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Cozy Cornbread Stuffing with Sausage and Sage

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A tender, savory cornbread stuffing with breakfast sausage and fresh sage, recreating a beloved diner recipe. Perfect for Thanksgiving or any cozy evening, this dish balances moist, slightly crispy edges with rich, earthy flavors.

Ingredients

Scale
  • 1 box (15 oz) cornbread mix (preferably Jiffy)
  • 1/3 cup milk (whole milk preferred)
  • 1 large egg (room temperature)
  • 1 lb breakfast sausage (sage-flavored if available)
  • 4 tablespoons unsalted butter (divided)
  • 1 large yellow onion (diced small, about 1 1/2 cups)
  • 3 celery stalks (diced small, about 1 cup)
  • 3 cloves garlic (minced)
  • 2 tablespoons fresh sage (finely chopped)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 1/2 cups chicken broth (low-sodium)
  • 2 large eggs (beaten)

Instructions

  1. Preheat oven to 400°F (200°C). In a medium bowl, whisk together cornbread mix, milk, and egg until just combined (a few lumps are fine). Pour into a greased 8×8-inch baking pan and bake for 15-18 minutes, until golden and a toothpick comes out clean. Let cool completely, then crumble into coarse pieces (some bigger, some smaller).
  2. While cornbread cools, heat a large skillet over medium-high heat. Add sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (6-8 minutes). Use a slotted spoon to transfer sausage to a plate, leaving about 1 tablespoon of drippings in the pan.
  3. Reduce heat to medium and add 2 tablespoons butter to the same skillet. Once melted, add diced onion and celery. Cook, stirring occasionally, until soft and translucent (5-7 minutes). Add minced garlic, fresh sage, and thyme; cook for 1 minute until fragrant. Season with salt and pepper, then remove from heat.
  4. In a large mixing bowl, combine crumbled cornbread, cooked sausage, and sautéed vegetables. In a separate small bowl, whisk together chicken broth and beaten eggs. Pour over cornbread mixture and gently fold until well combined. Mixture should be moist but not soupy; add a splash more broth if too dry.
  5. Preheat oven to 350°F (175°C). Transfer stuffing mixture to a greased 9×13-inch baking dish and spread evenly. Dot top with remaining 2 tablespoons butter, cut into small pieces. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes, until top is golden brown and slightly crispy. Let rest 5 minutes before serving.

Notes

For best texture, make cornbread a day ahead and let it dry out uncovered overnight. Use fresh sage for optimal flavor. If top browns too quickly during final bake, tent loosely with foil. Leftovers keep in refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, sage stuffing, Thanksgiving stuffing, holiday side dish, cozy stuffing, cornbread dressing

Find it online: https://ovenmila.com/cozy-cornbread-stuffing-with-sausage-and-sage/