Cornbread & Sausage Stuffing

Cornbread & Sausage Stuffing

9 Reviews
From: EatingWell Magazine November/December 2007

Cornbread stuffing, a Southern favorite, is a nice change from more traditional white-bread stuffing. Our delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. The stuffing is lower in sodium as well and so easy to make that it's sure to become a favorite side year-round.

Ingredients 1 serving

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  • 1 pound sweet Italian turkey sausage, (about 4 links), casings removed
  • 2 cups finely chopped onion
  • 1 1/2 cups finely chopped celery
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 1/2-3 cups reduced-sodium chicken broth


  • Active

  • Ready In

  1. Preheat oven to 325 °F. Coat a 9-by-13-inch baking pan with cooking spray.
  2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
  3. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
  4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.
  • Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at 350°F until hot, about 30 minutes.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 241 calories; 8 g fat(1 g sat); 2 g fiber; 33 g carbohydrates; 9 g protein; 12 mcg folate; 28 mg cholesterol; 12 g sugars; 7 g added sugars; 166 IU vitamin A; 4 mg vitamin C; 37 mg calcium; 1 mg iron; 744 mg sodium; 105 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 medium fat meat

Reviews 9

November 25, 2011
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By: EatingWell User
This recipe is easy to make & is absolutly delish! Didn't want to stop eating it! Will def be making again and again. Pros: easy to prepare, delicious to eat Cons: you can't stop eating it!
November 21, 2011
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By: EatingWell User
Not for Diabetics! I'm only commenting on this recipe because it is on your list of diabetic-friendly recipes. Cons: Cornbread has approximately 125 grams of carbs per cup
November 28, 2010
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By: hornstjl
this stuffing was awesome! next time i'm going to try spicy sausage to give it a little kick.
November 22, 2010
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By: e_clagerlof
We've been a cornbread/sausage stuffing family for generations - and changing to this healthier version has been met with continued demands for this yummy dish both for Thanksgiving and just family Sunday dinners. I always make my own cornbread san sugar, so I add a chopped apple with the veggies just for a hint of sweet and another bit of crunch.Enjoy!
November 20, 2010
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By: EatingWell User
I made the cornbread on Thanksgiving and then made the stuffing with the fresh cornbread, and it was delicious!! The fresh cornbread made it a little bit sweet and it was the best dish on the table! I made it for Christmas with the bagged, dry cornbread and it wasn't even close to as good. Make sure you do the fresh cornbread and you will be pleasantly surprised at how good this recipe is!
November 10, 2010
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By: jozone777
This sounds like the stuffing I will be making for T-day. The main changes I'll make (just because I can never leave a recipe alone!) is to add some zing with cayenne pepper, use a spicy turkey sausage, and chop the veggies a bit larger than the recipe calls for.
November 25, 2009
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By: EatingWell User
I used hot sausage instead of sweet because we like a kick and it is fabulous! I also made four 8.5oz boxes of Jiffy Corn Muffin mix and baked them in a 10 x 15 pan which yielded 12 cups of cornbread. I would guess 3 "pound cake" style loaves of cornbread would yield the same 12 cups once it's cut up. Happy Thanksgiving!
November 14, 2009
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By: EatingWell User
This sounds yummy! Can anyone tell me how much cornbread 2 lbs/12 cups is? Would that be one 8x8 pan? Thanks!
November 02, 2009
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By: macfit
I made this dish for my very fussy family last Thanksgiving. It was super-easy to do (especially if you cheat, and buy the cornbread already made). And it was SO delicious! They are all asking for it again this year!