Sage Sausage & Cornbread Stuffing

Updated November 6th, 2026

Posted November 15th 2025

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Starting New Traditions

This is my first year hosting the holidays, which feels both exciting and a little surreal. Growing up, I never really had any holiday traditions which means I also didn’t have any family recipes to follow when it came to hosting Thanksgiving.

Now, as I start hosting in my own home, I’m finding so much joy in creating new traditions from scratch. Recipes like this stuffing are my way of building something meaningful. Dishes I can come back to year after year, that fill the house with good smells and good memories.

It’s funny how cooking can make you feel both nostalgic and brand new at the same time. This one feels like the start of something special.

Sage Sausage & Cornbread Stuffing

Stuffing is my favorite part of Thanksgiving dinner! I DON’T PLAY ABOUT MY THANKSGIVING STUFFING!!! This version is made with sage sausage, plenty of fresh herbs, French bread, and cornbread. I like using a mix of both breads because you get the soft, buttery texture of cornbread with slightly firmer pieces of French bread throughout. The top gets golden and crispy while the inside stays soft and full of flavor. It's SO good, and you can put everything together the day before Thanksgiving to make things a little easier!

Prep Time: 25 minutes
Bread Drying Time: 40 minutes
Cook Time: 60–65 minutes
Serves: 10–12

Ingredients

• 1 lb French bread, cut into ¾-inch cubes

• 1 lb cornbread, cut into ¾-inch cubes

• 8 tbsp (1 stick) unsalted butter, plus more for the baking dish

• 1½ lbs sage sausage, casings removed if needed

• 1 large onion, finely chopped

• 5 large celery ribs, finely chopped

• 2 garlic cloves, minced

• ¼ cup fresh sage, finely chopped

• 1 tbsp fresh rosemary, finely chopped, plus extra sprigs for garnish

• Kosher salt and freshly cracked black pepper, to taste

• 4 cups low-sodium chicken or turkey stock, divided

• 3 large eggs

• ¼ cup fresh parsley, finely chopped, divided

Instructions

Preheat your oven to 275°F. Spread the French bread and cornbread cubes across two large baking sheets. Bake for about 30–40 minutes, gently tossing halfway through, until the bread is dry. Keep an eye on the cornbread since it may dry out faster and can crumble more easily. Let everything cool, then increase the oven temperature to 350°F.

In a large Dutch oven or deep skillet, melt the butter over medium-high heat. Add the sage sausage and break it into small pieces with a wooden spoon or potato masher. Cook for about 8 minutes, until browned. Add the onion, celery, garlic, fresh sage, and rosemary. Cook for another 8–10 minutes, stirring occasionally, until the vegetables are soft and everything smells amazing. Season with salt and pepper to taste.

Remove the pan from the heat and stir in 2 cups of the stock. In a separate bowl, whisk together the remaining 2 cups of stock, eggs, and 3 tablespoons of the chopped parsley. Slowly pour the egg mixture into the sausage and vegetable mixture, stirring as you go.

Add the dried French bread and cornbread cubes, gently folding everything together until the bread is evenly coated. Be careful not to mix too much since cornbread can break apart easily. The stuffing should be moist but not swimming in liquid.

Lightly butter a 9-by-13-inch baking dish and transfer the stuffing into it. Cover tightly with aluminum foil and bake at 350°F for about 45 minutes, until the center reaches 165°F. Remove the foil and bake for another 15–20 minutes, until the top is golden brown and a little crispy.

Finish with the remaining fresh parsley and a few rosemary sprigs for garnish. Serve warm!

Madeline's Thanksgiving Hosting Tip

You can put this entire stuffing together the day before Thanksgiving! I like preparing everything, transferring it to the baking dish, and covering it tightly before placing it in the refrigerator. The next day, bake it until hot all the way through, then remove the foil toward the end to get that beautiful golden, crispy top. Since it's coming straight from the fridge, it may need a little extra time in the oven.

A Recipe by Madeline May

Sage Sausage & Cornbread Stuffing

Thanksgiving • Holiday Sides • Make Ahead

Prep Time

25 mins

Bake Time

60–65 mins

Serves

10–12

Ingredients

• 1 lb French bread, cut into ¾-inch cubes
• 1 lb cornbread, cut into ¾-inch cubes
• 8 tbsp (1 stick) unsalted butter, plus more for the baking dish
• 1½ lbs sage sausage, casings removed if needed
• 1 large onion, finely chopped
• 5 large celery ribs, finely chopped
• 2 garlic cloves, minced
• ¼ cup fresh sage, finely chopped
• 1 tbsp fresh rosemary, finely chopped, plus extra sprigs for garnish
• Kosher salt and freshly cracked black pepper, to taste
• 3–4 cups low-sodium chicken or turkey stock, divided
• 3 large eggs
• ¼ cup fresh parsley, finely chopped, divided

Instructions

Preheat your oven to 275°F. Spread the French bread and cornbread cubes across two large baking sheets. Bake for about 30–40 minutes, gently tossing halfway through, until the bread is dry. Keep an eye on the cornbread since it may dry out faster and can crumble more easily. Let everything cool, then increase the oven temperature to 350°F.

In a large Dutch oven or deep skillet, melt the butter over medium-high heat. Add the sage sausage and break it into small pieces with a wooden spoon or potato masher. Cook for about 8 minutes, until browned and fully cooked. Add the onion, celery, garlic, fresh sage, and rosemary. Cook for another 8–10 minutes, stirring occasionally, until the vegetables are soft. Season with salt and pepper to taste.

Remove the pan from the heat and stir in 1½ cups of the stock. In a separate bowl, whisk together another 1½ cups of stock, the eggs, and 3 tablespoons of the chopped parsley. Slowly pour the egg mixture into the sausage and vegetable mixture, stirring as you go.

Add the dried French bread and cornbread cubes, gently folding everything together until the bread is evenly coated. Be careful not to mix too much since cornbread can break apart easily. The stuffing should be moist but not swimming in liquid. If it seems too dry, add more stock a little at a time, up to 1 additional cup.

Lightly butter a 9-by-13-inch baking dish and transfer the stuffing into it. Cover tightly with aluminum foil and bake at 350°F for about 45 minutes, until the center reaches 165°F. Remove the foil and bake for another 15–20 minutes, until the top is golden brown and a little crispy.

Finish with the remaining fresh parsley and a few rosemary sprigs for garnish. Serve warm!

Madeline's Thanksgiving Hosting Tip

You can put this entire stuffing together the day before Thanksgiving! I like preparing everything, transferring it to the baking dish, and covering it tightly before placing it in the refrigerator. The next day, bake it until hot all the way through, then remove the foil toward the end to get that beautiful golden, crispy top. Since it's coming straight from the fridge, it may need a little extra time in the oven.

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A Recipe by Madeline May • madelinemay.com

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