The first time I whipped up this Sausage Southern Cornbread Stuffing, I was in my bustling kitchen, testing flavors for a holiday feast. The moment I tasted it, my eyes widened—this wasn’t just any stuffing. The sausage brought a juicy, savory punch that paired perfectly with the sweet, crumbly Southern cornbread, creating a bold flavor bomb that danced across my tongue. It was rich, hearty, and balanced like a flavor symphony—everything Cuba Queen stands for.
I was shocked how every bite delivered layers: the traditional Southern stuffing vibe with a modern, meaty twist. This Sausage Southern Cornbread Stuffing quickly became my go-to crowd-pleaser, the kind of dish that sparks excitement and fills the room with anticipation. It perfectly represents the bold flavor philosophy that Cuba Queen lives by, turning an old classic into a culinary adventure worth repeating.
I’m pumped to share my trusted recipe for Sausage Southern Cornbread Stuffing with you—get ready to make your kitchen smell like a celebration and your table the spot for unforgettable meals! If you love sausage stuffing with cornbread that hits all the right notes, you’re going to want every juicy detail here.
Ingredients You Need for This:
This Sausage Southern Cornbread Stuffing ingredient list is short but mighty!
- 6 cups crumbled Southern-style cornbread (day-old, for the best texture)
- 1 pound spicy breakfast sausage (I prefer local, big-flavor varieties)
- 1 large yellow onion, diced
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh sage, chopped (fresh is non-negotiable here)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (game-changer alert!)
- 2 ½ cups low-sodium chicken broth
- 2 large eggs, lightly beaten
- Salt and black pepper to taste
- Butter for sautéing (always real butter)
Here’s the Sausage Southern Cornbread Stuffing game-changer that will blow your mind: swapping regular bread for authentic Southern cornbread gives you that crumbly, buttery base with a hint of sweetness that sausage stuffing with cornbread needs to shine. You’ll find the best cornbread at a local bakery or make my homestyle version that’s insanely simple at Cuba Queen’s Southern cornbread post.
Splurge on quality sausage here—flavor-packed, seasoned sausage unlocks the soul of this traditional Southern stuffing. Don’t settle for bland or watery textures; you want that juicy, spicy meat contrast that carries the whole dish.
For budget-friendly versions, you can swap fresh herbs for dried, but fresh sage rocks the house every time. Prep your cornbread a day ahead to let it dry out; it’ll absorb the broth without turning mushy, locking in that perfect stuffing texture.
Step-by-Step Instructions:
Ready for your kitchen to become the epicenter of Sausage Southern Cornbread Stuffing magic? Let’s get to it!
- Preheat your oven to 350°F. Line a baking dish with butter, prepping it for all the flavor to come.
- Crumble your Southern cornbread into large chunks—this texture is everything. Stale or day-old cornbread is non-negotiable; it’ll soak up the broth beautifully without falling apart.
- Brown the sausage in a large skillet over medium heat. Break it apart and cook until caramelized, about 7-8 minutes. This step is where your sausage stuffing with cornbread begins to sing – don’t rush it!
- Remove the sausage and set aside, leaving the drippings in the pan. Add butter if you need it, then toss in the onions, celery, and garlic. Sauté for 5-7 minutes until translucent and aromatic. This is where traditional Southern stuffing layers develop their depth.
- Return the sausage to the pan, stirring in sage, thyme, and smoked paprika. Let those spices bloom in the heat for a minute—trust me on this flavor bomb move.
- Transfer the sausage-veggie mixture to a large bowl. Add the crumbled cornbread and gently toss to combine.
- Pour in the chicken broth gradually; you want enough to moisten but not drown your stuffing. Then stir in the beaten eggs—they’re the glue that holds this holiday stuffing with sausage and cornbread perfectly together.
- Season with salt and pepper; give everything another gentle toss. Your kitchen is going to smell insane right about now.
- Transfer the mixture into your prepared baking dish and cover with foil. Bake for 25 minutes.
- Remove the foil and bake an additional 15-20 minutes until the top is golden brown and slightly crisp. Your Sausage Southern Cornbread Stuffing should look rustic, feel moist but not soggy, and smell like all the holiday feels.
Pro tip for Sausage Southern Cornbread Stuffing perfection: reserve a little bit of sausage from step 3 to sprinkle on top before the final bake for that extra meaty drama. While your Sausage Southern Cornbread Stuffing is working its magic, grab your camera—this is Instagram gold!
Presentation:
People absolutely lose their minds when I serve this Sausage Southern Cornbread Stuffing at the table. It’s the star side dish for Thanksgiving, Christmas, or any time you want that holiday vibe right on your plate.
For maximum impact, scoop it out in rustic mounds alongside herbed turkey or glazed ham. The golden crust contrasts beautifully with the green from fresh sage or parsley garnishes. Don’t forget a drizzle of pan jus or gravy—this cornbread dressing with sausage kicks it to the next level.
Want to impress? Serve single portions in small cast iron skillets or ramekins. These tiny power servings look bold and festive, upping the presentation game for your dinner party.
