This savory, crumbly Trader Joes Cornbread Stuffing Recipe is made with seasoned boxed mix, fresh celery, and sweet Italian sausage, ready in one hour. The crust develops a deep golden brown crunch around the edges while the center stays beautifully soft and rich. I always keep a box in my pantry for quick holiday dinners.

Why This Classic Works

The boxed stuffing mix from Trader Joe’s is fantastic on its own, but relying solely on water leaves it a bit flat. Swapping in rich chicken broth and adding browned sausage transforms a basic side into the star of the table.

I used to just follow the package instructions until I noticed the texture was too mushy. Taking the time to sauté fresh onions and celery first adds the crucial crunch that balances the soft cornbread.

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Trader Joes Cornbread Stuffing Recipe Ingredients

1 box (12.4 oz) Trader Joe’s Cornbread Stuffing Mix
1/2 cup unsalted butter
1 cup chopped yellow onion
1 cup chopped celery
1/2 lb sweet Italian sausage (casings removed)
1 3/4 cups low-sodium chicken broth
1 tbsp chopped fresh sage

How To Make Trader Joes Cornbread Stuffing Recipe

1. Preheat and Prep: Preheat your oven to 350°F and lightly grease a 9×9 inch baking dish.
2. Brown the Sausage: Cook the Italian sausage in a large skillet over medium heat for 6 to 8 minutes until fully browned, breaking it into small crumbles.
3. Sauté the Vegetables: Add the butter to the skillet with the sausage to melt, then stir in the chopped onion and celery. Cook for 5 minutes until soft.
4. Simmer the Broth: Pour the chicken broth into the skillet and bring the mixture to a gentle boil, then remove it from the heat.
5. Mix the Stuffing: Fold the stuffing mix and fresh sage into the wet ingredients until evenly moistened.
6. Bake to Finish: Transfer the mixture to the prepared baking dish and bake uncovered for 35 to 40 minutes until the top is golden and crisp.

Recipe Tips

Check the liquid: Add broth gradually, as cornbread absorbs moisture differently depending on humidity.
Avoid overmixing: Stir the dry mix in gently so the cornbread pieces do not turn into a heavy paste.
Make it vegetarian: Skip the sausage and swap the chicken broth for vegetable stock to accommodate dietary needs.

What To Serve With Cornbread Stuffing

This pairs incredibly well with classic roast turkey and a generous pour of savory gravy. You can also serve it alongside thick cut pork chops and steamed green beans for a hearty Sunday dinner.

How To Store

Keep leftover stuffing in an airtight container in the fridge for up to four days. You can freeze the baked stuffing tightly wrapped in foil for up to three months. Reheat in the oven with a splash of broth to prevent drying out.

FAQs

Can I make this ahead of time?

Yes, you can assemble the stuffing in the baking dish a day before. Cover it tightly and keep it in the fridge until you are ready to bake.

Why did my stuffing come out dry?

Dry stuffing usually means not enough broth was used or it baked too long uncovered. Add a splash of extra warm broth before serving if this happens.

Do I have to use sausage?

Not at all. You can leave the meat out entirely or swap it for chopped mushrooms to keep an earthy, savory flavor profile.

Nutrition

Calories: 310 kcal
Total Fat: 18 g
Saturated Fat: 8 g
Cholesterol: 45 mg
Sodium: 680 mg
Total Carbohydrate: 28 g
Protein: 9 g

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Trader Joes Cornbread Stuffing Recipe

Recipe by Nate Collins

Servings

servings

Prep time

minutes

Total time

minute

Trader Joes Cornbread Stuffing Recipe with savory, crumbly textures using boxed mix, fresh celery, and sweet Italian sausage. Ready in just one hour, this upgraded side dish is a foolproof choice for simple holiday entertaining.

Ingredients

1 box (12.4 oz) Trader Joe’s Cornbread Stuffing Mix
1/2 cup unsalted butter
1 cup chopped yellow onion
1 cup chopped celery
1/2 lb sweet Italian sausage (casings removed)
1 3/4 cups low-sodium chicken broth
1 tbsp chopped fresh sage

Directions

1. Preheat and Prep: Preheat your oven to 350°F and lightly grease a 9×9 inch baking dish.
2. Brown the Sausage: Cook the Italian sausage in a large skillet over medium heat for 6 to 8 minutes until fully browned, breaking it into small crumbles.
3. Sauté the Vegetables: Add the butter to the skillet with the sausage to melt, then stir in the chopped onion and celery. Cook for 5 minutes until soft.
4. Simmer the Broth: Pour the chicken broth into the skillet and bring the mixture to a gentle boil, then remove it from the heat.
5. Mix the Stuffing: Fold the stuffing mix and fresh sage into the wet ingredients until evenly moistened.
6. Bake to Finish: Transfer the mixture to the prepared baking dish and bake uncovered for 35 to 40 minutes until the top is golden and crisp.