Cornbread Spicy Sausage Stuffing Dressing Recipes

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NO-BAKE SAUSAGE AND CORNBREAD DRESSING



No-Bake Sausage and Cornbread Dressing image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 26

1 pound ground spicy pork sausage
Kosher salt and freshly ground black pepper
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons ground fennel seed
1 teaspoon celery salt
1 cup diced carrots
1 cup diced celery
1 cup chestnuts, canned or packaged, chopped
1 cup diced fennel
1 cup diced Spanish onions
2 tablespoons minced garlic
1 tablespoon minced fresh sage
4 cups crumbled cornbread, recipe follows
3 cups chicken stock
3 tablespoons chopped fresh parsley
Unsalted butter, as needed
1 cup all-purpose flour
1 cup cornmeal
2/3 cup sugar
3 1/2 teaspoons baking powder
2 teaspoons kosher salt
1/2 cup buttermilk
1/2 cup whole milk
1/3 cup canola oil
1 large egg, beaten

Steps:

  • In a large saute pan on low heat, add the ground spicy pork sausage and cook slowly to render out the fat, about 8 minutes. Season with salt and pepper, onion powder, garlic powder, fennel seed and celery salt. Once the fat is rendered and the meat starts to brown and crisp, add the carrots, celery, chestnuts, fennel, onions, garlic and sage. Cook until the meat continues to brown, the carrots become soft and tender and the onions become translucent, about 10 minutes.
  • Add the crumbled cornbread and chicken stock and stir until completely incorporated and the bread is moist. Season with salt and pepper. Garnish with the parsley.
  • Serve family style in a large bowl while still hot.
  • Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron pan with butter.
  • Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil and egg until smooth.
  • Pour the batter into the prepared pan and bake until a toothpick is smooth when tested, about 25 minutes.

SAUSAGE CORNBREAD STUFFING



Sausage Cornbread Stuffing image

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

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!

SKILLET SAUSAGE AND CORNBREAD DRESSING



Skillet Sausage and Cornbread Dressing image

Save space in the oven on the big day with this easy cornbread dressing. I start with a make-ahead buttermilk cornbread that has an extra depth of flavor, thanks to a dash of Dijon. A half hour before everyone sits down to the table, I saute some spicy sausage with Dijon mustard, vegetables, chestnuts and fresh herbs. After folding in the cornbread, the dish goes straight into a serving bowl -- leaving plenty of room for the other sides in the oven.

Provided by Geoffrey Zakarian

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 28

Unsalted butter, for the pan
1 cup cornmeal
1 cup all-purpose flour
2/3 cup granulated sugar
3 1/2 teaspoons baking powder
2 teaspoons kosher salt
1/2 cup buttermilk
1/2 cup whole milk
1/3 cup canola oil
2 tablespoons Dijon mustard
1 large egg, beaten
1 pound bulk spicy pork sausage
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons ground fennel seed
1 teaspoon celery salt
Kosher salt and freshly ground black pepper
1 cup chopped carrot
1 cup chopped celery
1 cup peeled, roasted chestnuts, chopped
1 cup chopped fennel
1 cup chopped Spanish onion
2 tablespoons minced garlic
1 tablespoon minced fresh sage leaves
1/2 cup white wine
2 cups chicken stock or low-sodium chicken broth
1/4 cup Dijon mustard
2 teaspoons chopped fresh parsley

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron skillet with butter.
  • Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil, Dijon mustard and egg until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. The cornbread can be made up to 1 day in advance. Wrap tightly in several layers of plastic wrap and store at room temperature.
  • For the stuffing: Crumble enough of the cornbread into large pieces to make 4 cups. Reserve the remaining cornbread for another use.
  • Add the sausage to a large skillet over medium heat and cook, breaking up with a wooden spoon, until the fat starts to render, about 8 minutes. Add the onion powder, garlic powder, fennel seed and celery salt and season with salt and pepper. Once the meat starts to brown and crisp, add the onion, carrot, celery, chestnuts, fennel, garlic and sage. Cook, stirring occasionally, until the meat is browned, the carrots become soft and tender and the onions are translucent, about 10 minutes.
  • Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and cook until mostly evaporated, about 3 minutes. Stir in the chicken stock and Dijon mustard and bring to a simmer. Fold in the cornbread until completely incorporated and the bread is moist and heated through, about 3 minutes. Season to taste with salt and pepper.
  • Transfer the stuffing to a serving bowl and garnish with the parsley.

SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING



Sweet and Savory Sausage Cornbread Stuffing image

I have been making this dressing, minus the sausage, for over 30 years. This year I tried it with Jimmy Dean® pork sausage. The whole family just loved it. The sausage just took this dressing to another level of deliciousness. This will now be our family's traditional dressing.

Provided by Yoly

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

Time 45m

Yield 10

Number Of Ingredients 11

1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
½ cup salted butter
2 cups diced onion
2 cups diced celery
1 (8 ounce) package sliced mushrooms
1 teaspoon dried sage
1 teaspoon salt
½ teaspoon ground black pepper
3 cups crumbled sweet cornbread
3 slices day-old bread, cut into 1-inch cubes
1 cup chicken broth

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
  • Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
  • Transfer stuffing to a 2-quart baking dish.
  • Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 17.8 g, Cholesterol 34.1 mg, Fat 11.7 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 6.6 g, Sodium 633.2 mg, Sugar 3.9 g

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.

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

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 SPICY SAUSAGE STUFFING/ DRESSING



Cornbread Spicy Sausage Stuffing/ Dressing image

Sausage loaded dressing. Recipe #407287 was used to flavor the stuffing but your favored poultry seasoning will work fine. This makes enough to stuff the bird and have a casserole for crisper dressing. Leftovers can be frozen for future use.

Provided by Rita1652

Categories     Pork

Time 50m

Yield 15 serving(s)

Number Of Ingredients 10

10 ounces spicy pork Italian sausage, casing removed and crumbled
1/2 cup butter
1 large onion, chopped
4 celery ribs, sliced
1 large carrot, diced fine
4 garlic cloves, minced
1 teaspoon dried sage
1 teaspoon poultry seasoning, Rosemary Garlic Seasoning
16 ounces cornbread, crumbs Pepperidge Farm
2 cups chicken broth (Recipe #77787) or 2 cups turkey broth (Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy)

Steps:

  • Brown sausage in large skillet over medium heat until no longer pink, stirring to crumble meat.
  • Remove fat from cooked sausage.
  • Add butter to sausage over medium high. Add onions, celery, carrot and garlic cook for 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning, cook 1 minute more.
  • Combine cornbread crumbs t the sausage and onion mixture.
  • Pour broth over stuffing. Toss lightly until evenly moistened. Adding more or less to taste.
  • Stuff a turkey or place in a greased casserole.
  • This can be placed in the oven when the turkey comes out to rest for perfect timing.
  • Preheat oven to 350 degree. Bake for 20 minutes or until heated through. For drier stuffing, uncover during last 15 minutes of baking.

SAUSAGE CORNBREAD STUFFING



Sausage Cornbread Stuffing image

Provided by Anne Burrell

Time 1h10m

Yield about 10 cups

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan over medium heat, with olive oil and add the onions and celery. Season with salt and cook the vegetables until they start to become soft and are very aromatic. Add the garlic and cook for 1 to 2 minutes. Stir in the sausage and cook until the sausage browns. Sprinkle in the sage and rosemary and remove from the heat.
  • In a large bowl add the cornbread cubes and toss in the/sausage mixture. Add the chicken stock and knead with your hands until the bread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Stir in the walnuts and the dried cranberries. Transfer to an ovenproof serving dish.
  • Roast until the stuffing is hot all the way through and it is crusty on top. Remove from the oven and serve.
  • MMMMM...stuffing!

SPICY SAUSAGE CORNBREAD STUFFING



Spicy Sausage Cornbread Stuffing image

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

Provided by 4-H Mom

Categories     < 4 Hours

Time 1h5m

Yield 12 cups

Number Of Ingredients 8

8 ounces spicy pork sausage
1/2 cup butter
2 medium onions, chopped
2 garlic cloves, minced
2 teaspoons dried sage
1 teaspoon poultry seasoning
16 ounces cornbread, crumbs
1 1/4 cups chicken broth

Steps:

  • Brown sausage in large skillet over medium heat until no longer pink, stirring to separate meat. Drain sausage on paper towels, set aside.
  • Wipe skillet with paper towels to remove grease. Melt butter in same skillet over medium high heat until foamy. Cook and stir onions and garlic in butter for 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning, cook 1 minute more.
  • Combine cornbread crumbs, sausage and onion mixture in large bowl. Drizzle 1 1/4 cups broth over stuffing. Toss lightly until evenly moistened. Transfer to 3 quart casserole. Preheat oven to 350 degree. Bake for 45 minutes or until heated through. For drier stuffing, uncover during last 15 minutes of baking.

