Cornbread Sausage Stuffing

Prep the baking dish

Preheat oven to 350°F. Spray a 8×8-inch pan with cooking spray and set aside.

Brown the sausage

In a large skillet, cook the sausage over medium heat until no longer pink, breaking into crumbles as it cooks. Using a slotted spoon, transfer the cooked sausage to a paper towel-lined plate to drain. Drain and discard any fat from the skillet and return it to the stovetop.

Cook the vegetables

Add the butter to the skillet along with the onion and celery. Cook until crisp-tender, about three to five minutes.

Combine cooked vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Transfer the cornbread and sausage stuffing to prepared dish.

Bake

Bake until golden brown, about 25 to 30 minutes. Serve warm.

Editor’s Tip: Watch your stuffing as it bakes. If it starts to appear dry, you can add a splash of broth to the pan to prevent it from drying out. Alternatively, you may tent the stuffing with foil during the final minutes of cooking.

How to Store Cornbread Sausage Stuffing

Leftover cornbread stuffing with sausage may be refrigerated for four to five days in an airtight food storage container. To reheat, warm at 350º for 30 to 40 minutes, until hot. Tent with foil to prevent the top and sides from over-browning.

You can also gently warm the stuffing in a microwave with a bit of butter or broth to keep it moist. Cover with parchment, then heat for two to three minutes, stirring every minute to ensure it heats evenly. Note that stuffing warmed in the microwave will lose its crispness.

Can you freeze cornbread sausage stuffing?

Yes! Baked cornbread sausage dressing may be stored in the freezer for up to three months when stored in a freezer-safe, airtight food storage container. Thaw completely in the refrigerator before reheating as directed above. Here’s our full guide to freezing Thanksgiving leftovers.

Can you make cornbread sausage stuffing ahead of time?

You can! Former Taste of Home associate food stylist Sarah Fischer says you can wrap and store your unbaked cornbread stuffing with sausage in the fridge for up to two days. When ready to enjoy, bake at 350° for 35 to 40 minutes, or until stuffing reaches 165°. You can also pre-bake the stuffing as directed, let it cool completely, and store it in the fridge for up to five days. To reheat, bake again until it reaches 165°. If you make your own cornbread, you can bake it up to three days before using it in this recipe (stale cornbread works just fine!).

Can you make cornbread sausage stuffing inside a turkey?

If you prefer to cook your cornbread sausage stuffing inside a turkey, you can certainly do so. However, the cooking time will change, and you must check the temperature of the stuffing before serving to make sure it’s cooked to a food-safe temperature. To cook it in the turkey, instead of transferring the hot stuffing into the prepared dish, loosely pack it into the turkey cavity and cook until both the turkey and stuffing reach 165°F.

What can I do with leftover cornbread sausage stuffing?

If you have leftovers, you can simply reheat and enjoy, or try one of these clever uses for leftover stuffing.

What should you serve with cornbread sausage stuffing?

This cornbread sausage stuffing recipe is a wonderful side dish for the holidays, but feel free to enjoy it any time, for any occasion! It goes especially well with a simple and savory pork loin or juicy, pan-seared pork chops. For poultry that isn’t turkey, try savory rubbed roast chicken.

Preheat oven to 350°. Spray an 8x8-in. baking dish with cooking spray; set aside.

In a large skillet, cook the sausage over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. Drain and discard fat.

Add butter; cook onion and celery until crisp-tender, 3-5 minutes. Combine cooked vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Transfer to prepared dish.

Bake until golden brown, 25-30 minutes. Serve warm.