Fresh herbs, savory sausage, and homemade cornbread stuffing mean unbelievable flavor in this from-scratch cornbread stuffing recipe. Follow my make-ahead or freezing instructions so there’s one less side dish to worry about on Thanksgiving!
I originally published this recipe in 2016 and have since added new photos and more helpful success tips.
One reader, Natalie, commented: “Could this BE any more delicious? Yum! Made this for Thanksgiving and the taste was so familiar… it genuinely took me back to having dinner at my grandmama’s house, and I haven’t lived in the States for 26 years! It’s safe to say that I will not be waiting until Thanksgiving to make this again. ★★★★★“
Thanksgiving turkey is great and all (and let’s not forget the Thanksgiving pies), but Thanksgiving side dishes are the crown jewels on the table. And whether it’s stuffed into the turkey or served on the side, you absolutely have to make this cornbread stuffing part of your feast.
Salty, savory, herby, and crisp, this stuffing has it all. Plus, it smells incredible as it cooks.
Tell Me About This Cornbread Stuffing
- Texture: Light and moist with bite-size pieces of tender sausage and celery, and big buttery chunks of cornbread.
- Flavor: The recipe is a more flavorful version of my classic sausage & herb stuffing, because I use cornbread instead of regular bread as the base. So many savory, soul-warming flavors to love!
- Ease: This dish is like 2 short recipes in 1. The cornbread comes first, with all the ingredients mixed in 1 bowl. Then comes the stuffing, which comes together in 3 simple steps. Make it in advance for ease and convenience!
- Time: 1 hour and 40 minutes to make both the fresh cornbread and the stuffing (plus overnight cooling time for the cornbread). You can shave off 40–45 minutes by using store-bought cornbread.
Spotlight on Some Cornbread Stuffing Ingredients
- Cornbread: When it comes to cornbread, you can choose either homemade or store-bought. Use your favorite cornbread recipe or pick up a cornbread mix from the store. I love the super simple cornbread recipe below and urge you to try it, too. It’s just like my regular cornbread recipe and comes together in just 1 mixing bowl.
- Herbs: I use fresh herbs including parsley, thyme, and sage for ideal flavor, but you can substitute dried. See recipe below.
- Sausage: This adds savory richness to the dish. For a vegetarian option, replace the sausage with mushrooms or diced butternut squash. You can also use vegetable broth instead of chicken broth.
- Pecans (Optional): For extra flavor and texture, you can add pecans. The pictured dish doesn’t include them, but I often make this Thanksgiving side with pecans. Add them when you’re mixing everything together before baking.
Overview: How to Make Cornbread Stuffing (Dressing)
The full printable recipe is below, but let’s walk through it so you understand each step before you get started.
Make the cornbread. Preheat the oven. Combine all the ingredients in a bowl, then transfer the mixture to a baking dish and bake until golden brown. Cool completely.
Cut cornbread into cubes + lightly toast. Slice cornbread into 1-inch cubes. Spread them out on a lined baking sheet and bake for 10 minutes to toast them. Lightly toasting the cornbread helps it absorb some of the liquid ingredients, which prevents your stuffing from tasting soggy.
Prepare stuffing. Whisk broth and eggs together in a large bowl.
Cook down the flavors and herbs. Place onion, celery, and herbs into a large skillet. Cook until the vegetables are soft. Add sausage and cook mostly through.
Mix everything together, and then spread into a large greased casserole dish.
Bake until golden brown.
This cornbread stuffing is actually *best* prepped ahead of time because the flavors have more time to settle and mingle together. Store the assembled stuffing in the refrigerator for up to 3 days ahead of time, or freeze for up to 2 months. Bring to room temperature and then bake.
Yes, absolutely. I usually use the homemade recipe below, and you can make it a couple days ahead of time. To save even more time, use store-bought cornbread mix.
If you’re stuffing the turkey, allow the cornbread stuffing mixture to cool completely before stuffing into the turkey.
