Savory crumbled cornbread dressing with sausage and herbs
Southern Cornbread Stuffing
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Servings
10
9x13 pan
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Hearty Southern-style cornbread stuffing with crumbled sausage, sage, and a moist, custardy center. This is the dressing that gets requested at every family gathering.
Cuisine: American
Category: Side Dish
Difficulty: Easy
Cost: $
Quick Summary
65 min total time|10 servings|Easy difficulty
Hearty Southern-style cornbread stuffing with crumbled sausage, sage, and a moist, custardy center. This is the dressing that gets requested at every family gathering.
American
Sarah Chen
(Updated )
This cornbread stuffing uses crumbled day-old cornbread as the base, mixed with savory sausage and fresh sage for a distinctly Southern take on the holiday staple. The egg-and-broth mixture creates a custardy interior.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 8 cups crumbled day-old cornbread
- 1 lb pork breakfast sausage
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cups chicken broth
- 2 large eggs, beaten
Instructions
- 1
Brown sausage in a large skillet, breaking it into crumbles. Remove and set aside, leaving drippings in the pan.
- 2
Saute celery and onion in the drippings for 6-8 minutes until softened. Season with sage, salt, and pepper.
- 3
Combine crumbled cornbread, sausage, and sauteed vegetables in a large bowl. Toss gently.
- 4
Whisk together broth and eggs. Pour over the cornbread mixture and fold until evenly moistened.
- 5
Spread into a buttered 9x13 dish and bake at 375°F for 35-40 minutes until golden on top and set in the center.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Pork sausageTurkey sausage
Lighter but equally flavorful for a leaner option
CornbreadButtermilk biscuits, crumbled
A flakier, richer alternative base
Tips & Storage
Pro Tips
Make the cornbread a day ahead and let it dry out uncovered overnight for the best texture.
For a vegetarian version, swap sausage for sauteed mushrooms and use vegetable broth.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat covered at 350°F for 20 minutes, adding a splash of broth if dry.
Nutrition Facts
Per serving (75mg) · 10 servings
Calories285
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates14g
Fat27g
Fiber580mg
Sugar2g
Sodium5g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between stuffing and dressing?
- Stuffing is cooked inside the bird; dressing is baked in a dish. This recipe works either way.
- Can I use store-bought cornbread?
- Absolutely—just make sure it is not too sweet, which can throw off the savory balance.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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