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cornbread stuffing made with sausage and herbs in a white casserole dish

Cornbread and Sausage Stuffing

Cornbread and Sausage Stuffing filled with homemade cornbread, buttermilk biscuits, sausage and fresh herbs. It's a holiday must!
Course Side Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 580kcal


For the cornbread

  • 1 1/2 cup cornmeal, yellow, fine
  • 1 cup flour
  • 1 Tbsp. baking powder
  • 3 tsp. sugar
  • 1 tsp. salt
  • 8 Tbsp. butter, unsalted, melted and slightly cooled
  • 2 large eggs
  • 1 cup whole milk

For the stuffing

  • 6 buttermilk biscuits
  • 1 Tbsp. olive oil
  • 1 lb. Italian sausage
  • 8 Tbsp. butter, unsalted
  • 1 lg. yellow onion, finely chopped
  • 5-6 stalks celery, cut in a small dice (~2 cups)
  • 2 Tbsp. sage, fresh, chopped
  • 2 Tbsp. rosemary, fresh, chopped
  • 1 Tbsp. thyme, fresh
  • 1/2 tsp. poultry seasoning
  • 1/2 tsp. salt and pepper
  • 4 cloves garlic, minced (~ 1 large tablespoon)
  • 2 large eggs, whisked
  • 1 cup chicken broth
  • 1 (10.5 oz.) can cream of chicken soup


Bake the cornbread

  • Preheat oven to 400°F. In a large bowl, combine cornmeal, flour, baking powder, salt and sugar together.
  • In a medium sized bowl, whisk the melted butter, eggs and milk together.
  • Create a well in the middle of the dry ingredients. Pour the wet ingredients into the dry and gently stir to combine. Bake in a greased 9x13 inch baking dish for 20 minutes at 400°F
  • Pour into a greased 9x13 inch oven safe baking dish, smooth out the top and bake for 20 minutes.
  • Reduce oven temperature to 300°F. Once cooled, cut the cornbread into 1-inch cubes. Place in a single layer on an un-greased baking sheet and toast in the oven at 15 min. Place toasted cornbread in a large bowl.

Make the stuffing:

  • Cook the biscuits in the oven according to package directions. Cube the biscuits and toast on a baking sheet in the oven for 10-15 min. at 300° F.
  • Add the biscuits to the cornbread.
  • In a nonstick skillet, heat 1 Tbsp. olive oil. Cook the sausage until cooked through. Add the sausage to cornbread and biscuits, do not mix yet.
  • In the same skillet, melt the butter. Sauté the onions and celery for 4-5 minutes. Add herbs and seasonings. Pour this on the top of sausage and cornbread.
  • Then add in the eggs, chicken broth and cream of chicken soup. Gently fold and stir everything together until combined.
  • Transfer stuffing to a baking dish and bake, uncovered @375°F for 30 minutes. Serve warm.



Use a cornbread mix if you are in a pinch!
To make in advance: Assemble and prepare the stuffing until the point of baking, cover with plastic wrap and place in the fridge for 1-2 days. When ready to serve, remove it from the refrigerator and let it come to room temperature. Bake as directed above. 


Serving: 1serving | Calories: 580kcal | Carbohydrates: 39g | Protein: 15g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 162mg | Sodium: 1262mg | Potassium: 372mg | Fiber: 3g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 3mg