Cornbread and Sausage Stuffing

Prep Time:
40 mins
Total Time:
1 hrs 40 mins

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.


  • 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


  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.

  4. Spoon remaining stuffing into an 8" baking pan; it should reach the top. Bake until top is golden brown, about 45 minutes.

    cornbread sausage stuffing
    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.

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