Italian Sausage Cornbread Stuffing

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I am still continuing posting my recipe for dishes which I served during our Thanksgiving Dinner Series. This stuffing dish is very easy and simple to make. Every Thanksgiving I will try to cook different stuffing to accompany my meal. This stuffing is a bit hot but not enough to heat up your mouth. I always like my stuffing more fluffy and coarse as I find that if I add eggs into it, the stuffing appears to be a little stiff like bread pudding. Also, every bite I could feel the texture of every ingredient I put in it. Well, hope you are as thrill as I am to try something new.



3 hot Italian sausages, without casings. If unavailable, buy with casing and remove them.

3 tablespoons extra-virgin olive oil

1½ cups chopped onion

1½ cups chopped celery heart

½ teaspoon crushed chili pepper flakes (optional)

Fresh ground black pepper to taste

Salt to taste

¾ teaspoon dried sage (optional)

6 slice white toasted but not browned and coarsely crumbled

6 large corn muffins (store-ready), break into bite-sized pieces

1¼ – 1½ cups, “No MSG” chicken broth, plus more if needed

¼ cup unsalted butter

Nonstick cooking spray


Heat the oven to 350 degrees F. Grease any casserole you wish to serve on.

Heat 1½ tablespoons of the olive oil in a heavy skillet/frying pan over medium-high heat. Add the sausage meat, constantly breaking up the meat into small pieces while cooking, browned and cooked through, about 4-5 minutes. Transfer the sausage mixture to a plate, try to strain off some of the fat/oil behind and set aside to cool while you prep the vegetables.

Wipe out any excess fat from the pan with paper towels. Heat remaining olive oil in the same skillet/pan over medium-high heat. Add the onions and celery. Season with salt and pepper, crushed chili pepper flakes and add the sage. Saute until the vegetable mixture are tender. Set aside.

Heat a medium deep pan with chicken broth and butter over medium-high heat, add the cooked Italian sausages and vegetable mixture, toasted bread, corn muffins and gently stir to combine. If the mixture is too dry you may add a little more (depending how moist you want). Once the cornbread mixture is well incorporated, transfer to the greased casserole, do not compact the mixture, just gently top on top of each spoonful.

Bake in the preheated oven until top is golden brown but I just like it slightly toasted. Serve hot or warm with chicken/turkey gravy, enjoy!

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