Sausage Cornbread Stuffing

sausage cornbread stuffing

This year we will be making two kinds of stuffing…okay, dressing for all of you people that like to point out that it’s not really stuffing unless it was cooked inside of a bird. I’ve always used stuffing and dressing interchangeably, but I know that some are willing to go to battle over the difference.

Whatever you want to call it, this is the carnivore dressing that we dreamed up for this Thanksgiving. I debated about throwing in a few toasted pecans, but with a few not-so-adventurous eaters in attendance, I ended up leaving it sans pecans. This dressing is sure to be a hit on our Thanksgiving table.


  • 2 (16-ounce) bags dried cornbread herb stuffing mix
  • 1 chopped onion
  • 1 lb. ground sage sausage (or Italian sausage)
  • 2 celery stalks, chopped
  • 1 Tbs. thyme
  • 1 Tbs. sage
  • 4 cups chicken stock
  • 1/2 stick butter


  1. Preheat oven to 350 degrees.
  2. In skillet cook sausage until browned and cooked through. Drain excess grease.
  3. Lower heat and add chopped onions and celery. Saute until tender (about 4-6 minutes).
  4. Add sage and thyme.
  5. Combine cornbread mix, sausage, onion, and celery in a large boil. Stir in chicken broth until well combined.
  6. Add stuffing mixture to a 9 X13 casserole dish.
  7. Add butter slices to the top of the casserole and cover with foil.
  8. Bake for 30 minutes. Remove foil and continue to bake until top of stuffing is crisp, about 10-15 more minutes.

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