Sausage Cornbread Stuffing


  • ▢1 small onion chopped
  • ▢2 stalk celery chopped
  • ▢1 small green bell pepper chopped
  • ▢16 ounce roll breakfast sausage
  • ▢4 cups crumbled cornbread
  • ▢3 cups chicken broth
  • ▢1 egg
  • ▢2 tablespoons butter


  • In a large skillet over medium high heat melt your butter.
  • Add the onion, celery and bell pepper to the pan and saute for 5 minutes.
  • Add in your sausage and brown and crumble.
  • Next add in the cornbread and stir everything together.
  • Whisk the egg into the chicken stock.
  • Pour the chicken stock mix evenly over the cornbread mix and stir everything to combine.
  • Pour stuffing mix into a greased 9×13 and bake at 350 for 25 minutes.
  • Serve!

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