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Classic Southern Sausage Stuffing

Southern sausage stuffing combines crumbled day-old cornbread, dried white bread, and browned pork sausage in a savory, herb-seasoned bake. It comes out moist in the center with a golden-brown top.
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Prep Time 20 minutes
Cook Time 1 hour 4 minutes
Resting 10 minutes
Total Time 1 hour 34 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter divided
  • 8 cup cornbread crumbled, dried, day-old
  • 4 cup white bread cubes dried
  • 1 lb pork sausage bulk
  • 1 yellow onion medium, diced
  • 3 celery ribs, diced
  • 1 tsp sage dried, rubbed
  • 0.5 tsp thyme dried
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2.5 cup low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Combine the crumbled, dried day-old cornbread and dried white bread cubes in a large mixing bowl.
  4. Cook the bulk pork sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  5. Transfer the cooked sausage to the bowl of bread.
  6. Melt the remaining 4 tablespoons butter in the skillet.
  7. Add the onion and celery, and cook for 6–8 minutes until softened.
  8. Stir in the sage, thyme, salt, and pepper.
  9. Scrape the vegetables into the bread mixture.
  10. Whisk the broth and eggs together.
  11. Pour the broth and egg mixture over the bread.
  12. Fold gently until evenly moistened.
  13. Spread the mixture in the prepared dish.
  14. Cover the dish with foil and bake for 25 minutes.
  15. Uncover and bake for 20–25 minutes until the center reaches 160°F and the top is golden brown.
  16. Rest the stuffing for 10 minutes before serving.

Notes

For the best texture, fold the bread mixture gently so it is evenly moistened without becoming packed down. Refrigerate leftovers for 3–4 days; freezer: yes. For a gluten-free version, use gluten-free cornbread and bread.