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Cornbread Stuffing with Sage and Sausage

Cornbread Stuffing with Sausage and Squash

I used veggie smoked sausage for this recipe that I cut into cubes, but any sausage would work. Enjoy this cornbread stuffing as a side to any meal. Would also be great served with fried eggs.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 1 8x8 pan of cornbread, link to recipe
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 package vegetarian smoked sausage, cut into small cubes
  • 1 tablespoon fresh sage, chopped fine
  • 2-3 cups vegetable broth
  • 1 butternut squash, diced and roasted
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


Cut cornbread into small 1 inch cubes.  Lay out on a baking sheet and toast in a 300 degree oven until just browned and hard, set aside.

Heat a large oven safe pan over medium high heat.  Add oil and onion, sauté for a couple of minutes.  Add sausage and sauté until they begin to brown.  Add sage to the pan and cubes of cornbread.  Stir and then add broth a little at a time until mixture is moistened  (you might not need all the broth, just until moist).Stir a few minutes, add salt and pepper to taste.    Put pan in 400 degree oven and cook about 30-40 minutes until mixture is heated through.  Remove from oven mix in squash and serve.