The Best Cornbread Sausage Stuffing with Hot Honey

The first time I was tasked with bringing a side dish to my husband’s family Thanksgiving, I felt a little flutter of panic. His mother, a true Southern matriarch, makes a legendary cornbread dressing that people talk about all year long. It’s classic, it’s comforting, and it is absolutely untouchable. I knew I couldn’t compete, so I decided I wouldn’t even try. Instead, I’d make my own version, a stuffing, and put my own little spin on it.

I started with the basics I knew and loved, a savory sage sausage and a sturdy, day-old cornbread. It was good, but it felt like it was missing something. It needed a little spark, something to make it memorable. That’s when I remembered a bottle of hot honey I’d picked up at a local market. I loved the way its sweet heat played with salty cheeses and cured meats. I thought, why not here?

I decided to sauté the onions and celery with a generous drizzle of that hot honey, letting it caramelize and bubble in the pan with the butter and sausage drippings. The result was pure magic. This Cornbread Sausage Stuffing has a subtle, warm heat and a touch of sweetness that elevates the savory sausage and earthy herbs. It became my signature dish, the one everyone requests, and the one that earned me a permanent spot at the holiday table.

It’s the perfect balance of classic comfort and modern flair.

Skip to My Special Recipe!

Why This Cornbread Sausage Stuffing Recipe Works

In the South, the line between stuffing and dressing is a passionately debated topic. Traditionally, stuffing is cooked inside the bird, while dressing is baked in a separate casserole dish. While my recipe is technically a dressing since we bake it separately for safety and a better texture, the term “stuffing” is what most people search for. And this Cornbread Sausage Stuffing recipe has become a staple for good reason.

Its roots are firmly planted in Southern tradition. Cornbread is the foundation, providing a crumbly, slightly sweet base that’s so different from the sourdough or white bread stuffings more common up north. It soaks up all the flavor without turning into complete mush, which is key. Then you have the sage sausage, a non-negotiable for me. It brings a savory, herby richness that infuses every single bite. The combination of onion and celery, sautéed until soft and sweet, builds the aromatic foundation of the dish.

So what makes my version stand out? It’s the hot honey. This isn’t just a gimmick, it’s a flavor game-changer. When you add the hot honey to the sautéed vegetables, it caramelizes slightly, creating a sticky, sweet, and spicy glaze. This glaze coats everything in the pan and then gets tossed with the sausage and cornbread. It cuts through the richness of the sausage and butter, balances the earthy sage and thyme, and adds a gentle warmth that builds with each bite. It turns a classic, beloved side dish into something truly special and a little unexpected. It’s that perfect trifecta of savory, sweet, and spicy that keeps everyone coming back for one more scoop.

Ingredients for Cornbread Sausage Stuffing

The beauty of this dish is how simple ingredients come together to create something spectacular. While each component is important, the quality of a few key players can really make a difference. And of course, there’s my one little secret ingredient that ties it all together beautifully.

Here’s what you’ll need to gather from your pantry and fridge:

• 1 lb bulk sage sausage
• 1 stick (1/2 cup) unsalted butter
• 1 large yellow onion, chopped
• 3 celery ribs, chopped
• 3 cloves garlic, minced
• 2 tablespoons hot honey
• 8-9 cups stale or toasted cornbread, cut into 1-inch cubes
• 1/2 cup fresh parsley, chopped
• 1 tablespoon fresh sage, finely chopped
• 1 tablespoon fresh thyme leaves
• 2 large eggs, lightly beaten
• 3 to 3 1/2 cups low-sodium chicken or turkey broth
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

Let’s talk about a few of these ingredients. For the cornbread, it is absolutely essential that it is stale or toasted. Fresh, moist cornbread will fall apart and turn to mush when you add the liquid. I like to use a classic, not-too-sweet Southern cornbread for the best texture. You can bake it a day or two ahead of time and just leave it out on the counter, loosely covered.

Your choice of sage sausage matters, too. Look for a good quality bulk pork sausage with a robust sage flavor. The rendered fat from cooking the sausage is liquid gold, so we use it to sauté the vegetables for an extra layer of flavor. For the herbs, fresh is always best. Dried herbs have their place, but the bright, potent flavor of fresh sage, thyme, and parsley really makes this dish sing.

And now for the star of the show: the hot honey. This is my secret weapon. It adds a background note of sweet heat that perfectly complements the savory sausage. You can find pre-made hot honey in most grocery stores these days, or you can easily make your own by warming honey with a pinch of red pepper flakes. Don’t skip this ingredient, it’s what makes this Cornbread Sausage Stuffing recipe truly special.

