Cornbread and Sausage Stuffing

  • Active Time 15m
  • Total Time 1h

12 to 14 cups

Cornbread and sausage stuffing is full of color and flavor. For a stuffing with a bit of heat, use hot Italian sausage or even chorizo.


  • 3/4 pound sweet Italian sausage (without casings), cut in small chunks
  • 3 to 4 tablespoons rendered bacon fat or butter, if needed
  • 2 cups chopped onion
  • 1 1/2 cups finely chopped celery, including leaves
  • 1 1/2 cups finely chopped bell pepper, preferably a mix of red and green
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • Pinch dried chile flakes (optional)
  • 1 teaspoon salt
  • 1 recipe Basic Cornbread, crumbled
  • 1 cup chopped scallion
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup snipped fresh chives
  • Freshly ground black pepper to taste

Companion recipe: Basic Cornbread


In a large skillet, cook the sausage over medium heat until browned. Remove with a slotted spoon and set aside. Add enough rendered bacon fat or butter to the pan to get about 5 tablespoons total fat. Add the onion, celery, peppers, garlic, thyme, chile flakes and salt. Cook briefly until the onion is softened. With a wooden spoon, scrape up any browned bits in the pan. Combine in a large bowl with the crumbled cornbread, scallions, parsley, chives and pepper. Toss to combine. Bake in the bird or in a casserole.

Stuff the bird -- or, if baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

Serving size = 1 cup

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 835

nutrition information per serving

201 calories; 11g total fat; 41mg cholesterol; 683mg sodium; 18g carbohydrates; 2g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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