Classic Cornbread Sausage Stuffing

Your own cornbread recipe or easy corn muffin mix or can be used to prepare this traditional family favorite holiday dish.

Total Time:
1 hr 45 min
30 min
1 hr 15 min

8 to 10 servings

  • 2 pkg. (8.5 oz. each) corn muffin mix*
  • 1 Tbsp. vegetable oil
  • 12 oz. reduced-fat pork sausage or smoked turkey sausage, thinly sliced
  • 3 cups College Inn® Chicken or Turkey Broth, divided
  • 1 1/2 cups chopped celery
  • 1 cup chopped onion
  • 4 tsp. dried sage
  • 1/2 tsp. black pepper
  • 1 large egg, beaten
  • Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.

  • Preheat oven to 400°F.

  • Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.

  • Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.

  • Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown.

*NOTE: Eight cups coarsely crumbled cornbread of your own recipe can be used instead of cornbread prepared from mix.

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    Not what you're looking for? Try:

    Sausage Cornbread Stuffing

    Recipe courtesy of Anne Burrell