Cornbread and Sausage Stuffing

Cornbread and Sausage Stuffing

Serves 4 to 6

A traditional stuffing perfect for the holidays or as an accompaniment to any family dinner. Use gluten-free or dairy-free cornbread, if you like.

  • 1 tablespoon olive oil
  • 1/2 pound sweet pork sausage, casings removed
  • 1 cup chopped celery
  • 1 cup chopped yellow onion
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons finely chopped fresh sage
  • 1 tablespoon finely chopped fresh thyme
  • 1 cup low-sodium chicken broth
  • Salt and pepper, to taste
  • 4 cups (1/2-inch cubes) cornbread (about 3/4 pound)
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Preheat oven to 375°F.

Heat oil in a large skillet over medium heat. Add sausage and cook, breaking it up as you go, until browned and cooked through, 7 to 8 minutes. Using a slotted spoon, transfer sausage to a large bowl and set aside.

Add celery, onion and garlic to the skillet and cook until translucent. Add sage and thyme and cook about 1 minute more. Stir in broth, salt and pepper and bring to a boil. Add cornbread to bowl with sausage. Pour broth mixture over the top and mix until well combined. Transfer to a (9-inch) casserole dish and bake until hot throughout, 25 to 30 minutes. If desired, place under the broiler for a few minutes more to brown the top.

Nutritional Info: 
Per Serving: 270 calories (140 from fat), 16g total fat, 5g saturated fat, 45mg cholesterol, 960mg sodium, 20g carbohydrates, (2 g dietary fiber, 4g sugar), 11g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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