Can you make stuffing without sausage meat?

Yes. Build flavor with butter or olive oil, onion, celery, and garlic. Then layer the best herbs for cornbread stuffing—sage, thyme, and parsley—plus poultry seasoning and black pepper. Warm broth hydrates the cubes so you still get moist cornbread dressing no sausage with rich, roasty depth.

What ingredients are in cornbread stuffing?

Dried cornbread cubes, fat (butter or olive oil), onion, celery, garlic, fresh herbs (sage, thyme, parsley), poultry seasoning, warm vegetable or chicken broth, salt, and pepper. Optional eggs help slices hold together. Add-ins like toasted pecans, caramelized onions, or a light Parmesan sprinkle boost savoriness.

What are common stuffing mistakes to avoid?

Using fresh (undried) cornbread, skipping the rest after adding broth, under-seasoning, and baking uncovered the entire time. Dry the cubes first, season in layers, rest 5 minutes for even hydration, then bake covered to steam and uncovered to crisp.

What is the secret to the best cornbread?

Use day-old or oven-dried cubes with a fine–medium crumb and moderate sweetness. Dry structure absorbs broth without collapsing, so your easy cornbread stuffing without sausage bakes plush inside and crisp on top. Keep broth warm; it coats more evenly.

What is a good substitute for pork sausage in stuffing?

Browned mushrooms with fennel seed and smoked paprika echo sausage notes. Caramelized onions add umami and sweetness. Roasted garlic brings mellow depth. Toasted pecans add buttery crunch. These options keep a vegetarian cornbread stuffing from scratch deeply flavorful.

How to make stuffing without meat?

Dry cornbread cubes. Sauté onion, celery, and garlic in butter or olive oil. Stir in sage, thyme, parsley, poultry seasoning, salt, and pepper. Toss with cornbread, then moisten with warm broth—about 1 cup per 8 cups dried cubes. Rest 5 minutes. Bake covered at 350°F for 20 minutes, then uncover 10–15 minutes until golden and set. For a gluten free cornbread stuffing option, use GF cornbread and certified GF broth.

Cornbread Stuffing Without Sausage: Easy, Make-Ahead, Vegetarian

Description

A savory, herb-loaded cornbread stuffing without sausage that bakes plush inside with a crisp, golden top. Build flavor with aromatics, sage, thyme, and warm broth. Use the squeeze test for perfect moisture and bake covered, then uncovered for ideal texture. Make it a day ahead for low-stress holiday timing.

Ingredients

Scale

8–10 cups dried cornbread cubes (¾–1-inch; day-old or oven-dried; ~500–600g)
4–6 tablespoons unsalted butter (or olive oil for dairy-free), divided
1 large onion, finely chopped
3–4 celery ribs, finely chopped
2–3 garlic cloves, minced
1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
½–1 teaspoon poultry seasoning
2–3 tablespoons fresh parsley, chopped
1 to 1¼ cups warm vegetable broth (use chicken broth if not strictly vegetarian)
1–2 eggs, lightly beaten (optional; for cleaner slices)
1–1¼ teaspoons fine sea salt, to taste
½ teaspoon black pepper, to taste

Optional Toppers:

¼–½ cup toasted panko or 2–3 tablespoons grated Parmesan (last 5 minutes of bake)

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Instructions

Dry the cornbread: Cube day-old cornbread into ¾–1-inch pieces. If fresh, spread on sheet pans and bake at 250°F for 20–35 minutes until dry to the touch but not browned. Cool.
Prep the oven and pan: Heat oven to 350°F (325°F convection). Butter a 9×13-inch dish (or oil for dairy-free).
Sauté aromatics: Warm a large skillet over medium heat. Add 3–4 tablespoons butter (or olive oil). Cook onion and celery with a pinch of salt for 6–8 minutes until soft and fragrant.
Bloom flavors: Stir in garlic; cook 30–60 seconds. Add sage, thyme, poultry seasoning, and pepper. Cook 30 seconds to bloom the herbs.
Combine: Place dried cornbread cubes in a large bowl. Scrape in the warm aromatics and add parsley. Toss gently to distribute.
Hydrate: Warm the broth. Pour it in gradually (about 1 cup per 8 cups dried cubes), tossing as you go. Add 1–2 tablespoons melted butter or oil if you want extra richness.
Squeeze test: Grab a handful and squeeze. It should clump softly without dripping. Too dry? Add 2–3 tablespoons warm broth. Too wet? Fold in a few dry cubes.
Bind (optional): For cleaner slices, drizzle in beaten eggs and toss gently to coat.
Rest: Let the mixture rest 5 minutes so crumbs hydrate evenly. Taste and adjust salt/pepper.
Pan and bake covered: Spread in the prepared dish without packing. Cover tightly with foil. Bake 20 minutes to steam and set the center.
Uncover and crisp: Remove foil. Bake 10–15 minutes more until the top is golden and edges are crisp. Add panko or Parmesan during the last 5 minutes if using.
Finish and serve: Rest 5–10 minutes. Spoon or slice into squares. Serve hot.

Notes

Best herbs for cornbread stuffing: sage, thyme, parsley.
Vegetarian path: use vegetable broth and butter or olive oil.
Gluten free cornbread stuffing option: use GF cornbread and certified GF broth; dry cubes thoroughly to avoid gumminess.
Dairy-free: use olive oil in place of butter and skip Parmesan.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/10 pan (about ¾–1 cup)
Calories: 265 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 11 g
Carbohydrates: 35 g
Fiber: 1.6 g
Protein: 5 g
Cholesterol: 34 mg