Cornbread. Stuffing. This is not an “either… or…” scenario. This is the tag team of your dreams. Light, crumbly, and subtly sweet cornbread from scratch PLUS the finest of all Thanksgiving sides. Cornbread Stuffing is proof that you can have it all.
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Why You’ll Love This Cornbread Stuffing With Sausage Recipe
- A Stuffing for Staunch Stuffing Skeptics. I know many who think stuffing is just ho-hum, and I see you. Until I started making stuffing from scratch, I used to feel this way too. If you don’t care for stuffing, it’s because you haven’t found the right recipe yet. Or, you’ve only eaten stuffing from a box. Moist, flavorful homemade stuffing—like today’s cornbread stuffing and my wildly delicious Chestnut Stuffing—are game-changers.
- Sausage Adds Substance. The beauty of stuffing is that it’s bread—and everyone loves bread. However! This also makes stuffing a little one-note. Sausage adds texture and lots of flavor, making this Southern cornbread stuffing hearty and satisfying, like classic Sausage Stuffing and Stuffing Muffins.
- Classic Flavors. Savory herbs bring the classic Thanksgiving flavors home, while apples and cranberries add texture, dimension, and a bit of sweetness.
- It’s Not Just for Thanksgiving. Why do we save stuffing for Thanksgiving when we could (and SHOULD!) be eating it year round?! This cornbread stuffing pairs perfectly with turkey, but is equally as delectable on its own. I once paired ours with a bowl of rich Crockpot Butternut Squash Soup, and it was one of our favorite fall dinners to date.
- Made With Love. Making cornbread stuffing without a mix takes a little extra effort BUT that effort is minimal and the payoff is maximal. The holidays are the right time to slow down and find more quality time with family and friends. And few things show them your love more than cooking from scratch. Plus, the taste difference when using a cornbread mix recipe cannot compare to homemade cornbread!
5 Star Review
“Loved this stuffing recipe! The cranberries give it a surprise sweetness! This is definitely a keeper for years to come.
— Angela T. —
Thank you!!”
A Note on Cornbread for Stuffing
The backbone of this easy cornbread stuffing is the most delicious homemade cornbread from scratch.
If you thought cornbread was only for chili, like this Jalapeño Cornbread or Mexican Cornbread, think again.
If you haven’t tried stuffing made with cornbread before, it is nothing short of fantastic. Cornmeal gives the stuffing a wonderful texture, and the flavor of the cornbread itself while slightly unexpected (in a refreshing way), fits right in at the table.
The cornbread recipe I’m using here is simple. It has a touch of honey to let the flavors of the stuffing shine, and it is fast and impressive enough to be TOTALLY worth the effort. You don’t even need to dirty a mixer.
To get your cornbread fix with a simple side, try these Cornbread Muffins.
How to Make Cornbread Stuffing
The Ingredients
- Cornmeal. The base of our easy, from-scratch cornbread. I recommend a medium grind to give the stuffing a little texture. (Wondering if you can use a mix instead? See Substitution Tip below).
- Eggs. You put eggs in dressing to keep the stuffing moist and ensure the cornbread holds together when folded with the other ingredients.
- Sweet Italian Chicken Sausage. I love the extra pop of flavor that Italian chicken (or turkey) sausage brings to the stuffing. It makes it hearty and a standout. To make cornbread stuffing vegan, use a plant-based sausage and a vegan cornbread recipe.
- Onion + Celery. The perfect veggies to add to our cornbread stuffing. They give it complexity and depth.
- Dried Cranberries. A chewy and sweet element that adds color, a fun holiday vibe, and an additional dimension.
- Apple. I like a tart Granny Smith, but any firm apple will do.
- Herbs. Fresh sage and thyme are quintessential holiday flavors. I also added some parsley flakes.
The Directions
- Start the Cornbread. Melt the butter, then let it come to room temperature.
- Mix the Wet Ingredients. I use milk and vinegar for a shortcut buttermilk.
