Easy Sausage Cornbread Stuffing

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Sausage Cornbread Stuffing is, well, stuffed with deliciously seasoned sausage, vegetables, and a handful of herbs for an abundance of flavor and a tender texture. In just two hours, you’ll have a whole batch of the most delicious cornbread sausage stuffing made and ready to go for Thanksgiving Day.

titled: Easy Cornbread Stuffing


Save yourself some time and oven space this holiday season by preparing my best cornbread stuffing recipe ahead of time!

It’s moist, tender, and better than any plain ol’ boxed mix you can find.

ingredients to make cornbread stuffing from scratch

Sausage Cornbread Stuffing

Holiday cooking is really all about the seasonings — balancing the salty and savory with the sweet and herbal.

It might seem tricky, but you can’t go wrong with my best cornbread stuffing recipe!!

Complete the meal with my ultimate Thanksgiving menu and desserts list.

cubed cornbread on baking sheet

Ingredient Notes and Substitutions

  • Buttermilk Cornbread – My recipe for sweet Southern cornbread is what I recommend using.

    I find it has the perfect body and flavor for sausage cornbread stuffing! But, if you find yourself short on time, then store-bought is fine.
  • Italian Sausage – I use mild, but you could use sweet or hot if that’s your preference.

    Other ground meats make suitable substitutes, or leave the sausage out entirely!
  • Celery, Yellow Onion, and Minced Garlic – The three most flavorful veggies you can find!

    There’s room to mix and match: carrots can replace celery, any onion is fine, and chives can sub in for garlic in a pinch.
  • Ground Black Pepper, Thymex, and Sage – Fresh herbs are usually preferable, but I find that the concentrated taste of ground seasonings adds the most flavor to this make-ahead stuffing.
cooked crumbled sausage in cast iron skillet

Tips for Making Cornbread Stuffing with Sausage

  • Have the cornbread ready

Don’t wait too late to bake the cornbread. In fact, you can get started on this cornbread sausage stuffing recipe well in advance!

Bake the sweet cornbread 2 to 3 days ahead of time, then just chop it up and leave it out to dry.

  • Avoid the crumble

Cornbread tends to be much more crumbly than regular bread cubes, so be gentle!

Add all of your cornbread, meat, and veggies to your pan before pouring broth over the top. Use a spoon, spatula, or flipper to simply fold everything together.

  • Keep the grease!

Don’t drain the grease after sauteeing the meat! That fatty stuff adds so much flavor to cornbread stuffing with sausage and can make the veggies really stand out.

chopped onion, celery, and garlic in cast iron skillet

Best Cornbread Stuffing Recipe FAQ

Why do you put eggs in stuffing?

Eggs help bind everything together and make cornbread stuffing with sausage extra moist and fluffy.

Can you make cornbread dressing ahead of time?

When you have a huge Thanksgiving dinner coming up in your future, don’t you wish you could prepare at least some of the dishes ahead of time?

You’re in luck! Not only is this the best cornbread stuffing, but it’s a make-ahead recipe too!!! 

So, how far ahead can you make cornbread dressing? You can prepare this recipe up to 3 days ahead of time, as long as you refrigerate it. Frozen, it will keep for up to a month!

pouring liquid mixture over stuffing ingredients

Make Ahead Instructions

You have two choices: bake and reheat later, or assemble and chill before baking the day of.

To bake and reheat, just follow the recipe outlined below!

Store in an appropriate airtight or freezer-safe container, and give it plenty of time to thaw if you go the freezer route — at least 2 days. 

Pop sausage cornbread stuffing right back in the oven and bake until warmed through. Keep extra broth on hand in case it looks a little dry.

If you prefer to store it uncooked, simply add everything to your baking dish and cover — either with a lid, or tightly wrapped with aluminum foil or plastic wrap.

Unbaked stuffing doesn’t last quite as long. It will keep for up to 2 days in the fridge, but still up to a month in the freezer.

Bake as directed, adding extra time as needed, and be sure to thaw first if frozen.

baking dish of make ahead stuffing topped with squares of butter

Storing and Reheating Cornbread Sausage Stuffing

An airtight container is absolutely crucial for the best cornbread stuffing leftovers! Unwanted moisture will compromise the texture of the whole dish.

And, if you’re freezing, make sure your storage container is freezer-safe.

To reheat sausage cornbread stuffing, transfer leftovers to a baking sheet or dish lined with parchment paper.

