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
ITALIAN SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
SAUSAGE CORNBREAD STUFFING
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
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 AND MUSHROOM CORNBREAD DRESSING
I learned about corn bread dressing while living in the south for a few years. I decided to combine it with a few of my favorite stuffing ingredients to give it my own spin. -James Schend, Food Editor, Taste of Home
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 9 cups.
Number Of Ingredients 20
Steps:
- Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first 5 ingredients. In another bowl, whisk milk, eggs, 1/4 cup olive oil, honey and vinegar; whisk into dry ingredients. Remove skillet from oven; lightly grease with remaining olive oil. Pour in batter. Bake until golden brown, about 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely. , Meanwhile, in a large cast-iron skillet, cook sausage over medium-high heat, crumbling meat, until no longer pink. Remove and drain. In same skillet, cook mushrooms, celery and onion until onion is tender, about 5 minutes. Crumble cornbread into a large bowl; stir in sausage, mushroom mixture and remaining ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, at least 8 hours. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until top is browned and mixture is set, 40-45 minutes.
Nutrition Facts : Calories 276 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 592mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
CORN BREAD-SAUSAGE STUFFING
Provided by Molly O'Neill
Categories roasts, side dish
Time 40m
Yield Twelve cups
Number Of Ingredients 11
Steps:
- Cook the sausage in a skillet over medium heat, breaking it up with the back of a wooden spoon. Set aside. Heat the olive oil in a medium nonstick skillet, add the garlic and onion and saute for 2 minutes. Add the red pepper and saute until just tender, about 3 minutes.
- In a large bowl, combine the corn bread crumbs, sausage and onion mixture. Toss in the scallions, salt and pepper. Stir in the beer.
- Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 569 milligrams, Sugar 4 grams
SAUSAGE CORNBREAD STUFFING
Make and share this Sausage Cornbread Stuffing recipe from Food.com.
Provided by chia2160
Categories Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 351.3, Fat 22.9, SaturatedFat 7.6, Cholesterol 31.5, Sodium 786.8, Carbohydrate 29.6, Fiber 6.2, Sugar 2.8, Protein 7.9
CORNBREAD SAUSAGE STUFFING
This is a quick and delicious dressing that my family demands every holiday.
Provided by SNOOPSMOMMY
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
- In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
- Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 28 g, Cholesterol 37 mg, Fat 22.1 g, Fiber 5.3 g, Protein 9 g, SaturatedFat 8.4 g, Sodium 768.6 mg, Sugar 2.6 g
CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING
Easy cornbread sausage stuffing recipe made with country bread, cornbread, and breakfast sausage with plenty of herbs to make it truly irresistible.
Provided by Rhoda Boone
Time 2h20m
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35-50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
- Meanwhile, heat a large skillet over medium-high. Break sausage into ½" pieces and cook, stirring and breaking up into smaller (about ¼") pieces with a wooden spoon or spatula, until browned, 8-10 minutes. Transfer to bowl with bread but do not stir.
- Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
- Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
- Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40-45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45-50 minutes more.
- DO AHEAD: Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25-30 minutes. Uncover and bake until top is crisped, 7-10 minutes more.
CORNBREAD AND SAUSAGE STUFFING
Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage in order to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey with Herb Butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h40m
Number Of Ingredients 8
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.
CORNBREAD SAUSAGE STUFFING
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
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.
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SOUTHERN-STYLE CORNBREAD STUFFING WITH ITALIAN SAUSAGE …
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Category Real FoodTotal Time 1 hr 10 mins
- Preheat the oven to 375°. In a large skillet, heat the oil over medium-high. Add the sausage; cook, breaking it up with a spoon, until browned, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add 2 tbsp. butter to the skillet. When the butter melts, add the vegetables. Cook, stirring often, until the vegetables just begin to soften, about 5 minutes.
- Return the sausage to the pan. Add the herbs, garlic, crushed red pepper, poultry seasoning, and fennel seeds; cook, stirring often, until aromatic, about 3 minutes; Season with salt and pepper. Add the wine. Bring to a boil. Cook until the wine is absorbed, about 30 seconds. Transfer to a large bowl. Mix in the cornbread.
- Add the remaining 2 tbsp. butter to a 9-by-13-inch baking dish. Place the dish in the oven to melt the butter.
- Remove the baking dish from the oven. Swirl the dish until coated with the butter. Add the cornbread and sausage. In a medium bowl, whisk the stock and eggs; pour over the stuffing. Cover with foil. Bake until the center is set, about 30 minutes. Remove the foil. Bake until the stuffing is browned in spots, about 10 minutes. Garnish with more herbs. See all our Thanksgiving recipes for planners and procrastinators here.
ITALIAN SAUSAGE CORNBREAD STUFFING RECIPE - SAVORY SIMPLE
From savorysimple.net
5/5 (5)Total Time 2 hrs 40 minsCategory Side DishCalories 377 per serving
- Preheat the oven to 275 degrees F. Distribute the diced cornbread evenly on a baking sheet and dry out in the oven for 45-50 minutes. Place in a large bowl and set aside.
- In a large skillet, heat the olive oil over medium heat and add the sausage. Cook for several minutes, allowing the pieces to caramelize. Once they are nicely browned, move them to a paper towel-lined plate and set aside. Drain some but not all of the fat from the pan and then add the diced onion and celery with a pinch of salt. The liquid from the vegetables should help loosen up any brown bits on the bottom of the pan; stir those in with the vegetables. Cook for 3-5 minutes until the onions are slightly caramelized. Add the garlic, thyme and sage and cook for another minute before removing from the heat. Stir in the salt and pepper.
- Whisk together the chicken stock, half and half and egg. Pour the mixture over the cornbread. Add the sausage as well as the vegetable mixture and fold the ingredients together. Cover with plastic wrap and allow the ingredients to chill in the refrigerator for one hour.
- Preheat the oven to 400 degrees F. Grease a 9x9 inch baking dish and distribute the stuffing ingredients evenly. Bake for 45-50 minutes, until the top is golden brown.
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