Sausage and Cornbread Herb Stuffing Recipe
This classic Sausage Stuffing recipe combines savory Johnsonville ground sausage with flavorful herbs, onions, celery, cornbread, and seasoned stuffing mix. Baked to perfection with a buttery topping, it makes a hearty and comforting side dish ideal for holiday dinners or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Meat and Dairy
- 1 pound Johnsonville ground sausage
- 4 tablespoons butter, plus 2 tablespoons butter cut into slivers
- 1 egg, lightly beaten
- 1 (10.5-ounce) can condensed cream of chicken soup
Vegetables
- 2 medium sweet onions, chopped
- 3 celery stalks, chopped
Dry Ingredients
- 1 1/2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 4 cups crumbled cornbread
- 5 cups herb seasoned stuffing mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Liquids
- 2 to 2 1/2 cups chicken broth
Instructions
- Preheat and prepare casserole dish: Preheat your oven to 350 degrees Fahrenheit and lightly grease a casserole dish to prevent sticking.
- Cook sausage: In a pan over medium heat, add the ground sausage and cook until it is no longer pink, breaking it apart with a wooden spoon as it cooks. Once fully cooked, remove the sausage from the pan and drain it on a paper towel-lined plate to remove excess grease.
- Sauté vegetables: Wipe the pan clean, then heat 4 tablespoons of butter in it. Add the chopped onions and celery, cooking them until softened, about 6 to 8 minutes. Return the cooked sausage to the skillet with the vegetables.
- Add seasonings: Stir in the dried sage and poultry seasoning into the skillet mixture. Remove the pan from heat and transfer this mixture to a large bowl.
- Combine stuffing ingredients: To the bowl, add the crumbled cornbread and herb seasoned stuffing mix, along with salt, pepper, beaten egg, condensed cream of chicken soup, and chicken broth. Stir everything thoroughly to combine all ingredients well.
- Assemble and bake: Pour the stuffing mixture into the prepared casserole dish. Scatter the slivered butter evenly over the top. Place the dish in the preheated oven and bake for 30 to 35 minutes until the stuffing is heated through and the top is golden and slightly crispy.
Notes
- You can use fresh cornbread or a store-bought mix for the cornbread component.
- Adjust chicken broth quantity depending on how moist you prefer your stuffing.
- Cooking the sausage thoroughly and draining excess fat helps prevent greasiness in the stuffing.
- This stuffing pairs well with turkey, chicken, or as a hearty standalone side dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.