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Cozy Cornbread Stuffing with Sausage and Sage: Easy Recipe

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This isn’t just another stuffing recipe—it’s the one that makes you wonder why you ever bothered with the boxed stuff. Quick, easy, and packed with savory sausage, earthy sage, and sweet cornbread, it’s the ultimate comfort food.

Ingredients

Scale
  • 1 lb breakfast sausage
  • 1 box (about 15 oz) cornbread mix, prepared and cooled, then cut into cubes
  • 4 tbsp unsalted butter
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tbsp fresh sage, chopped (or 1 tbsp dried sage)
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • 1 ½ cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • Salt and black pepper, to taste
  • Optional: ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the cornbread: Bake the cornbread mix according to package directions in a 9×9-inch pan. Let it cool completely, then cut it into 1-inch cubes. Spread the cubes on a baking sheet and toast at 350°F (175°C) for 10-12 minutes, until dry and slightly golden.
  2. Cook the sausage: In a cast iron skillet over medium-high heat, add the sausage, breaking it apart with a wooden spoon. Cook for 6-8 minutes, until browned and crispy. Leave about a tablespoon of drippings in the pan. Transfer the sausage to a large bowl.
  3. Sauté the vegetables: Reduce heat to medium and add butter to the same skillet. Once melted, add onion and celery. Cook for 5-7 minutes, until onion is translucent and celery softened. Add garlic, sage, and thyme, and cook for another minute until fragrant.
  4. Combine the base: Add the sautéed vegetables to the bowl with the sausage. Add the toasted cornbread cubes and toss gently. In a separate bowl, whisk together chicken broth and beaten eggs. Pour over the cornbread mixture and stir until evenly moistened. Do not overmix.
  5. Bake the stuffing: Preheat oven to 375°F (190°C). Transfer mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for another 15-20 minutes, until top is golden brown and slightly crispy. Let rest for 5 minutes before serving.
  6. Garnish and serve: Sprinkle with fresh parsley if desired, and serve warm.

Notes

Toast the cornbread cubes to prevent sogginess. Don’t overmix the broth. Season at every stage. Let the stuffing rest after baking for better texture. Can be assembled a day in advance and refrigerated; add 10-15 minutes to baking time.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, sage stuffing, easy stuffing recipe, holiday side dish, comfort food

Find it online: https://juliamadeit.com/cozy-cornbread-stuffing-with-sausage-and-sage-easy-recipe/