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Savory Cornbread Stuffing with Sausage and Sage – Easy Holiday Side Dish

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This savory cornbread stuffing with sausage and sage is a perfect holiday side dish, featuring crispy edges, a tender middle, and caramelized sausage in every bite. It’s quick, easy, and made with simple ingredients for a crowd-pleasing comfort food.

Ingredients

Scale
  • 8 cups cubed day-old or toasted cornbread (about one 9x9 pan)
  • 1 pound breakfast sausage, casings removed
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 celery ribs, diced (about 1 cup)
  • 2 tablespoons fresh sage leaves, chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • For the cornbread (if making from scratch):
  • 1½ cups yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1½ cups buttermilk
  • 1 large egg
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Make the cornbread (or use day-old): If making from scratch, preheat oven to 400°F (200°C). Whisk together cornmeal, flour, baking powder, and salt. In another bowl, mix buttermilk, egg, and melted butter. Combine wet and dry ingredients until just mixed. Pour into a greased 9×9 pan and bake for 20-25 minutes until golden and a toothpick comes out clean. Let cool completely. (Pro tip: Make a day ahead for best results.)
  2. Toast the cornbread cubes: Once cooled, cut cornbread into ½-inch cubes. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes, stirring halfway through, until dry but not hard.
  3. Cook the sausage: In a large skillet over medium-high heat, crumble the sausage and cook until browned, about 6-8 minutes. Use a slotted spoon to transfer to a plate, leaving about 2 tablespoons of drippings in the pan.
  4. Sauté the vegetables: Add butter to the same pan with drippings. Once melted, add diced onion and celery. Cook for 6-7 minutes until softened and onion is translucent. Add minced garlic and cook for another minute until fragrant.
  5. Add the herbs: Stir in chopped sage, thyme, and rosemary. Cook for 30 seconds until herbs release their oils.
  6. Combine everything: In a large mixing bowl, combine toasted cornbread cubes, cooked sausage, and sautéed vegetable-herb mixture. Toss gently to distribute evenly.
  7. Prepare the liquid mixture: In a separate bowl, whisk together chicken broth, beaten eggs, salt, and pepper. Pour over the cornbread mixture and stir gently until everything is moistened. Do not overmix.
  8. Bake the stuffing: Transfer mixture to a greased 9×13 baking dish and spread evenly. Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake for another 15-20 minutes until top is golden brown and crispy.
  9. Rest before serving: Let stuffing sit for 5-10 minutes before serving to allow liquid to absorb completely.

Notes

Toast the cornbread cubes before using to prevent sogginess. Use unsweetened cornbread for savory flavor. Fresh herbs are non-negotiable for best taste. Let stuffing rest before serving. Can be assembled a day ahead and refrigerated; add 10 minutes to covered baking time. For vegetarian version, skip sausage and add 8 ounces diced cremini mushrooms; use vegetable broth. For gluten-free, use gluten-free cornbread. For dairy-free, use olive oil instead of butter and dairy-free cornbread.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, sage stuffing, holiday side dish, Thanksgiving stuffing, easy stuffing recipe

Find it online: https://cookluma.com/savory-cornbread-stuffing-with-sausage-and-sage-easy-holiday-side-dish/