Cornbread & Sausage Stuffing

November/December 2007

Your rating: None Average: 3.9 (131 votes)

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.

"this stuffing was awesome! next time i'm going to try spicy sausage to give it a little kick. "

9 Reviews for Cornbread & Sausage Stuffing


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.


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!


This sounds yummy! Can anyone tell me how much cornbread 2 lbs/12 cups is? Would that be one 8x8 pan?



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!


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