Corn Bread Sausage Stuffing Recipes

SAUSAGE CORNBREAD STUFFING

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!

CORNBREAD SAUSAGE STUFFING

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.

CORNBREAD SAUSAGE STUFFING

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.

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:

• 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 AND SAUSAGE DRESSING

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool in pan 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes. Fluff cubes. Bake 10 minutes. Stir cubes; bake 10 to 15 minutes longer or until golden brown on top.
• Meanwhile, in 10-inch skillet, cook celery, onion, garlic and sausage over medium-high heat 7 to 10 minutes, stirring frequently, until sausage is until no longer pink; drain if desired. Stir pepper flakes and chile into sausage mixture.
• In another large bowl, place cornbread cubes, sausage mixture and remaining ingredients. Stir gently, adding enough broth to moisten bread cubes but not make mixture mushy.
• Spoon dressing into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; bake 25 to 30 minutes or until hot in center.

CORN BREAD-SAUSAGE STUFFING

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.

SAUSAGE AND CORNBREAD STUFFING

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.

CORN BREAD-SAUSAGE STUFFING

Steps:

• Cook the sausage in a skillet over medium heat, breaking it up with the back of a wooden spoon. Set aside. Heat the olive oil in a medium nonstick skillet, add the garlic and onion and saute for 2 minutes. Add the red pepper and saute until just tender, about 3 minutes.
• In a large bowl, combine the corn bread crumbs, sausage and onion mixture. Toss in the scallions, salt and pepper. Stir in the beer.
• Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes.

CORNBREAD & SAUSAGE STUFFING

Steps:

• Cook sausage in large skillet until browned; remove with slotted spoon& drain.
• Saute onion& celery in remaining sausage drippings until tender.
• Combine sausage, sauteed vegetables, bread cubes, cornbread, sage, marjoram& pepper in a large mixing bowl; blend well.
• Moisten with chicken broth.
• Mixture can be stuffed into turkey, or placed into a greased 13x9 baking dish& dot with butter.
• Cover& bake 20 minutes at 350F; uncover& bake 10 minutes more, or until golden brown.

CORNBREAD SAUSAGE STUFFING

Steps:

• In microwave or pan, brown sausage, casing removed.
• Remove sausage to plate, add onion and celery, saute until soft.
• Drain, add butter, melt, add veggies, cornbread, sausage, chicken broth, sage toast pecans, add to mix.
• Preheat oven to 350°F.
• Bake covered 30-45 minutes.

CORN BREAD AND SAUSAGE STUFFING

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Combine first 5 ingredients in large bowl. Whisk milk, oil and eggs in medium bowl to blend. Add milk mixture to dry ingredients and stir just until blended. Transfer batter to prepared dish. Bake until tester inserted into center comes out clean, about 25 minutes. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
• Preheat oven to 375°F. Cut enough corn bread into 1/2-inch cubes to measure 12 cups (reserve remaining bread for another use). Transfer to baking sheet. Bake until bread cubes are dry but not hard, about 15 minutes. Transfer to large bowl. Maintain oven temperature.
• Butter 13x9x2-inch glass baking dish. Cook chorizo in heavy large skillet over medium-high heat until brown, crumbling with back of spoon, about 10 minutes. Reduce heat to medium-low. Add onions, red peppers and chili; sauté until tender, about 15 minutes. Stir chorizo mixture, cilantro and oregano into bread. Mix in enough broth to moisten. Spoon into prepared dish. Cover with buttered foil. (Can be made 1 day ahead. Cover; chill.)
• Bake until heated through, about 45 minutes if stuffing is at room temperature and 1 hour if chilled.

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).

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.

SAUSAGE AND CORNBREAD DRESSING

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot., Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine., In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.

BEST-EVER CORNBREAD-SAUSAGE STUFFING

Steps:

• The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
• About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
• Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
• Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
• Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.

CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING

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.