Call it dressing or call it stuffing, but you’ll definitely call it DELICIOUS after one bite of this sweet & savory, homemade Cornbread Stuffing recipe. This easy cornbread sausage stuffing adds a major flavor boost to any meal.
Do you already have a go-to Thanksgiving stuffing recipe?
I get it; we all have our tried-and-true staples. But if you’re not married to your current version, I HIGHLY recommend this homemade Cornbread Stuffing recipe. Made with sausage, mushrooms & dried fruits, this sweet & savory cornbread dressing might just surpass dessert as your newest favorite Thanksgiving dish.
It certainly does around here.
You can grab all of these items at the grocery store:
- Cornbread - you can make your own if you have a favorite, from scratch cornbread recipe or buy from the bakery at the store like I do. Note: if your cornbread is already pretty sweet, you can omit the brown sugar listed below.
- Pork sausage - I used Jimmy Dean breakfast sausage that is seasoned with sage.
- Spices & seasonings: crushed red pepper, dried sage, salt & pepper
- Brown sugar
- Dried fruits: apricots and cranberries
- Chicken broth
Tip: Chop your cornbread into cubes and let sit out a few hours before baking. This dries out the edges a bit to help the cornbread cubes retain their shape.
Don’t worry if you don’t have time for this step. Fresh cornbread cubes will work fine. Just know they will break apart more when mixed but the taste will not change.
Most stuffing recipes are cooked inside a turkey (or chicken) but dressing recipes are always cooked in a separate baking dish. In our house, we’re not purists. Dressing is called stuffing regardless of where it’s cooked.
The beauty of this recipe is most of it can be prepped ahead of time which is a real sanity saver during holiday meals.
The cornbread is easily cubed in advance but you can make the sausage mixture a day or two ahead of time and refrigerate. Let it sit on the counter for about 30 minutes to come to room temperature and then combine with the cornbread and egg-broth mixture just before baking.
Like most Thanksgiving leftovers, we tend to nibble at this cornbread stuffing cold from the fridge, but it reheats very well and makes a tasty addition to any turkey sandwich.
- The most obvious choice for what to serve with this cornbread stuffing is turkey! Never cooked a turkey breast before? Check out our easy, step by step guide for How to Cook a Turkey Breast. Tip: Top your turkey with this Cranberry & Apple Chutney for an extra flavor boost.
- This Pear Salad is a delicious way to get your greens thanks courtesy of a simple, tasty maple vinaigrette, pears and candied pecans.
- Is it even legal to serve turkey without potatoes? It shouldn’t be, especially when you can make them in advance like these Make-ahead Mashed Potatoes.
- The balsamic reduction takes these Roasted Brussels Sprouts from good to outstanding with a simple drizzle.
More easy side dishes
- This no-cook Antipasto Salad with a zesty red wine vinaigrette can be made hours in advance. (Did we mention it’s no-cook??)
- Sweet, salty and addicting, these easy Roasted Sweet Potatoes with onions and rosemary are one of our favorite go-to side dishes. They are right up there with french fries!
- No one ever says no to this simple Spinach Salad made with craisins, goat cheese and a tangy balsamic vinaigrette.
- 1 tablespoon olive oil
- 8 ounces ground pork sausage
- 1 yellow onion, diced
- 2 cups sliced mushrooms
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon brown sugar , optional
- 1 teaspoon dried sage
- ½ cup chopped dried apricots
- ½ cup dried cranberries
- 1 ½ cups chicken broth, divided
- 1 egg, beaten
- 18 ounces prepared cornbread, cubed
- Grease a 3 quart baking dish. Set aside.
- Heat oil in a large skillet over medium high heat. Add sausage; cook until no longer pink. Add onions, mushrooms, crushed red pepper, brown sugar and sage to the pan. Stir together and cook until onion is translucent.
- Remove from heat. Stir in dried fruits and ½ cup broth. Cool to room temperature so fruits can absorb some of the broth, at least 30 minutes.
- Preheat oven to 350 degrees.
- Place sausage mixture and cornbread in a large bowl. Whisk together egg and remaining 1 cup broth and pour over contents of bowl. Season with salt and pepper. Stir to combine. Pour stuffing into prepared baking dish.
- Bake for 45 minutes. Serve warm.
Check your stuffing at 30 minutes. If it’s browning too quickly, lightly tent with foil for remaining bake time.
Recipe adapted from Kowalski's markets.
You can prepare this dish through step 3 several hours ahead of time. Combine all ingredients just before baking.
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Serving Size:1 cup
Amount Per Serving: Calories: 361Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 74mgSodium: 836mgCarbohydrates: 47gFiber: 2gSugar: 15gProtein: 12g
This Cornbread Stuffing recipe is anything but bland and boring. Filled with zesty sausage, mushrooms, dried apricots and cranberries, you’ll love every bite of this sweet and savory dressing. Perfect for any meal from Sunday dinner to the holidays!