Sausage Cornbread Stuffing

Ted Anderson


I have been tweaking this recipe for about 10 years. My family loves it and specifically requests it every Holiday Season. A few GREAT features include: 1) it contains no egg so it is pretty much ready to eat when the final mixing is done; 2) you can scale it up or down simply by changing the amount of cornbread and liquid; 3) it works great as a stuffing for cooking the bird or as a side dish; 4) it can be prepared ahead of time and heated up as needed for serving; and 5) GREAT for left overs!


★★★★★ 1 vote

2 Hr


  • 3-4 box
    jiffy cornbread mix
  • 1 lb
    sage sausage (i use jimmy dean)

  • 2
    bell peppers (1 green; 1 red)
  • 1
    onion, medium
  • 1 1/2 c
    celery, chopped
  • 2 c
    brazil nuts, chopped coursely

  • 1 tsp
    sage, dried
  • 1 tsp
    thyme, dried
  • 1 tsp
    rosemary, dried
  • 1 tsp
  • 1 tsp
    allspice, ground
  • 1 Tbsp
  • 1 Tbsp
    pepper, ground coursely

  • 2 c
    boiling water
  • 4
    chicken bouillon cubes

How to Make Sausage Cornbread Stuffing


  1. Cook cornbread in muffin pans per directions. (set aside) Best to do this 1-2 days ahead of time to allow the cornbread to dry out. I use 4 boxes of the Jiffy brand mix, but you can scale up on this as needed, depending on how many guests will be served.
  2. Chop all vegetables and nuts coarsely and set aside in a bowl.
  3. Combine all spices together and set aside in a bowl.
  4. Cook sausage in a large skillet. Use a skillet that will be large enough to contain ultimately all the ingredients except the cornbread, and that can be covered.

    Once the sausage has begun to brown, add VEGETABLES & NUTS and then add SPICES. Stir frequently so this all stays well mixed and the sausage is broken up into small morsels.

    Cook long enough that sausage is well done and vegetables are tender. There should be enough oil from the sausage, but you can add a little olive oil if needed to cook the vegetables.
  5. Dissolve bouillon cubes completely in boiling water.
  6. Add liquid to all the other ingredients in the skillet. Stir well. Cover and simmer for 30 minutes, stirring occasionally.
  7. Add cooked mixture to cornbread and mix with a spoon until all cornbread is moistened.

Printable Recipe Card

About Sausage Cornbread Stuffing

Show 4 Comments & Reviews

15 Homemade Coleslaw Recipes

15 Homemade Coleslaw Recipes

Kitchen Crew @JustaPinch

Tangy? Creamy? Original? Unique? Whichever type of coleslaw you prefer, we have a recipe for you! We guarantee you’ll find a recipe that’s perfect for a summer dinner side or...

Let's Talk Turkey!

Let's Talk Turkey!

Kitchen Crew

The star of Thanksgiving dinner can be finicky to make and a tad daunting. There's nothing worse than serving guests a dry turkey. Prepare one of these mouthwatering recipes and...

Say Goodbye To Canned Cranberry Sauce

Say Goodbye to Canned Cranberry Sauce

Kitchen Crew @JustaPinch

6 homemade cranberry sauce recipes that are so simple you'll never grab a can again!