Recipes Ingredients Meat & Poultry Pork Recipes Cornbread and Sausage Stuffing 3.5 (711) 24 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 18, 2022 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 1 hrs 40 mins Servings: 10 Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey with Herb Butter. Ingredients 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 ½ cups) Kosher salt and freshly ground pepper 2 pounds prepared cornbread, cut into ¾-inch cubes (12 cups) 3 tablespoons finely chopped fresh sage 3 large eggs, lightly beaten 1 cup low-sodium chicken broth Directions 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. 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. 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 an 8" baking pan; it should reach the top. Bake until top is golden brown, about 45 minutes. David Loftus Cook's Notes If you aren't planning on cooking the stuffing inside the turkey, then transfer all of the stuffing to a 9x13" baking dish. Print