This semi-homemade cornbread stuffing with sausage, cranberries, and pecans is everything you want in a Thanksgiving side dish. Sweet cornbread gets tossed with savory pork sausage, leeks and celery, fresh herbs, dried cranberries, and crunchy pecans, then baked until golden and crisp on top. It’s the perfect balance of sweet and savory, packed with all those cozy holiday flavors that make stuffing one of the best parts of Thanksgiving dinner.
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Table of Contents
- The case for cornbread stuffing
- Everything you need to make this recipe
- How to make this cornbread stuffing
- Make ahead tips
- Storage recommendations
- Recipe FAQs
- Want more Thanksgiving recipes?
- Cornbread Stuffing Recipe
The case for cornbread stuffing
I love a classic bread stuffing as much as the next person, but cornbread brings something entirely different to the Thanksgiving table. It’s naturally a little sweet, more tender and crumbly than your typical loaf of bread, and practically made for soaking up all those buttery, herby, sausage-filled juices. Plus, the edges get beautifully golden in the oven while the middle stays soft and moist. What’s not to love?
The real magic here is the contrast. Rich pork sausage needs something to balance it out, and the sweetness of the cornbread does exactly that. Throw in some tart dried cranberries, crunchy pecans, and a generous helping of fresh herbs, and you’ve got a stuffing that manages to hit just about every flavor and texture note in one bite.
Everything you need to make this recipe
The beauty of this recipe is that you don’t have to make everything from scratch to end up with something really good. A box of cornbread mix does most of the heavy lifting, leaving you with more time to focus on the good stuff: browning the sausage, softening the vegetables, and getting all those Thanksgiving flavors into one baking dish. Here’s what you’ll need:
- Cornbread mix: No need to overcomplicate things. A box of your favorite cornbread mix works perfectly here, although homemade or store-bought cornbread will do the trick too. The important part is letting it dry out before mixing everything together. Aim for roughly 7 cups of 1-inch cubes.
- Butter + leeks + celery: Leeks are a fun little upgrade from the usual onion situation. They’re mild, slightly sweet, and practically melt into the stuffing once cooked. Celery brings that familiar Thanksgiving stuffing flavor and a bit of texture, while butter helps soften everything up.
- Fresh sage + thyme + parsley: These are the herbs that make your kitchen smell like Thanksgiving. Sage is the heavy hitter here, with thyme adding some earthiness and parsley bringing a little freshness. Fresh herbs are lovely, but dried work just fine too.
- Kosher salt + black pepper: A little seasoning goes a long way, especially since the sausage and broth are already doing plenty of work. Taste and adjust as needed before the eggs are added, then season the assembled stuffing as needed.
- Pork sausage: The savory backbone of this stuffing! Pork sausage adds plenty of richness and seasoning that balances the natural sweetness of the cornbread. Stick with mild pork sausage for a more classic flavor, or try Italian sausage for a little extra seasoning.
- Chicken broth + eggs: Think of these as the glue that holds everything together. The broth gives the stuffing moisture and a little extra savory flavor, while the eggs help everything set up in the oven. You want the cornbread moist enough to hold together, but not so wet that it turns into a soggy mess.
- Dried cranberries + chopped pecans: A little sweet, a little tart, a little crunchy. The cranberries add some welcome brightness to an otherwise rich dish, and the pecans bring a nutty crunch that keeps every bite interesting. Don’t skip them!
Kitchen equipment needed:
- Cutting board + chef’s knife
- Large baking sheet
- Large skillet
- Mixing bowl + whisk
- Wooden spoon or spatula
- 9×13-inch baking dish
How to make this cornbread stuffing
The trick to really good cornbread stuffing isn’t anything fancy. It’s starting with cornbread that’s had a chance to dry out, giving the sausage a proper browning, and using just enough broth to bring everything together. Once you’ve got those things down, the oven takes care of the rest.
1. Prepare the cornbread
Prepare the cornbread according to the package directions and let it cool completely. Cut into cubes and spread on a baking sheet to dry overnight, or pop them in the oven to speed things up.
2. Cook the vegetables
Melt the butter in a large skillet, then add the leeks and celery. Cook until softened, then stir in the sage and thyme until fragrant.
3. Cook the sausage
Add the pork sausage to the skillet with the vegetables. Break it into crumbles as it cooks until browned and cooked through, then remove from the heat.
4. Mix the stuffing
Whisk together the chicken broth and eggs in a bowl. Add the dried cranberries, pecans, and cornbread cubes to the skillet, then pour in the broth mixture. Gently fold everything together, adding more broth as needed until the cornbread is evenly moistened but not soggy. Season with salt and pepper.
5. Bake and serve
Transfer the mixture to a greased baking dish and spread evenly. Bake until golden and crispy on top, then let rest before serving. Finish with a sprinkle of fresh parsley and enjoy!
Make Ahead Tips
One less thing to worry about on Thanksgiving Day! This cornbread stuffing is perfect for making ahead, and letting everything sit overnight gives the flavors even more time to come together. Simply prepare the recipe through the assembly step, then transfer the stuffing to a greased baking dish, cover tightly, and refrigerate overnight. When you’re ready to serve, take it out of the fridge while the oven preheats, then bake as directed until golden and crisp on top and cooked through in the center. You may need to add a few extra minutes to the baking time if the stuffing is still cold.
