Sausage Cornbread Stuffing Recipe

Name: Sausage Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 1 large onion, finely diced; 3 ribs celery, finely diced; Kosher salt; 3 cloves garlic, smashed and finely diced; 1 pound spicy sausage, casing removed, broken up into bite-size chunks; 10 sage leaves, finely chopped; 3 sprigs rosemary, leaves chopped; 10 cups stale cornbread, cut into 1-inch cubes; 3 to 4 cups chicken stock; 3/4 cup coarsely chopped walnuts; 2 cups dried cranberries

Servings: persons

Extra-virgin olive oil
1 large onion, finely diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound spicy sausage, casing removed, broken up into bite-size chunks
10 sage leaves, finely chopped
3 sprigs rosemary, leaves chopped
10 cups stale cornbread, cut into 1-inch cubes
3 to 4 cups chicken stock
3/4 cup coarsely chopped walnuts
2 cups dried cranberries

1
Preheat the oven to 350 degrees F.
2
Coat a large saute pan over medium heat, with olive oil and add the onions and celery.
3
Season with salt and cook the vegetables until they start to become soft and are very aromatic.
4
Add the garlic and cook for 1 to 2 minutes.
5
Stir in the sausage and cook until the sausage browns.
6
Sprinkle in the sage and rosemary and remove from the heat.
7
In a large bowl add the cornbread cubes and toss in the/sausage mixture.
8
Add the chicken stock and knead with your hands until the bread is very moist and wet.
9
Taste to check for seasoning and season with salt, if needed (it does).
10
Stir in the walnuts and the dried cranberries.
11
Transfer to an ovenproof serving dish.
12
Roast until the stuffing is hot all the way through and it is crusty on top.
13
Remove from the oven and serve.
14
MMMMM...stuffing!

813

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Extra-virgin olive oil, 1 large onion, finely diced, 3 ribs celery, finely diced, Kosher salt, and more.

Yes, Sausage Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sausage Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions