Cornbread Stuffing Casserole (with Sausage)
Developed and tested by Robyn Conley Downs
on Nov 4, 2022 (last updated May 22, 2026) 
This cornbread stuffing casserole is loaded with golden chunks of tender cornbread, savory sausage, onion, celery, dried cranberries, and toasted pecans, all baked together in one dish. It has all the traditional flavors of a classic holiday stuffing, with the hearty, scoopable format of a casserole!
5 star review
“Delicious and easy! I made this without the sausage. I’ll make it again.”
– Sonja
Cornbread Sausage Dressing Casserole
This cornbread stuffing casserole has become my go-to for the holidays, and honestly once you try it, I think you’ll see why. All the classic flavors are still there with the savory, herby base you expect from a great stuffing, but Italian sausage, dried cranberries, and toasted pecans take it somewhere a little more special. It’s hearty enough to feel like a main event on the table, but still unmistakably stuffing.
This casserole starts with a batch of my homemade skillet cornbread, though a store-bought mix works in a pinch. For the sausage, sweet Italian is my go-to, but spicy works great if you want a little kick. The dried cranberries add little sweet-tart pops of flavor and pecans give every bite a satisfying crunch, working together to turn what could be a pretty simple side dish into something that feels really layered and intentional.
And because it’s a casserole, you get those gorgeous golden edges and a scoop-able texture that holds together beautifully on the plate. And for another hearty sausage dinner, my roasted Italian sausage and vegetables is an easy weeknight option.
Robyn’s Testing Tips for Sausage Cornbread Stuffing
- Use day-old or dried out cornbread. In my testing, slightly stale cornbread holds up better in the casserole and absorbs the stock mixture without turning mushy. If your cornbread is fresh, spread the pieces on a baking sheet and dry them out in a low oven for 15 minutes first.
- Don’t skip browning the sausage. I recommend cooking the sausage until golden before adding the vegetables. That caramelization adds depth to the whole casserole, not just the sausage pieces.
- Let the stock mixture cool before adding the eggs. When I tested this with hot stock, the eggs scrambled slightly. Allow the mixture to cool to room temperature first, then whisk in the eggs.
- Make it ahead in two stages. Prepare the cornbread and the sausage-vegetable mixture up to three days in advance and refrigerate separately. Assemble and bake the day of for the freshest result.
- Customize the mix-ins. Swap dried cranberries for dried cherries, use walnuts in place of pecans, or skip the nuts entirely for a nut-free version. Chicken sausage works well for a lighter option.
Cornbread Stuffing Casserole (with Sausage)
Ingredients
- 1 tablespoon olive oil
- ½ pound bulk sweet Italian sausage (pork or chicken)
- 3 tablespoons butter, divided
- 1 medium yellow onion, chopped
- 1 teaspoon kosher salt, divided
- 1 cup celery, chopped
- 2 tablespoons fresh sage, chopped (or 2 teaspoon dried sage)
- 2 cups chicken stock
- 2 large eggs, whisked
- 8 cups cornbread, cubed
Optional Topping
- ¼ cup dried cranberries, chopped
- ¼ cup toasted pecans, chopped
Equipment
Instructions
- Cook the Sausage: Heat a large skillet over medium heat. Add the olive oil and the sausage, breaking it apart with a wooden spoon. Cook until the sausage is cooked through and golden, about 5 minutes. Remove with a slotted spoon and set aside.
- Cook the Onion: Add 1 tablespoon of the butter to the skillet (no need to wash it first) along with the onion and ¼ teaspoon of the salt. Cook for 3 minutes, stirring occasionally, then add the celery, sage, and ¼ teaspoon of salt, and cook for an additional 5 minutes, stirring occasionally.
- Add the Stock & Eggs: Turn off the heat, then add the chicken stock and remaining ½ teaspoon of salt, stirring to scrape up any browned bits from the bottom of the pan. Allow to cool, then whisk in the eggs until fully incorporated.
- Prep: Preheat the oven to 350°F. Grease or line a baking dish with parchment paper.
- Assemble: Add the cornbread pieces, then pour over the onion-stock-egg mixture. Add the cooked sausage, cranberries, and pecans, stirring until the cornbread pieces are evenly coated.
- Bake: Dot the top with the remaining 2 tablespoons of butter. Cover with foil and bake for 30 minutes, then uncover and bake an additional 5-10 minutes or until crisp and golden.
Notes
- Cornbread: You’ll need one batch of prepared cornbread for this recipe. You can buy pre-made, make it from a box, or make my recipe for skillet cornbread. Then just cube and proceed with the recipe.
- GF: Be sure to use gluten-free cornbread to keep this recipe gf, if that’s important to you.
Delicious and easy! I made this without the sausage. I’ll make it again.
Sonja, yay, so happy to hear this one was a hit and that it worked equally well without sausage. Thanks so much for sharing your tip and for leaving a reivew!