Cornbread Sausage Stuffing This post may contain affiliate links.Read my disclosure policy.This made-from-scratch, savory cornbread sausage stuffing recipe is filled with sage, thyme, and Italian chicken sausage.Cornbread Sausage Stuffing I didn’t grow up eating cornbread stuffing.
My mom always made this stuffing with French bread, and I’ve been making this sausage stuffing year after year.But I wanted to test a cornbread stuffing and think it turned out great as a gluten-free alternative.For more healthy stuffing recipes, try my Chicken Sausage-Brown Rice Stuffing and Stuffing Muffins.
And I have more Thanksgiving recipe ideas here if you need them! I tested this stuffing recipe several times.On my first attempt, I bought already- made cornbread, but it had too much butter and sugar, so I didn’t care for it.So, I knew I would have to make the cornbread from scratch.
I added a little honey to the cornbread because it balanced the sausage, but it’s not sweet.Do you put eggs in sausage stuffing? Yes, you’ll need eggs for homemade stuffing.They help bind everything together and make the texture fluffy.
Cornbread Stuffing Ingredients Cornbread: Course yellow cornmeal, all-purpose or gluten-free flour, baking powder, salt, fat-free or dairy-free milk, honey, oil, eggs Sausage: I used sweet Italian chicken sausage, but turkey would also work.Onions: You’ll need three cups, which is about two onions.Celery: Chop six to s