Step-by-Step Instructions For Making Cornbread Sausage Stuffing

Making this stuffing is a straightforward process, but paying attention to a few key techniques will guarantee you get that perfect texture. We want a moist, flavorful interior with a delightfully crisp and golden-brown top. Let’s walk through it together.

Step 1: Prep Your Cornbread and Oven

First things first, preheat your oven to 375°F and grease a 9×13-inch baking dish. Now, let’s talk cornbread. If you were clever and baked your cornbread a day or two ago, it should be nice and stale. If not, no worries. Spread your cornbread cubes on a baking sheet and pop them in the preheated oven for about 10-15 minutes. You’re not looking for deep color, just for them to feel dry and toasted to the touch. This step is critical because it helps the cornbread hold its shape and absorb the broth without becoming soggy.

Step 2: Brown the Sage Sausage

In a large, heavy-bottomed skillet or a Dutch oven, cook the sage sausage over medium-high heat. Use a wooden spoon or a spatula to break it up into smaller crumbles as it cooks. You want it nicely browned and cooked through, which usually takes about 8 to 10 minutes. Once it’s done, use a slotted spoon to move the sausage into a very large mixing bowl. It’s important to leave all that flavorful rendered fat behind in the skillet, we’re going to use it!

Step 3: Sauté the Aromatics

Reduce the heat under the skillet to medium and add the stick of butter. Once it’s melted and mingling with the sausage fat, add your chopped yellow onion and celery. Cook them, stirring occasionally, until they’re softened and the onion is translucent. This should take about 6 to 8 minutes. We want them to soften and release their sweetness, not get deeply browned.

Step 4: Add the Garlic and Hot Honey

This is where the magic happens. Add the minced garlic to the pan and cook for just a minute until you can smell it. Be careful not to let it burn. Now, stir in your two tablespoons of hot honey. Keep stirring for another 30 to 60 seconds. The honey will bubble and thicken slightly, coating all the vegetables in a beautiful, spicy-sweet glaze. The aroma is absolutely heavenly.

Step 5-7: Combine Everything Gently

Pour the entire honey-glazed vegetable mixture from the skillet into the large bowl with your cooked sausage. Add the toasted cornbread cubes and all your fresh herbs. Give it a gentle toss. In a separate bowl, whisk the eggs with 3 cups of broth. Pour this liquid over the cornbread mixture. Now, using a large spatula, gently fold everything together until just combined. You want the cornbread to be evenly moistened but not broken down. If it looks a little dry, add that last half cup of broth. Taste and season with salt and pepper. Remember that sausage and broth can be salty, so taste before you season.

Step 8-10: Bake and Rest

Transfer the stuffing mixture to your prepared baking dish and spread it evenly. Cover the dish with foil and bake for 25 minutes. This initial covered baking time allows the stuffing to steam and cook through. Then, remove the foil and bake for another 15 to 20 minutes. This is when the top gets beautifully golden brown and crispy. Once it’s out of the oven, let it rest for about 10 minutes before serving. This helps it set up a bit and makes it easier to scoop.

How To Serve Cornbread Sausage Stuffing

This cornbread sausage stuffing is, without a doubt, a showstopper on any holiday table. It’s the kind of side dish that threatens to upstage the main course, and I am perfectly okay with that. The most traditional way to serve it is right alongside your Thanksgiving turkey or Christmas ham. It’s the perfect companion, with its savory, sweet, and herby notes complementing roasted poultry and glazed meats beautifully.

I like to serve it straight from the baking dish to show off that gorgeous golden-brown crust. A big spoon is all you need. Place it on the buffet next to the mashed potatoes and green bean casserole, and watch it disappear. A little drizzle of turkey gravy over the top is never a bad idea either.

But you don’t have to wait for a major holiday to enjoy this recipe. It’s a fantastic side dish for a Sunday roasted chicken dinner or even pork chops. It turns a simple weeknight meal into something truly special. For a more creative presentation or for easier portion control at a large gathering, you can also bake the stuffing in a greased muffin tin. These “stuffing muffins” get crispy all around and are incredibly charming.

Here are a few of my favorite ways to serve it:

• The Classic Holiday Spread: Serve warm alongside roasted turkey, glazed ham, mashed potatoes, gravy, and cranberry sauce. It’s the heart of the traditional feast.
• With a Sunday Roast: This stuffing is the perfect partner for a simple roasted chicken or a juicy pork loin. It elevates the entire meal.
• Stuffing Muffins: Bake the stuffing in well-greased muffin tins at 375°F for 20-25 minutes, or until golden and cooked through. They make for a fun, single-serving side.
• As the Main Event: Believe it or not, a scoop of this hearty stuffing with a fried egg on top makes an incredible brunch or a quick, satisfying dinner.

