Classic Cornbread Sausage Stuffing

This southern-style classic combines sausage, celery, onion and cornbread for a truly irresistible stuffing.

Serves: 8Prep: 30 minutesCook: 1 hour 15 minutesTotal: 1 hour 45 minutesDifficulty: Medium

Serves: 8


  • 2 packages (8.5 oz. each) corn muffin mix*
  • 1 tablespoon vegetable oil
  • 12 ounces reduced fat pork sausage or thinly sliced smoked turkey sausage
  • 3 cups College Inn® Chicken or Turkey Broth, divided
  • 1 1⁄2 cups chopped celery
  • 1 cup chopped onion
  • 4 teaspoons dried sage
  • 1⁄2 teaspoon ground black pepper
  • 1 large egg, beaten


  • Prepare cornbread according to package directions for a double recipe, using broth in place of liquid. Let cool 30 minutes. Coarsely crumble in large mixing bowl; set aside.
  • Preheat oven to 400°F. Coat 11”x7” baking dish with non-stick cooking spray.
  • In large non-stick skillet over medium heat, heat oil. Cook sausage until browned, stirring frequently; remove sausage and set aside.
  • Raise heat to medium-high. Add ½ cup broth, celery, onion and sage to sausage drippings. Bring to boil; reduce heat to medium-low. Cover. Let cook 10 to 12 minutes or until celery is tender. Stir in black pepper; remove from heat.
  • Stir sausage and celery mixture into cornbread. Add egg and remaining broth. Gently stir until just moistened. (For moister stuffing, add 1 additional cup broth.)
  • Spoon into prepared baking dish. Bake, uncovered, 25 minutes or until golden brown. Refrigerate any leftovers.