Delicious Sausage Southern Cornbread Stuffing For Cozy Family Meals

There’s just something about the comforting aroma of a bubbling Sausage Southern Cornbread Stuffing wafting through the kitchen that instantly takes me back to family gatherings around the holidays. I still remember the first time I made this classic Southern staple—it was a bit of a kitchen adventure! The sizzling sausage mingling with the sweet and crumbly cornbread, the earthy herbs, and the rich chicken broth came together in a way that made everyone at the table smile, including the kids who notoriously dodge anything green or mysterious. This Sausage Southern Cornbread Stuffing quickly became my go-to for any big family meal, especially when I’m juggling a busy day and need something hearty but fuss-free.

I have to admit, my initial attempts weren’t perfect. I once made a traditional southern cornbread dressing that was either too dry or too soggy—talk about frustration! But as with most dishes that feel like a family heirloom, this sausage stuffing with cornbread needed a few tweaks. I learned the hard way that the type of cornbread really matters, and that soaking the cornbread just enough to soak up flavors without turning mushy is key. Over time, this Savory Southern stuffing recipe has become a delicious ritual in my winter holiday menus and weeknight family dinners. Plus, it’s a crowd-pleaser that feels like a warm hug on a plate.

If you’re looking for a traditional southern cornbread dressing that’s packed with cozy, homey flavors but still easy enough to whip up on a busy day, this recipe is a must-try. Whether you’re making Sausage Southern Cornbread Stuffing for the first time or looking to perfect your classic cornbread and sausage stuffing, I’m here to share everything I’ve learned. From ingredient choices to timing, and even quick tips that keep the kitchen sane, let’s get cooking! And if you want a fun appetizer to complement it, make sure to check out my Southern Cornbread Poppers Recipe for some extra Southern flair.

6 cups Southern-style cornbread, crumbled (day-old is best for texture)
1 pound breakfast sausage, preferably spicy for a little kick
1 large onion, diced
3 celery stalks, diced
3 cloves garlic, minced
2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
2 cups chicken broth, homemade or low-sodium store-bought
2 large eggs
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
Optional: 1/2 cup chopped pecans or toasted pecans for some crunch

I always use a Southern-style cornbread for my Sausage Southern Cornbread Stuffing—none of that sweet cornbread that tastes like dessert. You can usually find this at local bakeries or make it yourself (I love an easy classic cornbread). For sausage stuffing with cornbread, I prefer spicy breakfast sausage—it adds that savory bite, but feel free to use milder sausage if that’s your family’s preference. When shopping, look for fresh herbs for that authentic flavor burst. But here’s a Sausage Southern Cornbread Stuffing trick I learned from my mom: if you’re in a pinch, dried herbs work just fine and save prep time.

If time is tight, diced onions and celery often come pre-chopped in bags at the grocery store, which I swear by on busy weeknights. It’s a simple shortcut that doesn’t skimp on flavor. Also, don’t hesitate to make the cornbread ahead of time—baking it the day before gives you that ideal crumbly texture for your traditional southern cornbread dressing. Leftover broth can be frozen and stocked for meals like this one, making it easier to whip up a savory Southern stuffing recipe without last-minute runs.

For budget-friendly shopping, keep an eye out for sales on sausage and buy herbs fresh when they’re in season, or grow your own little herb garden for year-round use. If you want some tried-and-true advice about cornbread and sausage stuffing ingredients, this classic side dish link has some handy tips.

1. Prep the Cornbread and Vegetables: Begin by crumbling your Southern style cornbread into a large mixing bowl. Day-old cornbread works wonders here—it’s drier and will soak up the broth beautifully. If your cornbread is fresh, just spread it on a baking sheet and let it air-dry for about an hour.

2. Cook the Sausage: Heat a large skillet over medium heat and add the sausage. Break it apart with a wooden spoon and cook until browned and cooked through, about 6-8 minutes. Don’t rush this step—the flavor that sausage brings to your Sausage Southern Cornbread Stuffing is worth the extra minute or two. Drain the excess fat if necessary but keep some for flavor in the pan.

3. Sauté the Veggies: To the sausage pan, add butter, diced onion, celery, and minced garlic. Sauté until soft and fragrant, about 5 minutes. At this point, your kitchen should smell like Thanksgiving itself! The onion and celery provide the perfect savory base to balance the rich sausage.

4. Mix the Stuffing Base: In your big mixing bowl, combine the cornbread crumbs with the sausage mixture. Toss in the fresh sage and thyme, then season with salt and pepper. This spot is perfect to taste-test and tweak the seasoning before the liquid gets added. Remember, you want your savory southern stuffing recipe to be bursting with flavor but balanced.

5. Add Eggs and Broth: Beat the eggs lightly and pour over the stuffing mixture. Then slowly add the chicken broth, stirring gently as you go. Your goal is moist but not soggy. For me, that’s usually about 2 cups of broth, but if your cornbread is dry, you might need a little more. This stage makes or breaks the texture of your Sausage Southern Cornbread Stuffing, so be patient and adjust as needed.

6. Bake the Stuffing: Preheat your oven to 350°F (175°C). Transfer the mixture to a buttered casserole dish, spread evenly, and cover tightly with foil. Bake for 30 minutes, then remove the foil and bake for another 15 minutes until the top is golden and crisp. The scent will be irresistible, and your family will start sneaking to the kitchen long before it’s done!

