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!
CORNBREAD SAUSAGE STUFFING
This is a quick and delicious dressing that my family demands every holiday.
Provided by SNOOPSMOMMY
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
- In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
- Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 28 g, Cholesterol 37 mg, Fat 22.1 g, Fiber 5.3 g, Protein 9 g, SaturatedFat 8.4 g, Sodium 768.6 mg, Sugar 2.6 g
SAUSAGE, CORNBREAD AND CHERRY STUFFING
Provided by Martina McBride
Categories side-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 4-quart shallow casserole dish with cooking spray.
- Place a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until brown, 8 to 10 minutes. Remove the sausage with a slotted spoon to a paper towel-lined plate. Drain off all but 2 tablespoons of the sausage drippings. Add the butter to the skillet, then add the celery and onions. Cook, scraping up any brown bits that are on the bottom of the skillet, until the vegetables are soft and translucent, 5 to 7 minutes. Add the poultry seasoning, salt and pepper and cook, stirring, for 2 minutes more.
- Transfer the vegetable mixture to a large bowl and add the cornbread and reserved sausage. Add the chicken stock, cherries and eggs. Stir to coat gently and soften the cornbread. (Do not overmix or the cornbread pieces will turn to mush.) Transfer to the prepared casserole dish.
- Bake until the stuffing is set, about 35 minutes. Let cool for 10 minutes before serving.
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
COUNTRY SAUSAGE CORNBREAD
Here's a tasty country-style corn bread for those of you who like your baked goods on the hearty and savory side.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Mix first 3 ingredients in medium bowl just until muffin mix is moistened. Stir in remaining ingredients.
- Pour into 9-inch pie plate sprayed with cooking spray.
- Bake 25 min. or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 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 STUFFING WITH SAUSAGE AND APPLES
Provided by Food Network
Time 30m
Yield Enough stuffing for 2 average
Number Of Ingredients 17
Steps:
- Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock.
SAUSAGE AND CORN BREAD STUFFING - CROCKPOT
Make and share this Sausage and Corn Bread Stuffing - Crockpot recipe from Food.com.
Provided by mailbelle
Categories Pork
Time 5h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Lightly coat the inside of a 3 1/2 or 4 1/2 quart slow cooker with cooking spray; set aside.
- In a large skillet cook sausage and onion over medium heat until meat is brown and onion is tender. Drain off fat.
- In the prepared cooker combine the sausage mixture, the dry stuffing mix, broth, and butter. Toss gently to mix well.
- Cover and cook on low-heat setting for 4 to 5 hours.
Nutrition Facts : Calories 709.9, Fat 20.4, SaturatedFat 9, Cholesterol 57.2, Sodium 2393.3, Carbohydrate 103.2, Fiber 4.5, Sugar 11.8, Protein 25.8
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.
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
CORNBREAD STUFFING WITH SAUSAGE AND APPLES
This is the Thanksgiving stuffing that most of my family prefers. I got it from Food TV. It's a recipe from Cock N' Bull Restaurant, Peddler's Village, Lahaska, Pennsylvania. The first time I made it, my kid's asked.." you're putting apples in the stuffing?..Yuck" But they gobbled it down.. they never used to even like stuffing at all before this one. Then every year since then, they beg for "the stuffing with the apples in it" This year, I'm making two kinds of stuffing. Bev has a near duplicate of my Grandmas stuffing, #44692 which I love so much. So I'm making both this year. I'm posting this so it is easy for me to find closer to Bird Day! It's moist and tasty. I usually make it in my slow cooker, but it's meant for stuffing a bird.
Provided by BETHANY T.
Categories < 60 Mins
Time 35m
Yield 2 chickens, 8 serving(s)
Number Of Ingredients 16
Steps:
- Sauté sausage until browned.
- Remove from pan and place in a large mixing bowl.
- Sauté onions and celery in butter.
- Add sage, rosemary and thyme.
- When mixture is softened, about 3 minutes, put into bowl with sausage.
- Add the remaining ingredients to the mixing bowl.
- If mixture is too dry, add more stock.
- Stuff into bird, bake along side during last 45 minutes of cooking, or cook in a crockpot on low for up to 3 hrs taking care to stir once in a while and adding more stock or water if it gets dry.
SAUSAGE CORNBREAD STUFFING
Make and share this Sausage Cornbread Stuffing recipe from Food.com.
Provided by chia2160
Categories Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions and celery in butter, set aside.
- Saute sausage meat until browned, drain.
- Preheat oven to 350°F.
- Mix veggies and sausage in large bowl.
- Add cornbread, broth, thyme, salt and pepper, and toasted pecans. Bake 30 minutes covered, 15 minutes uncovered.
Nutrition Facts : Calories 351.3, Fat 22.9, SaturatedFat 7.6, Cholesterol 31.5, Sodium 786.8, Carbohydrate 29.6, Fiber 6.2, Sugar 2.8, Protein 7.9
CORNBREAD & SAUSAGE STUFFING
Make and share this Cornbread & Sausage Stuffing recipe from Food.com.
Provided by Mary Scheffert
Categories Thanksgiving
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
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.
CORN BREAD AND SAUSAGE STUFFING
Categories Herb Pepper Side Bake Thanksgiving Stuffing/Dressing Sausage Cornmeal Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 14
Number Of Ingredients 15
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.
BEST-EVER CORNBREAD-SAUSAGE STUFFING
Everyone always asks for this stuffing for Thanksgiving.
Provided by punkchic_123
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 9h10m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 480 calories, Carbohydrate 39.2 g, Cholesterol 106.9 mg, Fat 28.9 g, Fiber 1.7 g, Protein 15.2 g, SaturatedFat 11.3 g, Sodium 1425.4 mg, Sugar 6.2 g
CORN BREAD-SAUSAGE STUFFING
Provided by Molly O'Neill
Categories roasts, side dish
Time 40m
Yield Twelve cups
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 569 milligrams, Sugar 4 grams
COUNTRY CORNBREAD STUFFING
My mom has been making this for many years and would have a very unhappy family if she didn't make this at Thanksgiving. It's very easy to throw together and so good! The ingredients listed as optional are listed like that because I never use them and my stuffing turns out just fine! I hope you and your family will enjoy it as much as mine!
Provided by Loves2Teach
Categories Meat
Time 50m
Yield 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Fry sausage and add sage, celery, and onion.
- Add breads, eggs, chicken broth and 1/4 water (or more) and bake at 350F in a 9x13 pan for 35 minutes.
- Enjoy!
Nutrition Facts : Calories 230.1, Fat 11.5, SaturatedFat 3.6, Cholesterol 35.8, Sodium 638.7, Carbohydrate 24.4, Fiber 2, Sugar 0.5, Protein 6.7
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
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- 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.
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