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Best Make-Ahead Cornbread Sausage Stuffing

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This make-ahead cornbread sausage stuffing is the perfect stress-free side dish for Thanksgiving. With crispy edges, a tender interior, and a savory-sweet balance, it’s a crowd-pleaser that can be assembled up to two days in advance.

Ingredients

Scale
  • 1 large batch cornbread (about 8 cups cubed)
  • 1 pound breakfast sausage (mild or sage-flavored)
  • 1 large onion, diced
  • 3 ribs celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 to 2 ½ cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 2 large eggs
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ½ cup dried cranberries (optional)
  • ½ cup chopped pecans (optional)
  • 1 cup diced apple (optional)

Instructions

  1. Prepare the cornbread: If making your own, bake it a day ahead. Cut into 1-inch cubes and spread on a baking sheet. Leave out overnight to dry, or bake at 300°F (150°C) for 15-20 minutes until slightly toasted.
  2. Cook the sausage: In a large skillet over medium-high heat, cook the sausage, breaking it up, for 6-8 minutes until browned. Transfer to a large bowl using a slotted spoon, leaving the rendered fat in the pan.
  3. Sauté the aromatics: Add butter to the same skillet. Once melted, add onion and celery. Cook over medium heat for 6-8 minutes until translucent and tender. Add garlic, sage, and thyme; cook 1 minute until fragrant.
  4. Combine the base: Add cooked vegetables and herbs to the bowl with sausage. Add dried cornbread cubes and any optional add-ins. Toss gently to combine.
  5. Add the liquid: In a small bowl, whisk together eggs and 2 cups chicken broth. Pour over the cornbread mixture and fold gently. Add remaining ½ cup broth if needed. Season with salt and pepper.
  6. Transfer to baking dish: Spoon stuffing into a greased 9×13-inch baking dish. Spread evenly without pressing down.
  7. Bake immediately or refrigerate: If baking right away, preheat oven to 350°F (175°C). Cover with foil and bake 30 minutes. Remove foil and bake 15-20 minutes until golden and crispy. If making ahead, cover tightly and refrigerate up to 2 days.
  8. Bake from chilled: Remove from fridge, let sit 20 minutes. Preheat oven to 350°F (175°C). Bake covered 35 minutes, then uncover and bake 15-20 minutes until top is crispy and internal temperature reaches 165°F (74°C).

Notes

For best texture, dry the cornbread cubes thoroughly before mixing. Don’t overmix to avoid mushiness. Season in layers. Let stuffing rest 5-10 minutes after baking. If refrigerated and dry, drizzle extra broth before baking.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, make-ahead stuffing, Thanksgiving stuffing, holiday side dish

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