New This Month

Cornbread And Sausage Stuffing


Some cooks like to add diced giblets (heart, gizzard, and liver) to the stuffing for an extra meaty taste.

  • Prep:
  • Total Time:
  • Servings: 10

Photography: David Loftus

Source: Everyday Food, November 2005


  • 1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
  • 1 large onion, (about 2 cups), finely chopped
  • 3 celery, finely chopped (1 1/2 cups)
  • Coarse salt and ground pepper
  • 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
  • 3 tablespoons finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1 to 2 cups reduced-sodium chicken broth


  1. Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.

  2. To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.

  3. Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.

Cook's Notes

If you aren't planning on cooking the stuffing inside the turkey, pour all the chicken broth over the entire amount of stuffing, and transfer to a large baking dish.

Reviews Add a comment

  • 1uniquemonique
    3 MAR, 2013
    I saw this same recipe on Everyday Health and it stated bake the stuffing for 25 minutes.
  • QuimbyDog
    24 NOV, 2012
    I'm guessing it gets baked for one hour since the prep time is 40 minutes and the total time is 1 hour 40 minutes. Just call me Sherlock...
  • And he cooks
    22 NOV, 2012
    I second the request. How long do you bake it for?
  • lv 2 cook
    20 NOV, 2012
    How long do we bake this?
  • luv2cook0911
    4 NOV, 2011
    If I use Jiffy. How much. Sounds wonderful.
  • Eviebelle
    20 SEP, 2011
    My family LOVES this stuffing. I have made it every Thanksgiving for the past 6 years. I use Jiffy cornbread and just make it 1 day ahead, to let it dry out a bit. Wonderful recipe!
  • aulait
    10 SEP, 2011
    A very Southern type of "Dressing". We choose to bake instead of "stuffing" Poultry.Usually the drier the Cornbread the broth is increased.We use Seasoned Cubes and Sweet Home~made Cornbread w/"Bell's Poultry Seasoning".Highly recommend this box of vibrant Colours and salt free.
  • gfarrell
    25 NOV, 2010
    FYI; I've made my own cornbread for it before, so the best result is to wait for your cornbread to cool down and get somewhat 'tough' in order to retain some crunch and shape for the stuffing.... I've also made this with apple cider replacing half the broth, and it is amazing! Not sure about the freezing. Hope this helps everyone else!...
  • AdrienneEtienne
    17 NOV, 2010
    I made this last year and it was amazing! I baste my turkey with wild turkey bourbon which makes an amazing gravy. So my Thanksgiving has a sothern flare so this stuffing worked perfect! I don't think I will ever make a different stuffing I found our all time favorite!!! Thank Martha :-)
  • LaurenJill
    21 NOV, 2009
    I am making my own cornbread. Do I need to dry it before making the stuffing? The recipe does not mention.