Nutrition Facts : Calories 247.5, Fat 16.5, SaturatedFat 7.7, Cholesterol 49.9, Sodium 522.6, Carbohydrate 18.8, Fiber 0.3, Sugar 0.9, Protein 6.1

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

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

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.

Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 1112mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

MOM'S SAUSAGE AND CORNBREAD DRESSING



Mom's Sausage and Cornbread Dressing image

My mom passed this recipe down to me before she passed away. I have had this dressing since I was a child, and to me it is the best I have ever tasted. This recipe is not a quick side dish, it needs time and work for prep and cooking, but is very worth it.

Provided by 4620nellerd

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

Time 2h15m

Yield 12

Number Of Ingredients 15

1 package of giblets from a turkey, chopped
2 cups water
1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
½ cup milk
5 eggs, divided
2 tablespoons shortening, melted
3 pounds hot Italian sausage
6 cups diced celery, or more to taste
1 large white onion, diced
½ cup diced hot peppers
1 (14 ounce) can turkey broth
1 cup dry bread crumbs
3 tablespoons dried sage
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

  • Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
  • Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
  • Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
  • Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 26.8 g, Cholesterol 197.9 mg, Fat 28.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 9.5 g, Sodium 1461.9 mg, Sugar 3.2 g

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.

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

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.

Nutrition Facts : Calories 426 calories, Fat 25g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 846mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

SAUSAGE CORNBREAD DRESSING RECIPE BY TASTY



Sausage Cornbread Dressing Recipe by Tasty image

Chef Ayo Cherry upgrades a box of cornbread stuffing with spicy sausage, aromatics, and of course, butter to create a southern-style Thanksgiving dressing.

Provided by Katie Aubin

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
8 oz spicy pork sausage, casings removed
2 stalks celery, diced
½ large yellow onion, diced
2 cloves garlic, minced
kosher salt, to taste
1 box cornbread mix
1 ½ cups boiling water
½ unsalted butter, melted

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 7-8 minutes.
  • Add the celery, onion, and garlic. Season with salt and cook until the vegetables are tender, about 5 minutes.
  • Add the cornbread stuffing and toss to combine. Pour the boiling water and melted butter over the stuffing mix.
  • Remove the pan from the heat, cover, and let sit for 5 minutes, until all of the liquid is absorbed. Fluff with a fork, then transfer to a small casserole dish.
  • Turn the broiler to high.
  • Broil the dressing for 1-2 minutes, until browned and crispy on top.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 9 grams, Sugar 5 grams

SAUSAGE AND CORNBREAD DRESSING



Sausage and Cornbread Dressing image

Recipe for Kwanzaa.

Provided by Donna

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

Time 1h50m

Yield 12

Number Of Ingredients 14

2 (8 ounce) packages corn bread mix
2 tablespoons vegetable oil
1 pound spicy pork sausage
2 onions, chopped
2 apples, cored and chopped
4 stalks celery, diced
¾ cup chicken broth
¼ cup unsalted butter, melted
¼ cup chopped fresh parsley
2 teaspoons rubbed sage
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Bake cornbread according to package directions. Cool and crumble into a large bowl.
  • Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
  • Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
  • Bake in the preheated oven for 35 to 45 minutes.

Nutrition Facts : Calories 378.9 calories, Carbohydrate 30.9 g, Cholesterol 36.9 mg, Fat 25.1 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 9.1 g, Sodium 963.6 mg, Sugar 7.4 g

BEST-EVER CORNBREAD-SAUSAGE STUFFING



Best-Ever Cornbread-Sausage Stuffing image

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

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

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

GREAT GRANDMA TANZY'S BEST CORNBREAD SAUSAGE DRESSING



Great Grandma Tanzy's Best Cornbread Sausage Dressing image

Just like my Mom's BEST Banana Bread Recipe -I have tried, sampled, and made other Stuffing/Dressing Recipes before and believe me, NOTHING else comes close. Again, a little more work/fuss involved here as with Mom's Banana Bread, but WELL worth it. This submission is dedicated to my beloved Great Grandmother, God rest her soul - Ora Anice Adams-Tanzy...

