Sage Cornbread Stuffing

Ahh stuffing, tied with mashed potatoes and more potatoes, stuffing is one of favorite sides for Thanksgiving. I usually make a bread and celery stuffing that calls for poultry seasoning but when I saw this on the McCormick site, I had to try it. Anddd if you know me, I don’t really like pork. So I used chicken Italian sausage in this recipe! Curtis and I both loved it. He was surprised at how much he enjoyed the chicken sausage.

So are you ready for Thanksgiving yet? I braved the grocery store yesterday and it wasn’t so bad. I just hope I didn’t forget anything and have to go in tomorrow. It’s usually pretty crazy with cars parked up on the grass in non-parking spaces.

Sage and butter gives this stuffing a wonderful flavor. I really am starting to wonder why I never really tried cornbread stuffing until now!

It was so fun to share with you some recipes with sage and for McCormick’s Seasonal Seven Flavors this holiday season. Make sure you have these spices and flavors on hand this season: cinnamon, nutmeg, poultry seasoning, ginger, sage, vanilla, and peppermint. You’ll have plenty of flavor for your holiday recipes!

Don’t forget to check out the other recipes I shared, Brown Butter Gorgonzola Fries, Pork Chops with Parmesan Sage Sauce and Savory Herb Rub Roasted Turkey (includes my Thanksgiving meal game plan too).

What’s your absolute favorite side dish for Thanksgiving?

If you make any of recipes and decide to share them on instagram or twitter be sure to tag me @thelittlekitchn and use the hashtag #thelittlekitchenrecipes! I love seeing your posts and photos!

Sage Cornbread Stuffing Recipe

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

To make it easy, use corn bread prepared from a mix in this recipe.


Ingredients:

1/2 cup (1 stick) butter

1 cup chopped onion

1 cup chopped celery

2 teaspoons McCormick® Sage, Rubbed

1 teaspoon McCormick® Thyme Leaves

1 teaspoon McCormick® Garlic Powder

10 cups coarsely crumbled corn bread

1/2 pound sausage, cooked and crumbled

1 can (14 1/2 ounces) chicken broth


Directions:

Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add onion and celery; cook and stir 5 minutes. Stir in sage, thyme and garlic powder.


Mix corn bread, vegetable mixture and sausage in large bowl. Add broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.


Bake 30 to 35 minutes or until heated through and lightly browned.


Test Kitchen Tips:

Prepare and bake 2 packages (8 1/2 ounces each) corn bread mix as directed on package. Cool and crumble to yield 10 cups.


One package (16 ounces) corn bread stuffing mix can be substituted for the 10 cups of crumbled corn bread. Increase chicken broth to 2 2/3 cups.


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Disclosure: This post is sponsored by McCormick. I love working with them and as always opinions are my own!