CORN & SAUSAGE STUFFING
Create a dish suitable for everyday dining with Corn & Sausage Stuffing. Corn & Sausage Stuffing uses tasty pork sausage to make a remarkable side dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Brown sausage in skillet; drain, reserving 1/4 cup drippings.
- Mix sausage, reserved drippings, hot water and corn in 1-1/2-qt. casserole. Stir in stuffing mix just until moistened. Cover.
- Bake 30 min. or until heated through (160°F).
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 420 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 6 g
CORNBREAD STUFFING WITH SAUSAGE
The name says it all! Ground sausage is cooked with celery and onions, then baked with cornbread, bread crumbs and chicken broth.
Provided by sal
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x12 inch baking dish.
- Bake, covered, for 45 minutes or until well set and cooked through.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 51.1 g, Cholesterol 40 mg, Fat 19.3 g, Fiber 4.3 g, Protein 15 g, SaturatedFat 6.5 g, Sodium 1401.8 mg, Sugar 6.5 g
CORNBREAD AND SAUSAGE STUFFING
Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage in order to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey with Herb Butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
- To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
- Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups.
- Spoon remaining stuffing into an 8" baking pan; it should reach the top. Bake until top is golden brown, about 45 minutes.
CORNBREAD & SAUSAGE STUFFING
This old-fashioned Southern cornbread stuffing has a rich, almost spoon bread consistency.
Categories Vegetables & Sides
Yield 8 to 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-inch baking pan or spray with a nonstick cooking spray with flour, such as Baker's Joy.
- In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients and whisk until smooth. Transfer the batter to the prepared baking pan and smooth the top. Bake until lightly golden around the edges and set, about 30 minutes. Cool in the pan on a wire rack until cool enough to handle, 20 to 30 minutes.
- Preheat the oven to 250°F and set the oven rack in the middle position. Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes.
- Place the sausage in a large nonstick pan over medium-high heat. Cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the sausage to the largest bowl you have (it needs to fit all the cornbread), leaving the fat in the pan. Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the butter to the pan. Cook until the vegetables are softened, 6 to 8 minutes. Add the garlic and cook 1 minute more. Off the heat, mix in the herbs. Add the vegetable mixture to the bowl with the sausage and mix to combine.
- In another bowl, whisk the eggs. Add the milk, broth, and salt.
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9x13-inch baking pan with butter or nonstick cooking spray. Add the dried cornbread cubes to the sausage and vegetable mixture. Pour the egg mixture over top. Fold the mixture a few times with a large rubber spatula, being careful not to break up the cornbread too much. Let the mixture sit, folding carefully a few times, until the cornbread is saturated, about 10 minutes.
- Transfer the soaked cornbread mixture to the prepared pan, making sure the sausage and vegetables are evenly distributed. Try to arrange some of the larger pieces of cornbread on top; it looks prettier. Dot the top of the stuffing with the remaining 3 tablespoons of butter. Bake until golden brown and crisp, about 35 minutes. Serve warm.
- Make-Ahead/Freezer-Friendly Instructions: The cornbread can be prepared up to two days ahead of time. Cut it into cubes and let it dry out on the countertop overnight instead of toasting it in the oven. If you'd like the assemble the stuffing in advance, prepare it up until the point of baking, cover it with plastic wrap, and refrigerate up to a day ahead of time. When ready to serve, bake as directed, allowing a few extra minutes in the oven. It can also be frozen after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.
Nutrition Facts : Calories 541, Fat 33 g, Carbohydrate 43 g, Protein 8 g, SaturatedFat 16 g, Sugar 8 g, Fiber 2 g, Sodium 654 mg, Cholesterol 209 mg
CORNBREAD AND SAUSAGE STUFFING
This is a simple make ahead recipe and it freezes well. Use for stuffing turkey, chicken, pork loin chops or bake in a casserole dish. Read through the recipe before beginning, you'll see how simple it is! Chicken or vegetable broth can be used in this recipe.
Provided by Barbara
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 11
Steps:
- One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
- In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
- In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
- In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).
Nutrition Facts : Calories 141.4 calories, Carbohydrate 10.4 g, Cholesterol 14.5 mg, Fat 9.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.3 g, Sodium 467.1 mg, Sugar 2.4 g
CORNBREAD DRESSING
Cornbread Dressing is to DIE for! It is the perfect bread stuffing addition to your Thanksgiving spread!