Provided by stephanierndos

Categories     Winter

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 9

1 lb sage sausage (we use Jimmy Deans Sage)
1 large onion, chopped
3 stalks celery, chopped
cornbread, 1 large pan
16 ounces breadcrumbs, dressing seasoned (pepperidge farm works best)
1/2 cup butter
8 -16 ounces turkey broth
dried sage, as desired
poultry seasoning, as desired

Steps:

  • Saute onion & celery in butter until softened (note; you may need to drain the liquids off the onion/celery - if too wet).
  • Add crumbled sausage and cook until no longer pink.
  • In a large mixing bowl, crumble cornbread & mix in seasoned breadcrumbs.
  • Add celery, onion, and sausage mixture to cornbread & breadcrumbs, mix.
  • Add turkey broth a little at a time and mix. Continue adding & mixing a little broth at a time until mixture is moistened )again, you may add more for a wetter dressing, or less if you like it drier).
  • Grease a large casserole dish and bake in a preheated 375° oven for approximately 40 minutes.

Nutrition Facts : Calories 268.5, Fat 11.6, SaturatedFat 6.4, Cholesterol 24.4, Sodium 407.5, Carbohydrate 34.5, Fiber 2.4, Sugar 3.7, Protein 6.4

SAUSAGE CORNBREAD DRESSING



Sausage Cornbread Dressing image

The phrases "holiday dinner" and "low-fat" are seldom used together, unless Rebecca Baird's corn bread stuffing is on the menu. Made with turkey sausage, herbs, fruit and veggies, this recipe lets you enjoy all the trimmings without the guilt, notes the field editor from Salt Lake City, Utah.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 16 servings.

Number Of Ingredients 21

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/4 cup unsweetened applesauce
2 large egg whites
DRESSING:
1 pound turkey Italian sausage links, casings removed
4 celery ribs, chopped
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 medium tart apples, chopped
1 cup chopped roasted chestnuts
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 cup reduced-sodium chicken broth
1 large egg white

Steps:

  • For cornbread, combine the first 5 ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble cornbread over mixture. Add the apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white. , Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 464mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

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  • Place a rack in the upper third of the oven; preheat to 300 degrees . Scatter the cornbread on a rimmed baking sheet. Bake 25 minutes. Let cool; transfer to a large bowl.
  • Working over a gas flame or under the broiler, char the poblanos. Transfer to a paper bag, close it and let the poblanos steam for 15 minutes. Peel and discard the skins, then chop. Set the oven temperature to 375 degrees .
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  • In a bowl, whisk together the broth and the eggs; season. Pour over the cornbread mixture; toss. Transfer to a greased 3-qt. baking dish. Bake until the top is browned, 35 minutes.


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2020-11-25 Once the sausage is browned, add the onion, celery and apple. Cook for 5 minutes until the onion has softened. Add the poultry seasoning, …
From mantitlement.com
Reviews 1
Calories 342 per serving
Category Side Dish


SOUTHERN CORNBREAD DRESSING - SPICY SOUTHERN KITCHEN
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2015-11-10 Preheat oven to 400 degrees. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small …
From spicysouthernkitchen.com


SAUSAGE STUFFING - SPICY SOUTHERN KITCHEN
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2015-11-23 Preheat oven to 350 degrees and lightly grease a casserole dish. Add ground sausage to a pan and cook until no longer pink, breaking it apart with a wooden spoon as it cooks. Remove from pan and drain on paper towel-lined …
From spicysouthernkitchen.com


CORNBREAD STUFFING RECIPE | BON APPéTIT
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2019-10-15 Step 1. Preheat oven to 325°. Divide cornbread evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes ...
From bonappetit.com


SOUTHERN-STYLE CORNBREAD STUFFING - ONCE UPON A CHEF
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Begin by making the cornbread. In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk well. Add the milk mixture …
From onceuponachef.com


SOUTHERN SAUSAGE DRESSING - CORNBREAD DRESSING WITH …
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Instructions. Heat a cast iron or other heavy bottomed pan over low heat. Add entire stick of butter and melt until the butter just begins to foam. Cook sausage, onions, and celery in butter with salt and pepper over low heat until vegetables …
From unclejerryskitchen.com


SAUSAGE AND CORNBREAD STUFFING / DRESSING RECIPE - EAT …
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This Italian sausage and cornbread stuffing recipe is packed full of flavor with onions, celery, red peppers, fresh sage, and pistachios. this …. This sausage and cornbread stuffing / dressing recipe takes a little thought as you want to …
From eatsimplefood.com