No matter how you choose to serve it, this Cornbread Sausage Stuffing is sure to be a hit. It’s comforting, full of complex flavors, and has that little something extra that will make your guests ask for the recipe.

How To Store & Reuse Cornbread Sausage Stuffing Leftovers

Let’s be honest, one of the best parts of a big holiday meal is the leftovers. And this cornbread sausage stuffing is just as delicious, if not more so, the next day. Storing it properly is key to enjoying it again. Once the stuffing has cooled completely to room temperature, you can transfer it to an airtight container.

It will keep well in the refrigerator for up to 4 days. If you want to store it for longer, it also freezes beautifully. You can freeze it in a freezer-safe container or a zip-top bag for up to 3 months. I like to freeze it in individual portions for quick and easy meals later on. Just be sure to press out as much air as possible to prevent freezer burn.

When it comes to reheating, the oven is your best friend for reviving that crispy top. Place the stuffing in an oven-safe dish, add a splash of chicken broth to re-moisten it if it looks dry, cover with foil, and bake at 350°F for about 20-25 minutes, or until heated through. For an extra-crispy top, remove the foil for the last 5 minutes of baking. While you can use a microwave in a pinch, you’ll lose that wonderful texture contrast.

Beyond simply reheating it, there are so many creative ways to use up leftover stuffing.

• Next-Day Breakfast Hash: Crumble the cold stuffing into a hot, oiled skillet and press it down to form a patty. Cook until crispy on both sides and serve topped with a perfectly fried or poached egg.
• Thanksgiving Leftover Sandwich: This one is a classic for a reason. Layer turkey, cranberry sauce, and a generous scoop of stuffing between two slices of good bread. It’s heavenly.
• Stuffed Bell Peppers or Mushrooms: Hollow out bell peppers or large portobello mushrooms, fill them with leftover stuffing, top with a little cheese, and bake until the vegetables are tender and the filling is hot.
• Stuffing Waffles: This might sound wild, but trust me. Lightly grease a waffle iron, press a scoop of cold stuffing into it, and cook until golden brown and crispy. Serve with a drizzle of gravy or even maple syrup.

With so many delicious options, you might find yourself making a double batch of this Cornbread Sausage Stuffing just to guarantee you have plenty of leftovers to play with.

Substitutions & Variations For Cornbread Sausage Stuffing

One of the things I love most about this Cornbread Sausage Stuffing recipe is how adaptable it is. While I think the combination of sage sausage and hot honey is absolute perfection, you can easily tweak it to suit your tastes or use what you have on hand. Think of this recipe as a fantastic template for your own culinary creativity.

Don’t be afraid to experiment with different flavors and textures. The key is to maintain the balance of savory, sweet, and aromatic elements. Whether you need to accommodate a dietary preference or just feel like trying something new, there are plenty of delicious paths you can take.

Here are a few of my favorite substitutions and variations to get you started:

• Sausage Swaps: If you can’t find bulk sage sausage, you can use regular bulk pork sausage and simply add a teaspoon of dried sage. For a spicier kick, try using hot Italian sausage or even chorizo. For a vegetarian version, a high-quality plant-based sausage would work wonderfully.
• Bread Variations: While cornbread is classic, you could make this with a mix of cornbread and stale sourdough or French bread cubes for a different texture. A jalapeño cheddar cornbread would also be amazing and would amplify the spicy notes.
• Fun Add-Ins: To add another layer of flavor and texture, consider folding in a half cup of toasted pecans or walnuts, some dried cranberries or cherries for a tart contrast, or a cup of diced, sautéed apple.
• Herb Adjustments: If you’re not a fan of sage or thyme, fresh rosemary would be a delicious substitute. You could also increase the amount of fresh parsley for a brighter, fresher flavor profile.
• Sweet & Spicy Switch: If you don’t have hot honey, you can substitute it with regular honey or maple syrup and add a pinch or two of red pepper flakes to mimic that gentle heat.

No matter which variation you choose, the core method of building flavor by sautéing the aromatics in the sausage drippings and butter, then gently combining everything before baking, remains the same. Have fun making this recipe your own!

5 FAQs About Cornbread Sausage Stuffing

Here are some straightforward answers to the most common questions I receive about this cornbread sausage stuffing recipe.

Can I make this cornbread sausage stuffing ahead of time?

