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Cornbread Sausage Stuffing

CORNBREAD SAUSAGE STUFFING

got this recipe from a sausage ad - very good for thanksgiving, or anytime.

Time: 50 minutes

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 image

Number Of Ingredients: 10

Ingredients:

  1. sausage
  2. onions
  3. celery
  4. bread
  5. cornbread
  6. rubbed sage
  7. marjoram
  8. black pepper
  9. chicken broth
  10. butter


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.

Recipe From allrecipes.com

Provided by sal

Time 1h10m

Yield 12

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 Stuffing With Sausage image

Number Of Ingredients: 8

Ingredients:

  • 1 pound ground sausage
  • 2 cups chopped celery
  • 2 large onions, chopped
  • 5 cups crumbled cornbread
  • 5 cups seasoned bread crumbs
  • 2 ¾ cups chicken broth
  • 1 ½ teaspoons poultry seasoning
  • 1 teaspoon sage


CORNBREAD SAUSAGE STUFFING

This is a quick and delicious dressing that my family demands every holiday.

Recipe From allrecipes.com

Provided by SNOOPSMOMMY

Time 1h15m

Yield 10

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.


Cornbread Sausage Stuffing image

Number Of Ingredients: 7

Ingredients:

  • 2 (6 ounce) packages cornbread stuffing mix
  • 1 pound ground pork sausage
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 tablespoons butter, melted
  • 1 teaspoon poultry seasoning
  • 1 (14.5 ounce) can chicken broth


BEST-EVER CORNBREAD-SAUSAGE STUFFING

Everyone always asks for this stuffing for Thanksgiving.

Recipe From allrecipes.com

Provided by punkchic_123

Time 9h10m

Yield 8

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.


Best-Ever Cornbread-Sausage Stuffing image

Number Of Ingredients: 9

Ingredients:

  • 1 (8.5 ounce) package corn bread mix
  • 10 slices firm white bread
  • 1 pound bulk spicy pork sausage
  • 2 cups sliced celery
  • 1 large onion, chopped
  • 2 teaspoons dried sage
  • ¼ cup melted butter
  • 1 (14 ounce) can chicken broth
  • 2 eggs


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.

Recipe From allrecipes.com

Provided by Barbara

Time P1DT1h15m

Yield 24

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).


Cornbread and Sausage Stuffing image

Number Of Ingredients: 11

Ingredients:

  • 1 (12 ounce) package corn bread mix
  • 1 pound sausage, cooked and drained
  • 1 tablespoon butter
  • ¾ cup chopped onion
  • 3 stalks celery, chopped
  • 1 teaspoon dried thyme
  • 2 teaspoons ground sage
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup vegetable broth


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.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 4h15m

Yield Stuffing is enough for a 12-16 pound turkey or 8-10 (1-1/2 pounds each) Cornish game hens.

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 image

Number Of Ingredients: 9

Ingredients:

  • 1 pound mild or hot bulk pork sausage
  • 1/2 cup butter, cubed
  • 2 cups chopped onion
  • 1-1/2 cups chopped celery
  • 2 cups soft bread crumbs
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • 2 to 3 tablespoons sage
  • 5 cups crumbled yellow cornbread


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.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 1h40m

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 Stuffing image

Number Of Ingredients: 8

Ingredients:

  • 1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
  • 1 large onion, (about 2 cups), finely chopped
  • 3 celery, finely chopped (1 1/2 cups)
  • Kosher salt and freshly ground pepper
  • 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
  • 3 tablespoons finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1 cup low-sodium chicken broth


SAUSAGE AND CORNBREAD DRESSING

At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. -Mandy Nall, Montgomery, Alabama

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

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.


Sausage and Cornbread Dressing image

Number Of Ingredients: 13

Ingredients:

  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 4 medium onions, chopped (about 3 cups)
  • 1/2 cup chopped celery
  • 6 cups cubed day-old white or French bread
  • 6 cups coarsely crumbled cornbread
  • 2 large eggs
  • 2 tablespoons steak sauce
  • 2 teaspoons onion salt
  • 2 teaspoons poultry seasoning
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder
  • 2-1/2 to 3 cups reduced-sodium chicken broth


CORNBREAD & SAUSAGE STUFFING

Make and share this Cornbread & Sausage Stuffing recipe from Food.com.

Recipe From food.com

Provided by Mary Scheffert

Time 50m

Yield 10-12 serving(s)

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 image

Number Of Ingredients: 10

Ingredients:

  • 1 lb sausage (hot or mild, any brand you like)
  • 1 1/2 cups onions, chopped
  • 1 1/2 cups celery, chopped
  • 5 cups dry, day old bread, cut in cubes
  • cornbread, crumbled (I use a boxed mix for this recipe, 1 8" pan)
  • 2 teaspoons rubbed sage
  • 1 teaspoon marjoram
  • 1/2 teaspoon black pepper
  • 2 -3 cups chicken broth (I use fat free)
  • 2 tablespoons butter or 2 tablespoons margarine


CORNBREAD AND SAUSAGE DRESSING

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Time 50m

Yield 8 to 12 servings

Steps:

  • Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale.
  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil.
  • Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes.


Cornbread and Sausage Dressing image

Number Of Ingredients: 14

Ingredients:

  • 4 cups cubed cornbread
  • 4 cups cubed French bread
  • 1 pound sage sausage
  • 4 tablespoons (1/2 stick) salted butter
  • 2 cups finely diced celery
  • 1 tablespoon fresh rosemary, chopped
  • 2 carrots, peeled and very finely diced
  • 1 large onion, diced
  • 4 cups low-sodium chicken or turkey stock, plus more if needed
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon ground sage
  • Pinch of turmeric
  • Kosher salt
  • 1/4 cup fresh parsley, chopped


SAUSAGE, CORNBREAD AND CHERRY STUFFING

Recipe From foodnetwork.com

Provided by Martina McBride

Time 1h20m

Yield 10 to 12 servings

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.


Sausage, Cornbread and Cherry Stuffing image

Number Of Ingredients: 12

Ingredients:

  • Nonstick cooking spray, for the casserole dish
  • 1 pound pork sausage, casings removed
  • 2 tablespoons unsalted butter
  • 4 ribs celery, chopped (about 2 1/2 cups)
  • 1 large yellow onion, chopped (about 3 cups)
  • 1 tablespoon poultry seasoning
  • 1 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 10 cups crumbled cornbread, toasted
  • 2 cups chicken stock
  • 1 cup dried cherries, chopped
  • 2 large eggs, beaten


CORNBREAD STUFFING WITH APPLES AND SAUSAGE

Recipe From foodnetwork.com

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 4 to 6 servings

Steps:

  • Preheat oven to 350 degrees F.
  • Heat olive oil over medium-high heat in 12-inch skillet.
  • Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
  • In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.


Cornbread Stuffing with Apples and Sausage image

Number Of Ingredients: 14

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casing removed
  • 1 medium onions, chopped
  • 2 stalks celery, chopped
  • Salt and freshly ground black pepper
  • 1 Granny Smith apple, peeled and chopped coarsely
  • 1 teaspoon freshly minced thyme leaves
  • 1 teaspoon freshly chopped sage leaves
  • 1/2 cup bourbon
  • 1 1/4 pounds cubed and dried cornbread stuffing, store-bought
  • 1/4 cup chopped fresh parsley leaves
  • 2 cups turkey or low-sodium chicken stock
  • 2 eggs, beaten
  • 1/2 cup chopped pecans


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