Late one night, my kitchen was buzzing with the energy only a true flavor obsession can bring. I had this unstoppable craving for a Sausage Southern Cornbread Stuffing that wasn’t just your run-of-the-mill side dish but a bold, mouthwatering masterpiece. I dove into my cabinets, grabbed my favorite spices, and that’s when the magic happened! Flames flickered on the stove, the aroma filled the air, and this Sausage Southern Cornbread Stuffing turned from a happy accident into my ultimate comfort food crush.
Ingredients You Need
This Sausage Southern Cornbread Stuffing ingredient list is all about bold flavors that actually work together! Here’s what you’ll grab during your next grocery run:
- 1 pound spicy or mild breakfast sausage (I love spicy for that kick, but mild works just fine)
- 6 cups homemade southern-style cornbread, crumbled (For a foolproof option, check out this delicious traditional cornbread stuffing recipe)
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
- 2 cups low-sodium chicken broth
- 2 large eggs
- 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1/4 cup fresh parsley, chopped (for brightness)
No worries if you don’t have fresh herbs on hand—I use dried sage and thyme all the time in my Sausage Southern Cornbread Stuffing, and it still tastes incredible! You can grab all these ingredients during your normal shopping trip, and the sausage makes this stuffing feel hearty and satisfying every time.
To save time, I often pre-make my cornbread or use store-bought if I’m in a pinch. I recommend prepping your veggies ahead by dicing your onion, celery, and garlic—so when it’s time to cook, you’re flying through the recipe.
For freshness, keep your cornbread in an airtight container if you’re making it a day ahead, and store leftover Sausage Southern Cornbread Stuffing in the fridge tightly covered for up to 3 days or freeze for longer storage.
This Sausage Southern Cornbread Stuffing gets its amazing taste from the sausage and butter combo soaked through the crumbly cornbread, with excess love from all those herbs. I love adding extra sage and a pinch of red pepper flakes to mine for that extra kick!
Let’s Make Some!
Time to make that Sausage Southern Cornbread Stuffing come alive. Ready? Let’s roll up those sleeves!
- Brown the sausage: Heat a large skillet over medium heat and add the sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 7 minutes. Drain excess grease if needed, but keep enough to soak the cornbread with flavorful fat. This is where the magic starts happening!
- Cook the veggies: In the same skillet, melt butter over medium heat. Toss in onions, celery, and garlic. Cook until softened and fragrant, about 5 minutes. Your Sausage Southern Cornbread Stuffing should smell absolutely incredible right now.
- Mix the herbs and spices: Sprinkle in sage, thyme, salt, pepper, and optional red pepper flakes. Stir to combine, making sure the flavors bloom through the butter-veggie mix.
- Combine cornbread and sausage mix: Transfer your crumbled southern-style cornbread into a big mixing bowl. Pour the sausage and veggie mixture over it and gently fold together. This mix will form the base of your Sausage Southern Cornbread Stuffing.
- Add eggs and broth: Beat your eggs in a separate bowl and pour into the stuffing mix. Next, add chicken broth a little at a time, folding gently until the mixture feels moist but not soggy. Usually, around 2 cups does the trick. The consistency here is everything—perfectly moist stuffing is pure comfort food magic.
- Bake time: Preheat your oven to 350°F. Transfer this blend into a buttered baking dish, spreading it evenly. Pop it in the oven and bake uncovered for about 45 minutes. The edges will get crispy while the inside stays soft and juicy.
- Finish and serve: Once baked, let your Sausage Southern Cornbread Stuffing rest for 5 minutes. Then dig in and enjoy! If you want this dish on Thanksgiving or game night, it works every time.
In my kitchen, this Sausage Southern Cornbread Stuffing usually takes 10 minutes prep, with the baking filling your home with the most irresistible scents while you get the other dishes ready. Don’t worry if your stuffing looks a little rustic or chunky—this homemade cornbread stuffing is all about real, hearty comfort.
For shortcuts on busy nights, I sometimes use pre-cooked sausage crumbles and store-bought southern cornbread mix. The flavor still pops, and you save time. Happy accidents here prove there’s no single right way to make this joyous dish!
By the way, if this Sausage Southern Cornbread Stuffing reminds you of another bold flavor favorite, check out my take on bacon cornbread stuffing for a smokier twist.
How to Serve Up This!
People literally do happy dances when this Sausage Southern Cornbread Stuffing hits the table with a turkey or grilled chicken on special nights. This dish is the cozy star alongside roasted veggies or a crisp salad. For me, pairing it with a tangy cranberry relish or a drizzle of spicy gravy boosts all those rich flavors perfectly.
This Sausage Southern Cornbread Stuffing is perfect for those weeknight dinners that need to be special and for big celebrations like Thanksgiving where sausage stuffing steals the show. Don’t hesitate to dish it up buffet style or as a centerpiece side.
Presentation-wise, I like to top mine with fresh herbs or a sprinkle of cheese before baking for that wow factor. When serving, a rustic cast iron skillet or a vibrant ceramic dish makes it feel right at home on any dining table.