SAUSAGE AND CORNBREAD STUFFING RECIPE - RACHAEL RAY …
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2019-11-15 Preparation. Preheat the oven to 375˚F. In a large pan over low heat, add the sausage, season with salt, pepper, garlic powder, onion powder and fennel seed, and cook slowly to render out the fat. Once the fat is …
From rachaelrayshow.com


CORNBREAD DRESSING WITH SAUSAGE - CULINARY HILL
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2021-11-22 Preheat the oven to 425 degrees. Butter a 9-inch by 13-inch baking dish. Place the cornbread into a large bowl. In a large skillet over medium heat, melt the butter and oil. Stir in sausage and cook until lightly browned, about 5 …
From culinaryhill.com


SPICY CORNBREAD DRESSING - FOOD LION
2020-11-23 Directions. Preheat the oven to 300°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray. Spread the corn bread crumbles onto a rimmed baking sheet and bake for 20 to 25 minutes or until dried out. Heat the olive oil and 2 Tbsp. of the butter in a large skillet over medium heat. Add the kielbasa and sauté until the sausage ...
From foodlion.com


HOT & SPICY SAUSAGE CORNBREAD STUFFING - ORRINGTON FARMS
Preheat oven to 400°F. Spray 15x10 pan with cooking spray. In large bowl, stir cornbread mix, milk, butter and eggs until combined (batter will be lumpy). Spread batter in pan. Bake for 10-12 minutes or until golden brown. Cool in pan 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes. Fluff cubes.
From orringtonfarms.com


CORNBREAD DRESSING WITH SAUSAGE - LAURA FUENTES
2019-04-14 Making Cornbread Dressing (or stuffing) with Sausage is hands down, the best version, and my mother-in-law’s classic southern recipe is the perfect savory sidekick to a well-cooked turkey. The salty pieces of cooked sausage and the buttery flavor of cornbread provide ample flavor to every bite so that it’s a feast for the palate. The hearty ...
From laurafuentes.com


SPICY CORNBREAD DRESSING - BONNECAZE FARMS
Place the iron skillet in a 425° oven, while preparing cornbread mixture. Add dry ingredients to a bowl and stir to mix. Add eggs, buttermilk, and oil to dry mix. Stir to mix thoroughly. Remove the skillet from the oven and add mixture to it. Lower the oven temperature to 375° and return the skillet to the oven.
From bonnecazefarms.com


CORNBREAD SAUSAGE DRESSING RECIPE | REAL SIMPLE
Step 1. Heat 1 tablespoon oil in a large skillet over medium. Add sausage; cook, stirring often to crumble into medium-size pieces, until browned, 8 to 10 minutes. Using a slotted spoon, transfer sausage to a bowl. Advertisement. Step 2. Add remaining 1 tablespoon oil to skillet and reduce heat to medium-low.
From realsimple.com


TRADITIONAL SAUSAGE AND CORNBREAD DRESSING/STUFFING
2018-11-13 Drizzle the top with a bit of olive oil (1-2 Tbs) so the top will end up golden and crispy. Cover the baking dish and bake for 40 minutes. Then uncover and bake for an additional 20 minutes, or until the top is completely golden and crispy. Let the dressing cool on a wire rack a little, sprinkle with more herbs and serve!
From treatswithatwist.com


SAUSAGE CORNBREAD DRESSING RECIPE - THERESCIPES.INFO
but family traditions do not include homages to her oyster and corn bread stuffings. The sausage stuffing is cooked two different ways. ... Slow Cooker Sausage Cornbread Dressing - Spicy Southern Kitchen trend spicysouthernkitchen.com. Add mixture to bowl with sausage. Add toast pieces and crumbled cornbread to bowl. Stir to combine. Add eggs, 2 cups broth, salt and …
From therecipes.info


DRESSING ON THE SIDE
2015-11-16 Preheat the oven to 450° F. Preheat a 10-inch cast-iron skillet in the oven to for at least 10 minutes. Put the bacon in a small skillet and cook over medium-low heat, until the fat is rendered and the bits of bacon are crispy, 4 to 5 minutes. Remove the bits of bacon onto a …
From fortheloveofthesouth.com


SAVORY CORNBREAD & SAUSAGE DRESSING (STUFFING) - CHRIS LOVES JULIA
2018-11-11 Cut out the sinew part of the gizzards and discard. Dice the rest of the gizzards finely and add to the cornbread. Slice the Italian sausage into 1/4-1/2 pieces and add that (and any juices from the sausage) to the cornbread as well. Toss together. Add the breadcrumbs and reduced apple cider and toss together.
From chrislovesjulia.com


