MOM'S SAUSAGE AND CORNBREAD DRESSING
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
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
PEPPER-AND-SAUSAGE CORNBREAD DRESSING
This dressing combines corn bread, turkey broth, three kinds of pepper and a healthy scattering of fiery sausage for a Thanksgiving dish that is crunchy on top, moist within and alive with flavor. The copious use of that turkey broth, or a good chicken broth, is crucial here; also necessary is an understanding that the cooking should last long enough to crisp the exterior without burning it, while not going on so long as to dry out the dish. When in doubt, add a splash more broth. And know that this dish works well for any gluten-avoiders at your table; the related cornbread recipe does not use wheat flour.
Provided by Sam Sifton
Categories stuffing and dressing, side dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Heat olive oil in large flat-bottomed sauté pan over medium-high heat. Add sausage and sauté until browned, approximately 10 minutes. Remove to a large bowl and set aside.
- Add onions and reduce heat to medium, then sauté until they begin to turn clear and soften, approximately 5 minutes. Add celery and peppers and continue cooking until peppers begin to soften, approximately 10 minutes.
- Pour vegetable mixture into bowl with sausage, add cilantro and toss to mix.
- Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.
- Pour mixture into a large roasting pan and add beaten eggs and cubed corn bread, mixing by hand. Add turkey or chicken stock to moisten, cover with aluminum foil and place in oven for 30 to 35 minutes, or until it is soft and the flavors well incorporated. For a crunchy top, remove foil for final 10 minutes of cooking. Dressing can be made ahead of time and reheated later. Add additional stock if needed, and salt and pepper to taste.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 284 milligrams, Sugar 3 grams, TransFat 0 grams
NO-BAKE SAUSAGE AND CORNBREAD DRESSING
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 26
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.
SKILLET SAUSAGE AND CORNBREAD DRESSING
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
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.
SAUSAGE AND CORNBREAD DRESSING
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
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
CORNBREAD AND SAUSAGE DRESSING
Add a cornucopia of vegetables, herbs, and sausage to packaged cornbread mix for a heart-warming, filling dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 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. Bake 10 minutes. Stir cubes; bake 10 to 15 minutes longer or until golden brown on top.
- Meanwhile, in 10-inch skillet, cook celery, onion, garlic and sausage over medium-high heat 7 to 10 minutes, stirring frequently, until sausage is until no longer pink; drain if desired. Stir pepper flakes and chile into sausage mixture.
- In another large bowl, place cornbread cubes, sausage mixture and remaining ingredients. Stir gently, adding enough broth to moisten bread cubes but not make mixture mushy.
- Spoon dressing into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; bake 25 to 30 minutes or until hot in center.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g
SAUSAGE CORNBREAD DRESSING
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
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
SAUSAGE AND CORNBREAD DRESSING
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
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.
CORNBREAD, SAUSAGE, AND PECAN DRESSING
Found this recipe years ago in a "Southern Living" magazine and have been stuffing my turkey every thanksgiving with this very southern, tasty favorite ever since!
Provided by Recipe Baroness
Categories Grains
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
- Remove sausage, reserving 1 tablespoon drippings in skillet.
- Drain sausage on paper towels.
- Saute onion and celery in hot drippings over medium-high heat until tender.
- Remove vegetables with a slotted spoon.
- Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened, adding more chicken broth as needed.
- Spoon into a lightly greased 13- x 9-inch baking dish.
- Bake, covered, at 350° for 30 minutes or until thoroughly heated.
- Note:.
- If you like a smoother, moister stuffing add 2 single serving bags of instant grits to the mixture.
Nutrition Facts : Calories 598.2, Fat 31.9, SaturatedFat 10.1, Cholesterol 82.9, Sodium 1509.5, Carbohydrate 61.9, Fiber 12.6, Sugar 5.1, Protein 16.7
SAUSAGE-AND-CORNBREAD DRESSING
I'm posting this recipe at my son, James', request. He said that he could eat this three times a day! I think the original recipe was from " Southern Living" magazine, many years ago, but I've modified it to suit our tastes.. This recipe can be made a day in advance, refrigerated until it's time to be heated ( allow for additional cooking time ), and doubles well.This has been a staple at our Thanksgiving and Christmas dinners for many years years.
Provided by Leslie in Texas
Categories Breads
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Brown the sausage meat in a large skillet over medium heat, breaking meat up into small pieces as it cooks.
- Drain cooked sausage (I drain it in a colander and then run hot water over the meat to remove as much fat as possible) and remove meat to a large bowl.
- Add the butter to the skillet and melt over medium heat.
- Add onions and celery to skillet and cook, covered, until onions and celery are cooked through, stirring occasionally.
- Combine cooked vegetables, sausage,parsley,stuffing mix,and spices in the large bowl, stir in the beaten eggs and chicken broth and mix well.
- Spray a casserole dish with cooking spray and fill with dressing mixture.
- Cover and bake for one hour in a preheated 350 degree oven.
- Remove cover and bake for an additional 15-20 minutes, to lightly brown top of dressing.
- A cake tester or knife inserted should come out"clean" when the dressing is done.
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CORNBREAD DRESSING WITH SAUSAGE | SOUTHERN LIVING
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Servings 8Total Time 1 hr 40 mins
- Preheat oven to 350°F. Lightly grease a 13-by-9-inch baking dish. Soak cornbread and sandwich bread in chicken broth in a large bowl 10 minutes; stir until liquid is absorbed.
- 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.
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