Cornbread Sausage Stuffing


prep 1:00       total 1:35


3 quarts



1 lb. fresh mushrooms, sliced
1 cup celery, chopped
3/4 cup onion, chopped
1/2 cup margarine or
1-1/3 tbsp. Wyler's Chicken-Flavor Instant Bouillon or
2 Chicken Bouillon Cubes
1 lb. bulk sausage, browned and drained
1 pkg. (1 lb.) corn bread stuffing mix
1-1/2 tsp. poultry seasoning
1-2/3 cup water


In a large skillet, cook mushrooms, celery and onion in margarine until tender. Add water and bouillon; cook until bouillon dissolves. In large bowl, combine mushroom mixture and remaining ingredients; mix well. Loosely stuff turkey just before roasting, if desired. Place remaining stuffing in greased baking dish. Bake at 350°F for 30 minutes or until hot. Refrigerate leftovers.

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2 Recipe Reviews


einar reviewed Cornbread Sausage Stuffing on November 28, 2004

Michael, I made your stuffing for Thanksgiving yesterday. I used hot sausage in it and it turned out Great! I thought that I would have a lot of leftovers but every one had two helpings of it and it was almost all gone. So I guess that I will have to make it again for Christmas with not as many people comming so I can have leftovers.


mysticlin reviewed Cornbread Sausage Stuffing on November 23, 2011

I have been making this stuffing for years and it would not be Thanksgiving without it! I use Italian sausage and use chicken broth instead of bouillon & water. I also add a bit more liquid just because we like moister stuffing. This recipe is definitely a winner!!