooked sausage to a 9 x 13 inch casserole dish. 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.
Bake the cornbread stuffing in a preheated oven for 30 - 35 minutes until top is golden brown. Serve warm and enjoy!

Video

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

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