Cornbread Stuffing With Sausage & Sage cover

From the Cook

1/6

Cornbread Stuffing With Sausage & Sage

Sunday Table Verified

Ingredients

Warning0 allergens identified

Cornbread Stuffing With Sausage & Sage

16 ounces Breakfast Sausage1 package

2 tablespoons Neutral Oil Or Butter

2 Shallots(or 1 onion) finely diced

2 large stalks CeleryFinely Diced

2 cloves GarlicMinced

1 ½ teaspoons Fresh SageChopped Finely

1 ½ teaspoons Thyme Leaves

1 tsp RosemaryFinely Chopped

4 cups Corn BreadCrumbled

½ cup Chicken Brothor 1 cup

¼ cup Fresh ParsleyFinely Chopped

½ tsp Red Pepper flakes more or less to taste

saltto taste

pepperto taste

Instructions

In a large pan, cook the sausage over medium-high heat, crumbling it with a spatula, until no longer pink. Place the sausage in a bowl and set aside.

If the pan is dry, add the oil or butter and let heat. Add the shallots, celery, and a pinch of salt. Cook until the shallot and celery are soft and starting to brown on the edges, about 5 minutes. Add the garlic, sage, thyme, and rosemary and cook for another 30 seconds, until everything is nice and fragrant.

Reduce the heat to medium, and add the cornbread along with the cooked sausage. Gently fold all of the ingredients together, being sure not to crumble the cornbread too much. Add chicken broth about 1/4 cup at a time, until the stuffing is moist (but not soggy)!

Add the fresh parsley, red pepper flakes, and lots of freshly ground black pepper. Taste, and add more salt if necessary. Serve hot!

Make the stuffing up to the point where you mix the cornbread and sausage into the veggie-herb mix. Don't add the chicken broth! Let cool to room-temperature, and store the stuffing in an airtight container in the fridge.

Preheat the oven to 350°F. Place the stuffing in a greased 9×13 baking dish. Add the chicken broth, 1/4 cup at a time until the mixture is perfectly moist. Bake for 30 minutes, or until nice and warm. (Check halfway through baking time that the stuffing isn't drying out. Add more chicken broth if necessary). Stir in the parsley, red pepper flakes, pepper, and salt to taste.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Toast Your Cornbread Cubes 🍞
Cut cornbread into cubes and toast them in a 300°F oven for 10-15 minutes before mixing to prevent a soggy, dense stuffing by allowing them to dry out slightly and absorb broth more evenly.
Brown Sausage Properly for Depth 🌟
Break sausage into small pieces and let them cook undisturbed for 3-4 minutes per side to develop a golden crust, which creates significantly more flavorful fond for deglazing the pan.
Build Your Flavor Base Slowly 🧅
Sauté shallots and celery over medium heat for 5-7 minutes before adding garlic to allow them to caramelize gently, which deepens their sweetness and creates a more complex foundation than quick cooking.
Use Sage Strategically 🌿
Reserve half your fresh sage to stir in after cooking and half to cook with the vegetables; this gives you both cooked sage's mellow depth and fresh sage's bright, peppery notes in every bite.
Make-Ahead Hydration Hack ⏰
Assemble the stuffing the night before but add only 75% of the broth, then add the remaining 25% before reheating, which prevents it from drying out while preventing the bread from becoming overly mushy during storage.