I recommend tenting with aluminum foil or keeping the pan on the center or bottom rack of the oven.

Have your oven a bit warmer, around 350°F, and simply heat until warmed through. This shouldn’t take more than 7-10 minutes — keep an eye on it!

closeup: cornbread stuffing with sausage and parsley

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cornbread stuffing on wooden spoon

make ahead cornbread dressing closeup.

Easy Sausage Cornbread Stuffing

Donna Elick
Sausage Cornbread Stuffing is incredibly moist and delicious! It's the best cornbread stuffing recipe, and you can make it ahead of time!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 30 minutes
Cook Time 50 minutes
drying time 1 hour
Total Time 2 hours 20 minutes
Course Side Dish
Cuisine American
Method Oven, Stovetop
Servings 8


  • 8 cups Buttermilk Cornbread, cubed (1 batch)
  • 1 pound mild Italian sausage
  • 6 tablespoons unsalted butter, divided
  • 1 cup diced yellow onion, (about 1 medium onion)
  • 1 cup diced celery, (about 3 stalks)
  • 2 teaspoons minced garlic
  • 2 cups chicken broth, or stock
  • 1/2 cup whole milk
  • 2 large eggs, beaten
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground sage
  • Fresh parsley for garnish, if desired


  • Preheat the oven to 250°F. Cut the cornbread into 1-inch cubes and spread in a single layer on an ungreased baking sheet. Bake until dried and light brown, about 1 hour. Set aside to cool
  • Raise oven temperature to 325 °F
  • In a medium skillet, cook ground sausage until no pink remains. Transfer to an extra large mixing bowl.
  • To the same skillet, add 2 tablespoons of butter to the leftover sausage grease. Add the onions and celery and saute over medium heat until the vegetables are soft, about 5 minutes. Add the minced garlic and saute for another minute. Transfer the vegetable mixture to the mixing bowl with the sausage.
  • Add the cooled cornbread cubes to the sausage and vegetable mixture. Toss gently to combine the ingredients.
  • In a separate medium mixing bowl, whisk together the chicken broth, eggs, milk, salt, pepper, thyme, and sage.
  • Pour the broth/egg mixture into the bowl of cornbread mixture. Stir gently to combine.
  • Transfer the stuffing mixture to a greased 9×13-inch baking dish. Cut the remaining 4 tablespoons of butter into pieces and scatter them evenly over the top of the stuffing.
  • Bake in the preheated oven for 40 minutes, or until the stuffing is warmed through and the top is golden brown.
  • Garnish with freshly chopped parsley or other fresh herbs. Serve warm.

Donna’s Notes

Alternatively, cut the cornbread into cubes and lay it out on a sheet pan at room temperature for 2-3 days to dry out.
No need to drain the extra grease from the skillet before cooking the vegetables – the fat all goes into the stuffing to add flavor and moisture.
Store baked stuffing in the refrigerator, in an airtight container, for 3-4 days. Alternatively, bake, cool to room temperature, transfer to a freezer safe container, and freeze for up to 1 month.
Cornbread does crumble apart more easily than bread. For the least disturbance to the cornbread pieces, you can spread the cornbread, sausage and veggie mixture into the 9×13-inch pan, then pour the broth mixture over the top and use a spoon to gently combine.


Serving: 1 | Calories: 312cal | Carbohydrates: 4g | Protein: 11g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 115mg | Sodium: 814mg | Sugar: 2g | Fiber: 0.5g | Calcium: 53mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled image (and shown): easy cornbread stuffing recipe

Originally published November 2011, updated and republished October 2023

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  1. Yum, what a great selection of recipes, love your cornbread stuffing – sounds so tasty! Congrats on your first turkey – sounds wonderful! Have a blessed Thanksgiving with your family!

  2. 5 stars
    I have been using this recipe since I started making cornbread stuffing. It is truly easy to make and absolutely delicious! Who needs a holiday for something like this, we make it all the time!

    1. Hi Georgie,
      I agree! No holiday needed to enjoy this stuffing! Thank you! Have a great day!
      TSRI Team Member,

  3. 5 stars
    This recipe is a winner. I have made this before and always turns out great. You can also add mushrooms to this, everyone loves it. Can’t wait now till Thanksgiving, may have to make this before. YUM!

  4. I can’t wait to try it. Is a single batch of cornbread baked in a 8″ square pan or 9″ cast iron skillet really going to yield 8 cups of cubed cornbread? Thanks.

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