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Easy Cornbread Stuffing with Sausage and Sage: Best Holiday Side

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This easy cornbread stuffing with sausage and sage is a quick, comforting side dish that comes together in under 45 minutes. Made with a simple homemade cornbread, savory sausage, and fragrant sage, it’s perfect for holidays or busy weeknights.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup (50g) granulated sugar (optional)
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil or melted butter
  • 1 pound (450g) ground pork sausage
  • 4 tablespoons (56g) unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust based on sausage saltiness)
  • 1 cup (240ml) low-sodium chicken broth
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Make the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using). In a separate small bowl, beat the egg, then whisk in buttermilk and oil. Pour wet ingredients into dry and stir until just combined. Pour batter into prepared dish and bake for 15-18 minutes, until golden and a toothpick comes out clean. Let cool for 10 minutes, then crumble into a large bowl into 1-inch pieces.
  3. Brown the sausage: While cornbread bakes, heat a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a plate with a slotted spoon, leaving drippings in the pan.
  4. Sauté the vegetables: Reduce heat to medium. Add butter to the skillet with drippings. Once melted, add onion and celery. Cook until softened (about 5 minutes). Stir in sage, thyme, pepper, and salt; cook 1 minute until fragrant.
  5. Combine everything: Pour vegetable mixture over crumbled cornbread. Add cooked sausage. In a small bowl, whisk together chicken broth and beaten eggs, then pour over cornbread mixture. Gently fold until evenly moistened.
  6. Bake the stuffing: Transfer mixture back to the baking dish and spread evenly. Bake at 375°F (190°C) for 25-30 minutes, until top is golden brown and crispy around the edges.
  7. Let it rest: Remove from oven and let sit for 5 minutes before serving.

Notes

For best texture, let cornbread cool completely before crumbling. If mixture looks dry before baking, add a splash more broth. If too wet, let sit 5 minutes for cornbread to absorb liquid. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, sage stuffing, holiday side, easy stuffing, Thanksgiving stuffing

Find it online: https://dinadishes.com/easy-cornbread-stuffing-with-sausage-and-sage-best-holiday-side/