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Cornbread and Sausage Stuffing

Cornbread and sausage stuffing is a perfect holiday side. Filled with sauteéd sausage, cornbread, celery, carrots, onions, and a bit of chicken stock.
Course Side Dish
Cuisine American
Keyword Cornbread, stuffing
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • Chef's knife
  • Cutting board
  • Sauté pan
  • 9x13 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.


** Make sure not to over stir once you add the cornbread. You want it moist but not mush.