7. Optional Add-Ins: If you like a little crunch, sprinkle toasted pecans over the top during the last 10 minutes of baking. It’s a little twist I picked up that adds nice texture contrast to this savory southern stuffing recipe.

During baking, I usually squeeze in some cleanup time or start setting the table because the kitchen smells so amazing I find it hard to resist tasting right out of the oven! This Sausage Southern Cornbread Stuffing typically takes about an hour from start to finish, including prep and baking, which is perfect for a busy family meal or holiday feast. If you want to nail your technique, Serious Eats has a great guide on cornbread stuffing with sausage and sage.

Serving this Sausage Southern Cornbread Stuffing is always such a joy because the kids—and even the picky eaters—go back for seconds. It pairs beautifully with roasted turkey or baked ham, soaking up all those gravy drippings. My go-to sides include buttery green beans or a fresh Southern tomato pie, which you can find here, to balance that warm, rich cornbread and sausage stuffing.

This dish really shines at holiday meals like Thanksgiving or Christmas but don’t save it just for those special occasions. I make it during busy weeknights when I want something comforting that the whole family loves. For presentation, I like to bake the stuffing in a beautiful ceramic casserole dish that goes straight to the table. A sprinkle of fresh herbs right before serving keeps it looking fresh and inviting.

If you happen to have leftover Sausage Southern Cornbread Stuffing—which is rare in my house!—it reheats wonderfully and also makes a fantastic breakfast side when warmed with scrambled eggs. Some of my readers swear by turning leftovers into skillet hash or stuffing muffins. Cooking ahead? No problem, this savory southern stuffing recipe can be made the day before and baked just before serving, which saves precious time when guests arrive. When you want to jazz it up, try layering it with maple sausage waffle bake—find the recipe here—for a fun twist on leftovers.

Q: Can I use sweet cornbread instead of Southern-style for this Sausage Southern Cornbread Stuffing?
A: I’ve tried sweet cornbread version for family members who like it but frankly, it turns the stuffing almost dessert-like, which isn’t quite what I want for a savory Southern stuffing recipe. If you must, cut back on any added sugar to balance it out. But hey, Southern-style cornmeal cornbread is the real MVP here!

Q: How do I prevent my Sausage Southern Cornbread Stuffing from being soggy?
A: This was a struggle for me at first! The key is the right balance of broth; add it gradually and aim for moist, not mushy. Also, baking covered for the first 30 minutes locks in moisture, then uncovering crisps the top beautifully. Patience is key!

Q: Can I prepare this ahead of time?
A: Absolutely! I make the mixture a day ahead and refrigerate it covered. When ready, just bake it as usual but give it a little extra time since it’ll be cold from the fridge. Perfect if you want to prep early and focus on other dishes.

Q: What if I don’t eat pork—can I use turkey sausage?
A: Yes, turkey sausage works well but expect a leaner, lighter stuffing. I recommend adding a touch more butter or a splash of broth to keep that perfect moist texture.

Q: I don’t have fresh herbs—can I use dried spices?
A: Totally fine! Use about half the amount of dried sage and thyme since dried herbs are more concentrated. Your Sausage Southern Cornbread Stuffing will still have that comforting herby flavor.

Q: Do you have any family-tested shortcuts for busy weeknights?
A: Yes! I often use pre-cut veggies and store-bought cornbread when I’m pressed for time. I also freeze cooked sausage in portions—it saves so much time and flavor is always on point!

Q: How do you explain this recipe to picky eaters?
A: I just say it’s a yummy sausage and cornbread casserole! Kids don’t tend to notice the herbs too much, and the sausage gives it a flavor punch they love. The texture’s familiar too, which helps.

If you want to dive deeper into troubleshooting or ingredient swaps for your Southern cornbread stuffing recipe, Paula Deen’s advice here is super helpful.

This Sausage Southern Cornbread Stuffing is the kind of recipe that’s become part of my family’s story—the smells, the flavors, and the memories intertwined with each bite. It really is a traditional southern cornbread dressing that stands the test of time and busy kitchen chaos for me. The best part? It’s flexible enough to be adapted to what you have on hand, with no sacrifice to that savory southern stuffing recipe soul.

My Sausage Southern Cornbread Stuffing Pro Tips:
– Use slightly dried-out cornbread for the perfect crumb texture.
– Add your broth slowly and test moisture as you mix—too much broth can be a soggy disaster.
– Brown your sausage thoroughly for maximum flavor infusion.

Over the years, my family has enjoyed several variations—from classic pork sausage, to turkey sausage for a leaner version, and even a nutty twist with added toasted pecans. The kids adore the traditional sausage stuffing with cornbread, especially when served right out of the oven with plenty of gravy. Older family members tend to favor the herb-focused traditional southern cornbread dressing, reminding us all of southern cooking’s warm hospitality.

If you love this Sausage Southern Cornbread Stuffing, you might also enjoy pairing recipes like the Southern Cornbread Poppers or the Southern Tomato Pie—both perfect for a full Southern-inspired meal! Find those recipes here and here.

So go ahead, make this recipe your own, take your time with it, and savor the process as much as the tasty results. You can count on your kitchen filling with all the cozy, comforting vibes that make Sausage Southern Cornbread Stuffing a forever family favorite. Happy cooking, girlfriend!