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HomeHealthy FoodCornbread Sausage Stuffing - Skinnytaste

Cornbread Sausage Stuffing – Skinnytaste

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This made-from-scratch, savory cornbread sausage stuffing recipe is full of sage, thyme, and Italian rooster sausage.

Savory Cornbread Sausage Stuffing
Cornbread Sausage Stuffing

I didn’t develop up consuming cornbread stuffing. My mother all the time made this stuffing with French bread, and I’ve been making this sausage stuffing yr after yr. However I wished to check a cornbread stuffing and assume it turned out nice as a gluten-free various. For extra wholesome stuffing recipes, strive my Hen Sausage-Brown Rice Stuffing and Stuffing Muffins. And I’ve extra Thanksgiving recipe concepts right here in case you want them!

Savory Cornbread Stuffing

I examined this stuffing recipe a number of instances. On my first try, I purchased already- made cornbread, however it had an excessive amount of butter and sugar, so I didn’t take care of it. So, I knew I must make the cornbread from scratch. I added slightly honey to the cornbread as a result of it balanced the sausage, however it’s not candy.

Do you place eggs in sausage stuffing?

Sure, you’ll want eggs for home made stuffing. They assist bind every part collectively and make the feel fluffy.

Cornbread Stuffing Elements

  • Cornbread: Course yellow cornmeal, all-purpose or gluten-free flour, baking powder, salt, fat-free or dairy-free milk, honey, oil, eggs
  • Sausage: I used candy Italian rooster sausage, however turkey would additionally work.
  • Onions: You’ll want three cups, which is about two onions.
  • Celery: Chop six to seven celery ribs for 3 cups.
  • Contemporary Herbs: Parsley, thyme, sage
  • Salt and Pepper for seasoning
  • Broth: Select reduced-sodium rooster broth.
  • Eggs for binding and texture

Ought to I dry cornbread for stuffing?

You need the cornbread to be dried out earlier than including it to the stuffing, so it received’t be mushy. Should you make the cornbread forward, depart it out in a single day. In my recipe, I included a step to bake the cubed bread as a shortcut to getting stale bread.

Learn how to Make Cornbread Stuffing with Sausage

  • Make the Cornbread: Whisk the cornmeal, flour, baking powder, and salt. Make a properly within the middle, and add milk, eggs, honey, and oil. Stir till the combination comes collectively, and just a few lumps stay. Pour the batter right into a 9-inch spherical cake pan sprayed with oil, and bake at 400°F for 22 to 24 minutes. As soon as it cools, reduce it into cubes.
  • Dry Out the Cornbread: Put the cubed cornbread on a big sheet pan and bake at 300°F for 35 minutes till evenly toasted agency. Cool the bread and switch it to a big bowl.
  • Cook dinner Sausage and Veggies: Brown the sausage in a big nonstick skillet over medium warmth. Add the onion, celery, and parsley, and cook dinner for about 12 minutes. Subsequent, add the thyme, sage, salt, and pepper, and cook dinner for 5 minutes.
  • Mix the onion combination with the cornbread, drizzle the broth over the stuffing, and toss gently. Pour the stuffing into an oiled 9” x 12” baking dish, and bake at 350°F for 40 to 45 minutes.

Learn how to Make Forward Cornbread Sausage Stuffing

You may make forward cornbread stuffing so you might have much less to do on Thanksgiving Day. I like to recommend baking the cornbread a couple of days upfront, or you would even do it a few weeks early and freeze it cubed. You can even cook dinner the sausage-veggie combination a day or two early. While you’re able to cook dinner the stuffing, mix the cornbread and sausage and comply with the baking directions.

Learn how to Freeze Stuffing

Leftovers will last as long as 4 days within the fridge or three months frozen in hermetic containers or plastic baggage. Thaw it in a single day and microwave till heat.