- Finish the Batter. Whisk together the dry ingredients. Fold in the wet ingredients.
- Bake. Bake the cornbread for 16 to 20 minutes at 425 degrees F.
- Cube and Toast. This dries the cornbread so it can absorb the flavorful stuffing liquid.
- Prep the Mix-Ins. Saute the sausage mixture.
- Mix the Sausage and Wet Ingredients. Now we’re ready for the cornbread.
- Add the Cornbread. Fold gently.
- Finish. Transfer the stuffing to a baking dish, and bake cornbread stuffing for 35 to 40 minutes at 375 degrees F. ENJOY!
Prep Tip!
Looking to free up your oven? Try this classic Crock Pot Stuffing or this Crockpot Wild Rice Stuffing.
Make Ahead Cornbread Stuffing Tips
Get ahead on your Thanksgiving menu with these make ahead stuffing tips!
- Bake the Cornbread Ahead. You can make cornbread up to 2 days in advance and toast the cubes up to 1 day in advance. Store them in a container at room temperature.
- Cook the Mix-Ins Ahead. Sauté the onion, celery, sausage, and apple in the skillet (Steps 7-9 of the recipe below) the day before. Refrigerate in an airtight container.
- Make the Recipe Ahead. Really crunched on the big day? You can make the cornbread stuffing 1 to 2 days ahead of time and refrigerate it. (Leftover cornbread stuffing can be refrigerated for up to 4 days, but personally, I prefer it most on day 1 or 2, so wait as long as is feasible.)
Storage Tips
- To Store. Transfer leftover Southern cornbread stuffing to an airtight container and refrigerate for 3 to 4 days.
- To Freeze. Freeze leftovers in an airtight container or zip-top bag for up to 3 months. Let it thaw in the refrigerator before reheating according to the instructions below.
Reheating Tips
If you make your cornbread fully in advance, here is the best way to reheat it:
- Reheating. Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F. Depending on how much you’re reheating, this will take about 30 minutes.
- Crispy Top. To recreate the crispy top after storing it in the fridge (a critical stuffing factor!), remove the foil for the last 10-15 minutes of reheating; you can also pop it under the broiler for a few minutes.
- Keep the Stuffing Moist. If the stuffing feels dry, add a splash of stock (or even turkey juices) before reheating.
Leftover Ideas
Leftovers might just be the very best part of Thanksgiving. Turn your leftover stuffing into these tasty Cheesy Breakfast Stuffing Cakes.
What to Serve with Cornbread Stuffing
- Turkey. For your classic Thanksgiving dinner! Try my classic Thanksgiving Turkey, Air Fryer Turkey Breast, or Spatchcock Turkey.
- Chicken. Air Fryer Whole Chicken and Baked Chicken Thighs would also pair well with the flavors in this cornbread stuffing.
- Traditional Holiday Sides. We’re talking Cranberry Orange Sauce, Crockpot Green Bean Casserole, and Instant Pot Mashed Potatoes.
- Roasted Vegetables. Since this stuffing has sausage in it, you can totally make it a light meal by pairing it with Roasted Brussels Sprouts or Roasted Acorn Squash.
Recommended Tools to Make this Recipe
- Mixing Bowls. A variety of sizes that are easy to store and clean.
- Baking Dish. You’ll find yourself using this dish on repeat.
- Large Skillet. Great for sautéeing, browning, and so much more.
The Difference Between Dressing and Stuffing
The words “stuffing” and “dressing” are often used interchangeably (this usually varies by family and region), but there is a technical difference between the two.
- Stuffing refers to when the recipe is stuffed and cooked inside the poultry cavity.
- Dressing is used when it is cooked in a separate pan outside of the poultry cavity.
Thus, technically this recipe is for cornbread dressing, but since I grew up using the term “stuffing” to encompass both forms of preparations, I’ll do that here too.
