Cornbread Stuffing with Sausage

This cornbread sausage stuffing has tons of savory flavor and an irresistibly moist texture — it will quickly become a tradition at your holiday table.

Cornbread Sausage Stuffing Ingredients

These are the ingredients you'll need to make the best cornbread sausage stuffing of your life:

· Pork: This cornbread stuffing starts with a package of ground pork sausage.· Vegetables: You’ll need two diced onions and two cups of diced celery.· Cornbread: Use a store-bought cornbread mix or make it from scratch with our top-rated recipe.· Bread crumbs: Likewise, you can use store-bought bread crumbs or make your own.· Chicken broth: Add moisture and flavor with chicken broth or turkey broth.· Spices and seasonings: This cornbread sausage stuffing is simply seasoned with poultry seasoning and dried sage.

How to Make Cornbread Sausage Stuffing

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this cornbread sausage stuffing:

1. Cook the sausage and veggies: Cook the sausage, onions, and celery in a skillet until the sausage is browned and the onions are translucent.2. Mix the ingredients: Transfer the sausage mixture to a bowl and add the remaining ingredients. Mix until everything is well combined.3. Bake the cornbread: Transfer the mixture to a prepared baking dish. Cover with foil and bake in a preheated oven until the stuffing is set and cooked through.

Can You Make Cornbread Sausage Ahead of Time?

Yes, you can make this stuffing two days ahead of time. Simply mix the ingredients, transfer the mixture to a baking pan, and cover. Bake according to the directions, adding a few minutes to the cook time to account for the cold temperature.

How to Store Cornbread Sausage Stuffing

Store your leftovers in an airtight container in the refrigerator for three to five days. Reheat in the oven or in the microwave.

Can You Freeze Cornbread Sausage Stuffing?

You can freeze this cornbread sausage stuffing for up to two months. Thaw in the refrigerator overnight and reheat in the microwave or in the oven.

Cookdap Community Tips and Praise

“This recipe is amazing,” raves LeeAnna Dimoulas. “I make it every Thanksgiving and Christmas. My family loves it, and I live on the leftovers for days — it’s practically a meal on its own.”

“It was so easy and a huge success,” according to Tammy Waltrip. “Everyone loved it! I used a little more chicken broth than it called for and it was so moist and delicious.”

“I made it ahead of time, covered it, and put it in the fridge overnight,” says Jonathan Fee. “Then on Christmas, just popped into the oven for 1 hour. Came out really moist.”