Cornbread Stuffing Recipe
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 1 hour, 40 minutes
- Yield: serves 8-10
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Fresh herbs, savory sausage, and homemade cornbread make for unbelievable flavor in this from-scratch cornbread stuffing recipe. Follow my make-ahead or freezing instructions below so there’s one less side dish to worry about on Thanksgiving!
Ingredients
Cornbread
- 1 cup (120g) cornmeal (fine or medium ground)
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 1/4 cup (85g) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
Stuffing
- 2 and 1/2 cups (600ml) reduced-sodium chicken broth
- 2 large eggs
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1 cup (130g) diced onion
- 1 and 1/4 cups (160g) sliced celery
- 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
- 1 Tablespoon chopped fresh sage (or 1 teaspoon dried)
- 1 and 1/2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound (454g) uncooked mild Italian sausage
- optional: 1 cup (125g) pecan halves
Instructions
- Cornbread: (Prepare 1 day in advance!) Preheat oven to 375°F (191°C). Whisk all of the cornbread ingredients together in a large bowl. Pour into a greased 9-inch square baking pan. Bake for 22–24 minutes or until the top is lightly browned. Set aside to cool overnight. Do not cover.
- Preheat oven to 300°F (149°C). Cut the cornbread into 1-inch cubes. You will have about 7–8 cups of cubes. Spread onto a baking sheet lined with parchment paper or a silicone baking mat and bake for 10 minutes, or until they’re slightly crisp. Set aside to cool as you prepare the stuffing. If you’re baking the stuffing on its own and not inside a turkey, turn the oven up to 375°F (191°C).
- Stuffing: In a very large bowl, whisk the broth and eggs together. Set aside.
- Heat butter in a large skillet over medium-high heat. Add the onion, celery, thyme, sage, parsley, salt, and pepper. Cook for 4 minutes until vegetables begin to soften. Squeeze the sausage meat out of the casings into the skillet. Break up with a spoon. Cook for about 4 minutes, until sausage meat is just about cooked through.
- Pour sausage mixture into the broth + egg, including any liquid from the skillet. Add the toasted cornbread cubes and pecans, if using. Very gently fold everything together.
- If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately like I did in these photos, spoon stuffing into a greased 9×13-inch baking pan. Bake for 40 minutes, or until lightly browned and crisp on top.
- Garnish with fresh herbs before serving, if desired. Serve warm.
Notes
- Make Ahead & Freezing Before Baking: Prepare the cornbread (step 1) 1 day in advance. You can also chop and toast it 1 day in advance (step 2). To save time, you can also chop the onion and celery 1 day in advance as well. Cover and refrigerate them overnight. You can also prepare the entire recipe through step 5, cover and refrigerate overnight, or freeze for up to 3 months. Bring to room temperature, and then continue with step 6.
- Freezing Baked Stuffing: Cover and freeze the baked stuffing for up to 2 months. Thaw overnight in the refrigerator, allow to come to room temperature, then reheat it in a 350°F (177°C) oven for 20–25 minutes, or until warmed through, before serving.
- Special Tools (affiliate links): Glass Mixing Bowls | Whisk | 9-inch Square Baking Pan | Baking Sheet | Silicone Baking Mat or Parchment Paper | 9×13-inch Baking Pan
- Buttermilk: Buttermilk is required in the cornbread recipe. If you don’t have any, you can make a DIY buttermilk substitute by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for moistest, richest texture, but you can use lower-fat or nondairy milk in a pinch.
- Update in 2024: This recipe used to call for 1 chopped pear or apple. If you’d like to add either for a little sweetness, add the chopped fruit to the skillet when you add the sausage in step 4.
Reader Comments and Reviews
Wow! This was so good!! I used mushrooms instead of sausage. It was also surprisingly quick and easy even making the cornbread from scratch. So yummy, highly recommend!!
Does the veg and sausage need to cool before adding to milk egg mixture? Can you reduce cornbread and make it 50/50 bread croutons and cornbread? Thank you!
