Stuffing is a classic Thanksgiving side that pairs beautifully with mashed potatoes and other favorites. I usually make a traditional bread-and-celery version with poultry seasoning, but when I spotted this sage cornbread stuffing on the McCormick site I wanted to try it. I substituted chicken Italian sausage for pork since I prefer poultry, and both Curtis and I were pleasantly surprised—he enjoyed the chicken sausage more than he expected.
Are you ready for Thanksgiving yet? I ventured into the grocery store yesterday and it was manageable, though I always worry I might forget something and need to go back. The holiday rush can be wild, with cars parked on lawns and every available space full.
Sage and butter give this cornbread stuffing a warm, savory flavor. I’m honestly surprised I hadn’t tried cornbread stuffing sooner—its texture and flavor make a great change of pace from traditional bread stuffing.
This year I’ve been sharing recipes that feature sage as part of McCormick’s Seasonal Seven Flavors. Keep these holiday essentials on hand: cinnamon, nutmeg, poultry seasoning, ginger, sage, vanilla and peppermint. With those on your spice shelf, you’ll be ready for many festive recipes.
Other recipes I’ve shared recently include Brown Butter Gorgonzola Fries, Pork Chops with Parmesan Sage Sauce, and Savory Herb Rub Roasted Turkey—my roasted turkey post even includes a Thanksgiving meal game plan.
What’s your absolute favorite side dish for Thanksgiving?
Print
Pin
Sage Cornbread Stuffing Recipe
15
35
50
12 servings
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 cornbread
- 1/2 pound sausage, cooked and crumbled
- 1 can, 14 1/2 ounces chicken broth
Instructions
-
Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add onion and celery and cook, stirring, about 5 minutes. Stir in sage, thyme and garlic powder.
-
In a large bowl, combine the crumbled cornbread, the vegetable and herb mixture, and the cooked sausage. Add the chicken broth and toss gently until well mixed. Spoon into a lightly greased 13×9-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) cornbread mix according to package directions. Cool and crumble to yield 10 cups.
-
One 16-ounce package of cornbread stuffing mix can substitute for the 10 cups of crumbled cornbread; if using that, increase the chicken broth to 2 2/3 cups.
Did you make my Sage Cornbread Stuffing Recipe?
If you made it, consider sharing a photo, rating, or comment below. I love seeing how recipes turn out for others. If you post on social, tag me so I don’t miss it.
Leave a Rating
Disclosure: This post is sponsored by McCormick. I enjoy working with them, and as always, opinions are my own.