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Easy Cozy Cornbread Stuffing with Sausage & Sage

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A cozy cornbread stuffing with savory sausage and crispy sage, inspired by a beloved Southern cafe. Perfect for fall gatherings and holiday tables.

Ingredients

Scale
  • 1 pound ground pork sausage
  • 6 cups crumbled cornbread (day-old or slightly stale)
  • 1 cup diced yellow onion (about one medium onion)
  • 1 cup diced celery (about 3–4 stalks)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ cup unsalted butter
  • 1½ cups chicken broth (low-sodium preferred)
  • 2 large eggs, lightly beaten
  • ¼ cup chopped fresh parsley (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Crumble cornbread into a large bowl into bite-sized pieces.
  2. Brown the sausage in a large skillet over medium-high heat for 6-8 minutes. Transfer to a plate with a slotted spoon, leaving about 1 tablespoon of fat in the pan.
  3. In the same skillet, add butter. Sauté diced onion and celery for 5-6 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in chopped sage, thyme, salt, pepper, and smoked paprika. Cook for 30 seconds to bloom the herbs.
  5. Pour the vegetable mixture over the crumbled cornbread. Add cooked sausage and toss gently until evenly distributed.
  6. In a small bowl, whisk together chicken broth and beaten eggs. Pour over the cornbread mixture and fold gently until liquid is absorbed. Mixture should be moist but not soupy.
  7. Transfer to a greased 9×13 baking dish and spread into an even layer. Do not press down firmly.
  8. Bake for 30-35 minutes until top is golden brown and edges are crispy. For extra crispy edges, broil for 2-3 minutes at the end.
  9. Let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best results, use day-old or slightly stale cornbread. Toast fresh sage briefly in the skillet to intensify flavor. Use room temperature eggs. Start with 1¼ cups broth and add more if needed. The mixture should look glossy and hold together when squeezed.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, sage stuffing, Thanksgiving stuffing, holiday side dish, Southern stuffing, easy stuffing recipe

Find it online: https://willarecipes.com/easy-cozy-cornbread-stuffing-with-sausage-and-sage/