Storage recommendations
Leftover stuffing might actually be one of the best parts of Thanksgiving. Store any extras in an airtight container in the refrigerator for up to 4 days. To reheat, place the stuffing in a baking dish and warm in a 350°F oven for 20–25 minutes, or until heated through. You can also microwave individual portions, although the oven is your best bet for bringing back those crispy edges.
For longer storage, freeze the baked stuffing in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven until warmed through. The texture may be slightly softer after freezing, but it’ll still be delicious.
Recipe FAQs
Can I use homemade or store-bought cornbread?
Of course! The boxed mix is simply a convenient starting point, not a requirement. Homemade cornbread is great if you have a favorite recipe, and store-bought works too. You’ll need about 7 cups of cubed cornbread. Just keep in mind that some cornbreads are sweeter or more crumbly than others, so the finished stuffing may vary slightly depending on what you use.
Do I really need to dry out the cornbread?
Yes, this is one step worth planning ahead for. Fresh cornbread is soft and delicate, which means it can fall apart pretty quickly once the broth goes in. Drying it out helps the cubes absorb the liquid while keeping some of their structure. An overnight rest is ideal, but a quick trip to a 300°F oven works just as well when you’re short on time.
Can I leave out the cranberries or pecans?
Definitely. I love the sweet-tart cranberries and crunchy pecans in this recipe, but neither is essential to making a good stuffing. Leave one or both out if you prefer something more traditional. You can also swap the pecans for walnuts if that’s what you have in the pantry.
How do I keep the cornbread from getting soggy?
It all comes down to the cornbread and the amount of broth. Start with dried-out cornbread cubes and add the liquid gradually rather than pouring in all 2 1/2 cups at once. You want everything evenly moistened, not saturated. Fold gently, too. Cornbread is more delicate than regular bread, and too much stirring can turn those nice cubes into crumbs.
Can I make this stuffing vegetarian?
Absolutely! Swap the pork sausage for your favorite plant-based Italian sausage and use vegetable broth instead of chicken broth. The plant-based sausage adds that same savory, slightly herby flavor that balances the sweetness of the cornbread. Just make sure your cornbread mix is vegetarian-friendly, and you’ll still have a hearty, flavorful stuffing without the meat.
Want more Thanksgiving recipes?
Thanksgiving sides deserve just as much attention as the turkey, if you ask me. Whether you’re firmly on team stuffing, can’t imagine the holiday without mashed potatoes, or believe there’s always room for one more casserole, I’ve got plenty of recipes to help fill out the table. Here are a few more Thanksgiving favorites worth making room for.
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
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Cornbread Stuffing
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
Description
This semi-homemade cornbread stuffing with sausage, cranberries, and pecans is everything you want in a Thanksgiving side dish. Sweet cornbread gets tossed with savory pork sausage, leeks and celery, fresh herbs, dried cranberries, and crunchy pecans, then baked until golden and crisp on top. It’s the perfect balance of sweet and savory, packed with all those cozy holiday flavors that make stuffing one of the best parts of Thanksgiving dinner.
Ingredients
- 1 box cornbread mix, plus ingredients called for on the package (see notes below)
- 4 tbsp unsalted butter
- 1 medium leek, sliced
- 3 stalks celery, sliced
- 1 tbsp chopped fresh sage (or 1 tsp dried sage)
- 1/2 tbsp chopped fresh thyme (or 1 tsp dried thyme)
- 1 tbsp chopped fresh parsley (or 1 tsp dried parsley)
- kosher salt + black pepper as needed
- 1 lb pork sausage
- 2 and 1/2 cups chicken broth
- 2 large eggs
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
Instructions
- Prepare the cornbread: Prepare the cornbread mix according to the package directions and let cool completely. Cut into 1-inch cubes (roughly 7 cups). Spread the cubes on a large baking sheet. Leave uncovered at room temperature overnight to dry. Alternatively, bake the cubes at 300°F for 15–25 minutes, until slightly dried but not browned. Let cool before using.
- Cook the veggies: Preheat oven to 375°F. Melt the butter in a large skillet over medium heat. Add the leeks and celery and cook for 5–7 minutes, until softened. Stir in the dried sage and thyme and cook for 1 minute.
- Cook the sausage: Add the sausage to the skillet and cook, breaking it into crumbles, until browned and cooked through. Remove from the heat.
- Mix the stuffing: Whisk together 2 cups of chicken broth and the eggs in a bowl. Add the dried cranberries, pecans, and cornbread cubes to the skillet with the cooked sausage and vegetables. Pour in the broth and egg mixture and gently fold everything together until combined. Add the remaining broth, a little at a time, until the cornbread is evenly moistened but not soggy.
- Bake and serve: Transfer the mixture to a greased 9×13 baking dish and spread evenly. Bake for 40–45 minutes, until golden and crisp on top. Let stand for 10 minutes before serving and garnish with fresh herbs. Enjoy!
Notes
Cornbread mixes vary in size. Choose a mix that makes approximately one 9×9-inch pan of cornbread. If your mix yields more than 7–8 cups of cubes, save the extra for another use. If it yields less, prepare additional mix as needed.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Sides
- Method: Stovetop + Oven
Nutrition
- Calories: 390
- Sugar: 11g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 100mg