(We could debate this; or we could agree to disagree and help ourselves to extra helpings. I prefer the second idea. I hope you do too.)
Recipe Tips and Tricks
- Use Your Own Favorite Cornbread. If you have a preferred cornbread recipe, you can use that instead of the one I’ve suggested. Just be sure to bake it in an 8×8 or 9×9-inch pan so you end up with the correct number of cubes; I’d also suggest choosing a recipe that doesn’t have too many extras so that the flavors of the stuffing itself can shine.
- Don’t Add Regular Bread. I’ve seen various iterations of Southern cornbread stuffing (like the cornbread stuffing recipe from the Pioneer Woman) call for half cornbread and half regular bread in the stuffing. After testing it both ways, I prefer using entirely cornbread. The plain bread felt like a distraction.
- Toast the Cornbread. Cornbread does not need to be stale for stuffing; it only needs to be toasted. Cut the cornbread into cubes, then toast it for a few minutes in the oven to dry the outsides. I like this approach, because it gives you the best control over the results (and doesn’t take as much advance planning).
Cornbread Stuffing
Prep: 1 hour
Cook: 40 minutes
Total: 1 hour 40 minutes
Servings: 10 servings
This savory cornbread stuffing with sausage, apple, and herbs will steal the show at your Thanksgiving. It's easy to make ahead too!
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Ingredients
For the Cornbread:
- 6 tablespoons unsalted butter
- 1 cup nonfat milk at room temperature
- 1 tablespoons white vinegar or lemon juice
- 1 cup yellow cornmeal (I use medium grind)
- 1 cup white whole wheat flour or all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup honey
- 2 large eggs at room temperature
For the Stuffing:
- 2 ½ cups reduced sodium chicken broth
- 2 large eggs
- 1 pound sweet Italian sausage I use chicken or turkey sausage
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 4 stalks celery cut in small dice
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 garlic cloves minced (about 1 tablespoon)
- 1 Granny smith apple peeled and 1/4- to 1/2-inch diced
- ½ cup dried cranberries
- 2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley
Instructions
- Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.
- In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.
- Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.
- Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each “row” of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don’t overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.
- Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.
- In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.
- Add the sausage to the skillet (if it’s in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.
- Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.
- Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.
- To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.
- Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.
Video
Notes
- TO STORE: Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.
- TO FREEZE: Freeze leftovers in an airtight container or zip-top bag for up to 3 months. Let it thaw in the refrigerator before reheating.
- TO REHEAT: Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F. Depending on how much you’re reheating, this will take about 30 minutes.
- FOR A CRISPY TOP:To recreate the crispy top after storing it in the fridge (a critical stuffing factor!), remove the foil for the last 10-15 minutes of reheating; you can also pop it under the broiler for a few minutes.
- TO KEEP IT MOIST: If the stuffing feels dry, add a splash of stock (or even turkey juices) before reheating.
Nutrition
Serving: 1(of 8)Calories: 372kcalCarbohydrates: 40gProtein: 14gFat: 19gSaturated Fat: 8gMonounsaturated Fat: 3gCholesterol: 122mgPotassium: 296mgFiber: 4gSugar: 16gVitamin A: 640IUVitamin C: 4mgCalcium: 111mgIron: 2mg
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Ohhh yes. As a cornbread lover, this is freaking AWESOME.
Hey Erin. My name is Sue, fr Wisconsin. It was amazing! Thnks for your tips also. A sign of a good person. It’s ok if u don’t answer, I hope u do, but I get it. How many times hve u heard I can’t get the flavor..I’ve been trying 20 yrs. Granma Clara’s recipe, dressing, its a strong nutty mixed w a creamy taste. Not tht it was creamy, it tasted nutty n creamy. She wld make it, I watched since 4yrs old, she wld soak bread, rolls, in milk, let it sit. Used the innards of the bird, along w Italian ground sausage and onions apple celery. I dont know the history of the bread soaking but its so interesting to me. Sorry, do you have a clue wht Granna Clara put in it, no there was no nuts. Love ur cooking.
