The BEST Homemade Cornbread Stuffing with Sage & Sausage

There’s a moment during every great Thanksgiving feast where the conversation pauses, forks hover mid-air, and a collective, contented sigh fills the room. In my experience, that moment almost always happens after the first bite of the stuffing. Not the boxed, crumbly afterthought, but a truly magnificent, soul-warming, homemade cornbread stuffing. This isn’t just a side dish; it’s the heart of the holiday table, a culinary hug that embodies comfort and celebration.

Today, I’m sharing what I genuinely believe is the best homemade cornbread stuffing recipe. It’s a beautiful, from-scratch creation that balances the sweet, crumbly tenderness of homemade cornbread with the savory, herby richness of sausage, celery, and onion. Infused with the earthy aroma of fresh sage and bound together with a rich, savory broth, this stuffing is anything but dry or bland. It’s a textural masterpiece with a golden, slightly crisp top and a moist, flavorful interior that will have your guests asking for the recipe. Forget the mushy, bland stuff of Thanksgiving past. We’re building flavor at every single step, and the result is a show-stopping holiday side dish that might just upstage the turkey.

Why This Recipe is a Game-Changer

You might be wondering what sets this particular cornbread stuffing apart from the hundreds of other recipes out there. The secret lies in the details.

First, we start with homemade cornbread. This is non-negotiable for the best flavor and texture. Store-bought cornbread can often be too sweet or too dense. By making our own, we control the flavor profile, ensuring it has the perfect balance of cornmeal sweetness and savory notes that will stand up to the other ingredients without becoming soggy. We’ll bake it a day ahead, allowing it to stale perfectly, which is the key to a stuffing that soaks up all the delicious broth without turning to mush.

Second, we employ the “soffritto” technique with our vegetables. Instead of just sautéing them until they’re soft, we cook the onions, celery, and garlic slowly in the rendered sausage fat, allowing them to caramelize slightly and develop a deep, sweet, foundational flavor. This isn’t just a base; it’s the flavor engine of the entire dish.

Finally, the herb and liquid balance is meticulously calibrated. We use a combination of rich chicken broth and a touch of cream for unparalleled moisture, while fresh sage and thyme provide that classic, aromatic holiday fragrance. The result is a stuffing that is supremely moist but still holds its structure, with every bite bursting with layered, complex flavors.

Crafting Your Homemade Cornbread Base

The foundation of any great cornbread stuffing is, unsurprisingly, the cornbread. For this recipe, you’ll need to plan ahead slightly. Baking the cornbread a day before you make the stuffing is ideal, as it gives the bread time to dry out and stale. This crucial step prevents a gummy, wet final product.

Our homemade cornbread is deliberately simple and not overly sweet. It’s designed to be a team player, providing a tender, crumbly texture and a subtle corn flavor that will harmonize with the savory elements. The process is straightforward: whisk your dry ingredients, mix your wet ingredients, combine them with a light hand (avoid overmixing!), and bake until golden. Let it cool completely, then cube it and leave it out on a sheet pan, uncovered, overnight. If you’re short on time, you can cube the cornbread and toast it in a 300°F (150°C) oven for 20-30 minutes until dried out. This toasting step is a fantastic trick that adds a lovely nutty flavor and ensures the perfect texture for absorbing the savory broth.

Ingredients

For the Homemade Cornbread:

• 1 ½ cups all-purpose flour
• 1 cup yellow cornmeal
• ¼ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 ¼ cups buttermilk
• ½ cup unsalted butter, melted and slightly cooled
• 2 large eggs

For the Stuffing:

• 1 lb mild or spicy Italian sausage, casings removed
• ½ cup unsalted butter
• 1 large yellow onion, finely diced
• 4 celery stalks, finely diced
• 3 cloves garlic, minced
• ¼ cup fresh sage, finely chopped
• 2 tbsp fresh thyme leaves
• 1 tsp freshly ground black pepper
• ½ tsp salt (adjust to taste)
• 2 ½ cups chicken broth, divided
• ½ cup heavy cream
• 2 large eggs, lightly beaten
• ½ cup fresh parsley, chopped

