Tag Archives: stuffing

Sausage Cornbread Stuffing



  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 1/2 pound good-quality day-old crusty country-style or peasant bread, torn into 3/4″ pieces (about 5 cups)
  • 1/2 pound day-old cornbread, broken into 3/4″ pieces (about 5 cups)
  • 1 pound breakfast sausage links, casings removed, or ground breakfast sausage mix, broken up into 1/2″ pieces
  • 2 1/2 cups chopped onions (about 1 medium plus 1 large onion)
  • 3 medium celery stalks, sliced
  • 2 large eggs
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped sage
  • 1 tablespoon chopped thyme
  • 2 teaspoons chopped rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper


  1. Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35–50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
  2. Meanwhile, heat a large skillet over medium-high. Break sausage into 1/2″ pieces and cook, stirring and breaking up into smaller (about 1/4″) pieces with a wooden spoon or spatula, until browned, 8–10 minutes. Transfer to bowl with bread but do not stir.
  3. Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
  4. Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
  5. Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40–45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45–50 minutes more.

Cooks’ NoteTo make this stuffing vegetarian-friendly, omit the sausage and use vegetable broth instead of chicken.

Thank you for reading 🙂


Keto Stuffing

loaf keto bread, cut or torn into bite-sized pieces4 tbsp. 

butter, divided, plus more for baking dish8 oz. 

pork sausage

Kosher salt

Freshly ground black pepper2 

stalks celery, thinly sliced1/4 c. 

minced yellow onion2 

stalks celery, thinly sliced 2 

cloves garlic, minced1/2 c. 

freshly chopped parsley1 tbsp. 

freshly chopped sage, minced1 tbsp. 

fresh thyme leaves, minced1/2 tbsp. 

freshly chopped rosemary1 1/2 c. 

low-sodium chicken broth1 

large egg, beaten DIRECTIONS

  1. Preheat oven to 350° and butter a medium baking dish. In a large bowl, toss bread with 3 tablespoons melted butter. Spread in an even layer on a baking sheet and toast until golden and crisp, 10 to 12 minutes.
  2. In a large skillet over medium heat, add sausage. Cook, stirring occasionally, until no pink remains, 10 minutes. Season with salt and pepper and remove sausage with a slotted spoon. Melt remaining tablespoon butter in pan.
  3. Add onion and celery and cook until soft, 6 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season again with salt and pepper. 
  4. Place bread in a large bowl and add skillet mixture and sausage. Toss to combine. In a medium bowl, whisk together chicken broth and beaten egg and pour over bread mixture. Season generously with salt and pepper and toss until completely coated.
  5. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 35 minutes, then remove foil and cook until bread is crisp on top, 15 to 20 minutes more. 


Thank you for reading 🙂