Hi Susan! It doesn’t need to cool, no. Let us know if you try the 50/50 bread mixture!
I made this Thanksgiving 2023 and made gluten-free cornbread because my mom is sensitive to gluten. This stuff is better than the GLUTEN-filled stuffing/dressing! Absolutely, 100% you should make this even if you don’t make it gluten-free. This is THE BEST. In addition, I’ve used the herb mixture to add to gravy and as a rub (with some added onion and garlic powder) on the turkey. I say it every time I review a recipe here, but THANKS, Sally and team!!! It is great to know that if I make something from your website it is going to turn out great! Merry Christmas!
I have celiac and made this by subbing regular flour for measure-for-measure GF flour and it turned out absolutely perfect! everyone (including my gluten-eating family) loved it. this is really so simple and delicious! also subbed the sausage for butternut squash and added a bit more seasoning to account for the difference. will be making this every thanksgiving from now on <3
Hello! I think every recipe I am using this Thanksgiving is from Sally-thank you!!! I am using frozen cornbread I already have on hand for this-do you know about how much this recipe needs? Thanks!
Hi Caitlin! This corn bread recipe is baked in a 9×9 pan, you will need about 7–8 cups of cornbread cubes.
I love this recipe! it was great! I really enjoyed it! Will be making it again! Thanks! ciao.
-mike wazowski
Can the cornbread stay out uncovered for two days straight? Or will it go bad?
Hi Jade! We would cover it for two days.
Hi! I love your recipe and I am very excited to try this one!
For a meat substitution, Can I put both butternut squash and mushrooms? Or is one better than the other flavor wise?
Thank you!
Hi Farrah, You can certainly use half of each if you wish. Enjoy!
Did this recipe used to have pear in it? I think I’ve made it for 6 years now and I know it was recently updated. Maybe I made that up. Lol
Yes! See recipe Notes: This recipe used to call for 1 chopped pear or apple. If you’d like to add either for a little sweetness, add the chopped fruit to the skillet when you add the sausage in step 4.
My cornbread was only 3/4″ high in a 9×9 pan and did not make 7-8 cups.
I am not a fan of Thanksgiving food, but THIS was amazing! I made it last year and everyone LOVED IT! I am definitely making it again this Thanksgiving! Did your recipe used to have rubbed sage or am I misremembering?
I am planning to make this for Thanksgiving. It sounds delicious! One question – can i make this in a crockpot instead of the oven as space is at a premium? Thank you!
Hi Eileen, we haven’t tested this stuffing in a crockpot, but let us know if you do. You’ll likely miss the crispy texture that the oven gives the stuffing.
Hey I have a problem. My cubed cut cornbread after I cook all the ingredients and then put it in the chicken broth. The corn bread cubes are really crumbly and they fall apart and turn into mush as soon as they touch the broth.
Hi Jade, did you bake the cornbread cubes until they were a bit crisp? They are supposed to be a bit crumbly, but they’ll turn to mush if they aren’t crisp from the oven baking step.
can i prepare this a day ahead and put in the oven on thanksgiving?
You bet! See recipe Notes: You can also prepare the entire recipe through step 5, cover and refrigerate overnight, or freeze for up to 3 months. Bring to room temperature, and then continue with step 6.
I can’t wait to try this recipe. I will omit the sausage and partial chicken broth. Instead, I always use a couple or three cans of chopped clams and the juice for the moisture.
I’ve never liked stuffing until I tried this one. And I’ve tried dozens of recipes. Thank you making this stuffing my new Thanksgiving tradition.
Can you double the recipe?
Hi Jovanna, that should work just fine, but you may find it difficult to thoroughly mix the added volume of ingredients. It may be easiest to make 2 separate batches.
Thinking ahead for Thanksgiving. Can I substitute the sausage? Or omit?
Thank you! Love your recipes!
Hi Kathleen, You can replace the sausage with mushrooms or diced butternut squash.