Thank you SO much for your kind words, Sue! Unfortunately, it’s so hard to say what might’ve been in the stuffing recipe, as the ingredients can differ from recipe to recipe. I hope this version becomes a new favorite!
Loved this stuffing recipe! The cranberries give it a surprise sweetness! This is definitely a keeper for years to come.
Thank you!!
I’m so happy that you enjoyed it, Angela! Thank you for sharing this kind review!
Excellent! I never liked stuffing before but this stuffing/dressing came out delicious. Thank you for sharing
I’m so happy that you enjoyed the recipe, Olga! Thank you for sharing this kind review!
Hi Erin. This sounds amazing but we don’t eat meat. Can I make this without the sausage?
Hi Denise! I only tested the recipe as written. If you decide to experiment without the sausage, let me know how it goes!
In your directions, you say to work the eggs with the BROTH……you don’t have broth in your ingredients listed. I just need to know how much broth do I add?? Thanks for your response.
Hi Sheryll! The amount is listed in the recipe card. It’s the first one under the title “For the stuffing” Ingredient #11 on the list. Hope this helps!
Hi How many cups of cornbread are need?
Hi Barb! I didn’t measure out in cups with amount of cornbread. You are just using the recipe to make it in an 8X8 (or 9X9) pan so you can cut the cubes evenly.
I’m baking this dressing currently. Couldn’t help tasting it before going into oven. Even that tasted great! I’m looking forward to the finished dish!
One question, when you put the mix into the 9×13 pan, do you gently pack it down or leave it more loosely placed in the pan?
Thanks Erin!
Hi Ward! No need to pack it down! Hope you enjoyed it!
Thank you for the reply Erin! Unfortunately, the dressing was a hit, and there is very little left over! 😟😔
Dog-a gone-it, I was hoping my “bread stuffing” in-laws would continue choosing their boxed bread stuffing and I would have much more of this wonderful dressing left over! 😄😄
This recipe is a hit! So be prepared for disappointment if you hope for left overs!
I can’t get enough of this cornbread stuffing! I’m amazed by how moist and flavorful it turns out.
Coming back here to make this again for Friendsgiving. Last year everyone loved it
This recipe was the closest to what I remembered my grandma making when I was growing up. I followed the recipe as is, just added green peppers to the mix, and it turned out beautifully.
If I make this ahead do I have to cook it first or can I refrigerate it and cook it on the day it is to be served?
Hi Laura! You can do either. So it tastes super fresh, I like refrigerating it, then baking it while the turkey is resting. You can actually download my whole Thanksgiving timeline (which includes prep notes for this very recipe) by signing up here: http://www.wellplated.com/turkey-week/
Excellent
Hi Jacqueline! So glad you enjoyed the recipe!
It looks delish and I am getting ready to make this right now! Only question is, can I omit the dried cranberries? No store had any dried cranberries or even craisins in stock :( but I do have fresh cranberries for the cranberry sauce I’m getting ready to make.
Hi! You can omit them. Hope you all enjoyed it!
This was a Thanksgiving hit with my family! I used gluten free flour and toasted the cornbread a little longer. Perfect consistency and delicious taste!
Yay, thanks Jamie!! Happy Thanksgiving!
This was the best stuffing recipe I’ve tried in a long time. Thanks
This cornbread stuffing recipe is the best I’ve ever had! It’s so flavorful. Although I don’t have dried cranberries, I use raisins instead.
Hi Coleen! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious and classic. Reminds me of family dinners from my childhood!
I made this recipe twice now. The first attempt wasn’t successful, don’t know what went wrong but I did it again and it was now successful. My kids loves this recipe, they keep asking for it.
Hi Sabine! Glad that you tried it again and it came out for you the second time!
This was the best cornbread stuffing we’ve ever had! I will be making this every year for the holidays. It was the perfect texture. Not dry. Slightly sweet from the cornbread.
