Classic Cornbread Sausage Stuffing

READY IN: 1hr 45mins
SERVES: 8-10


  • 2
    pkg. (8.5 oz. each) corn muffin mix*
  • 1
    tablespoon vegetable oil
  • 12
    oz. reduced-fat pork sausage or smoked turkey sausage, thinly sliced
  • 3
    cups College Inn® Chicken or Turkey Broth, divided
  • 1 12
    cups chopped celery
  • 1
    cup chopped onion
  • 4
    teaspoons dried sage
  • 12
    teaspoon black pepper
  • 1
    large egg, beaten


  • Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.
  • Preheat oven to 400°F.
  • Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.
  • Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.
  • Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown.
  • *NOTE: Eight cups coarsely crumbled cornbread of your own recipe can be used instead of cornbread prepared from mix.