Savory sausage cornbread stuffing, with lots of flavor, seasonings and versatile for any meal with a little added crunch of pecans!
An easy, delicious side dish to your main star of the day, the turkey! This stuffing compliments it so well! Equally delicious on it’s own!
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I made this cornbread stuffing with sausage a few years ago when we were living in Fort Wayne and had just bought a house! It brings back lots of memories, so stick around of a little trip down memory lane and then off to the kitchen!
“Happy Monday folks! Thanksgiving is right around the corner, have you planned what to cook? I am thinking you need to start with this stuffing!
I actually have a lot going on this week and next. We found a house that we really love here in Fort Wayne and bought it!!! Yep we sure did! It’s this cute little brick house! We just can not wait to get our things moved over but first we are going to pause and celebrate Thanksgiving and all of the things in life that we are thankful for!”
HOW TO MAKE SAUSAGE CORNBREAD STUFFING
Ingredients:
- 1 -16 oz pkg. pork roll sausage
- 2 cups celery, chopped
- 1 cup white onion, finely chopped
- 4 cups cubed cornbread, toasted
- ¼ cup fresh parsley. chopped
- 1 teaspoon poultry seasoning
- 1 cup low sodium chicken broth
- 1 egg, lightly beaten
- ½ cup chopped pecans, optional
Directions:
- Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; remove any unwanted grease. Spoon into large bowl.
- Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
- Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
- Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
This was the first time I have ever toasted cornbread before but I think it went really well!
One thing I remembered my mom doing when she would make stuffing is prep her ingredients the night before. After making this recipe, I know you can do that. You can make your cornbread and toast it. You can cook your sausage with celery and onions early as well.
The when you are ready, you can put all of the ingredients together and bake away! Easy peazy!
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**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
Sausage Cornbread Stuffing
Equipment
Ingredients
- 1 -16 oz pkg. pork roll sausage
- 2 cups celery chopped
- 1 cup white onion finely chopped
- 4 cups cubed cornbread toasted
- ¼ cup fresh parsley. chopped
- 1 teaspoon poultry seasoning
- 1 cup low sodium chicken broth
- 1 egg lightly beaten
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; remove any unwanted grease. Spoon into large bowl.
- Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
- Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
- Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
Sammie
This sausage and cornbread stuffing looks absolutely yummy. Although we don’t have cornbread here in the UK I have a fab recipe for it. So I wouldn’t mind baking some just to making this stuffing. Thank you for this recipe and happy Thanksgiving. Sammie.
Nancy P.
You can definitely use cornmeal to make it but glad you have a recipe for it! Thank you!
JanetGoingCrazy
What a great idea to test it on the family as a main dish before Thanksgiving. That way you know you have a winner! [client]
Nancy P.
Thanks so much!
Sarah@bakingwithmom
Great idea to prep the day before! It is nice to make one less thing to do on Thanksgiving.
Nancy P.
Makes it SO much easier! Thanks Sarah!