Easy Cornbread And Sausage Stuffing Recipe Recipe For Hand

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EASY CORNBREAD STUFFING



Easy Cornbread Stuffing image

Spicy chorizo sausage, wild rice, veggies and cornbread make this easy cornbread stuffing recipe a nice change from the traditional side dish!

Provided by Tanya Schroeder

Categories     Sides

Time 1h5m

Number Of Ingredients 10

2 boxes Jify cornbread mix
2 eggs
2/3 cup milk
1 teaspoon olive oil
1/3 cup diced onions
1/3 cup diced celery
1 clove garlic
3 chorizo sausages, casings removed
1 1.6 oz wild rice mix (I used Uncle Bens)
2 cups chicken broth

Steps:

  • Prepare muffin mix according to box directions. Allow bread to cool completely; cut into 1 inch cubes.
  • Heat a skillet over medium heat. Add olive oil onions and celery. Cook for 2-3 minutes or until vegetables become tender. Add garlic and cook another minute. Remove vegetables and set aside. Add chorizo to the same skillet. Crumble and cook sausage completely.
  • Preheat the oven to 400 degrees.
  • Combine sausage, vegetables, cornbread and rice in a large bowl, stirring until combined. Pour mixture into a 9 x 13 in baking dish . Pour chicken broth over the stuffing.
  • Bake stuffing for 25-30 minutes or until broth has been absorbed

Nutrition Facts : Calories 78 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 263 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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

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

SAVORY CORNBREAD AND SAUSAGE DRESSING



Savory Cornbread and Sausage Dressing image

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

1 (16 ounce) roll sausage, browned and drained
4 cups day-old cornbread, cubed
4 cups day-old or toasted French bread, cubed
1/2 cup onion, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1/2 teaspoon garlic powder
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
2 cups chicken stock

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

CORN & SAUSAGE STUFFING



Corn & Sausage Stuffing image

Create a dish suitable for everyday dining with Corn & Sausage Stuffing. Corn & Sausage Stuffing uses tasty pork sausage to make a remarkable side dish.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 4

1/2 lb. pork sausage
1-2/3 cups hot water
1 pkg. (10 oz.) frozen corn, thawed, drained
1 pkg. (6 oz.) STOVE TOP Signature Cornbread Stuffing Mix

Steps:

  • Heat oven to 350ºF.
  • Brown sausage in skillet; drain, reserving 1/4 cup drippings.
  • Mix sausage, reserved drippings, hot water and corn in 1-1/2-qt. casserole. Stir in stuffing mix just until moistened. Cover.
  • Bake 30 min. or until heated through (160°F).

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 420 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 6 g

CORNBREAD DRESSING



Cornbread Dressing image

Super flavorful, unique, and easy to make, Cornbread Dressing is not your average Thanksgiving dressing. Your family will be begging for more!

Provided by Aubrey

Categories     Side Dish

Time 1h15m

Number Of Ingredients 14

16 ounces cooked cornbread (crumbled)
1 tablespoon olive oil
1 pound pork sausage
1 cup yellow onion (chopped)
3 stalks celery (chopped)
2 cloves garlic (minced)
2 teaspoons ground sage
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chicken stock
2 eggs (beaten)
Fresh parsley (chopped (for garnish))

Steps:

  • Preheat the oven to 400 degrees F. Spray the inside of a 9-inch x 13-inch casserole dish with cooking spray and set aside.
  • On a large baking sheet, add the cooked cornbread and toast in the heated oven for 10 minutes, making sure to toss it halfway through. Remove, set aside, and lower the heat on the oven to 350. degrees F.
  • Heat olive oil in a large skillet over medium heat for 2 minutes until the pan is well coated. Add the pork, onion, celery, and garlic cloves. Cook until the pork is browned and the onions are transparent and tender, about 5-8 minutes.
  • Add the sage, thyme, poultry seasoning, salt, and pepper. Stir so all the veggies are coated with the spices. Cook for 2 minutes more, and then remove from heat.
  • In a large bowl, add sausage mixture, toasted cornbread, chicken broth, and beaten eggs. Mix to combine. Transfer mixture to the prepared baking dish.
  • Cover dish with foil and bake for 30 minutes. Carefully uncover the dish and bake for 10 more minutes, or until the top is brown and toasted.
  • Remove from oven and allow the dressing to cool for 10 minutes. Garnish with fresh chopped parsley.

