Stovetop Cornbread and Sausage Stuffing with Sage

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty stovetop stuffing combining sweet cornbread, savory sausage, and fresh sage for a flavorful Thanksgiving side. This American-inspired Thanksgiving recipe, ready in about 35 minutes, pairs cornbread cubes, Italian sausage, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, 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: 15 min Cook: 20 min Serves 8 American cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 cups cornbread cubes
1 pound, casing removed Italian sausage
1/2 cup unsalted butter
1 cup diced yellow onion
1 cup diced celery stalks
1 tablespoon minced fresh sage leaves
1 1/2 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper

Baking dishes worth owning for casseroles like this → Best Bakeware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large skillet over medium heat, cook 1 pound Italian sausage, breaking it up with a spoon, until browned and cooked through, about 7 minutes. Remove sausage and set aside.
Step 2: In the same skillet, melt 1/2 cup unsalted butter. Add 1 cup diced yellow onion and 1 cup diced celery, cooking for 6 minutes until softened and fragrant.
Step 3: Stir in 1 tablespoon minced fresh sage, cooking for an additional minute.
Step 4: Return the cooked sausage to the skillet and add 8 cups cornbread cubes, stirring to combine evenly.
Step 5: Pour in 1 1/2 cups chicken broth gradually, stirring gently until the mixture is moist but not soggy.
Step 6: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, mixing well. Cover and cook over low heat for 5 minutes to allow flavors to meld before serving.