ROASTED CHESTNUT, FIG AND CORNBREAD STUFFING
Steps:
- Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees.
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.
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
SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING
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
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
CHESTNUT, ONION AND CORNBREAD STUFFING
If I could choose anything I wanted to do, it would be to have a chestnut farm. This is an absolutely awesome recipe -- and every time I make it, the bowl is picked half empty by everyone before I even get it into the oven. I posted my cornbread recipe "Perfect Cornbread" #96862, specifically for inclusion in this recipe. This was originally posted in Gourmet Magazine. It is not a quick recipe, but it is not difficult to make and is WELL worth the effort! Preparation time does not include making the cornbread recipe.
Provided by Pianolady
Categories Breads
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or your own.
- Cut cornbread into 1/2" cubes.
- In 2 large shallow baking pans, bake in the middle of the oven until just dry, about 20 minutes.
- Using only white and pale green parts of the leeks, halve them lengthwise and cut crosswise into 1/2" thick pieces.
- In a large heavy skillet cook red onions, shallots, leeks, celery and herbs with salt and pepper to taste, in butter over moderate heat; stirring, until onion mixture is golden brown and softened-- about 25 minutes.
- If using canned chestnuts, rinse and drain.
- In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups of chicken broth for 15 minutes.
- In a large bowl, toss together bread, onions, chestnut mixture and remaining 1 1/2 cups of broth, with salt and pepper to taste, and let cool completely.
- (Stuffing may be made ahead up to 1 day before and chilled, covered-- bring stuffing to room temperature before proceeding).
- To cook all or part of stuffing outside of poultry: In a shallow baking dish bake stuffing in preheated 325F oven 45 minutes.
- For moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time.
- Enjoy!
CHESTNUT AND SAUSAGE STUFFING
Categories Side Bake Thanksgiving Stuffing/Dressing Bacon Sausage Cognac/Armagnac Fall Sage Chestnut Gourmet Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a 2 1/2- to 3-quart shallow baking dish.
- Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of oven until completely dry, 25 to 30 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.)
- While bread bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
- Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauté, stirring, 3 minutes, then transfer vegetables to bowl with bacon.
- Cook sausage and liver (if using) in skillet, stirring and breaking up sausage with a fork, until meat is no longer pink, 8 to 10 minutes, then transfer with slotted spoon to onion mixture.
- Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to sausage mixture.
- Increase oven temperature to 375°F.
- Soak bread cubes in half-and-half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined well.
- Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.
CORN BREAD AND CHESTNUT STUFFING
Categories Herb Side Bake Thanksgiving Stuffing/Dressing Fall Chestnut Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Cut bread into 1-inch cubes. Spread on large baking sheet. Bake until dry but not firm, about 25 minutes. Cool. Coarsely crumble into very large bowl. Maintain oven temperature.
- Butter 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in large skillet over medium-high heat. Add onions and celery; sauté until tender, about 7 minutes. Add to corn bread. Mix in 2 1/4 cups broth and herbs. Stir in chestnuts. Season with salt and pepper. Mix in egg. Add up to 1/2 cup more broth if stuffing seems dry.
- Transfer to prepared dish. Cover; bake 30 minutes. Uncover and bake until top begins to brown, about 30 minutes longer.
CHESTNUT SAUSAGE STUFFING
I discovered this recipe in a four-generation family cookbook. I'm glad I gave it a try. It has become "the" stuffing at our holiday table. -Judi Oudekerk, Buffalo, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onions and celery in butter until tender. Stir in the sausage, parsley, thyme and pepper. Add broth; heat through. Remove from the heat. Add bread cubes and chestnuts; toss to coat., Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 239 calories, Fat 16g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 426mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
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
SAVORY CORNBREAD AND SAUSAGE DRESSING
Dressing is a classic when it comes to Thanksgiving or Sunday Dinners. While most stuffings and dressings are made with traditional bread, this savory and delicious recipe combines cornbread and sausage for an irresistible side dish!
Provided by Katie Clark
Categories Thanksgiving
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees. Spray a 9x13 casserole dish with non-stick cooking spray.
- Brown sausage in a medium skillet. Remove sausage to drain.
- Add the onion, bell pepper, and celery to the skillet. Cook over medium heat, stirring as needed to avoid burning, until softened.
- In a large bowl, stir together sausage, vegetables, cornbread, French bread, and seasonings. Stir until evenly combined.
- Add up to 2 cups of chicken stock to moisten the bread and bring the ingredients together.
- Transfer the casserole dish and distribute evenly. Bake for 30 minutes.
Nutrition Facts : Calories 577 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1380 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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- Heat a large nonstick skillet over medium-high heat and add sausage. Break up sausage with spoon, and cook until the sausage browns.
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