Provided by Lauren's Latest
Categories Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Heat up a large skillet over medium to medium-high heat. Chop carrot, onion, and celery.
- Add olive oil to hot pan and swirl to coat. Add Italian Sausage and break it apart while it browns. Sausage is cooked when no pink is left.
- Toss the veggies into the skillet with cooked Italian sausage and saute until tender, about 7 minutes. {If there isn't enough grease in the pan from the sausage, pour in a little oil.} Season with salt and pepper.
- Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
- Add in poultry seasoning, salt, pepper and half the chicken broth.
- Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
- Add in remaining chicken broth (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
- Cover with foil and bake at 350 degrees F for 30 minutes.
Nutrition Facts : Calories 243 kcal, Carbohydrate 6 g, Protein 10 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 489 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CORNBREAD SAUSAGE STUFFING
I made this recipe over 45 years ago for the first pheasant I ever roasted-it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. To this day, it's a favorite with our friends and family when they come to visit.
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield Stuffing is enough for a 12-16 pound turkey or 8-10 (1-1/2 pounds each) Cornish game hens.
Number Of Ingredients 9
Steps:
- In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe.
Nutrition Facts : Calories 426 calories, Fat 25g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 846mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE
To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread.
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
- Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
- Pour the batter into the hot skillet.
- Bake at 450 degrees for 20 minutes or until golden.
- Cool the cornbread completely, then cut into 1-inch cubes.
- Arrange the cubes in a single layer on a large baking sheet.
- Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
- For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
- Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
- Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
- Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
- Fold in the cornbread cubes; toss lightly to combine.
- Spoon into prepared baking dish.
- Bake for about 30 minutes.
- Delicious!
SAUSAGE AND CORNBREAD STUFFING
The healthier cooking choices for this stuffing dish start with a quick cornbread recipe made with wheat germ and egg white. The stuffing features a healthy serving of vegetables, and flavorful turkey sausage.
Provided by Food Network Kitchen
Categories side-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
- Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage. Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes. Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Transfer the mixture to a large bowl.
- Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper. Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish. Lightly mist a piece of foil large enough to cover the dish. Pour 1/2 cup broth over the stuffing and cover with the foil.
- Bake for 30 minutes. Uncover the stuffing and bake until golden around edges, about 30 minutes more.
- Preheat the oven to 350 degrees F.
- Lightly mist an 8 by 8-inch baking pan with cooking spray. In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated. Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.
CORNBREAD, WILD RICE AND SAUSAGE STUFFING
I have been making this for Thankgiving for years. My daughter asked me to post it. The recipe makes plenty. I usually freeze half of it to use for Christmas dinner as well.
Provided by Elizabeita
Categories < 60 Mins
Time 35m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Sweat vegetables until tender in 1 tbsp butter.
- Make package of rice according to directions on box.
- Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
- put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
- Empty cornbread stuffing mix into large bowl.
- Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
- 7. Toss in rice, celery, onions, and sausage and mix until combined.
- 8. Add poultry seasoning and sage to taste.
Nutrition Facts : Calories 175.9, Fat 7.3, SaturatedFat 4, Cholesterol 15.2, Sodium 425.9, Carbohydrate 24, Fiber 4.4, Sugar 2.1, Protein 4.1
SAVORY CORNBREAD AND SAUSAGE DRESSING
Dressing is a classic when it comes to Thanksgiving or Sunday Dinners. While most stuffings and dressings are made with traditional bread, this savory and delicious recipe combines cornbread and sausage for an irresistible side dish!
Provided by Katie Clark
Categories Thanksgiving
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees. Spray a 9x13 casserole dish with non-stick cooking spray.
- Brown sausage in a medium skillet. Remove sausage to drain.
- Add the onion, bell pepper, and celery to the skillet. Cook over medium heat, stirring as needed to avoid burning, until softened.
- In a large bowl, stir together sausage, vegetables, cornbread, French bread, and seasonings. Stir until evenly combined.
- Add up to 2 cups of chicken stock to moisten the bread and bring the ingredients together.
- Transfer the casserole dish and distribute evenly. Bake for 30 minutes.
Nutrition Facts : Calories 577 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1380 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CROCKPOT CORNBREAD & SAUSAGE STUFFING
Steps:
- Make the cornbread ahead of time, and allow it to sit out (uncovered) for at least 24 hours. It's going to get a little stale, but don't worry that's the point.