Can you tell us how many mushrooms (or the weight)? Thank you
Hi Abra, I’d recommend 8 ounces (227g) of sliced mushrooms. Hope you love the stuffing!
Hi Sally,
Love this stuffing! I have to use butternut squash instead of sausage this year. Should the squash be cooked before including it or is the sautéing and baking enough to cook it through?
Thanks!
Hi Katie, no need to cook before including. The time in the skillet and then in the oven will be enough to cook through. Enjoy!
Could I make these into stuffing balls?
Hi Maxine, we haven’t tested anything, but let us know if you do.
Hello, is rubbed sage the same “ingredient”, as rubbing dried sage between your fingertips to release the flavour? And is there a preference on sausage flavour – pepper heavy (Cumberland), herby (Lincolnshire), Italian style (herbs and spices including fennel).
Hi SNL, here is a helpful resource explaining the difference between sages: https://www.mccormickscienceinstitute.com/resources/culinary-spices/herbs-spices/sage#:~:text=Appearance,a%20light%20and%20fluffy%20mix. You can use your favorite sausage here. Hope you enjoy the stuffing!
Thank you Lexi! The text allowed me to adapt the recipe to using ordinary dried sage found in the UK. I made small modifications here and there (if you have an egg allergy/texture issue, I omitted egg and instead added a large handful of flour (17g) to the fried vegetables, to make a roux, which thickens the stock). I kept it as a simple soup with toasted cornbread on the side due to texture preference, but otherwise me and my family member loved it, and will happily make it again (with those frozen cornbread “rejects”).
First time making homemade stuffing. I just made this for Christmas. I plan to freeze it and defrost for Christmas day. (I won’t have time to bake it at Christmas!) I had a little extra for one serving that I baked in a little dish. It’s delicious! So amazing! I used apple and mild pork sausage. Thanks for another great recipe!
Hi! What kind of Apple do you recommend? Can’t wait to try this. Thanks!
Any apple you enjoy the flavor of! We love to use Honeycrisp.
You MUST make this dressing!! It was amazing. I used Sally’s recipe for cornbread, but made it gluten free. I followed the directions exactly for the dressing, except only used 3/4 lb of sausage. I will 100% be including this in future holiday meals! And – it works with GF cornbread. For that, I followed Sally’s recipe but made these changes: 1 c Bob’s Red Mill Corn Flour, 1/2 c medium grind cornmeal, 1/2 c BRM 1-1 GF flour blend; decreased sugar to 1 TBS, added 2-3 TBS extra buttermilk bc of the GF flour. It was VERY good, and everyone loved the dressing, even people who could eat gluten. Thanks, Sally & crew, for another great recipe!
Hi Sally,
I want to make this recipe, but I really, really, really hate celery. Any suggestions to replace it in this recipe?
Hi Jen, you could sub for another favorite vegetable, such as carrots or even mushrooms. Let us know what you try!
Happy Thanksgiving!
Hello,
I would like to bake this recipe in my Bundt pan, do you think that would work?
Happy Thanksgiving!
Hi Lisa, we haven’t tested it, so we’re unsure of how it would bake up in a Bundt pan. If you decide to try it, please do let us know how it goes!
Hi Sally! How much butternut squash should I use if I’m using in place of the sausage?
Hi Jamie, 1-2 cups would be great, which is around 135-270g.
Hi! I love this recipe for Thanksgiving and have made it for a few years now. I found that one cornbread doesn’t yield enough cups so I double it using about half which is perfect to absorb the liquid. I also add dried cranberries adding color and great flavor. They’re shown in the photo but not listed in the optional ingredients.
I just wondered if I should leave it out for 2 nights since it will be thicker
A night should be just fine, Amy. Hope you enjoy this recipe!
If I use an 8×8 pan for the cornbread should I leave it out for more than one day?
Hi Amy, you can use an 8×8 but your cornbread will be extra thick and may change the baking time so just keep your eye on it. Yes, you will still want to leave it out overnight to help “stale” the bread. Enjoy!