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Easy Cornbread & Sausage Stuffing
...in your mind.
Easy Cornbread & Sausage Stuffing

Easy Cornbread & Sausage Stuffing

Makes about 4 cups - I start with seasoned corn bread stuffing - and add a couple things. And don’t forget to make stuffing omelets with the leftovers.


  • 1 pound spicy Italian sausage
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 tablespoon dried sage
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup butter, 2 sticks
  • One 12 ounce bag cornbread stuffing
  • 1 3/4 cup chicken stock


  1. Preheat oven to 350
  2. Put the cornbread into a large bowl
  3. Cook the sausage in a pan, breaking it up as you go until cooked through, remove to the cornbread bowl
  4. In the same pan melt the butter, then put in the onion, celery and sage and cook until softened - about 5 minutes, put in with the cornbread & sausage
  5. Add the broth and mix until well combine
  6. Then everything goes into a greased casserole dish, cover with foil and cook for 30 minutes, remove foil and continue to cook another 10