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Easy Make-Ahead Cornbread Stuffing with Sausage

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This easy make-ahead cornbread stuffing with sausage and sage is a forgiving, flexible recipe that delivers every single time. It’s perfect for Thanksgiving, Christmas, or any night you need comfort food fast.

Ingredients

Scale
  • 1 (12-ounce) package cornbread stuffing mix (Pepperidge Farm or Trader Joe’s recommended)
  • 1 pound bulk pork sausage (breakfast or Italian, casings removed)
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 ½ cups chicken broth (low-sodium preferred)
  • 1 large egg, lightly beaten
  • Salt and black pepper to taste
  • Optional: ¼ cup chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 350°F (175°C). If making ahead, skip this step and prep in the baking dish.
  2. Cook the sausage: Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a plate with a slotted spoon, leaving about 1 tablespoon of rendered fat in the skillet.
  3. Sauté the vegetables: Add 2 tablespoons butter to the skillet with the drippings. Once melted, add onion and celery. Cook until softened and golden (5-7 minutes). Add garlic and cook 1 more minute until fragrant.
  4. Combine base ingredients: In a large bowl, mix cornbread stuffing mix, cooked sausage, sautéed vegetables, sage, and thyme. Toss gently to combine.
  5. Add liquid: In a small bowl, whisk together chicken broth and beaten egg. Pour over stuffing mixture and stir gently until all cornbread pieces are moistened. The mixture should look wet but not soupy.
  6. Transfer to baking dish: Grease a 9×13-inch baking dish with remaining 2 tablespoons butter. Spoon stuffing into dish and spread into an even layer. Do not pack down.
  7. Bake (if serving immediately): Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until top is golden brown and edges are crispy. Let rest 5 minutes before serving.
  8. Make-ahead option: Cover dish tightly with foil and refrigerate up to 24 hours. Before baking, let sit at room temperature for 20 minutes. Bake as directed, adding 5-10 minutes to covered baking time if needed.

Notes

For best texture, do not overmix the stuffing. Let the stuffing rest for 5-10 minutes after baking to set. If using homemade cornbread, let it dry out overnight and adjust liquid accordingly. For a gluten-free version, use gluten-free cornbread stuffing mix and check sausage and broth labels.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, make-ahead stuffing, Thanksgiving stuffing, easy stuffing recipe

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