- Cook the sausage in a large skillet, crumbling as it cooks until cooked through. Set aside.
- Run a knife around the edges of the cornbread to release it from the baking dish, and cut it into roughly 1- 1 1/2" cubes. Transfer the cut cornbread into the bowl of your crockpot.
- Add all of the remaining ingredients to the crockpot, and gently stir just to combine without breaking up
- Cook the stuffing mixture on high for 2 hours, fluffing gently with a fork before serving.
Nutrition Facts : Calories 214 kcal, Carbohydrate 3 g, Protein 9 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 101 mg, Sodium 541 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SAUSAGE CORNBREAD STUFFING
Serve Anne Burrell's Sausage Cornbread Stuffing recipe from Food Network for Thanksgiving dinner.
Provided by Anne Burrell
Categories side-dish
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
- In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
- Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!
CORN BREAD-SAUSAGE STUFFING
Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can be prepared a day ahead -- I find that it is better that way -- and reheated in a warm oven. Serve it alongside a roast turkey breast.
Provided by Pierre Franey
Categories casseroles, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put sausage meat in a 9-inch cast-iron skillet over medium heat. Cook, breaking up lumps, until meat loses raw look. Drain fat.
- Add onions, celery and garlic. Cook, stirring, until wilted. Remove skillet from heat.
- Add corn bread, pecans, salt, pepper, sage, parsley, broth and egg. Blend well, and smooth over the top. Cover with foil and bake, along with turkey, 30 minutes.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 4 grams, TransFat 0 grams
SPICED CORNISH HENS WITH CORNBREAD AND SAUSAGE STUFFING
Gina: Pat and I love, absolutely love, Cornish hens. One year we took a family vacation to Florida's Gulf Shore for Thanksgiving. When we got there, we had a beach view as well as the beach to ourselves. It was going to be a special Thanksgiving. Here's what happened: Before we left for our vacation, Pat begged me not to go overboard packing the foodstuffs. He said, "I don't want to smell collard greens up the road." Well, I said, "Too bad," because I knew stores might not be open, and I needed my ingredients for cooking the birds. See, ladies, this is why we are so special, because we know. Well, guess what, when we got to the coast, we couldn't find any stores that were open. So it was lucky for us that a smart momma had packed all her ingredients, and we were able to cook our entire Thanksgiving dinner. Long story short: It was a wonderful meal. We enjoyed our dinner overlooking a beautiful beach, and the meal remains one of our most cherished memories. Lesson here, ladies: Never let a man tell you what to pack! As for the birds, they are surprisingly easy to prepare. After the hens are rubbed with spices, the fragrant cornbread stuffing can be assembled in minutes in one skillet. The real appeal is the flavor and the stylish presentation. This recipe promises to be a holiday staple for years to come, with or without the view!
Yield serves 4
Number Of Ingredients 19
Steps:
- Whisk together the dry ingredients the salt, cumin, chile powder, black pepper, and allspice in a small bowl. Season both sides of the hens with this mix, and set them aside to marinate for 30 minutes at room temperature or for up to 8 hours in the refrigerator. Meanwhile, prepare the stuffing.
- Cook the sausage in a large, heavy skillet over medium heat until no pink remains, about 8 minutes. Using a slotted spoon, transfer the sausage to a plate lined with paper towels; drain all but 1 tablespoon of fat from the skillet. Return the skillet to the heat, and add the oil. Add the onion, celery, and jalapeño, and cook, stirring, until the vegetables have softened, about 6 minutes. Stir in the thyme, crumbled cornbread, sausage, chicken stock, parsley, and cilantro, if desired. Remove the skillet from the heat; taste the stuffing for seasoning, and add salt and pepper as desired.
- Preheat the oven to 375°F. Grease two 13 × 9 × 2-inch baking dishes with oil.
- Place the hens skin side down on a work surface. Pack one fourth of the stuffing into each cavity. Arrange the hens stuffing side down in the prepared dish. Brush the tops of the hens with the mustard. Roast the hens until they are golden brown and juices run clear when thighs are pierced, 50 to 55 minutes. Transfer the hens to a platter, and serve.
CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING
Easy cornbread sausage stuffing recipe made with country bread, cornbread, and breakfast sausage with plenty of herbs to make it truly irresistible.
