Go Back
+ servings
Favorite Cornbread Stuffing ready for the oven

Favorite Cornbread Stuffing

It's almost a meal - but I love this stuffing to complete my Thanksgiving dinner.
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Other sides, Side Dish
Cuisine American
Servings 10 servings


  • ½ stick ¼ cup unsalted butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 box 14 ounces herb-seasoned stuffing (I like Pepperidge Farms)
  • ½ pound bulk country-style pork sausage
  • 1 red or green apple cored and diced (leave the skin on)
  • ½ cup or more dried cranberries, or halved tart dried cherries
  • ½ cup freshly chopped parsley
  • 2 teaspoons fresh minced sage*
  • 1 ½ teaspoons fresh thyme*
  • *You could use 1 teaspoon dried thyme and 1 teaspoon poultry seasoning in place of the fresh sage and thyme
  • 2 ½ cups homemade or reduced-sodium chicken stock or as needed
  • Salt and freshly ground pepper to taste
  • Cooking spray or additional butter or oil for the pan
  • Options
  • 1 cup diced sautéed mushrooms
  • ½ cup toasted chopped walnuts
  • Omit apple and add diced fresh pear


  • Melt the butter over medium-low heat in a skillet, add the onions and celery; along with a pinch of salt; cook until tender (about 5 - 7 minutes). Empty the contents of the stuffing mix into a large bowl; add the cooked onions and celery along with the diced apple, cranberries, parsley, sage, and thyme or dried seasonings. Toss well. 
  • In the same skillet add the pork sausage and cook, breaking it up into small pieces. Drain well and add to the bowl. Toss.
  • Add the chicken stock, a little at a time, stirring until you have the moistness you desire. (Use less for a dryer stuffing, more for a moister stuffing.) Taste, add salt and pepper as needed along with additional seasonings to taste.
  • Spray, or butter, the bottom of a casserole dish. Spoon the dressing into the dish and then cover with foil. Place in the middle of a preheated 350°F oven. Cook for 30 minutes; uncover and cook for 15 minutes more to get a bit of a crust. Serve. 
  • LindySez: You can make this in advance. Keep covered in the refrigerator. Remove about ½ hour before cooking to allow it to come to room temperature. If not at room temperature, cook covered an additional 15 minutes.
Keyword pork sausage in stuffing, side dish, stuffing, Thanksgiving
Tried this recipe?Let us know how it was!