Cornbread Stuffing with Sausage Recipe

If you’re on the hunt for a comforting, heartwarming side dish that steals the show, you’ve got to try this Cornbread Stuffing with Sausage Recipe. I absolutely love how it balances the sweet, crumbly cornbread with savory sausage and fresh herbs—plus, the melted Monterey Jack cheese takes it over the top. Stick with me because this recipe is fan-freaking-tastic and will soon be your go-to holiday or weeknight side!

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Ingredients You’ll Need

Each ingredient in this Cornbread Stuffing with Sausage Recipe has a special role — from the cornbread’s crumbly texture to the fresh herbs’ fragrant kick. I find using a good-quality sausage and fresh herbs really elevates the dish, so don’t skimp there!

• Cornbread: I often buy store-bought cornbread mix to save time but make sure it’s sturdy and not too crumbly.
• Sausage: Choose a flavorful Italian or breakfast sausage, depending on how spicy or mild you want it.
• Celery: Adds crunch and freshness that balances the richness of the sausage and cornbread.
• Onion: Finely chopped to blend seamlessly and enhance the overall flavor.
• Parsley: Fresh parsley gives a bright, herbal note that wakes up the dish.
• Sage: This classic stuffing herb deepens the savory flavors.
• Oregano: Adds earthiness and complements the other herbs beautifully.
• Kosher Salt: Enhances all the flavors naturally without being overpowering.
• Freshly Cracked Black Pepper: Just a touch for warmth and slight bite.
• Chicken Broth: Moistens the stuffing, lending rich, comforting flavor.
• Egg: Binds the stuffing so it holds together when baked.
• Monterey Jack Cheese: Melts into ooey-gooey goodness that gives a creamy texture and mild taste.

Variations

I love playing around with this Cornbread Stuffing with Sausage Recipe depending on the season or who I’m cooking for. Feel free to switch up the herbs or cheese to make it your own — you’ll find it’s a very forgiving base ripe for customization.

• Use Turkey Sausage: I once swapped pork for turkey sausage to lighten the dish, and it still packed tons of flavor—perfect for a leaner option.
• Add Mushrooms: Sautéed mushrooms bring an earthy depth I adore, especially in the fall months.
• Make It Vegetarian: Skip the sausage and toss in extra veggies like zucchini or bell peppers; just boost your seasonings and broth for flavor.
• Cheese Swap: Sharp cheddar or smoked gouda work wonders if you want a bolder cheese punch.

How to Make Cornbread Stuffing with Sausage Recipe

Step 1: Toast the Cornbread to Perfection

Start by cubing your cornbread and toasting it in a 400°F oven for about 10 minutes until it’s golden and slightly crisp. I found that toasting the cornbread this way gives the best texture — it prevents that dreaded mushy stuffing and gives you nice little crispy edges after baking. After toasting, reduce your oven heat to 325°F as you prep the rest.

Step 2: Sauté Sausage and Veggies

While the cornbread is toasting, cook the sausage together with the chopped celery and onion over medium-high heat for 8 to 10 minutes. Make sure the sausage is fully cooked and browned—they say browning adds flavor, and I can vouch for that! Stir frequently to prevent sticking. Once done, drain excess fat and transfer the mixture to a large bowl.

Step 3: Mix in Herbs, Seasonings, and Broth

Next, toss the toasted cornbread into the bowl with your sausage mixture, then add the parsley, sage, oregano, salt, and pepper. Mix everything lightly so you don’t crush those crispy cornbread cubes. Pour in the chicken broth and the lightly beaten egg — they help bind the stuffing and keep it moist. Stir just until blended; over-mixing can make it dense.

Step 4: Fold in Cheese and Bake

Finally, fold in the shredded Monterey Jack cheese. This cheese melts beautifully and adds just the right creamy touch. Spoon the mixture into a lightly greased 2-quart casserole or soufflé dish. Cover the dish and bake at 325°F for 45 minutes. After about 35 minutes, remove the cover to let the top brown nicely. This finishing step makes it irresistible — golden, bubbly, and aromatic.

How to Serve Cornbread Stuffing with Sausage Recipe

Garnishes

I like to sprinkle chopped fresh parsley or a bit more chopped sage on top right before serving for a fresh pop of color and flavor. Sometimes, a drizzle of melted butter adds that inviting sheen and extra richness I can’t resist.

Side Dishes

This stuffing pairs wonderfully with roasted turkey or chicken, classic green beans, and a tangy cranberry sauce. For a cozy meal, I also like to serve it alongside buttery mashed potatoes and roasted Brussels sprouts.

Creative Ways to Present

For special occasions, I’ve spooned this stuffing into individual ramekins topped with extra shredded cheese and baked them until golden brown — it makes for an elegant side that guests love. Another favorite is stuffing it inside bell peppers for a colorful twist that doubles as a main dish.

Make Ahead and Storage

Storing Leftovers

I store leftover stuffing in an airtight container in the fridge for up to 3 days. To keep it tasting fresh, I recommend reheating it in the oven instead of the microwave — it helps maintain the crisp top and warm, moist inside beautifully.

Freezing

I’ve successfully frozen this stuffing twice! After baking and cooling completely, I portion it out into freezer-safe containers. When you’re ready, thaw it overnight in the fridge and reheat it in the oven, covered with foil to keep it moist.

Reheating

To reheat, preheat your oven to 325°F and cover the stuffing with foil to avoid drying out. Bake for 20-25 minutes until warmed through. For a crispier top, remove the foil during the last 5 minutes. This technique keeps leftovers just as wonderful as fresh!

FAQs

Final Thoughts

This Cornbread Stuffing with Sausage Recipe holds a special place in my kitchen because it’s the perfect blend of cozy and flavorful every time I make it. Whether it’s a holiday feast or a casual dinner, you’ll find your family and friends asking for seconds. Give this recipe a try and see how it elevates your meal — I promise it’ll feel like an instant classic in your lineup!

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