Provided by Rhoda Boone
Time 2h20m
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35-50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
- Meanwhile, heat a large skillet over medium-high. Break sausage into ½" pieces and cook, stirring and breaking up into smaller (about ¼") pieces with a wooden spoon or spatula, until browned, 8-10 minutes. Transfer to bowl with bread but do not stir.
- Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
- Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
- Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40-45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45-50 minutes more.
- DO AHEAD: Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25-30 minutes. Uncover and bake until top is crisped, 7-10 minutes more.
CORNBREAD SAUSAGE STUFFING
This cornbread and sausage stuffing is sure to be a family favorite. The crisp cornbread cubes and seasoned sausage crumbles are a perfect match.
Provided by Kristina Vanni
Categories Side Dish
Time 2h
Number Of Ingredients 17
Steps:
- Gather the ingredients. Preheat oven to 425 F.
- In a large bowl, combine the cornmeal, baking powder, salt, and baking soda.
- Mix in the buttermilk, egg, and 2 tablespoons of the vegetable oil. Stir until thoroughly combined.
- Pour the remaining 2 tablespoons of vegetable oil into the bottom of a 9-inch cast iron skillet. Heat the skillet in the oven for 10 minutes.
- Carefully pour the batter into the hot skillet (the hot oil may splatter). Bake for 20 to 25 minutes or until golden brown.
- Let cool for a few minutes and turn out onto a cutting board. Cut the cornbread into cubes and set aside.
- Preheat the oven to 325 F. Saute the sausage, celery, and onions in a large skillet over medium-high heat for 8 to 10 minutes, or until the sausage is thoroughly cooked.
- Drain the sausage mixture, then spoon into a large mixing bowl. Add the cubed cornbread, fresh parsley, poultry seasoning, and dried sage. Gently toss to combine.
- Add the chicken broth and beaten egg. Carefully mix until just combined.
- Lightly grease a medium (2-quart) casserole dish and add the stuffing mixture.
- Cover with a tight-fitting lid or aluminum foil and bake for 35 minutes. Uncover and bake for 10 minutes more or until heated through.
- Serve warm at your next family dinner or holiday gathering and enjoy.
Nutrition Facts : Calories 384 kcal, Carbohydrate 20 g, Cholesterol 113 mg, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, Sodium 1080 mg, Sugar 6 g, Fat 27 g, UnsaturatedFat 0 g
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RECIPE: CORNBREAD AND SAUSAGE STUFFING | WHOLE FOODS …
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Servings 4-6Calories 270 per servingTotal Time 50 mins
- Add sausage and cook, breaking it up as you go, until browned and cooked through, 7 to 8 minutes.
BEST EVER THANKSGIVING CORNBREAD SAUSAGE STUFFING
From carlsbadcravings.com
Reviews 54Servings 12-16Cuisine AmericanCategory Side Dish
- Prepare cornbread according to directions. Allow baked cornbread to sit out overnight in order to dry out.
- Preheat oven to 350 degrees F. Slice cornbread and white bread into 1/2 inch cubes. Add to 2 baking sheets and bake for 35-45 minutes or until completely dried out (they should resemble croutons).
- Meanwhile, cook sausage in a large skillet until nicely browned, breaking up any clumps. Using a slotted spoon, transfer to a very large bowl.
- Melt butter in remaining fat in skillet. Add onions and cook 5 minutes. Add celery, apples, garlic, chicken bouillon and all seasoning/spices and cook for 2 minutes, while stirring. Transfer to bowl with sausage and stir in toasted bread, crushed Ritz, pecans, and cranberries.
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- Using your hands crumble cornbread into irregular size pieces (large, medium and bite size). Spread out on 13×9 baking sheet. Bake cornbread crumbles for 8-10 minutes, tosses halfway through.
- In the meantime, heat a medium skillet to medium high heat. Add ground sausage to the pan and cook until slightly browned, approximately 5-7, chopping up sausage into smaller pieces with a wooden spoon.
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CORN BREAD STUFFING WITH COUNTRY SAUSAGE - FOOD & WINE
From foodandwine.com
5/5 Servings 8-12
- Butter a large gratin dish or a 9-by-13-inch baking dish. Break the Country Corn Bread into 1-inch pieces, spread the pieces on a baking sheet and let dry slightly, for at least 4 hours or overnight.
- Meanwhile, roast the poblanos over a gas flame or under the broiler, turning until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos and cut them into 1/2-inch pieces.
