Air Fryer Cornbread Sausage Stuffing Recipes

CORNBREAD STUFFING WITH SAUSAGE

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.

CORNBREAD AND SAUSAGE STUFFING

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).

AIR FRYER SAUSAGE STUFFING

Steps:

• Preheat a 3.5-quart air fryer to 275 degrees F. Add the bread cubes to the air-fryer basket (it's okay if they're not in a single layer). Air-fry until completely dry and lightly golden, tossing halfway through, about 15 minutes.
• Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until lightly browned and no longer pink, about 5 minutes. Add the celery, garlic, shallot, sage, thyme, 1 teaspoon salt and several grinds of pepper. Continue to cook, stirring occasionally, until the vegetables are tender, 3 to 5 minutes. Pour in the chicken broth and cook until warmed through, about 1 minutes, using a wooden spoon to scrape any brown bits from the bottom of the pan. Remove from the heat.
• Whisk the eggs in a large bowl, then add the bread cubes and warm sausage mixture. Toss until the bread is nicely saturated and the mixture is well combined.
• Preheat the air fryer to 375 degrees F and butter a 6-by-3-inch round baking dish with butter. Transfer the stuffing mixture to the prepared baking dish and cover tightly with aluminum foil. Place the dish in the air-fryer basket, then air-fry until the stuffing is heated through and starting to brown at the edges, about 15 minutes. Remove the foil, then continue to cook until the top is crisp and deep golden brown, 8 to 10 minutes more. Let cool 5 minutes before serving.

AIR FRYER STUFFING BALLS

Steps:

• Melt butter in a small skillet over medium heat. Add celery and onion, and cook until softened, about 5 minutes.
• Combine bread, parsley, poultry seasoning, salt, and pepper in a bowl. Mix in cooked onion and celery. Slowly pour egg into the bowl with one hand while mixing with the other to ensure that the mixture is evenly coated. Repeat with chicken broth and mix everything until well combined. Divide stuffing mixture into 8 equal portions, roll into balls, and place on a plate. Refrigerate for at least 15 minutes.
• Preheat an air fryer to 350 degrees F (180 degrees C).
• Remove stuffing balls from refrigerator and spray lightly with cooking spray. Place stuffing balls into the air fryer, sprayed side down, without touching one another. Spray the other side lightly.
• Cook in the preheated air fryer for 5 minutes, turn, and cook for an additional 2 minutes.

SAVORY CORNBREAD AND SAUSAGE DRESSING

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.

APRICOT AND SAUSAGE CORNBREAD STUFFING

Steps:

• Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Melt 1/2 cup of butter in a large skillet over medium heat. Add onion and celery; saute until vegetables are tender, about 10 minutes. Stir in apricots and cook for 2 minutes more. Stir in sausage, pecans, and parsley. Remove from heat.
• Melt remaining butter in a small saucepan over medium-low heat.
• Pour crumbled cornbread into a large mixing bowl; add sausage mixture. Stir in melted butter until stuffing feels moist. Let cool to room temperature before using.