This Cornbread Stuffing with Sausage Recipe is crispy along the outside, and is flavorful with fresh herbs, spices, and aromatics.
Cornbread stuffing is hands-down my absolute favorite kind of stuffing. Of course it’s the perfect side dish for Thanksgiving or Christmas, but stuffing pairs well with just about any kind of meat you could possibly want to serve it with!
Or as I’ve been known to do, top it with a fried egg and serve it with a big salad and call it a meal, no meat required.
For me, any add-ins to cornbread stuffing (like sausage, veggies, apples, chestnuts, and other stuffing classics) are just gravy, so to speak.
Cornbread Stuffing with Sausage Recipe
This stuffing recipe uses homemade Cornbread Muffins as the base, but you could also use store-bought muffins. Using cornbread muffins lends great flavor and helps keep the stuffing moist.
I wanted to add sausage to this Cornbread Stuffing with Sausage Recipe, but I have a hard time finding a good non-pork sausage in my area. Instead, I used ground turkey plus a few classic sausage seasonings, such as maple, sage, thyme, nutmeg, and fennel, to mimic the flavor of sausage.
Pro Tip: Feel free to omit the ground turkey, maple, nutmeg, and fennel and use one pound of your favorite bulk sausage instead. I would still add the fresh sage and thyme though!
Fresh herbs really brighten up the flavor here, and that isn’t something you get out of a box of stuffing mix! If you’re not used to making homemade stuffing, after you realize how its flavor blows boxed stuffing out of the water, I think you’ll be hooked.
What is the Difference Between Stuffing and Dressing?
The difference between stuffing and dressing is the cooking method. Stuffing is traditionally stuffed into the body cavity of a turkey or chicken and cooked. Alternatively, dressing is typically cooked in a separate dish in the oven.
Technically, because this Cornbread Stuffing with Sausage Recipe isn’t stuffed into a turkey or chicken, it’s dressing, not stuffing! However, up north where I’m from we usually call it stuffing.
What Do You Eat with Cornbread Stuffing?
I know the “holiday only” reputation that stuffing has, but don’t wait for next Thanksgiving or Christmas to make this delicious side dish!
Eat this Cornbread Stuffing with Sausage Recipe with any of the following:
- Roast chicken or turkey
- Baked chicken breasts
- Top it with a fried egg and eat it as a “hash”
- Stuff it into bell peppers, top it with cheese, and bake
More Delicious Holiday Side Dish Recipes to Try:
- No Knead Bread
- Cinnamon Roasted Butternut Squash
- Butternut Squash Puree with Fontina Cheese, Fresh Thyme, and Brown Butter
- Garlic Butter Mashed Cauliflower
- Broccoli Cheese Casserole
- Creamed Onions
- The Best Dinner Rolls
- Garlic Roasted Mushrooms
- Instant Pot Green Bean Casserole
- Winter Salad Recipe with Kale and Pomegranate
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Cornbread Stuffing with Sausage Recipe
- 5 tablespoons unsalted butter divided
- 1 large onion diced
- 3 large ribs celery diced
- 1 pound ground turkey
- 2 large cloves garlic minced
- 1 tablespoon pure maple syrup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons minced fresh sage
- 2 teaspoons minced fresh thyme
- 1 pinch ground nutmeg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon fennel seeds
- 6 Cornbread Muffins store-bought or homemade
- 2 large eggs beaten
- 1 cup chicken stock
- Preheat oven to 425F; grease an 8- by 8-inch casserole dish with 1/2 tablespoon butter.
- Heat 4 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until veggies are softened but not browned, about 10 minutes.
- Add the turkey and cook until browned, about 5 minutes, breaking up the meat with a wooden spoon.
- Add the garlic, maple syrup, Worcestershire sauce, sage, thyme, nutmeg, salt, pepper, and fennel seed, and cook 3 minutes more, stirring frequently. Turn off the heat and cool slightly.
- Crumble the muffins into a large bowl. Stir in the turkey mixture and then the eggs. Stir in the chicken stock a little at a time, and then spread the stuffing into the prepared dish. Dot the top with the remaining 1/2 tablespoon butter.
- Bake until the top and sides are light golden, about 30 minutes.
- This stuffing reheats well! To do so, put it in an oven-safe dish, cover the top with foil, and bake in a 375F oven until warm, about 20 minutes.
This post was first published on An Edible Mosaic on December 17, 2011. I updated it with more information on November 23, 2020.
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