Cornbreadsausageapplepecanstuffing Recipes

APPLE, SAUSAGE & CORNBREAD STUFFING CUPS

Steps:

• Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.
• Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.
• Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.

CORNBREAD STUFFING WITH APPLES AND SAUSAGE

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 SAUSAGE AND APPLES

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.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES

Steps:

• Preheat oven to 375 degrees F.
• Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CORNBREAD AND SAUSAGE STUFFING

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.

SAUSAGE CORNBREAD DRESSING RECIPE BY TASTY

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!

MOM'S APPLE CORNBREAD STUFFING

Steps:

• Preheat oven to 350°. Combine apples, stuffing and melted butter. Add broth; mix well., Transfer to a greased 13x9-in. baking dish. Bake until golden brown, 35-40 minutes.

CORNBREAD STUFFING WITH SAUSAGE

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, SAUSAGE, AND PECAN DRESSING

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 250°F. Butter a 13x9x2" baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour. Let cool. Transfer to a very large mixing bowl.
• Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2"-1" pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.
• Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.
• Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
• Preheat oven to 350°F. Whisk 1 1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instantread thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover and chill.
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

CORNBREAD, APPLE, AND SAUSAGE STUFFING

Steps:

• Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
• In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside.
• Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.

CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Melt half the butter in a large skillet.
• Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
• Remove onion and butter from pan and put in a very large bowl to be mixed later.
• In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
• Remove apples and butter from pan and put in the bowl with the onions.
• With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
• When done, remove with a slotted spoon and add it to the mixing bowl.
• Reserve drippings for basting later.
• Add remaining ingredients to the mixing bowl and combine gently.
• If you're going to stuff a turkey, cool completely in the refrigerator first.
• To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
• Uncover the pan for the last 10 minutes of cooking to brown.
• Serve hot or warm.
• Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
• Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.

CORNBREAD SAUSAGE STUFFING

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.