• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Events & Workshops
  • Nav Social Menu

The Salted Pepper

Real Life~Real Food~Real Simple

Free Recipes & Tips Delivered Directly To You!

Yes, I want Free Recipes & Tips!
menu icon
go to homepage
  • Recipes
  • Events & Workshops
  • Follow me HERE!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Events & Workshops
  • Follow me HERE!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ร—
    • Pulled ham on a wood platter.
      Pulled Ham (Smoker, Oven, or Slow Cooker)
    • peach bbq sauce on a spoon resting in a bowl.
      Peach BBQ Sauce
    • fruity pebble squares on parchment.
      Fruity Pebbles Marshmallow Treats
    • one-pot fettuccine alfredo on platter garnished with parsley.
      One-Pot Fettuccine Alfredo ~ Easy 4 Ingredient Dinner
    • Lemon Bars Cut on white plank boards.
      Old Fashioned Lemon Squares
    • Smothered Cabbage with crispy bacon on top on platter.
      Smothered Cabbage
    • Smoked Corned Beef sliced on cutting board.
      Smoked Corned Beef in the Ninja Woodfire
    • Sliced Home Cured Corned Beef on white plate.
      Home-Cured Corned Beef from Brisket (step-by-step guide)
    • cheddar broccoli soup in a bread bowl.
      Cheddar Broccoli Soup (Slow Cooker Recipe)
    • three homemade bread bowls on a wood platter. One is whole, one is hollowed out and one is filled with cheddar broccoli soup.
      Homemade Bread Bowls (Ninja Combi or Oven Recipe)
    • Chicken Paprikash on a platter with a bowl of nokedli noodles behind it.
      Chicken Paprikash (Braised or Slow Cooker Recipe)
    • homemade nokedli noodles in a bowl garnished with parsley.
      Homemade Nokedli (Hungarian Egg Noodles)
    Home ยป Side Dish Recipes

    Cornbread & Sausage Stuffing

    Published: November 14, 2021Updated: November 14, 2021 ยท This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission. As an Amazon Associate, I earn from qualifying purchases. See Our Full Disclosure Policy for More Information

    Save for later!

    389 shares
    • Share287
    • Flip it!
    Recipe Time :45 minutes mins
    Servings: 16

    Recipe Rating

    Add to FavoritesSaved! Jump To Recipe
    sausage and cornbread stuffing in a white serving bowl with spoon

    The perfect combination of flavors and textures makes this cornbread and sausage stuffing a crowd pleaser! It's simple to make and uses basic ingredients that can be customized to suit your preferences easily.

    sausage and cornbread stuffing in a white serving bowl with spoon

    Would you like to save this recipe?

    I will email this recipe page to you, so you can come back to it later!

    I like to make it in the Ninja Foodi Pressure Cooker & Air Crisper because of the deep pot and I can sauté the veggies and sausage, mix in the bread cubes and air fry to finish the stuffing all in one pot.

    The Instant Pot Duo Crisp will also work great or if you have an Instant Pot with a detachable air fryer lid. No worries, though, if you don't have any of these appliances; you can use a large skillet on the stove, a large mixing bowl to combine everything and a casserole dish to bake it in the oven.

    No matter how you choose to make it, I know you will love this easy cornbread stuffing recipe. It's the perfect Thanksgiving stuffing or to serve any day of the week with some delicious pork chops and a sweet potato casserole!

    Find The Information You Need Quickly

    Toggle
    • Frequently Asked Questions
    • Ingredients & Substitutions
    • Methods for Drying Bread for Stuffing or Dressing
    • How to Make Cornbread and Sausage Stuffing Using Various Cooking Methods
    • How to Make Cornbread and Sausage Stuffing in the Ninja Foodi
    • Cornbread & Sausage Stuffing Recipe

    Frequently Asked Questions

    What is the difference between stuffing and dressing?

    Nothing really! In the Northern part of the US, it is common to refer to it as stuffing, while in the south, it is almost always called dressing. The terms are interchangeable and refer to the same type of dish.

    Technically, you could say that stuffing is something you make to stuff something with and dressing is cooked separately and used to "dress" the main dish. However, in more recent years it has become less and less common to stuff a turkey or chicken due to safety concerns, so the two terms rarely mean something different.

    In Pennsylvania Dutch Country, it is often referred to as filling and they usually use a combination of stuffing ingredients and mashed potato ingredients. It's delicious!

    Can I cut this recipe in half or double it?

    Absolutely! Simply reduce the ingredients to the portions you want to make. All the instructions stay the same. You can also double the recipe; however, you won't be able to fit all of the stuffing in the inner pot of the Ninja Foodi or Instant Pot, so plan on having a large mixing bowl and a couple of large casserole dishes to bake at least half of it in the oven.

