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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?

Be sure to follow me on your favorite social media channels! Instagram, Pinterest, Facebook and Twitter. If you make any of The Little Kitchen recipes, be sure to tag me and use the hashtag #thelittlekitchenrecipes!

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!

22 Responses to “Sage Cornbread Stuffing”

  1. 1
    amy @ fearless homemaker — November 20, 2012 @ 1:53 pm

    This sounds amazing! I love stuffing that has lots of wonderful herb flavor, so I know I’d love this. Perfect for thanksgiving!

    [Reply]

  2. 2
    Meagan @ Scarletta Bakes — November 20, 2012 @ 2:00 pm

    Sage and thyme and cornbread and sausage… this dressing is the dressing of my dreams! For serious!! I really love all the flavors going on and think that my family would absolutely love this version of a T-Day classic as well. Thanks, Julie! And Happy Thanksgiving to you and your family!! :)

    [Reply]

  3. 3
    Kiersten @ Oh My Veggies — November 20, 2012 @ 2:20 pm

    I’ve never had cornbread stuffing either and I’ve also been meaning to try it. This looks so good–I’m loving all your sage recipes!

    [Reply]

  4. 4
    Katrina @ Warm Vanilla Sugar — November 20, 2012 @ 3:16 pm

    I don’t even need a turkey to like this! Yum!

    [Reply]

  5. 5
    Stephanie @ Macaroni and Cheesecake — November 20, 2012 @ 4:24 pm

    This sounds fantastic! And I love that you used chicken sausage instead of the pork!

    [Reply]

  6. 6
    Averie @ Averie Cooks — November 20, 2012 @ 6:04 pm

    Lovely pink baking dishes for a great stuffing! :)

    [Reply]

  7. 7
    Mary Beth Elderton — November 20, 2012 @ 6:10 pm

    I love cornbread dressing!

    [Reply]

  8. 8
    Cassie | Bake Your Day — November 20, 2012 @ 8:22 pm

    Yes, love this! Sage is one of my very favorites, especially this time of year!

    [Reply]

  9. 9
    Brandon — November 20, 2012 @ 9:57 pm

    Julie, stuffing is my absolute favorite side at Thanksgiving, and I love it even more when it has sage in it!!! Seriously, sage might be my favorite herb…

    [Reply]

  10. 10
    Laura (GotChocolate) — November 20, 2012 @ 11:33 pm

    Oh my gosh, I love the simple ingredients listing. Very important to me for lack of time to get fancy stuff. I can practically taste all those McCormick spices right now. Love the addition of sausage too.

    Delicious! :D

    [Reply]

  11. 11
    Kathleen Richardson — November 21, 2012 @ 8:01 am

    I’ve spent a (long) lifetime eating and making a plain, meatless turkey stuffing and I’ll probably continue to stick with that, but I always love to read about new ideas and this is definitely a winner.

    [Reply]

  12. 12
    Sydney @ Crepes of Wrath — November 21, 2012 @ 8:26 am

    Yum, I love stuffing. It is my favorite part of Thanksgiving. I have even been known to eat it out of the leftover container, cold, standing in front of the fridge. I don’t care! It’s the best part of the holiday (obviously). I need to make some corn bread stuffing next year. I bet my husband would love it! Happy Thanksgiving!

    [Reply]

  13. 13
    Laurie {Simply Scratch} — November 21, 2012 @ 12:01 pm

    Oh how I love stuffing and I love me some sage in my stuffing too! Happy Thanksgiving Julie!

    [Reply]

  14. 14
    Linda | The Urban Mrs — November 21, 2012 @ 12:56 pm

    This is my most favorite stuffing recipe. So easy to make and yet very flavorful. Love it!

    [Reply]

  15. 15
    Jen @ Savory Simple — November 21, 2012 @ 2:04 pm

    This looks INCREDIBLE! If I was in charge of the stuffing this year I would definitely make this version. Bookmarked for next year!

    [Reply]

  16. 16
    Chung-Ah | Damn Delicious — November 23, 2012 @ 3:11 am

    I love using cornbread as my base in stuffing! I’ve never done sage in stuffing before but I absolutely love its flavors so I know I would be so on board with this! Thanksgiving is over but that doesn’t mean I can’t make this any day of the week, right? :)

    [Reply]

  17. 17
    addie | culicurious — November 23, 2012 @ 3:44 pm

    I prefer a corn bread dressing like this. Great idea on the Italian sausage – will have to try that! :)

    [Reply]

  18. 18
    sara — November 27, 2012 @ 2:45 am

    I love cornbread stuffing! This sounds super delicious.

    [Reply]

  19. 19
    Jackie — June 24, 2013 @ 1:47 pm

    Hi Julie

    What brand of chicken sausage did you use in this recipe.

    [Reply]

    • Julie Deily replied: June 24th, 2013 @ 1:52 pm

      Hi Jackie, I used my grocery store’s store brand. In the meat section. They have both pork and chicken sausage at my grocery store. Hope that helps!

      [Reply]

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