Corn Bread Stuffing with Country Sausage ~ Diane's Vintage Zest!

Corn Bread Stuffing with Country Sausage

In my Thanksgiving menu post, I mentioned how I was the sole stuffing lover in my family, so it was up to me to find a good recipe.  I tried a classic apple & sage bread stuffing one year and rice stuffing the next.  They were super disappointing!  Then, I found a wonderful recipe that has converted the rest of my family into stuffing lovers.  Joy!

P.S. - Please excuse these not-so great phone pictures from last year's Thanksgiving.  :)

P.P.S. - By the way, I DO know that this is technically a dressing since I did not stuff the bird with it!  The cooking is just simpler this way and people think of dressing as the stuff you pour on a salad.  :)

Corn Bread Stuffing with Country Sausage
Adapted slightly from Food & Wine

  • 3 pounds corn bread, diced into 3/4-in. cubes (Use any recipe, such as mine here, or storebought bread)
  • 4 Tbsp. unsalted butter
  • 2 small onions, chopped
  • 3 medium celery ribs, chopped
  • 3 medium carrots, sliced
  • 2 Tbsp. minced garlic
  • 4 medium red bell peppers, diced
  • 1 pound coarsely ground country sausage meat or breakfast sausage without casings (I used turkey breakfast sausage and it was wonderful!)
  • 1 tablespoon dried oregano, crumbled
  • 2 tsp. salt
  • 1 tsp. freshly ground pepper
  • 1 cup turkey stock, chicken stock, or canned low-sodium broth

  1. Spread the corn bread cubes on a baking sheet and let dry slightly, for at least 4 hours.  Alternatively, broil for 5 - 10 minutes until lightly toasted, watching closely!
  2. Melt the butter in a large deep skillet.
  3. Add the onions, celery, carrots, garlic, and red bell peppers, stirring until softened, about 8 to 10 minutes.
  4. Add the sausage, breaking it up and cooking until no longer pink, about 10 minutes.
  5. Stir in the oregano, salt, and pepper.
  6. Transfer to a large bowl, then mix in the corn bread cubes and the stock.
  7. Spread the stuffing in a 9 x 13 inch baking dish prepared with either nonstick spray or butter.  Cover with foil.
  8. Bake at 350°F for 30 minutes until heated through.  Uncover and bake for an additional 15 to 20 minutes, until the top is crisp and golden.

  • Make ahead: The recipe can be prepared through Step 7 and refrigerated.  On the day of, bake as directed.

By the way, I made a few subtle changes to the original recipe.  Firstly, I added more vegetables and I prefer a rustic rough chop, instead of a fine dice.  Also, I used red bell peppers instead of poblanos for convenience and for color.  I love those pops of red!  Also, I preferred a smaller cube of cornbread than the 1-inch pieces that were suggested.  Otherwise, I left it relatively unchanged!  This is a fantastic recipe that I hope you and your family will enjoy this Thanksgiving.  It may even convert a few of your stuffing-hating family members!  :)

Happy Thanksgiving!

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  1. Yum!!! Thanks so much for sharing with Wednesday’s Adorned From Above Link Party.

    Have a great week.

    Debi and Charly @ Adorned From Above

  2. This looks delicious, getting me in the Thanksgiving spirit! Visting from Bloom Designs!

  3. this looks so colorful and delicious yummy
    come see what we shared at

  4. Oh my gosh, you're amazing. This looks so tasty! Visiting from Friendship Friday! Have a good weekend!

  5. It really is! I had seconds AND thirds last year, so I'll definitely have to have my stretchy pants on again. :)

  6. This is a fantastic stuffing! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
    Miz Helen

  7. Thank you very much for hosting and leave such nice comments as usual! :)

  8. I made a stuffing last year that was great but am always looking for new recipes to try. Thanks for sharing on the weekend re-Treat link party!

    Britni @ Play. Party. Pin.

  9. I like baking my dressing/stuffing too. I've heard that putting the stuffing in the bird actually dries it out because all the turkey juices get absorbed into the bread drying out the meat. - This recipe sounds delish. Thanks for linking up to Gingerly Made's Show & Tell party.

  10. I LOVE me some cornbread. Delicious! :)

    Thanks again for joining the Link Up this week!

  11. Ooh! I'm glad I never did it then! We just try to get the bird in the oven ASAP, and this takes some prepping. Our dressing tradition started due to rushing our turkey into the oven!

  12. Delish! Thanks so much for linking up to Freedom Fridays last week! We hope you'll join us again tonight when the party goes live! {hugs}


I love to hear your comments! And putting in your two cents is always free. :)