Ever sat through a gluey, flavorless stuffing? This Southern-style cornbread and sausage version will rescue your holiday table forever.
Alright, so let’s talk Southern-Style Cornbread and Sausage Stuffing. You know how family holidays roll around and everybody has strong opinions about the “right” way to make dressing? Yeah, been there. Ever bitten into one of those bland, gluey stuffs and thought: there’s gotta be a better way? Well, hear me out, because I’m obsessed with one that’s loaded with flavor, easy to actually pull off, and doesn’t get all soggy on you. Oh, and if you’re hunting for other classic comfort combos, I’m a little obsessed with this mac and cheese recipe too. 
The Cornbread: Go Savory or Go Bust (According to Me)
First thing’s first. The cornbread is the actual heart of this stuffing. I’ll die on this hill: you must use savory cornbread, none of that sweet bakery muffin business. I know, this will probably make me unpopular with a couple aunts out there, but trust me. Sweet cornbread in stuffing just tastes, well…oddly dessert-ish.
My favorite trick is to bake the cornbread the day before. That way it firms up easier to crumble and less likely to turn mushy. The box stuff works if you’re pinched for time, but homemade gives that five-star restaurant edge. Try not to snack it all before the stuffing comes together (no guarantee you won’t). And don’t skimp on that crispy edge; it adds the best texture! 
What Youll Need To Make Cornbread Stuffing
Okay, gather these up:
- Crumbly, dried-out cornbread (homemade or boxed)
- Good sausage (spicy or regular, up to you and your brave taste buds)
- Celery and onion for that southern, homey balance
- Chicken broth (but, um, homemade’s not mandatory)
- Eggs (helps it bind; don’t worry, won’t taste ‘eggy’)
- Herb friends: thyme, sage, parsley
If you want wild flavor, toss in a few secret things. Shredded cheese, or even a dash of red pepper flakes y’all, don’t be scared to experiment.
Step-by-Step Instructions
Here’s where the magic happens. Start by browning up your sausage real nice. Pour off that extra grease, unless you want a heart attack holiday (been there, not cute). Next, totally soften those onions and celery right in the sausage pan. That way they soak up all the good flavor.
Now, mash your cornbread into crumbles and dump in a giant mixing bowl. Add the sausage mixture, the herbs, and mix. Pour in the broth slowly so you don’t drown it aim for damp but not totally soaked. Mix in your beaten eggs. Stir. If it still seems dry, add a splash more broth. Bake until the top’s golden and the edges get crusty. Don’t try to rush this – let it bake long enough to get that killer top.
Take a quick walk around the kitchen while it bakes because the smell is unreal. I mean…at this point, the anticipation alone is worth the effort.
Make-Ahead Instructions
Now, I get that not everyone likes to cook an entire meal in one day. I honestly prefer making this ahead. Here’s the deal: Bake your cornbread one or (honestly) two days before. Day-of, just toss together the stuffing and pop it in the fridge, covered tight.
Reheat it the next day, oven on low, covered in foil so it doesn’t dry out. It tastes even better second day, no lie. Plus, you don’t end up pulling your hair out on feast day.
Serving Suggestions:
- Pair with classic turkey or roast chicken…or honestly, just go wild and eat it as the main.
- A little side of cranberry sauce? Don’t knock it til you try it.
- Try drizzling sausage gravy over the top. Trust me, it’s a game-changer.
| Ingredient | Amount | Notes |
|---|---|---|
| Crumbly Cornbread | 4 cups | Homemade or boxed, must be dried out |
| Good Sausage | 1 pound | Spicy or regular, your choice |
| Celery | 1 cup, diced | Adds crunch and flavor |
| Onion | 1 cup, diced | For that classic taste |
| Chicken Broth | 2-3 cups | Add to moisten stuffing |
| Eggs | 2, beaten | Helps bind stuffing |
| Herbs (Thyme, Sage, Parsley) | To taste | For flavor enhancement |
| *Feel free to customize with additional ingredients! | ||
Special Equipment
Nothing super fancy here, thank goodness. You’ll need a big ol’ mixing bowl, a reliable skillet (cast iron if you’ve got one, for authenticity), and a sturdy baking dish. Don’t use glass if you’re clumsy like me. I’ve cracked more Pyrex than I care to admit. And, if you’re making the cornbread from scratch, your grandma’s worn-out pan is pure nostalgia magic.