    Do I have to dry out the Cornbread before making the stuffing?

    Yes, it is a very important step. Using cornbread that hasn't been allowed to dry will result in your stuffing becoming mushy and it will not have the texture you want. Undried cornbread will simply disintegrate when the liquid is added. There are several ways to dry out your cornbread and I go over those below in the written article.

    Ingredients & Substitutions

    Bread

    A combination of cornbread and white bread is used in the recipe to achieve the perfect balance of flavor and textures. While you can certainly use all cornbread, I have found that it results in a more mealy texture since the cornbread breaks down more than regular bread when moistened.

    I used my homemade recipe for a sweet cornbread, but left out the corn kernels, because (and trust me on this one) when you dry out the cornbread, you also dry out the corn and dried corn is most unpleasant in a stuffing. I also skipped adding the honey butter. Here is the recipe: Homemade Cornbread

    You can also make your own cornbread recipe or 2 boxes of Jiffy cornbread mix and that will be fine in this recipe. If you want to skip the step of drying the cornbread, then grab 16 ounces of dried cornbread cubes.

    I used dried white bread, a total of 12 slices or 6 cups (8 ounces), but you can use any bread you like. Or, you can grab the dried bread stuffing mix.

    Sausage

    A lot of the flavor in this sausage cornbread stuffing comes from the sausage, so if you are going to skip the sausage or switch to a turkey sausage, you may need to add more seasonings.

    I used a maple breakfast sausage that comes in the tube in this sausage stuffing recipe, but I also tried it with a spicy pork sausage (Italian sausage) and thought it was delicious either way, but using the breakfast sausage was just a bit easier and I really enjoyed the slight sweetness of the maple.

    Use whatever sausage you love and if you want a bit of bite to the sausage and are using sausage in a casing, don't remove the casing, just cut it up into bite size pieces. If you are using sausage in a casing, but want the sausage to blend into the cornbread dressing, then remove the casing before sautéing.

    If you aren't sure if the sausage you are using will season the stuffing enough, you can test it before baking the entire batch. Simply mix all of your ingredients together and then bake or pan fry about 1 Tablespoon of the stuffing to taste for flavors. You can also taste it before baking since we aren't using any raw eggs or anything else that can't be eaten without being cooked. Just make sure your sausage was cooked all the way before adding in the bread, if you plan on eating some before baking.

    Vegetables

    I used a simple vegetable mixture of onion, celery, and peppers in this recipe and think it's perfect! The flavors of the peppers are outstanding, so please don't skip them altogether unless you really don't like peppers and then, of course, skip them.

    I used a yellow onion, but any onion will work just fine. Mine was medium in size and, when diced, equalled about ½ cup or so, but feel free to use a large onion or 2 yellow onions, if you prefer.

    You can use any combination of bell peppers you like. I used a red, an orange, and a yellow bell pepper. I've also thrown in a green bell pepper and it's been just fine.

    If you like a little spice, use some jalapeño peppers!

    You can also add any extras into your stuffing that you like. I think Granny Smith apples would be delicious.

    Seasonings

    This cornbread sausage stuffing recipe calls for a very simple spice blend of sea salt, black pepper, thyme, and poultry seasoning. However, you can get so creative with your seasoning blend. If you wanted to put a Cajun spin on it, add in your favorite Cajun spices and maybe use Andouille sausage. Or, take it more Mexican and add in cumin, jalapeños, fresh corn kernels, and fresh cilantro at the end.

    I used chicken broth to moisten the stuffing, but you could use any seasoned broth you like. If you have some turkey stock and plan on serving this stuffing with turkey, then definitely use that.

    I also added some maple syrup which I absolutely love in the dressing, but it is totally optional.

    Methods for Drying Bread for Stuffing or Dressing

    There are several ways you can dry your bread before making stuffing. My favorite way is using my Ninja Foodi XL Air Fry oven on dehydrate. It will make it easier and quicker (and less messy) if you cube your bread before allowing it to dry out. The size you make your cubes is up to you, but I usually make them about 2- to 4-inch cubes. I usually cut my white bread cubes into smaller pieces than the cornbread cubes.

    Cornbread usually takes a little longer to dry than a plain white bread and the size of your cubes will affect how long it takes, so use these times as guidelines only. You will want your cubes of bread to be dry throughout.

    Dehydration Method

    Cube your bread and set on the dehydration racks in a single layer. Set the dehydrator to 140℉/60℃ and allow the bread cubes to dry for about 8 hours.

