Irresistible Sausage Southern Cornbread Stuffing
Enjoy the ultimate Southern comfort with this Sausage Southern Cornbread Stuffing recipe. A delicious blend of sweet cornbread, savory sausage, and aromatic vegetables makes this the perfect side dish for holidays, family gatherings, or cozy weeknight dinners.
Equipment
- Large Skillet
- Mixing Bowls
- Baking dish
- Spatula
- Oven
Ingredients
Main Ingredients
- 4 cups crumbled cornbread
- 1 lb sausage spicy or sage variety
- 1 onion chopped
- 2 celery stalks chopped
- 1 bell pepper chopped (any color)
- 2-3 cups chicken broth adjust for moisture
- 1 tbsp sage fresh or dried
- 1 tbsp thyme fresh or dried
- salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
- In a large bowl, crumble cornbread and set aside.
- Heat a large skillet over medium heat. Add sausage and cook until browned and fully cooked, about 5–7 minutes. Break it into small pieces as it cooks.
- Add chopped onion, celery, and bell pepper to the skillet. Sauté for about 5 minutes until softened and fragrant.
- Combine cooked sausage and vegetables with cornbread in a large bowl. Gently mix together.
- Pour in chicken broth (start with 2 cups), then add sage, thyme, salt, and pepper. Stir gently, adding more broth if needed for desired consistency.
- Transfer the mixture into the greased baking dish. Spread evenly and avoid compressing too much.
- Bake for 30–35 minutes or until the top is golden brown and crispy while the inside remains moist.
- Let rest for 10 minutes before serving to allow flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for about 20 minutes. To freeze, let cool completely and store in a freezer-safe container for up to 3 months. For extra flavor, add diced apples or dried cranberries before baking, or top with buttered breadcrumbs for a crispy crust.