Rating: 3.51 stars
709 Ratings
  • 5 star values: 147
  • 4 star values: 228
  • 3 star values: 200
  • 2 star values: 106
  • 1 star values: 28

Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage in order to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey with Herb Butter.

Everyday Food, November 2005

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
1 hr 40 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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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Reviews (27)

709 Ratings
  • 5 star values: 147
  • 4 star values: 228
  • 3 star values: 200
  • 2 star values: 106
  • 1 star values: 28
Rating: 5.0 stars
11/26/2020
If you're making this recipe please remember not to make a sweet type cornbread. It changes the entire flavor profile of the stuffing making it way too sweet for a Thanksgiving meal.
Rating: 5.0 stars
11/24/2020
I've been making this stuffing for a long time, I think when Martha's Christmas book first came out. I never tell people I add the giblets to the recipe. I boil the guts and use that cooking water in the stuffing. I've added roasted chestnuts to it occasionally, but most people don't appreciate them as I do. One of these years I'm going to make Martha's gingerbread house, I swear.
Rating: 5 stars
11/22/2017
I have been making this for 5 years, my son was 3 and a picky eater... now at 8 he requests this !!! It even smells incredible making it
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Rating: 5 stars
11/19/2017
Anyone who didn't love this did something wrong. I have been making this for 7 years and everyone looks forward to it every thanksgiving.
Rating: Unrated
03/03/2013
I saw this same recipe on Everyday Health and it stated bake the stuffing for 25 minutes.
Rating: Unrated
11/24/2012
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...
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Rating: Unrated
11/22/2012
I second the request. How long do you bake it for?
Rating: Unrated
11/20/2012
How long do we bake this?
Rating: Unrated
11/04/2011
If I use Jiffy. How much. Sounds wonderful.
Rating: Unrated
09/20/2011
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!
Rating: Unrated
09/10/2011
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.
Rating: Unrated
11/25/2010
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!...
Rating: Unrated
11/17/2010
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 :-)
Rating: Unrated
11/21/2009
I am making my own cornbread. Do I need to dry it before making the stuffing? The recipe does not mention.
Rating: Unrated
11/21/2009
Any ideas on how far in advance I can make the cornbread? Does it freeze well?
Rating: Unrated
11/17/2009
How many does this serve?
Rating: Unrated
11/04/2009
I can't wait to try this for the first time. I think my family will love it.
Rating: Unrated
10/30/2009
OK, I see that it says 1 hour and 40 minutes total time, 40 minutes prep so bake for 1 hour.
Rating: Unrated
02/23/2009
I make this every year for Thanksgiving and it is a huge hit!
Rating: Unrated
11/26/2008
Just cook the stuffing 30-40 minutes in the oven at 350 in a casserole dish instead of in the turkey-- hope this helps you
Rating: Unrated
11/26/2008
I don't want to cook the stuffing in my bird. Does anyone know how long to cook it and at what temp if cooking separately? Thanks for your help.
Rating: Unrated
11/26/2008
Also for anyone interested, I used the buttermilk cornbread dressing recipe and just doubled it because the original recipe would probably only feed 6 from the looks of it
Rating: Unrated
11/26/2008
i think you want to cook it at 350 for 30-40 minutes until its a little browned on top because everything is already cooked you would just be heating it through
Rating: Unrated
11/26/2008
I don't want to cook the stuffing in my bird. Does anyone know how long to cook it and at what temp if cooking separately? Thanks for your help.
Rating: Unrated
11/26/2008
I don't want to cook the stuffing in my turkey. How long do I bake it for and at what temp if I want to do it separately? Thanks for the help.
Rating: Unrated
11/24/2008
I am using the Buttermilk Cornbread recipe (from the Cornbread Stuffing recipe) to make this; but do I double that recipe or not? Thanks for your help!!!
Rating: Unrated
03/30/2008
Itn n n n s so delicious ! My family loved !!!