    Countertop Method

    Cube your bread and place (in a single layer) on baking trays or cooling racks. I prefer the cooling racks because they allow air to flow all around the cubes of bread and they dry faster. If you are using baking trays, you will need to flip the bread cubes every 12 hours or so.

    Leave the bread covered with a breathable towel on your counter for 48-72 hours or until they are dry.

    Oven Method

    Set your oven to the lowest setting (200℉/93℃ or lower is best) and place the cubed bread on baking trays. Bake for 2-3 hours and flip the bread cubes. Bake for another 2-3 hours or until the bread is dry and slightly toasted.

    Air Fryer Method

    This is my least favorite method and requires the most hands-on time.

    Place the cubes of bread in your air fryer basket or directly in the inner pot, if you have the Ninja Foodi PC & AC or IPDC, but only fill about ¼ of the way up. Turn the air fryer on the lowest setting and air fry until the bread is dry. You will want to toss the bread frequently and cook in small batches for the best outcome. It is important to dry out the inside of the bread as well as the outside, so if you are seeing the outside getting too dark, but the inside is still soft, then your lowest air fry setting is too hot for this method and you will need to switch to another method.

    How to Make Cornbread and Sausage Stuffing Using Various Cooking Methods

    The Prep

    No matter which method you choose to make your cornbread and sausage stuffing, the prep is exactly the same.

    First of all make sure your cornbread cubes and bread cubes are dry enough. They should be dry throughout the entire cube. This is especially important with the cornbread because if it still is soft in the center, it will most likely disintegrate when liquid is added.

    Dice your onion, peppers, and celery into about ½" dice. Measure out your spices and chicken or turkey broth/stock.

    Stovetop

    No matter which baking method you use below, the instructions all start with these stovetop instructions.

    Melt the butter in a large skillet over medium-high heat. Add sausage and break into bite-size pieces. Add vegetables and seasonings. Stir and sauté until the sausage is cooked and the vegetables are soft.

    Combine the cornbread and white bread in a large mixing bowl and add the sautéed vegetables and sausage. Add in the chicken broth and maple syrup. Mix until well combined and all the bread has softened slightly.

    *You can also use a large pot on the stove that will hold the bread and mix it all stove top.

    Transfer to a baking dish to bake, if desired.

    Oven Method

    Sauté as stated above. Transfer dressing/stuffing to a casserole dish. Bake covered in a preheated oven at 375℉/190℃ for 15-20 minutes. The initial baking time will depend on the depth of your casserole dish, the deeper it is, the longer it will take to heat all the way through. Uncover and bake at 375℉/190℃ for 5-10 minutes or until the top is brown and crispy and the stuffing is hot all the way through.

    If you like crispy bits of bread throughout your stuffing, stir and bake for another 5 minutes.

    Ninja Foodi Indoor Grill Method

    Sauté as stated above. Transfer dressing/stuffing to the inner liner of the grill or a baking dish that fits. Bake uncovered at 350℉/175℃ for 8-10 minutes. Stir the dressing and bake another 8-10 minutes.

    If you like crispy bits of bread throughout your stuffing, stir and bake for another 5 minutes.

    Air Fryer Method

    Sauté as stated above. Transfer dressing/stuffing to your air fryer basket and set the temperature for 325℉/160℃. Air fry for 5-10 minutes or until the stuffing has browned on top.

    Stir and air fry another 5-10 minutes.

    If you like crispy bits of bread throughout your stuffing, stir and bake for another 5 minutes.

    Ninja Foodi Air Fry Oven Method

    For the XL oven, follow the same instructions as the oven method, but lower the times, if needed.

    For the Flip oven, follow the same instructions as the oven method, but lower the temperature down by 25°F and lower the cook time if needed.

    How to Make Cornbread and Sausage Stuffing in the Ninja Foodi

    Prep

    First of all, make sure your cornbread cubes and bread cubes are dry enough. They should be dry throughout the entire cube. This is especially important with the cornbread because, if it still is soft in the center, it will most likely disintegrate when liquid is added.

    Dice your onion, peppers, and celery into about ½" dice. Measure out your spices and chicken or turkey broth/stock.

    Sauté

    Turn the Ninja Foodi and select sear/sauté on high. Add the butter and allow to melt. Add in the sausage and break it up with a wooden spoon, or what I use is the Mix 'N Chop from Pampered Chef. Break up the sausage into as small or as big of chunks that you want in your stuffing.

    If you are using link sausage with the casings on, you will want to cut them into bite size pieces before adding them to the pot.

