Cornbread, Sage and Sausage Stuffing - Ben Mulroney

A cornbread, sage and sausage stuffing recipe from Ben Mulroney, as seen on Your Morning. The holidays are all about traditions, and that includes food. And a dish that is always a hit in the Mulroney house is the stuffing.

Course Side Dish
Cuisine Canadian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings


  • 2 tbsp unsalted butter plus more for baking dish
  • 4 spicy Italian sausage casing removed
  • 10-12 cups day old cornbread broken up into chunks
  • 1 onion finely diced
  • 1 carrot finely diced
  • 3 cloves garlic minced
  • 3 tbsp fresh sage chopped
  • 2 tbsp fresh parsley chopped
  • salt and pepper to taste
  • 1/2-3/4 cup milk
  • 5 tbsp butter


  1. Pre-heat your oven to 350°. Butter a 13”x9” baking dish and set aside.

  2. Cook the sausage in a large skillet over medium-high heat, breaking up sausage into small pieces until nicely browned - about 10 minutes. Transfer sausage to a bowl with cornbread.

  3. Add 2 tablespoons of butter to sausage skillet and let melt. Once butter is melted add onion, carrot and celery and cook until vegetables begin to soften, about 6 minutes, then add garlic and stir. Once everything is nicely softened add to bowl with sausage and cornbread.

  4. To bowl with cornbread, sausage and vegetables add the herbs, salt and pepper and stir.

  5. Pour 1/2 cup milk over mixture and stir - mixture should be slightly wet, if needed add more milk. Transfer to prepared baking dish and dot with butter, cover with foil and bake for 30 -35minutes or until desired crispness.