We now move on to “The Tale of Two Stuffings” (yes, I’m going super dramatic here – just go with it)

Since I live alone AND am not having people over for Thanksgiving I decided to go ahead and make not just one but TWO types of stuffing.

This one is a pretty traditional Cornbread Stuffing.
Growing up, we never had any other kind. I didn’t know there was any other kind for years!
I did make it a little bit different this year. I don’t usually put sausage in mine but this time I thought “Oh what the heck – DO IT!” So I did. 🙂

You will need:
1 Pan of Cornbread – Homemade or store bought. Up to you. Mix or not… Also up to you.
1 Bag of Herb Seasoned Stuffing – I always use the same brand. Personal preference.
1 Cup Onion – Diced
1 Cup Celery – Diced
1 Large Carrot – Diced or shredded and chopped.
1 Tbsp Poultry Seasoning
1/2 to 1 Tbsp Sage (I usually use dry but was out so I chopped fresh)
Salt & Pepper taste
1 Pound Sage Seasoned Breakfast Sausage – Cooked and Crumbled. (Optional)
Chicken Broth or Stock (about 2 cups)
1 Tbsp Butter

First cook the cornbread. I usually cook it a day ahead but this year I forgot so I did that morning and let it sit out for a while. I crumbled it in the pan and left it on the counter for a few hours.

 Cook and crumble the sausage. Then set aside to drain and cool. I used a paper towel lined bowl. (forgot to take a picture)

No reason to dirty another pan so just wipe out the same pan and add the butter. Then over medium heat, saute the celery, onion and carrot until tender. 5 to 7 minutes.


Turn off heat and let the vegetables cool a little.

NOW – in a large bowl, combine the cornbread, 1/2 of the bag of stuffing mix, the vegetables, sage, poultry seasoning, salt and pepper.
Mix well.

Now, if using sausage add it too. Mix well.


Slowly add the broth or stock. Mix well. You want it moist but not runny wet.
If you’re using it to stuff the bird, you won’t need it as moist. The bird will help with that. If not, it will need the moisture. (See my pics – I was not stuffing a bird with this one)
Give it a taste – Everything is cooked. Adjust the seasoning. I always go light on the seasoning and then add more at this point if I want it. Be careful with salt. The sausage and premade stuffing already have it.
Add more sage, pepper, poultry seasoning….. keep mixing and tasting until you like it. (I LOVE SAGE)

Now put it in a baking dish and pop it in a pre-heated 350 degree oven for about 30 minutes.
The top will get a brown and little crispy and the inside will be moist and yummy.
That’s all there is to it!

Cornbread stuffing ALWAYS makes me think of holidays with my family…. Mom in the kitchen making the cornbread, mixing, tasting with her fingers, adjusting the seasoning and finally popping it in the oven.

Love you mom. Wish I could be there this year. xoxox