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Cornbread Stuffing with Sage and Sausage


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Cornbread Stuffing with Sage and Sausage


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Cornbread Stuffing with Sage and Sausage

I used veggie smoked sausage for this recipe that I cut into cubes, but any sausage would work. Enjoy this cornbread stuffing as a side to any meal. Would also be great served with fried eggs.


  • Prep Time : 20 min
  • Cook Time : 40 min
  • Ready Time : 1 hour




  • 1 8x8 pan of cornbread, link to recipe
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 package vegetarian smoked sausage, cut into small cubes
  • 1 tablespoon fresh sage, chopped fine
  • 2-3 cups vegetable broth
  • 1 butternut squash, diced and roasted
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


Cut cornbread into small 1 inch cubes.  Lay out on a baking sheet and toast in a 300 degree oven until just browned and hard, set aside.

Heat a large oven safe pan over medium high heat.  Add oil and onion, sauté for a couple of minutes.  Add sausage and sauté until they begin to brown.  Add sage to the pan and cubes of cornbread.  Stir and then add broth a little at a time until mixture is moistened  (you might not need all the broth, just until moist).Stir a few minutes, add salt and pepper to taste.    Put pan in 400 degree oven and cook about 30-40 minutes until mixture is heated through.  Remove from oven mix in squash and serve.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




8 Responses to Cornbread Stuffing with Sage and Sausage

  1. Love the addition of the smoked (veggie) sausage! Paired with the cornbread it’s such an innovative way to change up the usual stuffing!

  2. My southern husband always insists that corn bread stuffing is the only way to go. I love the addition of the squash!

  3. The squash is a new way for me and I plan to find out how good, it just has to be.

  4. I love cornbread but I have yet to try a cornbread stuffing. The addition of butternut squash sounds great, I think I will try this recipe!

  5. avatar says: NYCgal

    This is excellent! I made it tonight for Thanksgiving tomorrow. I used smoked turkey sausage (keeping it festive!) and we already have butternut squash in another dish, so I didn’t include it in this stuffing. I can’t wait to serve this tomorrow – I know my family will really enjoy it! Thanks so much for posting this!

  6. avatar says: Sarina

    I made this for Shabbat and was delicious. I used Jack’s sausage since I couldn’t find a pareve sausage. Yummy

  7. avatar says: Linda

    Just made it, tastes great. Just hope it’s as good heated up for tomorrow’s meal. Do you think I should add more broth when reheating?

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