Cornbread Stuffing

World's Best Cornbread Stuffing

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 316kcal


  • 2 hot Italian sausage
  • 2 tablespoons extra-virgin olive oil
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 cup onion chopped
  • kosher salt
  • black pepper
  • 1/2 leaves sage fresh, chopped
  • 4 large corn muffins
  • 3 large egg
  • 1/2 cup chicken stock plus more if needed
  • cooking spray


  • Heat the oven to 350 degrees F.
  • Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
  • Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
  • Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.



Calories: 316kcal | Carbohydrates: 34g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 100mg | Sodium: 583mg | Potassium: 241mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4300IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2.2mg