Absolutely! This is one of my favorite make-ahead dishes for the holidays because it saves so much time on the big day. You have a couple of options. The best method is to prepare the entire recipe right up until the baking step. You can fully assemble the stuffing in your greased baking dish, then cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 24 hours.

When you’re ready to bake, take the dish out of the refrigerator about 30-45 minutes beforehand to let it come to room temperature. This helps it bake more evenly. The cold stuffing may absorb a bit of the liquid overnight, so I like to drizzle an extra 1/4 to 1/2 cup of warm chicken broth over the top before it goes into the oven. Then, just bake as directed. You might need to add 5-10 minutes to the initial covered baking time to ensure it’s heated all the way through.

What’s the best kind of cornbread for this stuffing recipe?

The type of cornbread you use is probably the single most important factor for achieving the perfect texture. You want a sturdy, Southern-style cornbread that is not overly sweet or cake-like. A recipe that uses primarily cornmeal with little to no sugar is ideal. The slightly gritty, crumbly texture of this style of cornbread is perfect for soaking up the broth and flavors without completely dissolving into mush.

Even more important than the recipe is the state of the cornbread. It needs to be stale. A fresh, moist cornbread will not work, it will simply fall apart. I recommend baking your cornbread one or two days in advance, cutting it into cubes, and leaving it out on a baking sheet, loosely covered, to dry out. If you’re short on time, you can cut fresh cornbread into cubes and toast it in a low oven as described in the recipe. This drying process is essential for creating a stuffing with distinct, tender pieces of cornbread rather than a bowl of porridge.

My cornbread sausage stuffing came out dry, what went wrong?

A dry stuffing can be so disappointing, but it’s usually an easy fix. The most common culprit is simply not enough liquid. Cornbread can vary quite a bit in how absorbent it is. A very dry, stale cornbread will soak up more broth than one that’s only slightly toasted. That’s why the recipe gives a range for the broth. It’s always a good idea to mix in the smaller amount first and then add more until the mixture is thoroughly moistened but not swimming in liquid.

Another reason could be that it was over-baked. If the stuffing is left uncovered for too long, too much moisture can evaporate from the surface, leaving it dry. If you find your stuffing is dry after baking, you can often salvage it. Drizzle a half cup of warm chicken or turkey broth evenly over the top, cover the dish tightly with foil, and return it to a warm oven for about 10 minutes. The steam will help rehydrate the stuffing beautifully.

Can I stuff the turkey with this cornbread sausage stuffing?

This is the age-old question, and while you technically can, I strongly recommend baking it separately. The primary reason is food safety. For stuffing inside a turkey to be safe to eat, it must reach a temperature of 165°F. By the time the stuffing in the very center of the bird’s cavity reaches that temperature, the turkey meat, especially the breast, is often tragically overcooked and dry. It’s very difficult to get both perfectly cooked at the same time.

Baking the stuffing in a separate dish, as a “dressing,” eliminates this risk entirely. It also gives you a much better texture. When baked in a casserole dish, the stuffing gets a wonderfully crisp, golden-brown top and soft, moist interior, a textural contrast you just can’t achieve inside a bird. If you absolutely must stuff your turkey, do so loosely just before roasting (never ahead of time) and use an instant-read thermometer to check the temperature of the stuffing itself before serving.

How is this cornbread sausage stuffing different from cornbread dressing?

You’ve stumbled upon one of the great culinary debates, especially here in the South! The technical difference is simple: “stuffing” is cooked inside the cavity of a bird, while “dressing” is cooked in a separate pan. So, by that strict definition, this recipe is for cornbread sausage dressing since we bake it in a 9×13 dish. However, language evolves, and the terms are now used almost interchangeably in many parts of the country.

In the South, you will almost exclusively hear the term “dressing,” regardless of whether it’s cooked in the bird or not. In other regions, “stuffing” is the more common term for the savory bread-based side dish served at Thanksgiving. Because “stuffing” is the more widely used and searched-for term nationally, that’s what I’ve called it. So, whether you call it stuffing or dressing, the delicious result is the same. It’s a savory, cornbread-based casserole that is a cornerstone of any holiday feast.

Try These Recipes Next

If you loved the comforting, savory flavors of this stuffing, I have a few other recipes I know you’ll enjoy.

• Homemade Cornbread Dressing: This is my take on the timeless Southern classic, perfect for the traditionalists at your table.
• Apple and Sausage Stuffing: A delightful version made with bread cubes, sausage, and sweet apples for a wonderful sweet and savory combination.
• Best Bread Stuffing Recipe for Thanksgiving: A simple, herby, and absolutely delicious classic bread stuffing that is always a crowd-pleaser.

I hope you find a new favorite to add to your holiday menu!