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?
Recipe
Sage Cornbread Stuffing 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
Instructions
- 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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Leave a RatingDisclosure: This post is sponsored by McCormick. I love working with them and as always opinions are my own!
Jackie says
Hi Julie
What brand of chicken sausage did you use in this recipe.
Julie Deily says
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!
sara says
I love cornbread stuffing! This sounds super delicious.
addie | culicurious says
I prefer a corn bread dressing like this. Great idea on the Italian sausage – will have to try that! 🙂
Chung-Ah | Damn Delicious says
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? 🙂
Jen @ Savory Simple says
This looks INCREDIBLE! If I was in charge of the stuffing this year I would definitely make this version. Bookmarked for next year!
Linda | The Urban Mrs says
This is my most favorite stuffing recipe. So easy to make and yet very flavorful. Love it!
Laurie {Simply Scratch} says
Oh how I love stuffing and I love me some sage in my stuffing too! Happy Thanksgiving Julie!
Sydney @ Crepes of Wrath says
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!
Kathleen Richardson says
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.
Laura (GotChocolate) says
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! 😀
Brandon says
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…
Cassie | Bake Your Day says
Yes, love this! Sage is one of my very favorites, especially this time of year!
Mary Beth Elderton says
I love cornbread dressing!
Averie @ Averie Cooks says
Lovely pink baking dishes for a great stuffing! 🙂
Stephanie @ Macaroni and Cheesecake says
This sounds fantastic! And I love that you used chicken sausage instead of the pork!
Katrina @ Warm Vanilla Sugar says
I don’t even need a turkey to like this! Yum!
Kiersten @ Oh My Veggies says
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!
Meagan @ Scarletta Bakes says
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!! 🙂
amy @ fearless homemaker says
This sounds amazing! I love stuffing that has lots of wonderful herb flavor, so I know I’d love this. Perfect for thanksgiving!