Craving something quick and crave-worthy?
Dive into Lazy Bites your shortcut to cheesy snacks, sweet treats, and no-fuss sides that hit the spot fast. Perfect for snack attacks, lazy weekends, or last-minute party spreads. Grab a bite now no stress, just flavor.
Common Questions about Cornbread and Sausage Stuffing
Do I have to use spicy sausage in my Southern-Style Cornbread and Sausage Stuffing?
Nope! Use whatever sausage floats your boats. Spicy, mild, chicken, turkey heck, vegan if you’re feeling fancy.
Can I add other veggies, like peppers or mushrooms?
Go for it! I’ve tossed in bell peppers before when I had extras. Works great, gives a colorful vibe.
How do I keep my stuffing from turning gummy?
Let the cornbread dry out really well. Add broth in small amounts you want it just moist enough that it clumps, but not swimming.
Can I freeze leftovers?
Absolutely, just wrap it up airtight. It reheats pretty well in the oven, though you might want to splash a bit of broth on top before reheating.
What’s the difference between stuffing and dressing?
Some folks insist it’s called “stuffing” if cooked inside the bird, “dressing” when baked on its own. Frankly, call it what you want as long as it tastes amazing.
Wrap-Up: Your Holiday Table Will Thank You
Alright, y’all. That’s my not-so-secret method for killer Southern-Style Cornbread and Sausage Stuffing. Remember: key is the savory cornbread, and letting those flavors get friendly overnight if you can. Wanna go full comfort food overload? There’s no shame in pairing it with classic sides try exploring options like club sandwich pasta salad or maybe a hearty breakfast with cottage cheese and eggs.
Honestly, nothing says “home” like a big dish of this. Don’t just take my word for it check out how South Your Mouth does their Southern Cornbread Dressing with Sausage for even more southern wisdom. Give this a shot, bring your own twist, and let your kitchen smell like heaven this weekend. Let me know if your family freaks out (in a good way).
Cornbread and Sausage Stuffing
Ingredients
Main Ingredients
- 4 cups Crumbly Cornbread Homemade or boxed, must be dried out
- 1 pound Good Sausage Spicy or regular, your choice
- 1 cup Celery, diced Adds crunch and flavor
- 1 cup Onion, diced For that classic taste
- 2-3 cups Chicken Broth Add to moisten stuffing
- 2 large Eggs, beaten Helps bind stuffing
- to taste Herbs (Thyme, Sage, Parsley) For flavor enhancement
Optional Additions
- to taste Shredded Cheese Add for more flavor
- to taste Red Pepper Flakes For a spicy kick
Instructions
Preparation
- Start by browning the sausage in a large skillet.
- Pour off excess grease from the skillet.
- Add diced celery and onion to the skillet and sauté until softened.
- In a large mixing bowl, crumble the dried cornbread.
- Add the sausage mixture and herbs to the crumbled cornbread.
- Pour the chicken broth slowly over the mixture, mixing until it is damp but not soggy.
- Mix in the beaten eggs until fully combined.
Baking
- Preheat your oven to 350°F (175°C).
- Transfer the stuffing mixture to a baking dish.
- Bake until the top is golden and edges are crusty, approximately 30 to 45 minutes.
Notes
Nutrition
Follow Lazy Meal Prep on your favorite platform and become part of our cozy kitchen crew:
- Instagram – for behind-the-scenes peeks and weekday inspiration
- Facebook – to swap ideas, tips, and share what you’re cooking
- Pinterest – to save and plan your week the lazy-smart way
Let’s make cooking easier, together one delicious bite at a time.