- In a large deep skillet, melt the butter until foaming. Add the onions, celery, carrots and garlic and cook over moderately high heat, stirring, until softened, 8 to 10 minutes. Add the sausage, breaking it up, and cook until no pink remains, about 10 minutes. Stir in the oregano, salt, pepper and poblanos and transfer to a large bowl. Mix in the corn bread, then stir in the turkey stock. Spread the stuffing in the prepared gratin dish.
- Preheat the oven to 350°. Cover the stuffing with foil and bake for about 30 minutes, or until heated through. Uncover and bake for 15 to 20 minutes, or until the top is crisp and golden. Serve hot.
SAGE SAUSAGE STUFFING WITH CHALLAH AND CORNBREAD - OMG! YUMMY
From omgyummy.com
4.9/5 (14)Total Time 1 hr 30 minsCategory Side DishCalories 367 per serving
- Have a giant bowl ready for mixing it all up and to put the ingredients in as you saute them. I keep the sausage separate in case I have to make a small pan of stuffing without sausage in it.
- Brown sausage and drain. I leave a bit of drippings in the pans for flavor to kickstart the onions in the next step. (unless you are making a pan of stuffing vegetarian)
- Saute the onions in 2 tablespoons of the butter - low and slow - I like to add some salt and pepper and thyme here to again layer the flavors. You want the onions translucent but not brown. They'll take a while - you can prep other stuff while they are working - just stir occasionally and make sure they are not browning.
CORNBREAD AND SAUSAGE STUFFING - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Ratings 5Category Side DishCuisine AmericanTotal Time 55 mins
- Preheat oven to 350 F. Cook ground sausage over medium heat in a skillet and break up in pieces using a wooden spoon. When cooked, transfer to a large mixing bowl.
- Heat olive oil in the skillet and add onion and celery and cook, stirring frequently until the vegetables are tender about 5 minutes. Add chopped parsley and sage leaves, and stir well until the flavors are incorporated. Season with salt and freshly ground black pepper. Transfer the mixture to the bowl with the sausage.
- Add dried cornbread to the mixing bowl. Whisk eggs and chicken/vegetable stock and pour over the cornbread and sausage mixture. Toss gently until all ingredients are wet.
- Transfer to a greased baking dish and bake at 350 F for 30 - 35 minutes until top is golden brown. Serve warm and enjoy! :)
CORNBREAD-SAUSAGE STUFFING - WOMAN'S DAY
From womansday.com
Servings 8Total Time 1 hrEstimated Reading Time 2 minsCalories 375 per serving
- Cook the sausage in a large skillet over medium heat, breaking it up with a spoon, until browned, 8 to 10 minutes.
- Add the celery and onion and cook, stirring occasionally, until tender, 5 to 7 minutes; stir in the sage.
CORNBREAD & SAUSAGE STUFFING RECIPE - EATINGWELL
From eatingwell.com
5/5 (10)Total Time 50 minsCategory Healthy Stuffing RecipesCalories 241 per serving
- Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.
- Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.
CORN BREAD AND SAUSAGE STUFFING RECIPE - COUNTRY LIVING
From countryliving.com
Servings 10Total Time 1 hr 10 minsCategory Thanksgiving, Dinner, Side DishCalories 403 per serving
CORNBREAD & SAUSAGE STUFFING - RECIPE - FINECOOKING
From finecooking.com
5/5 (5)Category Side DishesCuisine AmericanCalories 110 per serving
CORNBREAD SAUSAGE STUFFING - MCCORMICK
From mccormick.com
Cuisine Deep SouthCategory Side DishesServings 12
CORNBREAD STUFFING WITH SAUSAGE - ENTERTAINING WITH BETH
From entertainingwithbeth.com
4.5/5 (8)Calories 331 per servingCategory Side Dishes
DELICIOUS CORNBREAD STUFFING RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Cuisine AmericanTotal Time 1 hr 15 minsCategory Side DishCalories 769 per serving
"CORNBREAD" AND SAUSAGE STUFFING (GRAIN-FREE, GAPS, PALEO ...
From deliciouslyorganic.net
Reviews 73Estimated Reading Time 7 mins
CORNBREAD 'SAUSAGE' STUFFING | WHOLE FOOD PLANT-BASED
From thejaroudifamily.com
Estimated Reading Time 2 mins
SAUSAGE, SAGE, AND CORNBREAD STUFFING RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory StuffingServings 10Total Time 1 hr
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