Leftovers? Load them into a skillet with an extra egg on top for breakfast or make stuffing stuffed mushrooms. I’ve also tested adding butternut squash cubes from my butternut squash gnocchi with sausage obsession for a seasonal twist.
This Sausage Southern Cornbread Stuffing absolutely slays at any celebration. If you want more ideas on Southern cornbread stuffing recipes or similar bold flavor adventures, check out Cuba Queen’s bacon cornbread stuffing and my take on Southern cornbread homestyle baking. For a hearty sausage combo, don’t miss this amazing butternut squash gnocchi with sausage.
FAQs:
Can I make this Sausage Southern Cornbread Stuffing spicier?
Absolutely! Add more cayenne pepper or swap the regular breakfast sausage for a spicy chorizo to really turn up the heat. Some flavor adventurers add diced jalapeños in step 4 for a surprise kick.
What if I don’t have fresh sage?
Dried sage can substitute but cut it in half since it’s more potent. However, fresh sage makes the biggest flavor difference—trust me! You can find great fresh herbs at farmers markets or well-stocked grocery stores.
Can I prep this Sausage Southern Cornbread Stuffing ahead of time?
Yes, and your kitchen will thank you. Assemble everything the day before, cover tightly, and refrigerate. Bring it to room temp before baking—it actually helps meld flavors for more depth.
How do I know when it’s perfectly done?
Your Sausage Southern Cornbread Stuffing is golden brown on top but stays moist inside without excess liquid pooling. It should smell like a savory spice market and have a crispy crust with tender center.
Is there a vegetarian version of Sausage Southern Cornbread Stuffing?
Swap the sausage for smoky mushrooms and add toasted walnuts or pecans. This gives you that umami punch and texture without getting bland.
Can I freeze leftovers?
Yes! Cool completely and freeze in airtight containers up to 3 months. Reheat covered in the oven to keep it moist.
What makes this stuffing a traditional Southern stuffing?
It’s the combo of crumbly Southern cornbread, savory sausage, fresh herbs, and simple technique that gives this dish its authentic, soul-satisfying vibe.
This Sausage Southern Cornbread Stuffing recipe gets rave reviews from my flavor-savvy community on Facebook and beyond. If you want some happy guests this Thanksgiving, you gotta check out Paula Deen’s twist too—the link is packed with Southern holiday inspiration. (If you want to have some happy guests this Thanksgiving, click here …)
Conclusion:
This Sausage Southern Cornbread Stuffing represents everything Cuba Queen is about: bold flavors, unapologetic satisfaction, and soulful recipes that make every meal a flavor celebration. This dish brings sausage stuffing with cornbread to life with layers of spicy, buttery, and herbal goodness.
My Sausage Southern Cornbread Stuffing Power Tips:
- Use day-old Southern cornbread—no shortcuts!
- Don’t skip fresh sage—it transforms the dish.
- Brown the sausage thoroughly to lock in savory flavor.
Variations I’ve crafted include: swapping spicy chorizo for breakfast sausage (fans love the heat), adding roasted butternut squash cubes for fall flair, and creating a vegetarian version with mushrooms and nuts. Hands down, the traditional sausage and cornbread combo gets the biggest cheers—flavor adventurers can’t get enough!
I’m confident this Sausage Southern Cornbread Stuffing will become your signature dish no matter the occasion. It’s the perfect meal memory-maker that your friends and family will beg you to bring again and again.
Ready to take your stuffing game next-level? Share your results and flavor wins with me—I’m rooting for your kitchen to become the bold flavor HQ it deserves to be!
If this recipe rocks your world, you NEED to try the incredible Cornbread Dressing (Stuffing) with Sausage & Sage Recipe from Serious Eats and the classic Cornbread Dressing with Sausage Recipe at Laura Fuentes for extra inspiration.
Time to make magic happen with this Sausage Southern Cornbread Stuffing that’s bursting with flavor every single bite. Let’s get cooking!
Sausage Southern Cornbread Stuffing
A savory and hearty Southern-style stuffing featuring flavorful sausage and moist cornbread, perfect for holiday dinners or comfort meals year-round.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 8 cups crumbled Southern-style cornbread
- 1 lb pork sausage
- 1 cup diced onion
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 large eggs, beaten
- 1/4 cup chopped fresh parsley
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook sausage until browned and cooked through. Remove sausage and set aside, reserving drippings.
- Add butter to the skillet with drippings and sauté onion, celery, and garlic until softened, about 5 minutes.
- In a large bowl, combine crumbled cornbread, cooked sausage, sautéed vegetables, parsley, sage, thyme, salt, and pepper.
- Beat eggs into chicken broth and slowly pour over the cornbread mixture, stirring gently to combine.
- Transfer mixture to prepared baking dish and cover with foil.
- Bake for 30 minutes covered, then remove foil and bake an additional 15 minutes until the top is golden and slightly crispy.
- Remove from oven and let stand for 5 minutes before serving.
Notes
For extra moisture, consider adding chopped cooked apples or pecans to the mixture before baking for a touch of sweetness and crunch.