Keto Easy Sausage Cornbread Stuffing
This hearty cornbread stuffing combines crumbled buttermilk cornbread with savory Italian sausage, aromatic vegetables, and classic herbs for a rich, satisfying side dish. The cornbread is first dried in the oven to prevent mushiness, then mixed with sauteed onions, celery, and garlic before being bound with a seasoned chicken broth and egg mixture. Perfect for Thanksgiving, Christmas dinner, or any comfort food meal, this stuffing offers more robust flavor than traditional bread versions thanks to the cornbread base and mild Italian sausage. The result is a golden-topped casserole with tender, moist interior and crispy edges that pairs beautifully with roasted turkey, chicken, or pork.
Ingredients
- 8 cups buttermilk cornbread, cubedregular cornbread1:1different tangdairy-free
less tangy flavor
- 1 pound mild Italian sausagebreakfast sausage1:1gluten-free
slightly different flavor profile
- 6 tablespoons unsalted butter, divided
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 2 teaspoons garlic, minced
- 2 cups chicken broth
- ½ cup whole milk
- 2 large eggs, beaten
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground thyme
- ½ teaspoon ground sage
- fresh parsley, for garnish(optional)
Instructions
- 1
Preheat oven to 250°F
- 2
Cut cornbread into 1-inch cubes and spread on ungreased baking sheet
- 3
Bake until dried and light brown, about 1 hour, then set aside to cool
- 4
Raise oven temperature to 325°F
- 5
Cook ground sausage in medium skillet until no pink remains
- 6
Transfer sausage to extra large mixing bowl
- 7
Add 2 tablespoons butter to same skillet with leftover sausage grease
- 8
Add onions and celery and saute over medium heat until vegetables are soft, about 5 minutes
- 9
Add minced garlic and saute for another minute
- 10
Transfer vegetable mixture to mixing bowl with sausage
- 11
Add cooled cornbread cubes to sausage and vegetable mixture
- 12
Toss gently to combine ingredients
- 13
Whisk together chicken broth, eggs, milk, salt, pepper, thyme, and sage in separate medium mixing bowl
- 14
Pour broth mixture into bowl of cornbread mixture
- 15
Stir gently to combine
- 16
Transfer stuffing mixture to greased 9x13-inch baking dish
- 17
Cut remaining 4 tablespoons butter into pieces and scatter evenly over top
- 18
Bake for 40 minutes, or until stuffing is warmed through and top is golden brown
- 19
Garnish with freshly chopped parsley and serve warm
Tips
Dry the cornbread cubes thoroughly in the oven to prevent the stuffing from becoming mushy when baked.
Save time by preparing the cornbread a day ahead and letting it stale naturally instead of oven-drying.
Let the stuffing rest for 10-15 minutes after adding the liquid mixture so the cornbread can absorb the flavors before baking.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 325°F oven until warmed through.
Can be assembled up to 1 day ahead. Cover and refrigerate, then bake as directed, adding 5-10 minutes if needed.
Serve warm as a side dish with roasted meats or holiday meals.
Common Mistakes
Use day-old or oven-dried cornbread to avoid mushy texture.
Don't overmix the stuffing after adding liquid to prevent dense results.
Cover with foil if top browns too quickly during baking.
Substitutions
Dairy-Free Swaps
less tangy flavor
Gluten-Free Swaps
slightly different flavor profile
General Alternatives
FAQ
Can I make this stuffing ahead of time?
Yes, you can assemble the stuffing completely up to 1 day ahead. Cover and refrigerate, then bake as directed, adding 5-10 extra minutes if baking from cold.
What if I don't have buttermilk cornbread?
Regular cornbread works fine, though you'll lose some of the tangy flavor. You can also use store-bought cornbread or even cornbread mix prepared according to package directions.
How long will leftover stuffing keep?
Leftover stuffing will keep in the refrigerator for up to 3 days when stored covered. Reheat in a 325°F oven until warmed through, about 15-20 minutes.