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.
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 is 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 the nuts. 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.
How can I make cornbread stuffing ahead of time?
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.
Can I use store-bought cornbread in cornbread stuffing?
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.
How can I use this cornbread dressing to stuff the Thanksgiving turkey?
If you’re stuffing the turkey, allow the cornbread stuffing mixture to cool completely before stuffing into the turkey.
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 below so there’s one less side dish to worry about on Thanksgiving!
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 cubes. Spread onto a baking sheet lined with parchment paper or a silicone baking mat and bake for 10 minutes. 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 (1791°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 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 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.
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.
