slap yo' mama sausage stuffing

★★★★★ 6
a recipe by
Susan Seybert
Philadelphia, PA

I just couldn't find a stuffing or filling recipe that I was wild about. So, I created this one, and it has been a hit at Thanksgiving for the last 10 years. It's so good, you'll want to Slap Yo' Mama ;-) Hope you love it too!

Blue Ribbon Recipe

Cornbread stuffing is a staple on any Southern holiday table. This recipe makes it easy to prepare a phenomenal semi-homemade version. Boxed cornbread and a bag of herb-seasoned stuffing is the base. This moist stuffing is filled with seasonings, sauteed celery and onion, and crumbled bits of sausage. You can taste the beautiful flavor of herbs, cornbread, and stuffing in each bite. It's so good, no one will ever know it's semi-homemade.

— The Test Kitchen @kitchencrew
★★★★★ 6
serves 8
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For slap yo' mama sausage stuffing

  • 1 pkg
    cornbread mix (cooked according to package directions)
  • 1 pkg
    stuffing cubes, herb-seasoned
  • 1 pkg
    bulk breakfast sausage, herb-seasoned
  • 2-4 Tbsp
    butter, if needed
  • 1 lg
    onion, chopped
  • 4
    celery ribs, chopped
  • 1 tsp
    sage, dried
  • 1/2 tsp
    thyme, dried
  • 1 tsp
  • 1/2 tsp
    ground pepper
  • 2-4 c
    chicken or turkey stock

How To Make slap yo' mama sausage stuffing

  • Cooked cornbread cooling.
    Cook cornbread according to package instructions. Allow to cool.
  • Crumbled cornbread in a bowl.
    Crumble into a large mixing bowl.
  • Stuffing added to the bowl with cornbread.
    Add the stuffing cubes to the bowl.
  • Browning sausage in a skillet.
    Heat a saute pan and add the sausage. Saute until cooked through, breaking up the sausage until crumbly.
  • Browned sausage added to the cornbread.
    Remove the sausage with a slotted spoon and add to the bowl with the bread cubes and cornbread. Retain 4 Tbsp of the grease from the sausage.
  • Sauteeing onion and celery.
    Return saute pan with the 4 Tbsp of the grease from the sausage to the heat (add butter if there isn't enough sausage grease). Add the onion and celery and saute until soft and translucent (about 10 minutes).
  • Sage, thyme, salt, and pepper added to the onions.
    At the last minute, add the sage, thyme, salt, and pepper. Stir to combine.
  • Mixing onions and celery into the bowl.
    Pour into the mixing bowl with the other ingredients and mix to combine.
  • Heating stock in a saucepan.
    Heat stock.
  • Slowly adding chicken stock to the bowl.
    Add 1/2 cup of stock at a time to ingredients in the mixing bowl until moist.
  • Pressing stuffing into the baking dish.
    Pour into a 13"x9" baking dish.
  • Sausage stuffing baking in the oven.
    Cover with foil and bake for 45 minutes at 350 degrees. The last 10 minutes of baking remove the foil to brown the top of the dressing.