Cornbread Sausage Stuffing

Inside: The secret to making a moist, flavorful cornbread stuffing casserole that’s not dry or soggy.

Switch up plain bread stuffing for something way better. This cornbread sausage stuffing combines toasted cornbread, savory sausage, green chiles, and sweet corn kernels for a tasty Southwest twist on dressing. My cornbread dressing with sausage and chiles was made for Thanksgiving but is also dynamite with rotisserie chicken or baked ham shank.

Stuffings and dressings are essential for the holidays. They are the side dishes that make the most impact on the table. Sure, we love Creamy Yukon Gold Mashed Potatoes and Garlic Green Beans, but they’re basic. Stuffing is special–a mix of bread, herbs and spices, usually sausages or livers and various aromatic fruits and veggies.

This Apple Sausage Stuffing and Butternut Stuffing are always a hit, and when I want to do something different, I add seafood to an Old Fashioned Sausage & Oyster Dressing or replace the bread with rice for this Louisiana Rice Dressing (kind of a dirty rice casserole with ground beef, oysters and chicken livers).

This sausage cornbread stuffing is unique, with a bit of Southwest flair. The cornbread is crumbly and slightly sweet, and I include fire-roasted green chiles and frozen corn kernels, which add a hearty, robust flavor to the stuffing casserole.

Why you’ll love this cornbread stuffing:

It can be assembled a day or two before serving.
The flavors are sweet and savory, with a moist, chewy texture and gloriously golden crust.
The recipe makes a large casserole of cornbread and sausage stuffing.
You can riff on the flavors with other ingredients.
Leftovers are awesome.

Ingredients For Cornbread Stuffing Casserole

Cornbread–you can buy it from the bakery, make a few packages of Jiffy cornbread mix or use leftovers of my Hatch Pepper Skillet Cornbread to make the cornbread dressing.
Italian Sausage–I use mild Italian sausage, but if you like it hot, feel free to use the spicy variety. Another option is Jimmy Dean’s original bulk breakfast sausage or their sage variety.
Celery–for an aromatic base flavor.
Onion–another aromatic. The alliums are sauteed first, so they lose a bit of their sting, giving the dressing another layer of flavors.
Garlic–when sauteed they lose their pungent aroma and flavor, softening into a back note.
Green Chiles–We like the green chiles from Hatch, New Mexico. They’ve been fire-roasted, and the skins and seeds have been removed. You should be able to find them in most grocery stores, and Trader Joe’s and Sprouts also carry them.
Corn Kernels–I use frozen corn kernels, but you can also strip the kernels from whole ears of corn.
Fresh Thyme–you can also use dried thyme but cut back the amount to 2 teaspoons as it’s more potent than fresh.
Fresh Sage–you can also use dried sage, but reduce the amount to 2 teaspoons.
White Wine–This adds a bit of tangy acid that balances the southwest dressing. Most of the alcohol burns off as it simmers. Use a drinkable (not expensive) wine. Do not use red wine; it will discolor the cornbread stuffing.
Low-sodium chicken broth–or use my Chicken Stock from Rotisserie Chicken.
Egg–adds moisture and richness to the cornbread sausage stuffing while helping to bind the ingredients.
Unsalted Butter–sprinkling a few dots over the top will promote a crispy brown crust.

Step-by-step instructions:

Cube the cornbread into 1 to 1½” dice and spread evenly on a rimmed sheet pan in a single layer.

2. Bake for 30 minutes at 325°F, turning the bread crumbs a few times as it heats so they dry out evenly. Set aside.

3. Heat a large skillet over medium-high heat and add the sausage, breaking it up with a wooden spoon. Cook, stirring until the meat has browned.

4. Add the chopped celery, onions and garlic and cook, stirring occaionally until the vegetables are fragrant, tender and translucent.

Adding corn and green chiles to the sausage.

5. Stir in the canned green chiles and corn kernels. Simmer for a few minutes, then add the thyme and sage. Cook for 2-3 minutes until the herbs are fragrant, then stir in the white wine and simmer until most of the liquid has cooked off.

