The Best Cornbread Venison Sausage Stuffing Recipe

This Cornbread Venison Sausage Stuffing Recipe is great when you are looking for new ideas for Thanksgiving sides. Without a doubt, stuffing is my absolute favorite of all Thanksgiving foods. And I love to wow family and friends with this wild game twist on a Southern cornbread stuffing.

Why You'll Love This Cornbread Sausage Stuffing

Thanksgiving is a time for gathering around the table with loved ones and sharing dishes that tell stories. This Cornbread Sausage Stuffing Recipe is a perfect way to bring a Southern classic to your holiday feast. But what makes this stuffing truly special? We’re swapping traditional pork sausage for venison sausage, giving the dish that gives you another excuse to repeat the story of this last year's amazing deer or elk hunt.

If you’re a home cook with a freezer stocked with venison, this recipe is your chance to showcase wild game meat in a side dish everyone will love. And trust me, this cornbread sausage stuffing will disappear faster than the turkey itself!

Tested And Approved Cornbread Stuffing Recipe

I've served this cornbread sausage stuffing to everyone in our family every Thanksgiving, and they will all attest to how good it is. My wife and our 10-year-old daughter believe it only comes in second to the #1 rated Thanksgiving side - mashed potatoes!

Southern Cornbread Sausage Stuffing Ingredients

To make this Southern cornbread stuffing, you'll need the following ingredients:

• 1 pound venison breakfast sausage
• 1 cup yellow onion, diced
• 2 cups celery, diced
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 Granny Smith apple, peeled and diced
• 1 cup dried cranberries
• 6 cups cooked cornbread, crumbled (reserve ¼ cup for topping)
• 2 cups venison or beef broth
• 1 egg, beaten
• 1 cup walnuts, chopped
• ¼ cup chopped fresh parsley

How To Make Venison Sausage Stuffing

1. Preheat Your Oven: Set your oven to 350 degrees Fahrenheit.
2. Cook the Sausage Mixture: In a large skillet over medium-high heat, cook the venison sausage with the onion, celery, salt, and pepper. Stir frequently for about 8 minutes, or until the sausage is fully cooked.
3. Add Apples and Cranberries: Stir in the diced Granny Smith apple and dried cranberries. Sauté for 2 minutes, allowing the flavors to meld.
4. Combine the Ingredients: In a large bowl, mix the cooked sausage mixture with the crumbled cornbread (reserve ¼ cup), broth, beaten egg, and chopped walnuts. Stir until everything is well blended.
5. Bake the Stuffing: Spoon the mixture into a lightly greased 9 x 13-inch casserole dish. Bake for 30 minutes, uncovered.
6. Finish with a Topping: Remove the dish from the oven. Sprinkle the reserved ¼ cup of crumbled cornbread and chopped parsley over the top before serving.

Tips For The Best Cornbread Stuffing

1. Use Homemade Cornbread: If possible, bake your cornbread a day ahead. Slightly stale cornbread absorbs the broth better, giving you a more flavorful stuffing.
2. Adjust the Broth: If your stuffing looks dry, add an extra splash of broth before baking. You want it moist but not soggy.
3. Use a Large Skillet: I'm not kidding when I say you'll need a large skillet. There's a lot of ingredients that go into this Thanksgiving side dish, so I recommend using a nice big 14-inch skillet.

More Thanksgiving Recipes

If you are looking for more great wild game recipes to share with family and friends during the Thanksgiving holiday, you can find all of our family favorites right here.

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