Cornbread Sausage Stuffing

CORNBREAD STUFFING WITH SAUSAGE



Cornbread Stuffing With Sausage image

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

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h10m

Yield 12

Number Of Ingredients 8

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
Calories440.7 calories
Carbohydrate51.1 g
Cholesterol40 mg
Fat19.3 g
Fiber4.3 g
Protein15 g
SaturatedFat6.5 g
Sodium1401.8 mg
Sugar6.5 g

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.

SAUSAGE, CRANBERRY, AND CORN BREAD STUFFING



Sausage, Cranberry, and Corn Bread Stuffing image

Recipe From epicurious.com

Categories     Onion     Side     Bake     Thanksgiving     Stuffing/Dressing     Cranberry     Sausage     Cornmeal     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 12 cups

Number Of Ingredients 10

1 1/2 loavesCorn Bread
2 cups pecans
7 leeks (about 1 pound; white and pale green parts only)
3 celery ribs
3/4 stick (6 tablespoons) unsalted butter
1/2 pound sweet Italian sausage (about 3 links)
2 cups fresh or unthawed frozen cranberries
1/4 cup sugar
1/2 cup packed fresh flat-leafed parsley leaves
2 cups chicken broth

Steps:

  • Preheat oven to 325° F.
  • Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
  • Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
  • In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
  • To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
  • For cooking stuffing inside poultry:
  • Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
  • For cooking all or part of stuffing outside poultry:
  • In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

CORNBREAD SAUSAGE STUFFING



Cornbread Sausage Stuffing image

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

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

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
Calories 426 calories
Fat25g fat (11g saturated fat)
Cholesterol104mg cholesterol
Sodium846mg sodium
Carbohydrate39g carbohydrate (6g sugars
Fiber3g fiber)
Protein11g protein.

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 AND SAUSAGE STUFFING



Cornbread and Sausage Stuffing image

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

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 11

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
Calories141.4 calories
Carbohydrate10.4 g
Cholesterol14.5 mg
Fat9.5 g
Fiber0.3 g
Protein3.5 g
SaturatedFat3.3 g
Sodium467.1 mg
Sugar2.4 g

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).

SAUSAGE AND CORNBREAD DRESSING



Sausage and Cornbread Dressing image

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

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

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
Calories 240 calories
Fat6g fat (1g saturated fat)
Cholesterol48mg cholesterol
Sodium1112mg sodium
Carbohydrate35g carbohydrate (4g sugars
Fiber3g fiber)
Protein11g protein.

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 CORNBREAD STUFFING



Sausage Cornbread Stuffing image

Serve Anne Burrell's Sausage Cornbread Stuffing recipe from Food Network for Thanksgiving dinner.

Recipe From foodnetwork.com

Provided by Anne Burrell

Categories     side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 12

Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock

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!

SAUSAGE CORNBREAD STUFFING



Sausage Cornbread Stuffing image

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

Recipe From food.com

Provided by chia2160

Categories     Breads

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

1 (12 ounce) package cornbread stuffing mix or 1 recipe cornbread
2 stalks celery, diced
1 onion, diced
6 tablespoons butter or 6 tablespoons margarine
1/2 lb sausage, removed from casing
salt
pepper
thyme
1 cup chicken broth, enough to moisten
1 cup toasted pecans
Calories351.3
Fat22.9
SaturatedFat7.6
Cholesterol31.5
Sodium786.8
Carbohydrate29.6
Fiber6.2
Sugar2.8
Protein7.9

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.

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2019-11-14  · Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake in a 250°F-oven until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes. To make the stuffing: Place the sausage …

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  • 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.
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2019-11-14  · Preheat oven to 400F. Cube cornbread and place on a baking sheet and drizzle with 1 tbsp of olive oil. Toast for 10 minutes or until golden brown. Remove from oven and let cool for 10 …

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Cuisine American, Southern
Estimated Reading Time 6 mins

  • Preheat oven to 400F. Cube cornbread and place on a baking sheet and drizzle with 1 tbsp of olive oil. Toast for 10 minutes or until golden brown. Remove from oven and let cool for 10 minutes then place in a large mixing bowl
  • In a heavy bottomed skillet over medium heat, add 1 tube of jimmy dean sausage. Break up the sausage into crumbles and cook until browned. Place hot sausage in the cornbread bowl but leave the remaining grease in the pan
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2014-11-26  · Preheat oven to 375°F. Line muffin tin with cupcake liners. In a large bowl, add all the cornbread ingredients and mix with a whisk until everything is blended. Scoop batter into cupcake …

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Estimated Reading Time 4 mins
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  • Preheat oven to 375°F. Line muffin tin with cupcake liners. In a large bowl, add all the cornbread ingredients and mix with a whisk until everything is blended. Scoop batter into cupcake liners, filling between 1/2 to 2/3 full. You should be able to make 12 muffins.
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2019-11-15  · ingredients 6-7 cups leftover cornbread cut into 1' cubes) (use my hatch chile cornbread recipe or your favorite version) 1 pound spicy Italian sausage or Jimmy Dean Sage sausage 1 1/2 …

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  • Preheat the oven to 325°. Place cornbread on a sheet pan and bake for 30 minutes, tossing a few times. try dry out the cornbread and get crust on it. Set aside.
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From omgyummy.com
2019-11-08  · Ingredients 16 cups bread cubes 1 ½ pounds breakfast sausage with sage either Jimmy Dean’s which will sell out close to Thanksgiving or get your butcher to make it 1/2 cup dried apricots …

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Total Time 1 hr 30 mins

  • 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.
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CORNBREAD & SAUSAGE STUFFING RECIPE | EATINGWELL
From eatingwell.com
2016-06-03  · 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 …

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  • 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.
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CORN BREAD AND SAUSAGE STUFFING RECIPE | MCCORMICK
From mccormick.com
Melt butter in large skillet on medium heat. Add celery, onion and bell pepper; cook and stir 5 minutes. Stir in poultry seasoning, thyme and garlic powder. Mix corn bread, vegetable mixture and sausage …

5/5 (1)
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CORNBREAD, SAUSAGE, AND HERB STUFFING RECIPE | MYRECIPES
From myrecipes.com
2008-10-21  · Combine cornbread and sausage mixture. Add broth and eggs; stir just until moistened. Spoon into 2-inch deep, 7- x 11-inch baking dish coated with cooking spray. Bake, covered with foil, 28 min-utes. Uncover; bake 10 minutes until top is crisp and golden.

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Total Time 2 hrs 7 mins
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CORNBREAD SAUSAGE STUFFING RECIPE - THE SPRUCE EATS
From thespruceeats.com
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.

Estimated Reading Time 3 mins

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CORNBREAD-SAUSAGE STUFFING RECIPE | EAT SMARTER USA
From eatsmarter.com
For the stuffing, heat the oil in a pan and gently fry the onion and celery until soft but not brown. Add the sausage meat, cook until lightly brown and just cooked through then add the sage and season with salt and pepper. Place the mixture in a bowl and mix in the beaten eggs.

4/5
Total Time 1 hr 15 mins
Category Snack, Side Dish
Calories 1508 per serving

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