Nutrition Facts : Calories 283 kcal, Carbohydrate 24 g, Protein 10 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 77 mg, Sodium 640 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

CORNBREAD STUFFING WITH SAUSAGE AND APPLE



Cornbread Stuffing with Sausage and Apple image

Get a helping hand with Jiffy Corn Muffin Mix and Jimmy Dean Pork Sausage to make this delicious and crowd pleasing Traditional Cornbread Stuffing, perfect for Thanksgiving Dinner or anytime of the year!

Provided by Angela Allison

Categories     Side Dish

Time 1h20m

Number Of Ingredients 13

2 8.5 ounce packages Jiffy Corn Muffin Mix
2 large eggs
⅔ cup milk
16 ounce tube regular pork sausage (such as Jimmy Dean's)
¼ cup unsalted butter (half a stick)
1 cup celery, diced
½ cup onion, diced
1 apple, peeled and diced (any apple works)
1 tablespoon fresh sage leaves, minced
1 teaspoon dried thyme
½ teaspoon kosher salt
1 large egg, beaten
2 14.5 ounce cans low sodium chicken broth

Steps:

  • Preheat oven to 350 degrees. Coat a 9 x 13 inch baking pan with cooking spray. In a large bowl, whisk together the corn bread mix, 2 eggs, and milk. Pour into baking pan and bake for 20-25 minutes. Set aside to cool. Cut up cornbread into 2 inch cubes and place in a large mixing bowl.
  • To make the stuffing, head a large skillet over medium high heat. Add the pork sausage and use a spoon to break it up while cooking. Cook for about 5-6 minutes, until cooked through. Add to the cornbread mixture.
  • Return the skillet to the stove and add in the butter and celery, cooking until celery starts to soften, about 4 minutes. Add in the onion, apple, sage, thyme, and salt and cook for another 5 minutes until onion and apple soften. Add to the cornbread mixture. Toss together the ingredients. (If making ahead, refrigerate this mixture and proceed to next step when ready to bake.)
  • Preheat oven to 375 degrees. Add in the beaten egg and broth and toss gently to combine. Pour into 9 x 13 inch baking pan. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until top is lightly browned.

Nutrition Facts : Calories 287 kcal, Carbohydrate 20 g, Protein 10 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 102 mg, Sodium 548 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 9 g, ServingSize 1 serving

SAUSAGE AND CORNBREAD DRESSING



Sausage and Cornbread Dressing image

Sausage and Cornbread Dressing is a delicious side dish to serve this Thanksgiving. Toasted cornbread is tossed with browned hot (or mild) sausage, sautéed onions, celery and fresh herbs. A sweet and savory combination that is a flavor explosion for your tastebuds.

Provided by Laurie McNamara

Categories     Side Dishes

Time 1h5m

Number Of Ingredients 12

olive oil spray
16 ounces cornbread (cubed (or about 6 cups) - homemade or store bought)
1 pound bulk pork breakfast sausage (hot or mild)
1½ cups sliced celery
1 cup diced yellow onion
1/2 teaspoon kosher salt
2 tablespoons minced parsley
1 tablespoon minced rosemary
1 tablespoon minced sage
1 tablespoon minced thyme leaves
1½ cups low-sodium chicken broth (more or less to your preference)
1 large egg

Steps:

  • Preheat your oven to 400° and lightly spray a 3-quart oven safe baking dish. Set aside.
  • Next, line a rimmed sheet pan with parchment paper and lightly spray with olive oil. Add cubed cornbread and bake 10 to 14 minutes or until toasted and golden brown. Set aside to cool slightly before adding to a large mixing bowl.
  • Reduce oven temperature to 350°.
  • Meanwhile, cook sausage in a skillet over medium heat until browned and fully cooked. Transfer to a paper towel lined plate (to absorb some of the lingering grease) before adding to the bowl with the cornbread.
  • Drain off all but 2 tablespoons of the fat from the skillet, discarding the rest. To the pan, add the celery and onion with a pinch of kosher salt.
  • Stir and cook over low to medium-low for 10 to 12 minute or until celery is soft and onions translucent.
  • Add this to the bowl with the cornbread and sausage.
  • Add in 1/2 teaspoon kosher salt and all of the herbs.
  • Whisk the egg into the broth before pouring into the bowl with the stuffing ingredients. Gently toss to combine.
  • Transfer to the prepared casserole dish and bake on the middle rack of your preheated oven for 30 minutes or until the top is golden brown. Rotate the pan halfway through to ensure even cooking and browning.

Nutrition Facts : ServingSize 1 cup, Calories 311 kcal, Carbohydrate 27 g, Protein 12 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 77 mg, Sodium 708 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 10 g

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