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Easy Sausage Corn Bread Stuffing

Course Casserole, Dressing, Stuffing, Thanksgiving Recipe
Author Terri


  • 12 oz box corn bread stuffing I used Mrs. Cubbison's
  • 1 cup butter 2 sticks
  • 1 cup onions chopped small
  • 1 1/2 cup celery chopped small
  • 1 egg
  • 1 14.5 oz can chicken broth or 1 3/4 cup
  • 2 12 oz rolls of classic pork sausage


  1. Preheat over to 350° and spray a 9 x 13 casserole dish with a non stick spray. Set aside.
  2. In a large frying pan, crumble sausage with a spoon and cook over medium flame until browned. Drain grease, set aside.
  3. In a large sauce pan over low/medium flame, melt butter and then add chopped vegetables. Cook until translucent.
  4. While vegetables are cooking, add chicken broth and then add the egg to a 2 cup measuring cup. Whisk until well incorporated and then whisk again right before adding broth into the corn bread mixture.
  5. Once the veggies are translucent, add the stuffing mix and sausage to the sauce pan, stir, then pour the chicken broth and egg mixture into the stuffing mixture Stir until well combined.
  6. Spoon stuffing mixture into the casserole dish and cover with foil.
  7. Bake for approximately 40 minutes, removing the foil the last 10-15 minutes for a crispy top.
  8. Top with gravy and enjoy!

Recipe Notes

Recipe mostly adapted from Mrs. Cubbison's Corn Bread Stuffing