Photo of Sage Sausage Corn Bread Stuffing

Sage Sausage Corn Bread Stuffing

Published: March 02, 2016

Prep/Cook Time: 60 minutes

Servings: 8

Tip: Turn a side dish into a meal! Fill mushroom caps with our sausage stuffing


  • 1 lb Hatfield® Recipe Essentials™ Sage Sausage
  • 4 slices Hatfield® Bacon
  • 1 3/4 cups yellow cornmeal
  • 1 Tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 2 large eggs
  • 2 cups onions, chopped
  • 1 1/2 cups celery, finely chopped
  • 1/2 red bell pepper, seeded and diced
  • 1/2 orange bell pepper, seeded and diced
  • 1/2 green bell pepper, seeded and diced
  • 1/2 cup fresh parsley, chopped
  • 1 tsp minced fresh sage
  • 1 tsp minced fresh thyme
  • 1 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1/2 cup orange juice
  • 2 large eggs


  1. To make cornbread, heat oven to 450 degree F. In a large skillet over high heat, cook bacon until crisp. Drain bacon on paper towels, chop, and set aside. Reserve bacon grease.
  2. Grease an 8-inch square glass baking pan with bacon grease. Set aside. In a large bowl, combine bacon, cornmeal, sugar, baking powder, baking soda, and salt, and mix well.
  3. In a separate bowl, whisk together milk, cream, and eggs. Add the milk mixture to the cornmeal mixture and whisk just until blended.
  4. Place the empty pan into the oven and heat until the bacon grease just begins to smoke. Pour in the batter and bake until the top is brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool completely on a wire rack.
  5. In a large nonstick skillet over high heat, cook sausage until slightly brown, breaking it up with a spoon, about 3 minutes.
  6. Add onions, celery, and peppers, reduce heat to medium and continue to cook, stirring occasionally, 10 minutes more. Cut the corn bread into cubes and transfer to a large bowl. Stir in sausage mixture until well combined. Add parsley, sage, thyme, salt, and pepper and mix well. In a cup, whisk orange juice and eggs until well blended, then stir into stuffing.
  7. The stuffing can be baked off in a pan or stuffing into your turkey or pork loin.
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