All Gold Everything Cornbread Stuffing



“Don’t believe me, just watch.”

-Trinidad James


This is a cornbread stuffing with a twist: sage and sausage liven it up. Serves 10-12


Extra-virgin olive oil

1 large onion, small dice

3 ribs celery, small dice


1 pound spicy sausage, casing removed, broken into bite-size chunks

4 cloves garlic, smashed and finely diced

¾  cup coarsely chopped walnuts

12 sage leaves, finely chopped

4 sprigs rosemary, leaves finely chopped

10 cups stale cornbread, cut into 1-inch cubes

2 cups dried golden raisins

3 ½  cups chicken stock



  1. Preheat the oven to 350 degrees F.

  2. In a large frying pan, cover the bottom with extra virgin olive oil.

  3. Add in the onions and celery. Saute over medium heat until lightly-golden.

  4. Add a pinch of salt and cook until the vegetables become soft.

  5. Add the sausage and cook until the sausage begins to get golden-brown.

  6. Stir in the garlic and saute for a New York Minute until lightly golden.

  7. Add in the nuts, sage leaves, and rosemary and cook for another New York Minute. Then remove from heat.

  8. In a large mixing bowl, combine golden cornbread, golden raisins, and the golden-brown sausage mixture.

  9. Add in chicken stock and knead with your hands until the bread is very moist.

  10. Add a little salt-n-pepa to taste.

  11. Bake until it’s hot all the way up and through and is crusty on top. This should take about half an hour.


*Recipe inspired by Trinidad James’ “All Gold Everything” with special appearances by Salt-N-Pepa, French Montana & Jadakiss.


Susanna Arntzz