Cornbread Dressing with Sausage

Made with crumbled corn bread and spicy sausage, here is my favorite recipe for stuffing! 

One of my favorite Thanksgiving dishes is cornbread dressing! I grew up eating Stove Top stuffing, so when I started making stuffing/dressing from scratch, it never tasted as fluffy or moist as the boxed version.

Then I came across a cornbread stuffing recipe from Allrecipes and found what I was looking for!

The first few times I made it, I followed the recipe word for word, and it was absolutely delicious. But of course, I eventually started making some changes as I usually do:

  1. I halved the original recipe which made about 16-24 servings. Half the amount, or 8 servings, is perfect for our family of four.
  2. Though I use homemade bread and corn muffins, the original recipe uses store-bought bread and an 8.5 oz box cornbread mix. Simply make the boxed cornbread and use half for this recipe. For bread, buy a thick sliced soft wheat or white bread. 
  3. I only use half the amount of sausage the original recipe calls for but feel free to use more. You can also try chicken or turkey sausage. However, I would not recommend ground meat, as it just doesn’t taste right. For a meat-free version, try minced mushrooms.
  4. Finally, I add a little bit of carrot for sweetness and color. This is optional and the stuffing will still taste delicious without it.

How To Make Stuffing with Cornbread and sausage

First the sausage is sautéed in a pan. Then aromatics are added and cooked down.

Once the onions and celery are soft and translucent it can be taken off the heat. The dried bread cubes are then added and mixed in along with the egg and broth.

After mixing in the broth, the bread cubes should feel spongey and moist but not soggy. If it appears dry, continue adding small amounts of broth until the bread becomes moist enough. Also, make sure to really pack it down in your dish, so that it doesn’t dry out.

It is then baked until the top is golden brown and firm to the touch. The top forms a yummy toasted crust while underneath the stuffing is moist and full of flavor.

This is a simple dressing, but it sure does deliver on taste! Since it is prepped in advance, you don’t have to do much work on Thanksgiving Day other than baking it.

Recipe Adapted from: All Recipes Best-Ever Cornbread-Sausage Stuffing

Joby's Test Kitchen Cornbread Sausage Stuffing

Cornbread Dressing with Sausage

Joby’s Test Kitchen
Made with crumbled corn bread and spicy sausage, here is my favorite recipe for stuffing! 
Prep Time 42 minutes
Cook Time 58 minutes
Total Time 1 hour 40 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 300 kcal


  • 4 small corn muffins *(homemade or store-bought, see Notes)
  • 5-6 slices soft wheat or white bread *(see Notes)
  • 2 tbsps (30ml) oil, butter, or combo of both
  • 1-2 links hot Italian sausage (raw in casing)
  • 1 cup (1/2 large) minced onion
  • 1 cup (3-4 stalks) minced celery
  • ½ cup (1 medium) minced carrot, optional
  • 1 tsp dried sage
  • 7-8 oz (210-240ml) chicken broth
  • 1 whole egg
  • salt & pepper to taste

Optional Add-ins:

  • dried cranberries, chopped or left whole
  • pecans, chopped
  • fresh parsley, minced


2 Days Before:

  • Take out the corn muffins and bread slices. If they were in the freezer, leave on the counter to thaw. Once fully thawed, cut them into cubes or crumble into tiny pieces. Leave uncovered on a baking pan and keep in the oven overnight until they dry out.
  • Alternatively, toast in the oven at 325° F for 10-12 minutes, then store in an air-tight container.

1 Day Before:

  • Put butter/oil in a large pot or skillet. Add the sausage and sauté 5-8 minutes until browned. Then add onions, celery, and carrots, and continue cooking until the onions become translucent, about 8 minutes. Stir in the sage, take off heat, and set aside to cool.
  • Once the sausage vegetable mixture has cooled, add the dried bread crumbs directly into the skillet and mix well. If your skillet is not large enough, you can mix everything in a bowl.
  • In a large measuring cup whisk together the broth and egg and stir this into the stuffing. If the dressing seems dry, add a little more broth, but not too much. You don’t want the dressing to be soggy.
  • Taste for salt, adding if needed. Also add black pepper to taste, as well as any add-ins if using. Grease a medium size casserole or baking dish, and pack the dressing inside. Cover with a foil and keep in the fridge overnight.

Day Of:

  • Take dressing out of fridge 30 minutes before baking so it has time to come to room temp. Place in an oven that has been preheated to 350° F (if you are roasting something else in the oven at a higher temp like 425℉, the dressing will be fine as long it is covered tightly in foil).
  • Bake covered for or 30-40 minutes at 350℉ (or 25-30 minutes at 425℉)
  • Remove the foil and bake an additional 10 minutes until the top gets golden brown and firm to the touch (if the oven was set at 425℉, lower it to 350℉ before doing this).
    You can also do this step right before serving, in case you need to use the oven for other dishes or if you baked the dressing earlier.


Corn Muffins: The original recipe calls for boxed cornbread mix, similar to an 8.5 oz package of Jiffy. If using the store-bought version, make the whole amount and only use half for this recipe.
Bread: If you don’t want to bake your own bread, buy a thick sliced soft wheat or white bread. 
Servings: This recipe makes 8 small servings or 6 medium servings. The calorie amount is listed for 6 servings.
Keyword cornbread, sausage, stuffing, Thanksgiving