Instructions

1. Prepare the Cornbread (A Day Ahead): Preheat your oven to 375°F (190°C). Grease a 9×9 inch baking pan. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix. A few lumps are fine.
2. Bake the Cornbread: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cornbread to cool completely in the pan on a wire rack. Once cool, cut it into 1-inch cubes, spread the cubes on a large baking sheet, and leave uncovered at room temperature overnight to stale.
3. Cook the Sausage: On the day of making the stuffing, preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish. In a large skillet or Dutch oven over medium-high heat, cook the sausage, breaking it up with a spoon, until it’s browned and cooked through. Using a slotted spoon, transfer the sausage to a large mixing bowl, leaving the rendered fat in the skillet.
4. Sauté the Aromatics: Add the ½ cup of butter to the sausage fat in the skillet. Over medium heat, melt the butter. Add the diced onion and celery and cook, stirring occasionally, for 10-12 minutes until the vegetables have softened and become translucent. Add the minced garlic and cook for one more minute until fragrant.
5. Build the Flavor Base: Stir in the chopped fresh sage, thyme, black pepper, and salt. Cook for another minute to wake up the herbs’ oils. Pour in ½ cup of the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. This is pure flavor! Let the liquid simmer and reduce slightly for about 2 minutes.
6. Combine the Stuffing: In the large bowl with the cooked sausage, add the dried cornbread cubes. Pour the entire contents of the skillet (butter, vegetables, and herb mixture) over the cornbread and sausage. Add the fresh parsley. Gently toss to combine, trying not to break up the cornbread cubes too much.
7. Create the Binding Liquid: In a medium bowl or large measuring cup, whisk together the remaining 2 cups of chicken broth, the heavy cream, and the 2 beaten eggs until smooth.
8. Assemble for Baking: Pour the broth and egg mixture evenly over the cornbread mixture. Gently toss again until everything is moistened. Transfer the stuffing to the prepared buttered baking dish and spread it into an even layer.
9. Bake to Perfection: Cover the dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown and crisp and the center is hot and set.
10. Serve and Enjoy: Remove the stuffing from the oven and let it rest for 10-15 minutes before serving. This allows the stuffing to set, making it easier to scoop. Garnish with additional fresh parsley or sage leaves.

Tips for the Perfect Stuffing Every Time

• Bread is Key: The staleness of your cornbread is the most critical factor. Properly dried-out cubes will absorb the custardy broth mixture without disintegrating, giving you a perfect texture.
• Don’t Skimp on Fat: The butter and sausage fat are essential for richness and flavor. This is a holiday dish—embrace it!
• Taste as You Go: Before adding the egg and cream mixture, taste your cornbread and vegetable blend. Adjust the seasoning at this point. Remember, the broth may contain salt, so season judiciously.
• The Creamy Secret: The heavy cream is my “secret” ingredient. It adds a luxurious richness and ensures the stuffing stays incredibly moist, even the next day.
• Rest is Best: Allowing the stuffing to rest after baking is not just a suggestion. It allows the internal structure to firm up, making for cleaner, more beautiful servings.

Delicious Variations to Try

This recipe is wonderfully adaptable. Feel free to make it your own!

• Add Fruit & Nuts: For a sweet and savory twist, add 1 cup of dried cranberries or chopped apples and ¾ cup of toasted pecans or walnuts when combining the ingredients.
• Bacon Instead of Sausage: Swap the sausage for 1 lb of cooked, crumbled bacon. Use the bacon fat to cook your vegetables for a smoky flavor.
• Vegetarian Delight: Omit the sausage. Use 8 oz of sliced cremini mushrooms and sauté them with the onions and celery. Use vegetable broth instead of chicken broth.
• Spice it Up: Use spicy Italian sausage and add a pinch of red pepper flakes with the herbs for an extra kick.