Mixing the toasted bread and sausage mixture.

6. Combine the toasted cornbread and sausage mixture in an extra-large bowl.

7. Crack the egg into the chicken broth and whisk well to combine.

Assembling the cornbread stuffing in a large wide bowl.

8. Drizzle the chicken broth over the sausage and cornbread and carefully fold it several times to soak the bread without breaking it apart. Let the mixture rest for a few minutes and fold it in again to ensure that all the liquid has been absorbed. The cubed cornbread should be moist throughout but not falling completely apart.

Dot the sausage cornbread stuffing with pieces of butter.

9. Spray a 2-quart casserole dish with vegetable spray and transfer the cornbread sausage stuffing to the dish. Spread it into an even layer and dot the top of the casserole with butter. Bake at 350° for 30-35 minutes or until the crust is golden brown and the dressing is fragrant.

Pro-Tips:

Buy or make your cornbread at least one or two days ahead to give it time to dry out and get stale; it will hold up better to the sausage, vegetables and broth mixture.
To better control the sodium content of the sausage cornbread stuffing, I recommend using low-sodium broth and unsalted butter. The Italian sausage has enough sodium to flavor the casserole, and so does the cornbread.
Taste a little cornbread dressing before transferring it to the casserole dish. If you think it needs more herbs, seasonings, etc., add them now.
The best way to combine the ingredients is with your clean hands. However, you could also use an extra-large spoon or rubber spatula.

An overhead shot of the cornbread stuffing.

Swaps and Variations:

Instead of pork sausage, try chorizo for a smokier flavor.
Try other dried or fresh herbs like oregano, marjoram or parsley.
If you like sweet pops in your cornbread dressing, add 1-2 diced apples or a few handfuls of dried cranberries, golden raisins or chopped dates.

Garnishing the stuffing casserole with sage.

Make Ahead:

You can assemble the cornbread sausage stuffing recipe up to a day ahead. Cover with foil and store in the refrigerator. Remove it about one hour before baking to allow the casserole dish and ingredients to come to room temperature. If you put a cold casserole in a hot oven, it will take longer to bake.

Storage:

Keep leftovers in an airtight container in the fridge for up to 5 days.

Reheating:

Reheat the cornbread stuffing in the oven at 350° to crisp the top and edges. If you prefer it softer, microwave it in 30-40-second bursts.

Freezing:

An unbaked cornbread dressing can be frozen for up to two months. Wrap it well in plastic wrap and freezer paper, then defrost before baking.
You can freeze leftovers for up to two months. I recommend storing them in an airtight, freezer-safe container. You can also store them in a zip-top freezer bag, squeezing out any excess air and sealing the bag in freezer paper so it doesn’t get freezer burn.

Serving the cornbread dressing with a spoon.

FAQS

Stuffing vs. dressing; what’s the difference?

Traditional stuffing is usually cooked inside a turkey, whereas dressing is baked in a casserole dish. However, the two terms have become interchangeable, and rightfully so. The recipe can be the same; the only difference is whether you cook it in a turkey or other protein (stuffing) or bake it in a casserole dish (dressing).

What’s the best way to dry out cornbread for stuffing?

I recommend dicing leftover cornbread and letting it sit out for a day or two to get stale. To further dry it out, bake the bread cubes in a low oven until they’re crusty, about 20-30 minutes.

How soggy should stuffing be before baking

For this cornbread stuffing recipe, the bread should be moist all throughout but not falling apart or dripping wet.

Scooping cornbread sausage stuffing to serve.

More Stuffing Casseroles:

Apple Sausage Stuffing
Cajun Oyster and Sausage Stuffing
Butternut Stuffing
Vegetarian Stuffing Muffins by Trisha at Rhubarbarians
Cornbread and Apple stuffing via Julia from Imagelicious

Cornbread with sausage stuffing in a casserole dish.

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