There’s a reason we only make and gorge ourselves on this twice a year…sausage, cornbread, and cream soups. The Hubby’s Cornbread Sausage Stuffing is a meal in and of itself! And it will feed an army of hungry eaters! (Don’t judge me…I may or may not eat this for breakfast on the days after Turkey Day. LOL!)
This recipe is passed down from my MIL who lovingly shared it with The Hubby. The basis of this unstuffed stuffing is a combination of freshly baked cornbread and cornbread stuffing mix. In the early days of wedded bliss, we used the Jiffy Corn Muffin mix. But for the last decade or so, I’ve prepped homemade corn bread to pass on to The Hubby to use. Teamwork makes the dream work, right?! (I double the recipe on my Classic Cornbread for this one.)
This make-ahead side dish is as simple as it gets. After browning up some breakfast pork sausage, sauté diced onion and celery in the sausage’s greasy goodness. Let these cool slightly. Then mix into the pre-baked cornbread with more cornbread stuffing mix, an assortment of creamed soups, and chicken broth. Pack into a loose brick and bake away. If you’re a prepper like Son A, you can prepare this stuffing a day or two ahead of time and store in the chill chest until you’re ready for the big feast. Enjoy!
PrintThe Hubby’s Cornbread Sausage Stuffing
A full meal by itself, this Cornbread Sausage Stuffing is packed with pork sausage, sautéed onion and celery, freshly baked and cornbread stuffing mix, and three creamed soups! The only thing missing is the gravy!
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 17–20 Servings 1x
Ingredients
2–8.5 oz. boxes Jiffy Corn Muffin Mix (+ ingredients to make muffins)*
2–16 oz. tubes pork sausage (We like Jimmy Dean’s breakfast sausage.)
1 medium onion, diced
4 stalks celery, diced
1–12 oz. package corn bread stuffing mix
1–10.5 oz. can of each–cream of celery, cream of chicken, and cream of mushroom
1 cup chicken broth
Instructions
Bake corn bread muffins according to the package directions.* Let cool and crumble into a large bowl. Set aside.
In a large sauté pan over medium heat, brown the pork sausage until no pink remains. Crumble into bite-size pieces. Remove sausage to a paper towel lined plate to drain excess grease. Leave some sausage grease in the pan to sauté the diced onion and celery. (If necessary, add 1-2 teaspoons of olive oil to the pan.). Cook vegetables until soft and onion is translucent. Remove from heat to cool.
In the large bowl with crumbled corn muffins, add sausage, vegetables, corn bread stuffing mix, cream of celery, cream of chicken, and cream of mushroom soups, and chicken broth. Stir to evenly combine. (If the stuffing seems too dry, add 1-2 tablespoons more chicken broth. Be careful to not make stuffing soggy.) Pour and lightly press into a greased 11″ x 14″ baking pan. Bake at 350 degrees for 30-45 minutes or until golden brown. Serve immediately.
Stuffing can be mixed the day before and stored in the refrigerator until ready to bake. Eat it within 3-4 days after first baking.
Notes
*Homemade cornbread recipes can be used also. For this recipe, I double my Classic Cornbread recipe.
IMNPB
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