Hi Kyla! So glad you enjoyed the recipe! Thank you for this kind review!
I made this the night before and I think it dried out a bit too much. The taste was good, just a bit dry. Next time I’ll add more broth if I make it the day before again.
Great recipe, but I added some shredded chicken to mine like my grandma used to do. Thank you!
Sounds tasty Abigail! Thank you!
This was the 1st time I ever made homemade stuffing. I made a few changes and may add meat next time. It was so delicious and easy.
So happy to hear! Thank you Christine!
Hi Erin, this sounds delicious! Wondering if this can be made in the crockpot? If so, how long? Thanks!
Marisa, unfortunately I think the cornbread will get too soft. BUT I do have a crockpot stuffing that you can make if you’d like to use the slow cooker! https://www.wellplated.com/slow-cooker-stuffing/
Made this today as we celebrated an early Thanksgiving. This was outstanding!! I should have made 1/2 a recipe as we were a very small group. So glad I found this recipe! Will be a staple at Thanksgiving in the future!
So glad to hear! Thank you!
Can I make the stuffing the day before Thanksgiving and refrigerate it? If I do that should it be at room temperature before baking?
Hi Mary! I have a section in the post with my tips: Make Ahead Cornbread Stuffing Tips. I wouldn’t put it completely together and store unbaked overnight.
Yummy! I made this earlier today and can’t stop eating it. Must save room for dinner. We love the flavor combination of dried cranberries and the sweet italian sausage. I used 3 cups of broth but added a little more after I cooked it.
Glad to hear you liked it, Dawn!
Plan on making this, but I don’t see the Apple added in anywhere.
Hi Peggy! It goes in just after sautéing the sausage. Happy Thanksgiving!
I made this for Friendsgiving and it was a HUGE hit. Definitely adding this recipe to my regular rotation. No more boxed stuffing in this family!
How would you adjust this if we wanted to omit the sausage? (Other than cooking time)
Hi Louise, you shouldn’t have to make any other adjustments. Enjoy!
The best Cornbread Stuffing Recipe! This year I hosted a Friendsgiving for my friends before Thanksgiving. Simple and easy to make. Love the taste, and sweetness of the Cranberries that gives this stuffing its deliciousness! This is the third time in a row I have made this dish, and I have never been disappointed. My family and friends enjoy this meal every time I make it!
Hearing this makes me so happy! Thanks for sharing.
This was such a big hit at my thanksgiving dinner. Even my mom, who doesn’t like stuffing, was raving about it. I tested the recipe a week before and made it exactly as the instructions are written. Tons of compliments around the Thanksgiving table, and no leftovers.
Oh my, this was the best stuffing I’ve ever tasted! The cornbread flavor was so fresh, nothing like the bags of dried out stuff I’ve used for years. We like our dressing with apples, so I added about 1/3 cup (finely diced) when I sautéed the other vegetables. This will definitely be my go to recipe from now on. Thank you so much!
HOORAY!! So glad to hear it Sharon, thank you!
I followed the recipe exactly and felt the cornbread dominated all the other flavors. Disappointed.
Anne, I am sorry to hear this! Since it’s cornbread stuffing, it’s definitely cornbread forward. Next time you could try a mix of cornbread cubes and sourdough bread cubes.
I make this cornbread stuffing every year and it is ALWAYS a hit!!! So much better than regular stuffing… the flavor is incredible
It’s my fave too, so glad to hear it Shannon!
Do you think the cornbread would work with GF flour?
Hi Rachel, I haven’t tested it out myself, but it seems like it could work. If you decide to experiment, I’d love to know how it goes!
This cornbread stuffing was great! I loved the generous amount of celery, and added an additional onion. The apple was a nice addition. Yum… cranberries too. It was moist, which is the way I like it. I had plenty of turkey broth on hand, I added a little the next day.
So great to hear! Thank you Jackie!