Sourdough Cornbread and Sausage Stuffing
Prep time
Cook time
Total time
Whether you call it "dressing" or "stuffing", this will be the best you have ever had. Cornbread stuffing with delicious seasonings is a Southern favorite and nice change from more traditional white-bread stuffing.
Serves: 20-24 servings
  • 1 lb Sourdough Loaf, cubed*
  • 15 oz baked cornbread, cubed (I used Fleischmann's)
  • 14 Tablespoons butter (1 and ¾ sticks)
  • 1 large onion, diced (about 1½ Cups)
  • 1 bunch of celery, chopped (about 3 Cups)
  • 3 large carrots, chopped (about 2 Cups)
  • 2 Tablespoons minced garlic
  • 2½ Cups chicken or turkey stock
  • ½ Cup fresh chopped parsley
  • 2 Tablespoons fresh rosemary
  • 1 Tablespoon fresh sage
  • 1 teaspoon ground thyme (or 2 Tablespoons fresh)
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • 1 lb Jimmy Dean Sage Sausage
*The smaller you cut the cubes, the softer they will get when they bake. Try to cut them small.
  1. Preheat oven to 350 degrees F. Place cubed sourdough and cornbread onto a large jellyroll baking sheet. Bake for 25 minutes, until lightly toasted. Remove from oven.
  2. Melt butter into a large dutch oven or large rimmed skillet over medium heat. Saute onions, celery, carrots and mushrooms for about 10 minutes or until veggies turn tender. Stir in garlic and cook for another minute then pour in chicken broth, parsley, rosemary, sage, thyme, salt and pepper. Stir and reduce heat to low to simmer.
  3. Brown sausage in skillet, drain if necessary then add to vegetable mixture. Place bread cubes into a large bowl and slowly pour mixture over cubes gently stirring throughout to ensure all pieces get coated. Taste a couple pieces and season with additional salt and pepper according to taste. I added a few more pinches of kosher salt and pepper at this point.
  4. Divide stuffing into a 9×13 inch baking dish and a 11×7 inch baking dish (can freeze one for later if all is not needed). Bake for 25 minutes, until just golden brown on top. Should still be nice and moist. Remove from oven and serve!
Recipe by Wishes and Dishes at