A golden, buttery pan of stuffing is the heart of every Thanksgiving table, and this one might just steal the show! My Ultimate Cornbread Sausage Stuffing takes everything you love about the classic and turns the comfort factor all the way up. It’s packed with savory sausage, sweet dried cranberries, and plenty of fresh herbs for that cozy nostalgic flavor we crave this time of year. The best part? The cornbread base gives it that perfect balance of crispy edges and soft, tender bites.

A large baking dish filled with golden-brown stuffing, garnished with herbs and cranberries, sits on a marble table surrounded by plates, silverware, a brown napkin, and sprigs of fresh parsley.

Friends, let’s settle this once and for all: stuffing isn’t just a side dish. It’s the dish. There’s something about that combination of buttery cornbread, savory sausage, and fresh herbs that feels like a warm hug in food form.

This version might be the best one yet. It’s got everything I love about traditional stuffing but with a Southern twist — golden, slightly sweet cornbread cubes that soak up all the flavor from the sausage, onions, and celery. The fresh sage, rosemary, and thyme make your kitchen smell like the holidays in about five minutes flat, and the dried cranberries add just the right touch of sweetness to balance the richness.

The real secret, though? Letting the cornbread get super dry before mixing it all together. That’s what gives you those crispy edges and tender middle that make everyone go back for seconds (and thirds!). Whether you serve it alongside the Thanksgiving turkey or make it the main event, this cornbread sausage stuffing deserves a spot right in the center of your table.

To make this cornbread sausage stuffing, you’ll need day-old cornbread, Italian sausage, yellow onion, celery, butter, fresh sage, fresh rosemary, fresh thyme, Italian parsley, kosher salt, ground black pepper, nutmeg, dried cranberries, eggs, and chicken broth.

A pan of food on a marble table. — To make this cornbread sausage stuffing, you’ll need day-old cornbread, Italian sausage, yellow onion, celery, butter, fresh sage, fresh rosemary, fresh thyme, Italian parsley, kosher salt, ground black pepper, nutmeg, dried cranberries, eggs, and chicken broth.

What You Need to Make This Delicious Holiday Stuffing

Cornbread: The base of this recipe and the key to its texture! You’ll need about 9 cups of day-old cornbread, cut into cubes (I use 2 Jiffy boxes). The secret is making sure it’s very dry; that’s what gives you those golden, crunchy edges and tender bites inside.
Italian Sausage: One pound of mild Italian sausage adds rich, savory flavor that perfectly balances the sweetness of the cornbread. If it’s in casings, just remove them before cooking.
Yellow Onion: A classic for a reason! One large, finely diced onion (about 1 cup) adds depth and a subtle sweetness that ties everything together.
Celery: Celery brings that signature stuffing crunch and keeps every bite perfectly balanced.
Butter: It melts into the sausage and veggies, adding that luxurious richness and helping everything stay moist and flavorful.

A skillet filled with cooked sausage, topped with cubes of butter, chopped celery, and onions sits on a marble countertop, surrounded by cornbread cubes, eggs, herbs, cranberries, and a knife with chopped parsley. — *Add the butter, onions, and celery the sausage. Cook for another 5 minutes.*

A hand sprinkles ground spices from a measuring spoon into a skillet with cooked sausage, chopped celery, and fresh herbs. Other ingredients, cornbread, eggs, cranberries, and fresh herbs, are visible around the skillet. — *Add the butter, onions, and celery the sausage. Cook for another 5 minutes.*

Fresh Sage: Earthy, aromatic, and essential. Sage gives this stuffing that unmistakable Thanksgiving flavor we all know and love.
Rosemary: Adds a woodsy, cozy note that pairs great with sausage and cornbread.
Thyme: Another classic herb that brings freshness and balance. A little goes a long way here.
Italian Parsley: Brightens up the dish and adds a pop of color.
Kosher Salt and Black Pepper: Simple seasonings that make all the other flavors shine.
Nutmeg: The secret weapon! Just a bit adds a subtle warmth that makes the stuffing taste extra special.
Dried Cranberries: These add a hint of sweetness and a burst of color in every bite. They balance the richness perfectly.
Eggs: Help bind the stuffing together, giving it structure while keeping it tender.
Chicken Broth: Brings everything together and infuses the cornbread with savory flavor.

A large white bowl filled with cornbread stuffing, featuring golden cornbread cubes, sausage, celery, and herbs. A hand with a spoon is mixing the stuffing. Fresh herbs and eggshells are visible nearby on a marble countertop. — *Pour the sausage mixture into the cornbread and very gently toss everything together.*

How to Make This Ultimate Cornbread Sausage Stuffing

To make this stuffing, start by preheating your oven to 350F. Next, prepare the cornbread by cutting it into 1-inch cubes. The pieces don’t need to be perfect; just try to keep them around the same size.

You can dry out the cornbread in one of two ways: Option 1: Spread the cubes evenly on a baking sheet and place them in the oven, gently tossing every 10 minutes or so for about 45 minutes. Remove from the oven, let them cool completely, and transfer to a large bowl. Option 2: Make the cornbread the night before, cut it into cubes, spread on a baking sheet, and let them dry overnight.

Next, grease a 9×13-inch casserole dish with butter or cooking spray of choice. Place a large skillet on the stove over medium heat. Add the sausage, breaking it down into small pieces as it cooks. Once almost cooked through, add the butter, onions, and celery. Cook for another 5 minutes, then stir in the sage, rosemary, thyme, parsley, salt, pepper, and nutmeg. Remove from heat.

A large bowl filled with golden cornbread cubes, herbs, and crumbled sausage, topped with a generous pile of dried cranberries, sits on a marble countertop with rosemary and egg shells nearby. — *Add the dried cranberries*

A casserole dish filled with golden-brown cornbread stuffing mixed with sausage, celery, and cranberries on a marble countertop, with a plate and herbs nearby. — *Add the dried cranberries*

Pour the sausage mixture into the cornbread and very gently toss everything together. In a separate bowl or large measuring cup, whisk together the chicken broth and eggs until smooth. Pour the mixture evenly over the cornbread-sausage mixture, then add the dried cranberries. Gently mix together again and transfer to the prepared baking dish.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes. Garnish with chopped parsley and enjoy!

Make-ahead Note: To prepare the stuffing the day before, make it up through the point where you bake it for 30 minutes. Remove it from the oven, let cool, cover, and refrigerate overnight. When ready to serve, remove the foil and bake at 350F for 30 minutes.

A plate of cornbread stuffing mixed with cranberries and herbs sits on a decorative plate with a fork, placed on a marble surface next to a sprig of parsley.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.