cornbread stuffing sausage recipe

Written BySheba G Updated On
cornbread stuffing sausage recipe
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The Best cornbread stuffing sausage recipe

I love cornbread stuffing sausage recipe, it’s a classic Southern dish that never fails to impress. I first tried it at my grandmother’s house, where she would make it for special occasions and family gatherings. The combination of the crispy cornbread, savory sausage, and herbs is absolute perfection.

My kids adore helping me in the kitchen to prepare this recipe, and they always ask for seconds. It’s a great way to get them involved in cooking and teach them about traditional American cuisine. The beauty of this recipe is that it’s incredibly easy to make and requires minimal ingredients.

Just like my grandmother used to do, I use store-bought cornbread mix and cook the sausage in a skillet until it’s nice and brown. The aroma that fills the kitchen is incredible, and it’s sure to make everyone’s mouth water. I often serve this dish as a side or use it as a main course for casual dinner gatherings.

One of the things I appreciate most about this recipe is its versatility. You can customize it to suit your taste preferences by adding different herbs or spices. My family loves when I add some diced onions or bell peppers to give it an extra kick.

This dish is also very forgiving, so even if you’re not the most experienced cook, you can still achieve amazing results.

Cornbread Stuffing with Sausage

Cornbread Stuffing with Sausage

4.7 from 1022 votes

A hearty and flavorful cornbread stuffing recipe with sausage, perfect for a comforting meal. This dish combines the warmth of cornbread with the savory taste of sausage, creating a delightful blend of flavors.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cornbread

1 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons sugar
1 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 large eggs

For the Stuffing

1 lb ground sausage
1 large onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
2 cups chicken broth
1/2 cup chopped fresh parsley
2 tablespoons olive oil
Salt and pepper to taste

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, black pepper, paprika, and sugar.
3Mix well to ensure all dry ingredients are evenly distributed.
4Add the milk, buttermilk, vegetable oil, and eggs.
5Stir until the batter is smooth and well combined.
6Pour the batter into a greased 9×9 inch baking dish.
7Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8Remove from the oven and let it cool slightly.
9While the cornbread is baking, heat the olive oil in a large skillet over medium heat.
10Add the ground sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
11Remove the sausage from the skillet and set aside, leaving the drippings in the skillet.
12In the same skillet with the sausage drippings, add the chopped onion, celery, and garlic.
13Cook over medium heat, stirring occasionally, until the vegetables are softened and lightly golden, about 5-7 minutes.
14Add the chicken broth, parsley, salt, and pepper.
15Stir well to combine.
16Bring the mixture to a simmer, then reduce the heat to low and let it cook for an additional 5 minutes.
17Once the cornbread is cool enough to handle, cut it into cubes.
18Add the cubed cornbread to the skillet with the sausage and vegetable mixture.
19Stir gently to combine, ensuring the cornbread absorbs the liquid.
20Cook for an additional 5 minutes, stirring occasionally, until the stuffing is heated through and the cornbread has absorbed most of the liquid.
21Transfer the stuffing to a greased 9×13 inch baking dish.
22Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
23Serve hot and enjoy.

🔧Equipment

Mixing bowl
9×13 inch baking dish
Skillet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 70mg🧂Sodium: 900mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 18g

📝Notes

Tips: For a spicier stuffing, add a pinch of cayenne pepper to the cornbread batter. You can also add other vegetables like mushrooms or bell peppers to the stuffing mixture for added flavor and nutrition.

Watch Video Of How Cornbread Stuffing with Sausage Works

This cornbread stuffing sausage recipe is perfect for any occasion, whether you’re hosting a big gathering or just want a delicious meal for your family.

It’s incredibly easy to make and can be served hot or cold, making it ideal for leftovers.

One of my favorite things about this recipe is that it stores well in an airtight container in the fridge for up to 5 days or frozen for up to 2 months.

❓ Frequently Asked Questions About Cornbread Stuffing with Sausage

Q: What type of sausage should I use for this recipe?

I recommend using sweet Italian sausage for this recipe, as it adds a nice flavor without overpowering the other ingredients.

Q: Can I use homemade cornbread instead of store-bought mix?

Yes, you can definitely use homemade cornbread if you prefer. Just be sure to adjust the cooking time accordingly.

Q: How do I keep the sausage moist while cooking?

To prevent the sausage from drying out, make sure to cook it over medium heat and don’t overcrowd the skillet.

Q: Can I freeze this recipe for later?

Absolutely! Simply let it cool completely before freezing, then reheat when needed.

Q: What are some good alternatives to cornbread stuffing?

You can substitute cornbread with other breads like biscuits or crostini if you prefer a lighter option.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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