Prep time 30 min.

Cook time 1 hr. 15 min.


8 cups coarsely crumbled baked cornbread, cooled*

1 Tbsp. vegetable oil

12 oz. reduced-fat pork sausage or thinly sliced smoked turkey sausage

2 1/2 cups College Inn® Turkey or Chicken Broth, divided

1 1/2 cups chopped celery

1 cup chopped onion

4 tsp. dried sage

1/2 tsp. black pepper

1 large egg, beaten 


  1.  Preheat oven to 400°F. Coat an 11x7-inch baking dish with non-stick cooking spray; set aside. Place cooled, crumbled cornbread in a large mixing bowl; set aside.

  2. Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently.  Spoon sausage into bowl with cornbread, reserving drippings in skillet.

  3. Add celery, onion and sage to sausage drippings in skillet.  Stir in 1/2 cup broth; bring to a boil over medium-high heat.  Reduce heat to medium-low, cover and cook 10 to 12 minutes or until celery is tender.  Stir in black pepper then gently stir celery mixture into sausage and cornbread in bowl.

  4. In a small bowl, combine egg and remaining 2 cups broth; gently fold into cornbread mixture until just cornbread is moistened. (For moister stuffing, add 1/2 to 1 cup additional broth.) Spoon into prepared baking dish; bake, uncovered, 25 minutes or until golden brown

*NOTE:  Cornbread prepared from mix (Two 8.5 oz. pkg. corn muffin mix) may be used in place of 8 cups cornbread made from your own recipe. Prepare cornbread as package directs, except for extra flavor, use 2/3 cup broth instead of the milk.

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