Serving Suggestions & Cultural Context

This Savory Sage & Sausage Cornbread Stuffing is the quintessential centerpiece of the American holiday table, particularly Thanksgiving. Its roots are a fascinating culinary evolution. The practice of “stuffing” or “dressing” a bird dates back to Roman times, but the American version, often based on cornbread, is a uniquely Southern tradition, born from the abundance of corn.

While it’s a Thanksgiving superstar, don’t relegate it to just one day a year. It’s phenomenal alongside a roast chicken, a holiday ham, or even served as a comforting main course on a cold autumn evening. Pair it with classic sides like creamy mashed potatoes, tart cranberry sauce, and green bean almondine for the ultimate feast.

No matter how or when you serve it, this homemade cornbread stuffing is more than just a recipe—it’s a taste of home, a bite of nostalgia, and a guaranteed way to make any meal feel like a celebration.

Savory Sage & Sausage Cornbread Stuffing

A supremely moist and flavorful homemade cornbread stuffing with savory sausage, aromatic sage, and a perfectly crisp, golden top.

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Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American, Southern

Calories: 480

Ingredients

  

For the Homemade Cornbread

• 1.5 cups all-purpose flour
• 1 cup yellow cornmeal
• 0.25 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp salt
• 1.25 cups buttermilk
• 0.5 cup unsalted butter melted and slightly cooled
• 2 eggs large

For the Stuffing

• 1 lb mild or spicy Italian sausage casings removed
• 0.5 cup unsalted butter
• 1 yellow onion large, finely diced
• 4 stalks celery finely diced
• 3 cloves garlic minced
• 0.25 cup fresh sage finely chopped
• 2 tbsp fresh thyme leaves
• 1 tsp black pepper freshly ground
• 0.5 tsp salt or to taste
• 2.5 cups chicken broth divided
• 0.5 cup heavy cream
• 2 eggs large, lightly beaten
• 0.5 cup fresh parsley chopped

Equipment

• 9×9-inch baking pan
• 9×13-inch baking dish
• Large skillet or Dutch oven
• Large Mixing Bowls
• Wire rack

Method

 

1. Prepare the cornbread a day ahead: Preheat oven to 375°F (190°C). Grease a 9×9 inch pan. Whisk dry ingredients in a large bowl. In another bowl, whisk buttermilk, melted butter, and eggs. Combine wet and dry ingredients, stir until just mixed. Bake for 25-30 mins until a toothpick comes out clean. Cool completely, cube, and leave out overnight to stale.
2. On stuffing day, preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish. In a large skillet, cook sausage over medium-high heat, breaking it up, until browned. Remove sausage with a slotted spoon to a large bowl.
3. Add 1/2 cup butter to the sausage fat in the skillet. Over medium heat, melt butter and add onion and celery. Cook for 10-12 mins until softened. Add garlic and cook for 1 min until fragrant.
4. Stir in sage, thyme, pepper, and salt. Cook for 1 minute. Pour in 1/2 cup of chicken broth to deglaze the pan, simmer for 2 mins.
5. Add the dried cornbread cubes to the bowl with the sausage. Pour the entire vegetable and herb mixture from the skillet over the top. Add parsley. Gently toss to combine.
6. In a separate bowl, whisk the remaining 2 cups chicken broth, heavy cream, and beaten eggs.
7. Pour the broth mixture over the cornbread mixture. Gently toss until everything is moistened. Transfer to the prepared baking dish.
8. Cover with foil and bake for 30 mins. Remove foil and bake for another 20-30 mins, until the top is golden and the center is set.
9. Let the stuffing rest for 10-15 minutes before serving. Garnish with additional herbs if desired.

Notes

You can use store-bought cornbread in a pinch, but homemade is highly recommended for the best texture and flavor. To dry cornbread quickly, cube and toast in a 300°F (150°C) oven for 20-30 minutes. Leftovers can be stored in the refrigerator for up to 4 days and reheat wonderfully.