Cornbread Sausage Stuffing

This cornbread Dressing has a rich buttery flavor, crisp toasted top, and a soft center. Nuggets of pork sausage add savory depth to the dish, while toasted pecans impart a crunchy texture. This is a large batch of dressing: perfect for a crowd.

Cornbread Chicken broth Half and half Butter Eggs Ground sausage Onions Celery Thyme Sage Parsley Salt and pepper Pecans


Slice cornbread into small cubes and spread them out on a large baking sheet. Toast them in the oven to dry them out.

Step One

Cook the sausage in a large skillet. Scoop the browned sausage out and set it aside on a plate.

Step Two

Add the onions, celery, and herbs to the same skillet you cooked the sausage. The veggies will sweat and loosen up the brown bits from the sausage.

Step Three

Combine the liquid ingredients in a large bowl. Stir in all the ingredients. Mix well, then cover the bowl and let it soak for at least one hour. 

Step Four

Transfer cornbread mixture to a casserole and bake.

Step Five

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