Cornbread Stuffing Casserole (with Sausage)

This cornbread stuffing casserole with sausage is a hearty, baked side dish perfect for Thanksgiving, the holidays, or any cozy weeknight dinner.

Course Side Dish

Cuisine American

Diet Gluten Free

Keyword cornbread stuffing, gluten free, stuffing, thanksgiving

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 420

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.

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.