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Cornbread Stuffing with Sausage and Sage

A comforting and hearty cornbread stuffing that combines sausage and fresh sage, perfect for holiday dinners or cozy evenings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 125
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups cornbread, cubed and dried Best to cube and dry ahead of time.
  • 1 lb breakfast sausage Choose a well-seasoned sausage for best flavor.
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 tbsp fresh sage, chopped Can substitute with dried sage (1 tbsp).
  • 2 cups chicken broth For a vegetarian version, use vegetable broth.
  • 2 large eggs Can use egg alternatives if desired.
  • 1/2 tsp kosher salt Adjust according to taste.

Method
 

Preparation
  1. Preheat your oven to 375°F and grease a 9x13-inch baking dish.
  2. In a large skillet over medium heat, cook the breakfast sausage until browned, about 3 minutes. Then add the diced onion and celery and continue to cook for another 5 minutes until the vegetables are soft. Remove from heat.
  3. In a large mixing bowl, combine the dried cornbread cubes with the sausage mixture and chopped sage. Add the kosher salt and toss gently.
Assembly
  1. In a separate bowl, whisk together the chicken broth and eggs. Pour over the cornbread and sausage mixture and toss gently until combined.
  2. Transfer the mixture to the prepared baking dish, spreading it out evenly.
Baking
  1. Bake in the preheated oven for 35 to 40 minutes, until the top is golden brown and the stuffing holds its shape.
  2. Let it cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for longer storage for up to 2 months.