Herbed cornbread & sausage stuffing

A baked cornbread dressing with pork sausage, celery and herbs.

Before you start

Serves 6–8 as a side. Contains egg and usually wheat and milk, depending on cornbread. An independent recipe, not a celebrity-endorsed version.

Ingredients

• 400 g cooked cornbread, cubed
• 300 g raw pork sausage
• 1 onion, diced
• 2 celery stalks, diced
• 1 tablespoon oil
• 1 teaspoon dried sage
• 1 teaspoon thyme
• 300–400 ml stock
• 1 egg

Method

1. Heat oven to 180°C/350°F. Cook sausage, breaking it up, until it reaches 160°F/71°C. Set aside.
2. Soften onion and celery in oil. Combine with sausage, cornbread and herbs.
3. Beat egg with 300 ml stock and fold through. Add extra stock only as needed to moisten, not soak, the bread.
4. Place in a greased baking dish, cover and bake 25 minutes. Uncover and bake about 15 minutes more, checking the stuffing centre reaches 165°F/74°C.
5. Bake separately from poultry; do not use these timings for stuffing a bird.

Make it a meal

Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.

Leftovers

Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.

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Updated October 29, 2026 · Practical guidance