Description
Southern Cornbread Stuffing with Sausage is a classic, savory side dish loaded with buttery cornbread, seasoned sausage, and aromatic herbs. Moist on the inside with golden edges, this comforting stuffing is a must-have for holidays and family gatherings.
Ingredients
6 cups crumbled cornbread (day-old works best)
1 lb pork breakfast sausage
2 tbsp butter
1 small onion, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tsp poultry seasoning
1 tsp dried sage
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
2–3 cups chicken broth
2 large eggs, lightly beaten
Optional add-ins:
Fresh parsley
Chopped pecans
Dried cranberries
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. In a large skillet, cook sausage over medium heat until browned; drain excess fat.
3. Add butter to the skillet, then sauté onion and celery until softened.
4. Stir in garlic, poultry seasoning, sage, salt, and pepper; cook until fragrant.
5. In a large bowl, combine crumbled cornbread and sausage mixture.
6. Pour in chicken broth gradually, stirring until moist but not soggy.
7. Fold in beaten eggs until evenly combined.
8. Transfer mixture to the prepared baking dish.
9. Cover with foil and bake for 30 minutes.
10. Uncover and bake an additional 15–20 minutes until top is golden.
11. Serve warm.
Notes
• Use homemade cornbread for best flavor.
• Adjust broth for preferred moisture level.
• Can be assembled a day ahead and baked fresh.