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overhead view of a baking dish with cornbread stuffing recipe with two utensils sticking put
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Cornbread Stuffing

Author: Lisa Longley


  • 1 tablespoon olive oil
  • 1 pound sausage cassings removed
  • 1 medium yellow onion diced
  • 4 celery stalks diced
  • 1 teaspoon salt
  • 1 teaspoon dried sage
  • 1 teaspoon ground dried thyme
  • 1/4 teaspoon black pepper
  • 2 1/2 cups chicken stock
  • 5 cups crumbled cornbread


  • Spray a 9 by 13 inch baking dish with cooking spray and set aside. Preaheat your oven to 375 degrees.
  • In a large skillet add heat the oil. Then add in the sausage, celery, and onions. Cook breaking up the sausage. Add the dried herbs, salt, and pepper. Cook until the sausage is cooked through and the vegetables are tender, about 5 to 7 minutes. If there is excess fat in the pan, drain it at this point.
  • In a large bowl, combine the crumbled corn bread and sausage mixture.
  • Pour the stuffing mixture into the pan. Pour the chicken stock over it. Cover with foil and bake for 45 minutes.