Corn Bread Italian Sausage Stuffing


  • 1/2 lb of sweet Italian sweet sausage, removed from casing
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped celery
  • 1/4 cup green bell pepper, minced
  • 3 cups crumbled cornbread
  • 2 cups dried croutons
  • 2/3 cup chicken broth
  • 1 egg slightly beaten
  • 1 tsp ground sage
  • 1 tsp dried thyme
  • kosher salt and fresh cracked black pepper to taste.
This is a cornbread stuffing that can be used year around. It is great for stuffing chicken breasts, shrimp or other seafood dishes.


  •  Place sausage in a saute pan and using medium heat, and break up with a wooden spoon and cook until slightly brown.
  • Add butter, onion, garlic and green pepper and cook until onion is soft. About 3 minutes. Remove from heat and cool.
  • Place pork mixture and all remaining ingredients in a large bowl and toss gently until mixed well.
  • Suff your desired poultry or seafood with the mixture a cook according to recipe directions.
  • You may also cook this stuffing separately if desired.

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