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+ servings

Stuffing with Sausage and Cornbread

Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Sides
Servings: 8
Author: Pam - For the Love of Cooking / Original by Epicurious


  • 5 cups good-quality day-old crusty French or peasant bread cut into bite-sized pieces
  • 5 cups day-old crusty cornbread cut into bite-sized pieces
  • 16 oz pork sausage
  • 1/2 cup unsalted butter
  • 1 large sweet yellow onion diced
  • 3 celery stalks diced
  • 2 large eggs
  • 2 1/2 cups chicken broth
  • 1/2 cup fresh parsley chopped
  • 2 tbsp fresh sage chopped
  • 1 tbsp fresh thyme chopped
  • Sea salt and freshly ground black pepper to taste


  • Preheat oven to 300 degrees.
  • Arrange the French bread and cornbread in a single layer on rimmed baking sheets.
  • Bake, tossing occasionally, until completely dried out, 35–50 minutes.
  • Let the bread cool on the baking sheets, then pour into a very large bowl.
  • Meanwhile, heat a large skillet over medium-high.
  • Cook the sausage, making sure to break it into crumbles, until just browned, 8–10 minutes.
  • Transfer to bowl with bread but do not stir.
  • Heat the stick of butter in the same skillet over medium-high.
  • Add the onions and celery, and cook stirring often, until just beginning to brown, about 10 minutes.
  • Add the garlic and cook, stirring constantly, for 1 minute.
  • Add to bowl with bread mixture and let cool.
  • Whisk the eggs, chicken broth, parsley, sage, and thyme, in a medium bowl; season with sea salt and freshly cracked pepper, to taste.
  • Add egg mixture to bread mixture and fold gently until thoroughly combined.
  • Increase oven temperature to 350 degrees.
  • Butter a 9 x 11 baking sheet with butter or cooking spray. Transfer stuffing to prepared dish, cover with foil, and bake for 40–45 minutes.
  • Uncover and continue to bake until set and top is browned and crisped, 45–50 minutes more. Remove from the oven.
  • Serve and enjoy.