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Cornbread Sage Stuffing
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4 cups cubed 1/2 inch French or Italian bread

4 cups cubed 1/2 inch prepared cornbread

1/2 pound bulk pork sausage

1 small (1/2 cup) onion, chopped

1 rib (1/2 cup) celery, chopped

1 1/2 teaspoons dried rubbed sage

1 1/2 teaspoons dried thyme leaves

1/2 cup Land O Lakes® Butter, melted

1 (14-ounce) can chicken broth

1 large Land O Lakes® Egg, slightly beaten

How to make

  1. STEP 1

    Heat oven to 375°F. Butter 2 1/2-quart casserole or baking dish; set aside.

  2. STEP 2

    Place French bread cubes onto ungreased 15x10x1-inch baking pan. Bake, stirring once, 10-11 minutes or until lightly toasted. Add cornbread cubes to pan; continue baking, stirring once, 10-11 minutes or until all cubes are toasted and dry. Cool completely.

  3. STEP 3

    Cook sausage in 10-inch nonstick skillet over medium-high heat 3-5 minutes or until sausage is no longer pink; drain. Add onion and celery; continue cooking 2-3 minutes or until vegetables are tender. Place toasted bread cubes and cornbread cubes into bowl. Add sausage mixture, sage and thyme to bread cube mixture; toss to mix well. Add melted butter, chicken broth and egg; stir until well mixed.

  4. STEP 4

    Spoon dressing into prepared casserole dish. Bake 35-45 minutes or until heated through and top is crispy.

Tip #1

Use your favorite mild or spicy sausage for this recipe.

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