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Best Savory Cornbread Stuffing with Sausage and Sage

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This savory cornbread stuffing with sausage and sage is the star of the holiday table. It features crispy, golden edges with a tender, moist center, and a deep, savory flavor from fresh sage and breakfast sausage.

Ingredients

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  • 1 cup yellow cornmeal (medium-grind)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk (or regular milk)
  • 1/3 cup vegetable oil (or melted butter)
  • 2 large eggs
  • 8 cups stale cornbread, cubed or crumbled (about one 9x13 pan)
  • 1 pound breakfast sausage (mild or spicy pork, or turkey sausage)
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (about 10–12 leaves)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups low-sodium chicken broth (plus more if needed)
  • 2 large eggs, beaten

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Brown the sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through (about 6-8 minutes). Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of rendered fat in the pan.
  3. Sauté the aromatics: Reduce heat to medium. Add the butter to the same pan with the sausage fat. Once melted, add the diced onion and celery. Cook, stirring occasionally, until soft and translucent (about 5-7 minutes). Add the minced garlic and cook for another minute until fragrant.
  4. Add the herbs: Stir in the chopped fresh sage and thyme. Cook for 30 seconds until aromatic.
  5. Combine the base: In a large mixing bowl, add the stale cornbread cubes. Pour the sautéed vegetable mixture over the top, then add the cooked sausage. Toss gently until evenly distributed.
  6. Prepare the liquid mixture: In a separate small bowl, whisk together the chicken broth and beaten eggs. Pour over the cornbread mixture and toss again gently. The cornbread should be moist but not soggy; add another 1/4 cup broth if dry.
  7. Transfer to the baking dish: Pour the stuffing mixture into the prepared baking dish and spread into an even layer. Do not press down too firmly.
  8. Bake: Place in the preheated oven and bake for 35-40 minutes, until the top is golden brown and crispy. For a crunchier top, broil for the last 2-3 minutes.
  9. Rest and serve: Let the stuffing rest for about 5 minutes before serving. Serve warm.

Notes

For best texture, make cornbread 1-2 days ahead and let it dry out. If using fresh cornbread, cube and toast at 300°F for 15-20 minutes. Fresh sage is non-negotiable for best flavor. To make ahead, prepare through step 7, cover, and refrigerate; add 10-15 minutes to baking time. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, Thanksgiving stuffing, savory stuffing, holiday side dish, cornbread dressing

Find it online: https://lenatable.com/best-savory-cornbread-stuffing-with-sausage-and-sage/