Baked Cornbread Stuffing Casserole (w/ Sausage)
Full of flavor, texture and traditional flavors, this baked cornbread stuffing casserole is made with golden chunks of tender cornbread, savory veggies, and hearty sausage. The absolute perfect side, let me show you how simple it is to make!
5 star review
“Delicious and easy! I made this without the sausage. I’ll make it again.”
– Sonja
Call it Stuffing or Dressing, this Cornbread Casserole is Delicious!
This baked cornbread casserole has all the traditional flavor and is made with savory veggies and sausage to make it extra hearty! For my take on stuffing, I wanted to elevate the standard holiday classic by adding a meaty, savory element with sausage; a sweet, tangy element with dried cranberries; and a nice crunch with toasted pecans.
This stuffing can easily be customized based on your tastes and preferences, however, so check out the ingredient notes and substitutions, below, for how. Whether you want to make it vegetarian, nut free, or skip the cranberries, I’ve got you covered! If it’s holiday time, I personally love serving this stuffing along side my delectable slow cooker sweet potato casserole and of course juicy turkey breast, but I think you’ll find it goes with just about any spread.
Tip
This stuffing can be fully made ahead of time, or the parts prepped ahead as well. Check out my notes on how, below.
Process & Tips
While there is some debate as to whether this dish can be called stuffing or cornbread dressing (since it’s baking in the oven and not stuffed into a bird), I grew up calling it stuffing, so that’s what we’re going with! I love the flavor of this stuffing prepared with 1 recipe of my skillet cornbread, but if you prefer to use a store bought box mix for convenience, that’s fine too.
Notes So You Can Make Ahead
There are two options when it comes to making this recipe ahead. First, the full recipe can be made up to 3 days in advance, then tightly wrapped and refrigerated. To reheat, place, covered, in a 350F oven until warmed through, about 15-20 minutes. Second, the parts of the recipe can be made up to 3 days in advance, then assembled and baked the day of (this is my preferred method). For this option, prepare the cornbread, as well as the sausage-vegetable mixture (steps 1-3 of Cook the Sausage and Vegetables) up to 3 days in advance. Store each, separately, tightly wrapped in the refrigerator. On the day of, follow steps 1-3 to Prepare the Stuffing.
Key Ingredients & Substitution Suggestions
- Cornbread: I used 1 batch of homemade skillet cornbread for this recipe, but you can also use a prepared boxed mix or store bought prepared cornbread as well.
- Sausage: Adds heft and protein to the stuffing. Ground bulk sweet Italian sausage, either pork or sausage, may be used. Use spicy Italian sausage for a spicier stuffing. Skip the sausage for a vegetarian option, or use chicken sausage for a lighter option.
- Sage: Ground rubbed sage lends a traditional flavor to this stuffing. Poultry seasoning can also be used.
- Egg: Helps the stuffing hold together and add richness.
- Dried cranberries: Look for fruit juice sweetened cranberries to keep the sugar low. Dried cherries would also be a lovely option. I love the sweet balance they add to the other savory ingredients, but you can leave them out if you don’t like them or don’t have them.
- Toasted pecans: Adds a nice crunch to the stuffing. Walnuts can also be used, or leave them out for a nut free option.
Baked Cornbread Stuffing Casserole (w/ Sausage)
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter, divided
- 1/2 pound bulk sweet Italian sausage, pork or chicken
- 1 medium yellow onion, chopped
- 1 teaspoon kosher salt, divided
- 1 cup chopped celery
- 2 tablespoons chopped fresh sage, or 2 teaspoon dried sage
- 2 cups chicken stock
- 2 large eggs, whisked
- 8 cups cubed cornbread
Optional
- 1/4 cup chopped dried cranberries
- 1/4 cup chopped toasted pecans
Instructions
Cook the Sausage and Vegetables
- 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.
- Add 1 tablespoon of butter to the skillet along with the onion and ¼ teaspoon salt. Cook for 3 minutes, stirring occasionally, then add the celery, sprinkle with an additional ¼ teaspoon salt, then cook for an additional 5 minutes, stirring occasionally.
- Turn off the heat, then add the chicken stock and remaining ½ teaspoon 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.
Prepare the Stuffing
- Heat the oven to 350F. Grease or line a baking dish with parchment paper.
- 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.
- 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
- 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. Be sure to use gluten-free cornbread to keep this recipe gf.
- See blog post above for make ahead tips, substitutions, and notes.
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!