Corn Bread Sausage Stuffing


Corn Bread Sausage Stuffing

If you like cornbread stuffing, then you'll love this cornbread recipe! It includes sausage, which brings a bit moisture and so much flavor to the dish. Topped off with Worcestershire sauce, this side dish is divine. Make this recipe for the holidays or a casual night dinner with the family. Either way, it's sure to become a hit in no time at all. This delicious stuffing recipe brings unique elements to the table that you don't always find in stuffing. You can easily leave out the meat and use vegetable stock instead of chicken if you're preparing a vegetarian meal, however, the meat is what makes this dish really pop.


  • This is a versatile recipe and can be used to stuff poultry or cooked and served separately.  


  • This recipe makes about 12 cups of stuffing, enough to stuff a 12-pound turkey, or fill a deep 9 x 13-inch casserole dish.

For more tantalizing cornbread recipes (or do you say corn bread recipes?), check out our collection here.

If you enjoyed this recipe, please check out our 30 Thanksgiving Recipes Free eCookbook

Cooking Time15 min


  • 1 loaf homestyle white bread, about 18 slices
  • 1 (8 x 8-inch) pan of cornbread from scratch or an 8.5 oz mix, prepare per box directions
  • 1 1/2 pound breakfast sausage with sage
  • 2 cups chopped onion
  • 1 cup chopped celery (including some leaves if available)
  • 3 teaspoons salt
  • 1 1/2 teaspoon teaspoons poultry seasoning
  • 2 tablespoons Worcestershire sauce
  • 2 eggs
  • 1 cup chicken broth


  1. Cut bread, including crusts, and the cornbread into 1 inch cubes and allow to dry overnight spread on a baking sheet. You should have 12 cups total.
  2. In a large skillet over medium high heat, crumble the sausage and cook for 5 minutes, stirring often. Add onion, celery and the seasonings and continue to cook another 5 minutes until meat is browned and onions are translucent.
  3. Place bread cubes into a very large bowl and add the mixture from the skillet.  Beat the eggs with the broth and add to the bowl.  Stir well to coat the dry cubes with liquid – some of the bread will crumble, which is okay.
  4. Use this mixture to stuff a turkey or chicken, and proceed with the turkey baking process. If using a casserole, generously grease a 9 x 13 dish and spoon the stuffing into it, smoothing the top. Bake in a preheated 350 degree F oven for 45 – 60 minutes. The middle should be slightly firm and the top lightly browned.  

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Stuffing is one of my favorite foods ever. I eat it with pork chops or chicken when I am not enjoying it for Thanksgiving or Christmas. I like it made with either white bread or a mix of white and corn bread like in this recipe. This recipe makes a nice big pan and that is great so I would have plenty for the meal and as leftovers. This recipe is a keeper.

There is nothing I would change about this recipe, but I was thinking can you imagine how amazing this stuffing would be stuffed in a chicken or turkey with some hot and spicy sausage instead of the sage. Talk about an explosion of flavor. You can probably even make a roulade with it if you're feeling creative. Either way it's going into my recipes to make list.

II would love to try this recipe, and hope i can enjoy it. Cornbread sounds good, Bread is mostly all I am able to consume. Leave a comment...

The cornbread was a great addition! I don't think I've ever had stuffing like this before, and I really liked it.

This was my first time having stuffing, and it was delicious!

I could make this stuffing any time of year. The sausage filled me up, so this could be a whole meal!

Mmm, this is good stuffing. The sausage gives it a nice flavor and the keeps the bread stuffing nice and moist. Thinking of making this for Thanksgiving - will likely add a little more spice to it just to our personal taste.

This is stuffing just the way I like it! Will be making this one again!

I really enjoyed the savory flavor of this cornbread stuffing. I would definitely make this again for a fall feast.

Is it one stalk or one rib? A stalk is the whole thing, but one rib is just one piece of the stalk.

this is the same recipe my mom used and I will use.great recipe!

I'm going to make this for Thanksgiving dinner. My family will love it!


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