Pecan and Cornbread Stuffing with Sausage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, savory stuffing featuring homemade cornbread, local pecans, and smoky sausage, perfect for fall gatherings in Georgia. This southern-inspired quick meals ready in about 57 minutes pairs cornbread, applewood-smoked sausage, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 32 min Serves 6 Southern cuisine 315 cal/serving
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Ingredients

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Instructions

  1. Step 1: Melt butter in a large skillet over medium heat. Add diced sausage and cook until browned, about 5 minutes. Add onion and celery, cooking for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
  2. Step 2: Transfer sausage mixture to a large bowl. Add dried cornbread cubes, chopped parsley, toasted pecans, dried thyme, sea salt, and black pepper. Mix well.
  3. Step 3: Gradually pour in chicken broth while stirring until evenly moistened. Let stand for 10 minutes for bread to absorb liquid. Transfer to a greased 9x13-inch baking dish and bake at 350°F for 30-35 minutes until golden and bubbling around the edges.

Frequently asked questions

How long does Pecan and Cornbread Stuffing with Sausage take to make?

Total time is about 57 minutes (25 min prep + 32 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pecan and Cornbread Stuffing with Sausage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornbread from drying out.

Can I substitute ingredients in Pecan and Cornbread Stuffing with Sausage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pecan and Cornbread Stuffing with Sausage for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pecan and Cornbread Stuffing with Sausage?

Southern quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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