SLOW COOKER SAUSAGE CORNBREAD DRESSING - SPICY SOUTHERN KITCHEN
2016-11-13 Add mixture to bowl with sausage. Add toast pieces and crumbled cornbread to bowl. Stir to combine. Add eggs, 2 cups broth, salt and pepper and stir well. Add up to 1 cup more chicken broth to get mixture very moist. Transfer mixture to a greased 6-quart slow cooker. Scatter butter pieces on top.
From spicysouthernkitchen.com


THE BEST CORNBREAD DRESSING (CORNBREAD STUFFING) - MOM ON …
2020-11-21 Combine all ingredients. Place cornbread in a very large bowl. Add sausage, onion and herb mixture, egg mixture and 4 tablespoons of melted butter. Gently fold together until combined. Transfer to a buttered baking dish and press down lightly. Cover with foil and bake for 30 minutes. Check consistency of dressing.
From momontimeout.com


SPICY CAJUN CORNBREAD DRESSING - WENT HERE 8 THIS
2020-11-04 Toast in a 300F degree oven for 20 minutes, until browned and crisp around the edges. While the bread is crisping, crumble the cornbread into 1 inch chunks in a large bowl. Turn the oven up to 350F degrees. Add the toasted bread cubes and crumbled cornbread to a large bowl and mix to combine.
From wenthere8this.com


KAMALA'S SOUTHERN CORNBREAD DRESSING RECIPE - UNPEELED JOURNAL
Add the sausage, celery/apple/onion mixture, chicken broth, melted butter, herbs, salt, and pepper into the large mixing bowl with the crumbled cornbread. Mix just until fully combined. Taste for seasoning. Pour the cornbread dressing mixture into the casserole pan and bake, uncovered, for around 45 minutes, or until golden brown.
From unpeeledjournal.com


EASY SAUSAGE CORNBREAD DRESSING - BAKING WITH MOM
2021-10-28 Toast cornbread in oven for 5-10 minutes. Place toasted cornbread, cooked sausage mixture and 1 cup chicken broth in a large bowl and stir carefully. In a greased 3 quart baking dish, put the cornbread mixture in and cover with foil. Bake at 375* for 20 minutes. After 20 minutes, carefully remove from oven, remove foil and pour 1 cup of chicken ...
From bakingwithmom.com


CORNBREAD SAUSAGE STUFFING RECIPE - THE SPRUCE EATS
2021-07-04 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.
From thespruceeats.com


SAUSAGE CORNBREAD DRESSING RECIPE - THERESCIPES.INFO
but family traditions do not include homages to her oyster and corn bread stuffings. The sausage stuffing is cooked two different ways. ... Slow Cooker Sausage Cornbread Dressing - Spicy Southern Kitchen great spicysouthernkitchen.com. Add mixture to bowl with sausage. Add toast pieces and crumbled cornbread to bowl. Stir to combine. Add eggs, 2 cups broth, salt and …
From therecipes.info


CORNBREAD DRESSING WITH SAUSAGE | SOUTHERN LIVING
Melt butter in a large skillet over medium heat; add onions and celery, and sauté 10 to 12 minutes or until tender. Add sausage, and cook, stirring often, over low heat 8 minutes or until sausage crumbles and is no longer pink; drain. Add sausage mixture, eggs, and pepper to bread mixture; stir well. Spoon dressing into prepared dish.
From southernliving.com


EASY SAUSAGE CORNBREAD DRESSING RECIPE - THERESCIPES.INFO
Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish. Step 4 Bake in the preheated oven for 35 to 45 minutes. Nutrition Facts Per Serving:
From therecipes.info


ITALIAN SAUSAGE CORNBREAD DRESSING | I HEART RECIPES
2012-11-14 Crumble your cornbread into a large mixing bowl. Now add in your dressing croutons. Fold in the cornbread and croutons. In a large pan, add two tbsp of olive oil. Place the pan on the stove, and turn the heat to medium. Add your Italian sausage into the pan, and cook it until it browns. Once your meat browns, add in the chopped onion and bell ...
From iheartrecipes.com


THE BEST CORNBREAD STUFFING WITH SAUSAGE AND BACON
2018-11-13 Saute the onions in the grease for 2 minutes, then add in the celery and continue until onion is fully softened. Mix the bacon, sausage, onion, celery, pecans, and herbs with the dried cornbread in a large bowl. Add the melted butter …
From hostthetoast.com


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