Game Hen stuffed with cornbread & sausage stuffing
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5 from 7 votes

Spicy Cornbread & Sausage Stuffing

This Spicy Cornbread & Sausage Stuffing has a surprising, yet welcome hint of heat! It pairs wonderfully with chicken and pork!
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 20 servings
Calories 130kcal
Author Beth Neels
Cost $3




  • Bake cornbread, I usually do this at least 1 day ahead and let the bread dry out on the counter.
    cornbread in baking dish
  • Add oil to a frying pan. Add sausage, fry until brown. 
    browned pork sausage, draining on paper towel
  • Add a few more more teaspoons olive oil and add onion and celery.
    Softened onion and celery in frying pan
  • While onion and garlic are softening, cut cornbread into bite sized pieces. I leave some larger pieces for more texture.
    Cubed cornbread on cutting board
  • Start oven to 350°F.
  • Mix cornbread, sausage onions and celery, thyme and chili powder in large bowl.
    Stuffing ingredients in large bowl.
  • Add stock. I start with about 1/2 cup and then add more, as needed. You don't want the mixture really wet, but it should be wet enough to hold together when squeezed in your hand.
    Stuffing mixture shaped into mini muffin tins
  • Place mix in muffin tins, sprayed with no cook spray, or stuff chicken, pork, fish or mushrooms. Bake about 30 minutes until nicely browned and crispy. 


If you are making stuffing muffins, make sure to grease the cups well with cooking spray or butter or margarine.
Use this stuffing as a side dish for;
  • fish
  • pork
  • chicken
  • turkey
  • mushrooms


Calories: 130kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 257mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 0.7mg | Calcium: 12mg | Iron: 0.6mg