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Sausage Cornbread Stuffing | www.dadwhats4dinner.com

Sausage Cornbread Stuffing

Sausage Cornbread Stuffing brings a traditional southern twist to your Thanksgiving Day meal.
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Quinn Caudill


  • 1 pkg. Pork Roll Sausage Sage or Regular
  • 2 cups chopped celery
  • 1 cup finely chopped onion
  • 4 cups coarsely crumbled cornbread, toasted
  • ¼ cup chopped fresh parsley
  • 1 teaspoon poultry seasoning
  • 1 cup chicken broth
  • 1 egg, lightly beaten
  • ½ cup chopped pecans, optional


  1. Preheat oven to 325°F.
  2. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain.
  3. Spoon into large bowl.
  4. Add cornbread, parsley, and seasoning; mix lightly.
  5. Add broth and egg; mix just until blended.
  6. Stir in pecans, if desired.
  7. Spoon into a lightly greased 2-quart casserole or soufflé dish; cover.
  8. Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.

Recipe Notes

For the 4 cups crumbled cornbread needed to prepare this recipe, bake 1 pkg. (8.5 ounces) corn muffin mix according to the package directions for the pan of cornbread. Cool, then coarsely crumble. To toast the crumbled cornbread, preheat oven to 400°F. Spread the cornbread onto bottom of large shallow baking pan. Bake 10 minutes or until lightly browned, stirring after 5 minutes.)

First published by Quinn Caudill for dadwhats4dinner.com © 2015