Sausage and cornbread stuffing is a perfect holiday side. It has sauteéd sausage, crumbled cornbread, celery, carrots, onions, and a bit of chicken stock to make it moist. It’s got to be top on your list of dishes to make this holiday season!
Every holiday party needs a great side dish. With so many options out there, I can confidently tell you that this one is the perfect choice. Filled with savory sauteéd sausage, slightly sweet cornbread, carrots, celery, onions, Italian seasonings, and a bit of chicken stock, this cornbread stuffing recipe will be the hit of the party!
With all those options for different stuffings, what makes this one worth choosing? Holiday meals are filled with wonderful things to eat and generally take all day making. While this produces good things for all the boys and girls to eat, it’s also exhausting. This stuffing is one thing you’ll be happy you made because it takes practically no time at all. AND everyone will love it (and you for making it)!
Why you should make cornbread stuffing
Every year I set out to find the best dishes to make for the holiday parties I inevitably end up throwing. There’s just nothing better than having over a bunch of your friends or family, enjoying good conversation, drinking, wine, and eating great food. It takes a LOT of internet browsing and recipe testing to find the perfect dishes to serve. This easy cornbread stuffing was a hit at the parties I’ve had this year. I know I will be keeping the recipe safe for years to come. For the best homemade cornbread recipe check it out here: How to make crispy cast-iron cornbread.
Cornbread and Sausage Stuffing
- Chef's knife
- Cutting board
- Sauté pan
- 9×13 baking dish
- 1 pound ground sausage
- 1 onion diced
- 2 carrots diced
- 2 celery sticks diced
- 3 garlic cloves minced
- 4 cups cornbread crumbled
- 1/2 cup chicken stock
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Sauté the ground sausage over medium-high heat until they are almost done.
- Dice the onion, carrots, celery, and garlic. Add them to the sausage and cook until they are soft.
- Add the crumbled cornbread and chicken stock. Fold this all together. Be as gentle as possible so it doesn't become mush.
- Bake uncovered at 370 degrees for 20 minutes.