  • Cornbread: If you wish to make the cornbread from a field, you’ll want 9 cups of cubed bread for this stuffing.
  • Herbs: Swap rosemary for thyme.
  • Sausage: Substitute turkey sausage for rooster.


cornbread sausage mixSavory Cornbread Sausage StuffingSavory Cornbread Sausage StuffingSavory Cornbread Stuffing

Extra Thanksgiving Sides You’ll Love:

Your feedback are useful! Should you’ve tried this wholesome Cornbread Sausage Stuffing or every other on Skinnytaste, don’t overlook to fee the recipe and depart me a remark under. And in case you took a photograph of it, share it with me on Instagram so I can reshare it on my Tales!

Cornbread Sausage Stuffing


182 Cals
8.5 Protein
21 Carbs
7.5 Fat

Prep Time: 1 hr

Cook dinner Time: 1 hr

Whole Time: 2 hrs

This made-from-scratch, savory cornbread sausage stuffing recipe is full of sage, thyme, and Italian rooster sausage.

For The Cornbread:

  • olive oil spray
  • 1 cup course yellow cornmeal
  • 1 cup all-purpose flour, or gluten-free flour combine akin to Cup 4 cup
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup fat-free milk, or dairy-free milk
  • 3 tablespoon honey
  • 3 tablespoons impartial tasting oil akin to canola, or grapeseed
  • 3 giant eggs

For the Corn Bread Stuffing

  • 1 tablespoon impartial tasting oil akin to canola, or grapeseed
  • 14 ounces uncooked candy rooster sausage, faraway from casing
  • 2 giant onions, chopped, about 3 cups
  • 3 cups chopped celery, from 6 to 7 ribs
  • 3/4 cup chopped recent parsley
  • 2 tablespoons chopped recent thyme
  • 1/4 cup chopped recent sage
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon Black pepper, freshly floor
  • 2 1/2 cups reduced-sodium rooster broth
  • 2 giant eggs, overwhelmed

For the cornbread:

  • Preheat the oven to 400F. Spray a 9-inch spherical cake pan generously with oil.

  • In a medium mixing bowl, whisk collectively the cornmeal, flour, baking powder and 1 teaspoon kosher salt.

  • Make a properly within the middle of your dry components and add milk, eggs, honey and oil.

  • Stir simply till the combination comes collectively and there are just a few lumps remaining.

  • Pour the batter into the ready pan and bake for 22-24 minutes till the highest is evenly browned and sides have pulled away from pan; a toothpick inserted into middle will come out clear.

  • As soon as it cools, dice it and put aside. It’s tremendous to go away it out in a single day if making forward. This makes 9 cups.

For the stuffing:

  • Preheat oven to 300°F. Spray a 9 x 12 inch baking dish with oil.

  • Place cubed cornbread on a big sheet pan. Bake, gently stirring twice, till evenly toasted and agency, about 35 minutes. Cool fully; switch to a big bowl. Enhance oven to 350F.

  • Warmth oil in a big nonstick skillet over medium warmth. Add sausage and cook dinner, breaking it up till browned.

  • Add onion, celery and parsley; cook dinner, stirring often, till softened, about 12 minutes.

  • Add thyme, sage, salt and pepper; proceed to cook dinner for five minutes.

  • Add onion combination to bowl with cornbread. Drizzle broth over stuffing combination; gently toss till evenly moistened.

  • Spoon stuffing into ready baking dish and bake 350F uncovered for 40 to 45 minutes.

The cornbread will be made as much as 4 days forward.
To make this with retailer purchased cornbread, you have to 9 cups diced. Most retailer bough cornbread recipe have extra sugar and fats, so the dietary information will differ.

Serving: 3/4 cup (beneficiant), Energy: 182kcal, Carbohydrates: 21g, Protein: 8.5g, Fats: 7.5g, Saturated Fats: 1.5g, Ldl cholesterol: 77mg, Sodium: 521mg, Fiber: 2g, Sugar: 6g

Key phrases: cornbread, cornbread sausage stuffing, cornbread stuffing, Stuffing, thanksgiving stuffing recipe

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