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Best Make-Ahead Cornbread Stuffing with Sausage and Sage

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This make-ahead cornbread stuffing with sausage and sage is a crowd-pleasing side dish that can be assembled the day before and baked when you’re ready. The combination of spicy sausage, fragrant sage, and buttery cornbread creates an unforgettable depth of flavor.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal
  • 1 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 ½ cups buttermilk
  • ½ cup unsalted butter, melted and slightly cooled
  • 1 pound bulk breakfast sausage
  • 6 tablespoons unsalted butter, divided
  • 2 cups yellow onion, finely diced (about 1 large onion)
  • 1 ½ cups celery, finely diced (about 4 stalks)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary, minced (or ½ teaspoon dried)
  • ½ cup fresh parsley, chopped
  • 2 cups low-sodium chicken broth (plus extra if needed)
  • 2 large eggs, lightly beaten
  • Salt and freshly ground black pepper to taste

Instructions

  1. Make the cornbread: Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk eggs, buttermilk, and melted butter. Pour wet into dry and stir until just combined. Pour into prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean. Cool completely, cut into 1-inch cubes, and spread on a baking sheet to dry out overnight.
  2. Cook the sausage and vegetables: In a large skillet over medium-high heat, cook sausage until browned, about 8-10 minutes. Transfer to a large bowl with a slotted spoon, leaving drippings. Add 2 tablespoons butter to the skillet. Add onion and celery and cook over medium heat until softened, about 8-10 minutes. Add garlic, sage, thyme, and rosemary and cook for 1 minute. Transfer to the bowl with sausage. Add dried cornbread cubes and parsley and toss gently.
  3. Assemble the stuffing: In a small bowl, whisk together chicken broth and eggs. Pour over cornbread mixture and toss until evenly moistened. Season with salt and pepper. Transfer to a greased 9×13-inch baking dish. Dot with remaining 4 tablespoons butter, cut into small pieces.
  4. Refrigerate: Cover tightly with foil and refrigerate for at least 8 hours, up to 24 hours.
  5. Bake and serve: Preheat oven to 350°F (175°C). Remove dish from fridge. Bake covered for 30 minutes, then remove foil and bake for another 20-25 minutes until golden and crispy (internal temperature 165°F/74°C). Let rest 10 minutes before serving.

Notes

Dry cornbread is crucial for best texture. Don’t skip the overnight rest for maximum flavor. Adjust liquid ratio as needed. Use a meat thermometer to ensure internal temperature reaches 165°F. Let stuffing rest 10 minutes after baking for clean servings.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, make-ahead stuffing, Thanksgiving stuffing, sage stuffing

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