Got leftovers? No problem! Transform your Sausage Southern Cornbread Stuffing into crispy waffle bites the next day or add a fried egg on top for the ultimate brunch twist. For a fusion spin, mix in some chopped butternut squash and sage inspired by my favorite butternut squash gnocchi with sausage recipe to give it a seasonal flair.
Serving this dish recently at a potluck, friends raved nonstop, telling me how the Southern cornbread stuffing with sausage taken to the next level “blew all the other sides away.” Such a thrill for this comfort-food enthusiast!
If you want a Southern cornbread stuffing with sausage that truly stands out, you have to try this. For more weeknight winners that don’t sacrifice on taste, check out this Southern Cornbread Dressing with Sausage – South Your Mouth.
FAQs:
1. Will kitchen newbies succeed with this Sausage Southern Cornbread Stuffing?
Absolutely! This recipe is straightforward and forgiving. While timing and seasoning are key, even first-timers make a delicious Sausage Southern Cornbread Stuffing. Just follow the steps, and trust your taste buds!
2. What if I mess up my Sausage Southern Cornbread Stuffing?
Spoiler: It’ll still taste incredible! Texture might change slightly, but fat from sausage and butter hides a lot of sins. I’ve had batches turn out chunkier or wetter, and none ever got wasted.
3. Can I prep Sausage Southern Cornbread Stuffing ahead of time?
Yes! Assemble it a day before, cover tightly, and pop it in the fridge. When ready, bake as directed but add 5-10 extra minutes to cook through.
4. Can I use store-bought cornbread?
Definitely. I use homemade southern-style cornbread for flavor, but store-bought works for a speedy version. Check out this traditional cornbread stuffing recipe for ideas on making your own.
5. What sausage is best for this stuffing?
Breakfast sausage (spicy or mild) or Italian sausage both shine here. I’ve tried sausages with herbs, and any add their own personality. For a twist, consider swapping or mixing types.
6. Is this Sausage Southern Cornbread Stuffing gluten-free?
Traditional cornbread can contain gluten, so look for gluten-free cornbread if you need it. The rest of the ingredients are naturally gluten-free.
7. Can I add extra veggies or nuts?
Absolutely! I love adding chopped butternut squash or toasted pecans for texture and flavor. This Sausage Southern Cornbread Stuffing is all about creative comfort food with a twist.
Readers often ask for more recipes with sausage, so you’ll love this butternut squash gnocchi with sausage recipe for a hearty dinner sidekick. And if you’re looking to impress holiday guests, this Cornbread Dressing (Stuffing) With Sausage & Sage Recipe is a top pick.
For classic inspiration, check out Paula Deen’s take on sausage stuffing for Thanksgiving. There’s always a twist to keep your flavor game strong!
Conclusion
This Sausage Southern Cornbread Stuffing brings me pure joy because it combines bold flavors with cozy comfort in every bite. It’s the dish that turns ordinary meals into celebrations of real southern soul food magic, and I’m thrilled to share it with you!
My Sausage Southern Cornbread Stuffing Flavor Secrets:
– Use spicy breakfast sausage and lots of fresh sage for an unforgettable punch.
– Don’t skimp on butter—it carries all those savory notes through the cornbread.
– Keep the texture just moist enough with chicken broth; dryness is the enemy here.
I’ve tested several delicious variations: mixing in butternut squash for fall vibes, swapping pork sausage for turkey to lighten things up, and even adding cheddar cheese for a gooey surprise. Thanksgiving calls for the classic with herbs; weeknight dinners? Try the spicy sausage and squash combo for a fresh twist.
Trust your taste buds and get creative! This Sausage Southern Cornbread Stuffing is your blank canvas for bold flavor adventures. I can’t wait to hear how your kitchen joy overflowed after trying it. Now, go ahead and make this your next head-turning weeknight winner. Your plate—and your guests—will thank you!
For more inspiration, dive into this bacon cornbread stuffing or the Southern cornbread traditional recipe that’s close to my heart.
Happy cooking, fellow food lovers!
Sausage Southern Cornbread Stuffing
A savory Southern classic, this Sausage Southern Cornbread Stuffing combines flavorful sausage and crumbly cornbread for a perfectly moist and comforting side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 8 cups crumbled cornbread (preferably day-old)
- 1 pound breakfast sausage
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/4 cup chopped fresh parsley
- 2 teaspoons poultry seasoning
- 1 teaspoon dried sage
- Salt and black pepper to taste
- 2 large eggs, beaten
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook sausage until browned and cooked through. Remove sausage and drain excess fat, reserving about 1 tablespoon in the pan.
- Add butter, onion, celery, and garlic to the skillet. Sauté until vegetables are tender, about 5 minutes.
- In a large mixing bowl, combine crumbled cornbread, cooked sausage, sautéed vegetables, parsley, poultry seasoning, sage, salt, and pepper.
- Whisk chicken broth and eggs together, then pour over the cornbread mixture. Gently toss until well combined and moist.
- Transfer mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 35-40 minutes, or until the top is golden brown and the stuffing is heated through.
- Remove from oven and let rest for 5 minutes before serving.
Notes
For extra flavor, consider adding chopped pecans or dried cranberries before baking. This stuffing pairs wonderfully with roasted turkey or chicken.