Green Chile Cornbread Stuffing Casserole with Sausage

Course: Side Dish
Cuisine: American, Southern, Southwestern
Keyword: cornbread, hatch chiles, herb dressing, sausage, stuffing
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Servings: 8
Calories: 431kcal
This cornbread stuffing has a crusty top and soft, moist interior. It's a balanced blend of savory and sweet with a mild heat -- and has been proclaimed "THE BEST" by family and friends. See what all the fuss is about.
Print Recipe


  • 6-7 cups leftover cornbread cut into 1' cubes) (use my hatch chile cornbread recipe or your favorite version)
  • 1 pound spicy Italian sausage or Jimmy Dean Sage sausage
  • 1 1/2 cups celery diced
  • 1 1/2 cups onion diced
  • 5 large cloves garlic minced
  • 8 ounce can diced green chiles or 1 cup fresh fire roasted hatch chiles (peeled, seeded, diced)
  • 1/2 cup corn kernels fresh, from one ear -- or frozen
  • 1 1/2 tablespoons fresh thyme chopped
  • 1 1/2 tablespoons fresh sage chopped
  • 1/3 cup white wine
  • 1 1/2 cups low sodium chicken stock
  • 1 extra large egg
  • 2 tablespoons butter cut into small cubes


  • Preheat the oven to 325°. Place cornbread on a sheet pan and bake for 30 minutes, tossing a few times. try dry out the cornbread and get crust on it. Set aside.
  • Turn the oven up to 350°.
  • In a large skillet over medium high heat, add the sausage and break apart with the back of a wooden spoon.  Cook until browned. 
  • Stir in the celery, onion, and garlic and cook for 2-3 minutes until the vegetables start to get tender.
  • Add the corn and green chiles to the sausage mixture and stir to combine.  Cook for 2-3 minutes, then add the thyme, sage and wine. Cook for  2-3 minutes to cook off most of the alcohol. Remove from heat.
  • In a small bowl whisk together the chicken stock and egg.
  • In a very large bowl, combine the toasted cornbread, sausage mixture and chicken stock mixture. Carefully fold the mixture together, trying not to break the cornbread apart. Let it set for 1-2 minutes, then fold it in again.  The cornbread will soak up the chicken broth as it rests, but folding it again will ensure that everything gets moistened. 
  • Spray a 2 quart casserole dish with vegetable spray and transfer the stuffing to the casserole. Dot the top of the stuffing with butter and bake for 30-35 minutes or until the top of the casserole is hot and crusty.
  • A sprinkle of parsley will make the stuffing look more inviting. It’s not necessary, but it adds a little extra oomph.


Calories: 431kcal | Carbohydrates: 33g | Protein: 14g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 883mg | Potassium: 414mg | Fiber: 3g | Sugar: 9g | Vitamin A: 410IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 3mg