Baked chunky cornbread & sausage stuffing

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25 min


1 h 25 min


15 cups

Spicy sausages, rosy red peppers and a mixture of crumbly cornbread and crusty baguette make this stuffing one of the best we've ever tasted.


  • 1/2 baguette
  • 3 red bell pepper
  • 2 onions
  • 2 garlic cloves
  • 5 Italian sausages
  • 2 tbsp butter
  • 3 tbsp chopped fresh thyme
  • 1 tbsp dried oregano
  • 1 cup chicken broth


  • Arrange racks in top and bottom thirds of oven. Preheat oven to 450F (230C). Cut cornbread and baguette into 1/2-inch (1-cm) cubes. Space out on 2 rimmed baking sheets. Bake cornbread in top third and baguette in bottom third of preheated oven until lightly toasted, 8 to 10 minutes.
  • Meanwhile, chop peppers. Finely chop onions. Mince garlic. Prick sausages with a fork, then place in a large frying pan set over medium heat. Cover. Stir occasionally, until cooked through, 6 to 8 minutes. Remove to a plate.
  • Melt butter in pan. Add peppers, onions and garlic. Sprinkle with thyme and oregano. Stir often until peppers start to soften, 3 to 5 minutes, then turn into a large bowl. Slice sausages in half lengthwise, then thickly slice. Add to pepper mixture with toasted bread cubes. Gently stir until evenly mixed. If making ahead, cover and refrigerate overnight.
  • Preheat oven to 375F (190C). Place stuffing in a 9×13-inch (3-L) baking dish. Drizzle broth over stuffing. Seal pan tightly with foil. Bake in centre of preheated oven until hot, 40 to 45 minutes. Great as a side dish with our Barbecued Turkey, or use as stuffing for roast turkey, chicken or pork.

Nutrition (per serving)

  • Calories
  • 263,
  • Protein
  • 8.9 g,
  • Carbohydrates
  • 26.1 g,
  • Fat
  • 13.6 g,
  • Fibre
  • 1.7 g,
  • Sodium
  • 539 mg.

Stuffing Stir-Ins

For a fruity twist, consider adding a few raisins, dried apricot slivers, chopped apple or pear to stuffing before baking.