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Cornbread & Sausage Stuffing

Got this recipe from a sausage ad - very good for Thanksgiving, or anytime.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Cook sausage in large skillet until browned; remove with slotted spoon& drain.
  • Saute onion& celery in remaining sausage drippings until tender.
  • Combine sausage, sauteed vegetables, bread cubes, cornbread, sage, marjoram& pepper in a large mixing bowl; blend well.
  • Moisten with chicken broth.
  • Mixture can be stuffed into turkey, or placed into a greased 13x9 baking dish& dot with butter.
  • Cover& bake 20 minutes at 350F; uncover& bake 10 minutes more, or until golden brown.
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RECIPE MADE WITH LOVE BY

@Mary Scheffert
Contributor
@Mary Scheffert
Contributor
"Got this recipe from a sausage ad - very good for Thanksgiving, or anytime."
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  1. spud500
    I have been making this every year for Thanksgiving since 2015. Love it. Thank you. Just make sure you don't over handle it.
    Reply
  2. Kay610
    I've made this for our potluck Thanksgiving meal for several years and it is delicious. I get requests to make it! One year I was fortunate enough to find sage sausage in the supermarket and it was even better!
    Reply
  3. Spencer 2
    I made this for Thanksgiving and it was delicious. Be generous with the chicken broth to keep it moist. I used a little extra of the spices to give it more flavor. It was a hit with the extended family.
    Reply
  4. Stir crazy
    I've never been a fan of dressing and I picked this recipe for my husband. I'm now a fan! I used light dry rye bread cubes and sage sausage. Made the recipe the day before and baked for 20 min. and finished baking the next day. Cut the recipe in half because we were having smoked turkey and the stuffing was going to be a side dish -- this stuffing was delicious and I would love to have more leftovers.
    Reply
  5. OCMom1
    Great!! I made similar version but wasn't able to locate my original recipe and as usual food.com to the rescue. I used a Marie Calendar's corn bread mix to make the corn bread and a mild italian pork sausage. I thought the recipe was either corn bread or other bread crumbs and when I re-read it figured out it should be both. Since I didn't have the other bread crumbs on hand, I had to adjust by reducing the amount of broth but everyone still liked the end result. The amount of bread seemed plenty and it was a big hit.
    Reply
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