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Classic Thanksgiving Cornbread Stuffing with Sausage

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This isn’t your grandma’s stuffing—savory sausage, sweet cornbread, and aromatic herbs come together in a dish that’s crispy on top, tender in the middle, and absolutely unforgettable. It’s the side dish that makes everyone forget about the turkey.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 pound bulk breakfast sausage
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Make the cornbread: Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, combine buttermilk, oil, and eggs. Pour wet into dry and stir until just combined. Pour into prepared pan and bake for 20-25 minutes until a toothpick comes out clean. Cool completely, then cut into 1-inch cubes. For best texture, let cubes dry out overnight or toast at 300°F for 10 minutes.
  2. Cook the sausage: In a large skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon, for 6-8 minutes until browned. Transfer to a plate with a slotted spoon, leaving about 2 tablespoons of drippings in the pan.
  3. Sauté the vegetables: Reduce heat to medium. Add butter to the skillet. Once melted, add onion and celery. Cook for 5-7 minutes until onions are translucent and celery is tender. Add garlic, sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
  4. Combine the base: In a large mixing bowl, combine cornbread cubes, cooked sausage, and sautéed vegetables. Toss gently. In a small bowl, whisk together chicken broth and beaten eggs. Drizzle evenly over the cornbread mixture. Fold gently until liquid is absorbed—mixture should be moist but not soupy.
  5. Bake the stuffing: Preheat oven to 350°F (175°C). Transfer mixture to a greased 9×13-inch baking dish. Spread evenly. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until top is golden brown and crispy. Let rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

For gluten-free: use 1:1 gluten-free flour blend in cornbread and ensure broth is gluten-free. For dairy-free: use olive oil instead of butter and dairy-free milk with vinegar for buttermilk. For vegetarian: skip sausage and add 8 oz finely chopped cremini mushrooms. To make ahead: assemble stuffing a day in advance, cover and refrigerate; add 10-15 minutes to baking time. Don’t overmix or stuffing will become mushy. Let stuffing rest 5 minutes after baking for best texture.

Nutrition

Keywords: Thanksgiving stuffing, cornbread stuffing, sausage stuffing, holiday side dish, classic stuffing recipe

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