    Once the sausage is broken up, add in your diced vegetables and stir. Cook for 2-3 minutes.

    sauteing sausage and vegetables for stuffing

    Next, add in the seasonings and stir again. Leave the pot alone and let the sausage and vegetables brown. When you hear sizzling, you can stir to flip the sausage and veggie mixture over.

    adding seasonings to sausage and cornbread stuffing then stirring

    Once the vegetables are softened and the sausage is cooked all the way, add in your dried cornbread. Add in ½ cup chicken stock, maple syrup if using and gently fold the mixture to moisten the cornbread. The pot will be full, but will reduce to allow room for the white bread cubes once the cornbread stuffing is moistened.

    adding cornbread and liquid to inner pot

    Add in the bread cubes and the remaining ½ cup of chicken broth and fold until moistened. If you need to add more broth, you absolutely can, but give it a few minutes for the bread to absorb everything or you might end up with too much liquid.

    adding white bread cubes and remaining liquid before baking

    Bake/Roast

    Once the bread is moistened and the stuffing is well mixed, lower the crisping lid and select the bake/roast function and set the temperature to 350℉/175℃ for 30 minutes.

    After 8-10 minutes, open the lid and stir. Continue cooking for another 8-10 minutes and stir again. Stir and cook another 5-10 minutes. I usually bake for a total of 25-30 minutes, stirring 3 times.

    baking and then stirring stuffing and baking again

    Serve & Enjoy!

    sausage and cornbread stuffing on a white plate with fork
    sausage and cornbread stuffing in a white serving bowl with spoon

    Cornbread & Sausage Stuffing Recipe

    Recipe By: Louise
    Easy & delicious stuffing that can be made all in one-pot when using the Ninja Foodi Pressure Cooker & Air Crisper
    5 from 4 votes
    Add to My Favorites Saved! Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Side Dish
    Cuisine American
    Servings 16
    Calories 272 kcal
    Turn this on when cooking to prevent your screen from going dark

    Ingredients

    • ¼ cup butter salted or unsalted
    • 1 lb maple breakfast sausage or any kind you like
    • 1 medium yellow onion
    • 1 red pepper
    • 1 yellow pepper
    • 1 orange pepper
    • 3 stalks (ribs) celery
    • 16 ounces dried cornbread cubes
    • 8 ounces dried bread cubes
    • ¼ cup maple syrup optional
    • 1 cup chicken stock

    Seasoning Blend

    • 1 teaspoon fine grind sea salt
    • 1 teaspoon black pepper
    • ½ teaspoon dried thyme leaves
    • ¼ teaspoon poultry seasoning

    Would you like to save this recipe?

    I will email this recipe page to you, so you can come back to it later!

    Instructions
     

    • Make sure your cornbread and bread cubes are dried completely. Chop the onion, celery, and peppers into ½" dice.
    • Turn the Ninja Foodi (see other cooking methods in recipe notes) on high sear/sauté and add the butter and sausage. Break the sausage up into bite size pieces. Add the diced vegetables and cook for 3-5 minutes.
    • When the pot is sizzling, add the seasoning blend, stir and continue cooking for another 3-5 minutes or until the vegetables are soft and the sausage is cooked through.
    • Add the dried cornbread, maple syrup, and ½ cup chicken broth and fold until the cornbread reduces in volume and absorbs the liquid.
    • Add the bread cubes and remaining chicken broth. Fold until the white bread absorbs the liquid and softens. If after folding and sitting for a minute, the bread still looks dry, add a bit more chicken broth.
    • Close the crisping lid and select bake/roast on 350℉/175℃ and the time for 30 minutes. Bake for 8-10 minutes and fold the mixture a few times and bake another 8-10 minutes. This allows the browned top to go into the dressing and expose the softer parts to the heat. This is completely optional though. If you Don't want crispy parts in your stuffing, you can stop now. Repeat until the stuffing is done to your liking. I usually bake for 25-30 minutes folding 3 times.
    • Serve & Enjoy

    Video

    https://youtu.be/E7PmHwjARtE

    Notes

    ** Don't use cornbread with whole kernels of corn or the corn becomes very hard and unpleasant when the cornbread dries. 
    Other Cooking Methods
    No matter which baking method you use below, the instructions all start with these stovetop instructions.
    Melt the butter in a large skillet over medium-high heat. Add sausage and break into bite size pieces. Add vegetables and seasonings. Stir and sauté until the sausage is cooked and the vegetables are soft.
    Combine the cornbread and white bread in a large mixing bowl and add the sautéd vegetables and sausage. Add in the chicken broth and maple syrup. Mix until well combined and all the bread has softened slightly.
    *You can also use a large pot on the stove that will hold the bread and mix it all stove top.
    Transfer to a baking dish to bake if desired.

