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Quick Cornbread Stuffing with Sausage and Sage

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This quick cornbread stuffing with sausage and sage is a weeknight-friendly comfort food that tastes like it simmered all day. With simple ingredients and a 35-minute total time, it delivers deep, savory flavor without the fuss.

Ingredients

Scale
  • 6 cups cubed cornbread (about 12 ounces, store-bought or homemade, cut into 1-inch cubes)
  • 1 pound ground pork sausage (breakfast or Italian, casings removed)
  • 1 medium yellow onion (diced, about 1 cup)
  • 2 celery stalks (diced, about 1/2 cup)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh sage (finely chopped, or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt (adjust based on your sausage’s saltiness)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1 1/2 cups low-sodium chicken broth (warm)
  • 1 large egg (lightly beaten)
  • 2 tablespoons unsalted butter (cut into small pieces)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread cornbread cubes on a large baking sheet in a single layer. Toast for 8-10 minutes, stirring halfway through, until lightly golden and dry to the touch. Set aside to cool.
  2. Cook the sausage in a large skillet over medium-high heat, breaking it up with a wooden spoon, until nicely browned (about 5-7 minutes). Use a slotted spoon to transfer sausage to a plate, leaving about 2 tablespoons of rendered fat in the skillet.
  3. In the same skillet with the sausage fat, add diced onion and celery. Cook over medium heat for 4-5 minutes, stirring occasionally, until onion is translucent and celery has softened. Add minced garlic, fresh sage, and thyme; cook for another minute until fragrant.
  4. In a large mixing bowl, combine toasted cornbread cubes, cooked sausage, and sautéed vegetable mixture. Toss gently until evenly distributed.
  5. In a small bowl or measuring cup, whisk together warm chicken broth and beaten egg. Pour evenly over the cornbread mixture and toss gently to coat.
  6. Transfer mixture to a greased 9×13-inch baking dish and spread into an even layer. Dot the top with small pieces of butter.
  7. Bake for 20-25 minutes, until top is golden brown and edges are crispy. For extra-crispy top, broil for 1-2 minutes at the end, watching carefully.
  8. Let rest for 5 minutes before serving.

Notes

Don’t over-toast the cornbread; it should be slightly dry on the outside but still soft inside. Use warm broth to help everything come together evenly. Season in layers, but go easy if your sausage is salty. Let the stuffing rest for 5 minutes before serving to help it hold its shape. This can be assembled a few hours ahead and refrigerated; add 5-10 minutes to baking time if starting from cold.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, quick stuffing, weeknight dinner, comfort food, Thanksgiving, sage, sausage

Find it online: https://ariaappetite.com/quick-cornbread-stuffing-with-sausage-and-sage/