Sausage Cornbread Stuffing
Sausage Cornbread Stuffing is a simple sausage and cornbread that makes it a special Southern-style side dish for the holidays. It pairs well with pork or poultry, and can be made ahead to make meal prep easier for a fancier weeknight meal.
Why this works
- Easy cornbread base - this uses the quick cornbread mix that you can find in the grocery aisle so it cuts down on prep time.
- Stand out from the crowd - make this unique dressing to impress your guests instead of the traditional dressing along with some Instant Pot Turkey.
- Prep ahead - prep this a day or two ahead of the big day then slide it in the oven before serving.
Ingredients you will need
Ingredient notes
- Sausage - you can use sage flavored pork breakfast sausage or plain. If you want the sage flavor just add ½ teaspoon of ground sage to the mixture.
- Apple - can be any sweet variety like golden delicious, red delicious, honey crisp, or gala. You can make Air Fryer Apple Chips with any extra apples you buy!
Ingredient swaps
- Sausage - to switch up the flavor you can also make this with sweet Italian sausage or maple flavor pork breakfast sausage.
How to make this
Cube cooked cornbread, and place on ungreased baking sheet. Set oven to broil, and cook until slightly browned. Remove from oven and set aside.
Preheat a large fry pan on medium heat on the stove. Add the diced onion, and sliced celery to the pan with a small amount of oil. Saute until the onion is soft and translucent.
Add in the pork sausage, and cook until no longer pink. Stir in salt, pepper, ground thyme, cayenne pepper, shredded apple, and nutmeg.
Toss the cooked mixture with the prepared cornbread gently.
Put the sausage cornbread stuffing into a large cast iron pan, or a greased 9 x 9 baking dish. Bake for 40 minutes in a pre-heated 350-degree oven, or until stuffing is warmed through and lightly browned on top.
Expert tips
Browning the cornbread cubes will help it retain it's shape better, and give more flavor to the sausage cornbread stuffing. Be sure not to skip this step! If mixture is to dry then add a small amount of chicken broth or water to the mixture.
FAQs
It's best if the cornbread is allowed to be dried or "staled" first. This can be done by leaving it out overnight after it is cubed.
When the top is golden brown, and the liquid has been absorbed.
Yes, by turning out onto a baking sheet then spreading out in an even layer. Return to the oven until it is done.
Serving suggestions
This sausage cornbread dressing is not only a really good side for roasted chicken, but you can serve it with a pork loin as well.
Storage & Reheating
Serve immediately or store in an airtight container or storage bag for up to one week. Reheat in microwave.
Freeze up to three months in a freezer container, and thaw in refrigerator. Reheat in oven or microwave.
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Recipe
Sausage Cornbread Stuffing
Ingredients
Cornbread (or your favorite recipe, or purchased from a bakery)
- 2 boxes Jiffy Cornbread Mix
- 2 eggs beaten
- ½ cup milk
Cornbread Stuffing
- 4 cups cornbread cubed, and dried
- 1 pound ground pork sausage (sage flavored) can substitute regular and add ½ teaspoon dried sage
- 1 onion diced
- 1 stalk celery sliced
- ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground thyme
- ¼ teaspoon nutmeg
- 1 apple shredded
- Milk or chicken broth as needed to moisten dressing
Instructions
Cornbread (or your favorite recipe, or purchased from a bakery)
- Whisk or stir together all the ingredients until well combined. Bake in a 400-degree oven for about 20 minutes or until the top is browned and a toothpick or knife inserted near the center comes out clean.
Cornbread Stuffing
- Cube cornbread, and broil in oven until crispy and lightly browned. Remove from oven to cool.
- Preheat a large pan on medium heat. Add oil or butter to pan, and then add in the onion and celery. Cook until the onion is soft and translucent.
- Add in the pork sausage, and cook until no longer pink.
- Add in shredded apple, cubed toasted cornbread, and remaining ingredients. If not moistened enough then add a little milk or chicken broth to moisten so dressing is not dry.
- Cook in a preheated 350-degree oven for about 40 minutes or until cooked through and lightly browned.
- Serve immediately, or store in an airtight container for up to one week.
Notes
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