    Oven Method

    Sauté as stated above. Transfer dressing/stuffing to a casserole dish. Bake covered in a preheated oven at 375℉/190℃ for 15-20 minutes. The initial baking time will depend on the depth of your casserole dish, the deeper it is, the longer it will take to heat all the way through. Uncover and bake at 375℉/190℃ for 5-10 minutes or until the top is brown and crispy and the stuffing is hot all the way through.
    If you like crispy bits of bread throughout your stuffing, stir and bake for another 5 minutes.

    Ninja Foodi Indoor Grill Method

    Sauté as stated above. Transfer dressing/stuffing to the inner liner of the grill or a baking dish that fits. Bake uncovered at 350℉/175℃ for 8-10 minutes. Stir the dressing and bake another 8-10 minutes.
    If you like crispy bits of bread throughout your stuffing, stir and bake for another 5 minutes.

    Air Fryer Method

    Sauté as stated above. Transfer dressing/stuffing to your air fryer basket and set the temperature for 325℉/160℃. Air fry for 5-10 minutes or until the stuffing has browned on top.
    Stir and air fry another 5-10 minutes.
    If you like crispy bits of bread throughout your stuffing, stir and bake for another 5 minutes.

    Ninja Foodi Air Fry Oven Method

    For the XL oven, follow the same instructions as the oven method, but lower the times if needed.
    For the Flip oven, follow the same instructions as the oven method, but lower the temperature down by 25° and lower the cook time if needed.

    Nutrition

    Serving: 0.5cupCalories: 272kcalCarbohydrates: 28gProtein: 8gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 45mgSodium: 613mgPotassium: 212mgFiber: 2gSugar: 9gVitamin A: 644IUVitamin C: 33mgCalcium: 89mgIron: 2mg
    Course Side Dish
    Cuisine American
    Tried this recipe?Let us know how it was!

    About the Recipe Author, Louise Long

    Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.

    Picture of Louise.

    She published her first cookbook in the Fall of 2018 and is very interested in writing several more.

    Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.

    Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.

    Ninja Foodi Pressure Cooker & Air Crisper 101

    Simply Cooking with Louise

    Ninja Woodfire Outdoor Grill & Smoker

    Ninja Combi Recipes & Tips

    Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.

    She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information

    I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!

    BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓

    • YouTube
    • Pinterest
    • Facebook
    • Instagram
    • Amazon
    • TikTok
    « Sous Vide Boneless Turkey Breast with Crispy Skin
    Air Fryer Sausage Balls »

    Save for later!

    389 shares
    • Share287
    • Flip it!

    Reader Interactions

    Comments

    1. Helen Hallman

      November 19, 2023 at 3:40 pm

      Love Your Recipes Shine On & Keep Em Coming!!! Happy Holidays To You and Yours Yummy Let's Eat ll

      Reply
      • Louise

        November 19, 2023 at 4:26 pm

        Thanks so much! Happy Holidays to you and your family!

        Reply
    2. Will

      November 20, 2021 at 8:47 pm

      Hey Louise! Me again! Can you please give instructions for drying the cornbread and bread using the dehydrator? Thank you!

      Reply
    3. Linda

      November 15, 2021 at 5:50 pm

      Does that mean you should cook it through as shown, cover, put in fridge, then warm up on serving day, or put it all together, toss, then cover and put in fridge , then begin the cooking and crisping process the say itโ€™s served?

      Reply
    4. Christina Kidd

      November 14, 2021 at 8:33 pm

      Can you prep this and then bake the next day, etc? Oven just went on the fritz and have company coming for Thanksgiving, so thinking about getting dishes made , refrigerate and then cook then hold in warming drawer. Thank You!

      Reply
      • Louise

        November 15, 2021 at 9:40 am

        Yes, absolutely! I would definitely cook covered at a lower temp to warm through before crisping it up and you might need a little more liquid the next day.

        Reply
    5 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Find Me On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Find Your Favorite Recipe Here!

    The Salted Pepper is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Footer

    โ†‘ back to top

    About

    • Privacy Policy
    • Disclosure Policy
    • Contact & Support

    Resources

    • Sign Up! for emails and updates
    • The Salted Pepper's Amazon Store
    • Pampered Chef Website

    Facebook Groups

    • Ninja Foodi 101- Pressure Cooker & Air Crisper
    • The Salted Pepper Recipe Sharing Group
    • Ninja Combi Recipes & Tips
    • Ninja Foodi Possible Cooker Pro Recipes & Tips
    • Simply Cooking with Louise

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ยฉ 2024 The Salted Pepper

    Copyright © 2025 ยท Foodie Pro On Genesis Framework ยท WordPress ยท Log in

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.