Sausage And Shrimp Cornbread Stuffing Casserole Recipes

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SAUSAGE CORNBREAD STUFFING



Sausage Cornbread Stuffing image

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

Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock

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!

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

SHRIMP CORN BREAD DRESSING



Shrimp Corn Bread Dressing image

A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 14 servings.

Number Of Ingredients 14

7 cups water, divided
1 tablespoon seafood seasoning
1 pound uncooked medium shrimp, peeled and deveined
1 large onion, chopped
1 celery rib, chopped
1/2 cup chopped green pepper
3 green onions, chopped
1/2 cup butter, cubed
1 package (14 ounces) seasoned stuffing cubes or crushed seasoned stuffing
3 cups crumbled cornbread
1 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon each black, white and cayenne pepper
Celery leaves, optional

Steps:

  • In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.

Nutrition Facts :

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

CORNBREAD AND SAUSAGE STUFFING



Cornbread and Sausage Stuffing image

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

1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
1 large onion, (about 2 cups), finely chopped
3 celery, finely chopped (1 1/2 cups)
Kosher salt and freshly ground pepper
2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 cup low-sodium chicken broth

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.

SHRIMP AND SMOKED SAUSAGE CORNBREAD CASSEROLE



Shrimp and Smoked Sausage Cornbread Casserole image

To save time prepare the cornbread recipe up to 2 days in advance or prepare and freeze the cornbread until ready to use in the recipe, I have only made this stuffing using this cornbread recipe so I cannot say how it would be using another cornbread recipe, I use andouille sausage for this but any dry smoked sausage will do, I prefer andouille --- if your shrimp is small you can leave the shrimp whole, I also add in cayenne for heat :)

Provided by Kittencalrecipezazz

Categories     Meat

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 24

2 lbs uncooked medium shrimp, peeled and deveined
1/4 cup butter
1 onion, finely chopped
2 stalks celery, finely chopped
1 -2 tablespoon fresh minced garlic (or to taste)
3/4 lb dry smoked sausage
3 green onions, chopped
2 cups canned corn niblets, drained
1 jalapeno pepper, seeded and finely chopped
2 teaspoons cumin (can use less, or adjust to taste)
1 teaspoon cayenne pepper (optional or to taste)
2 -3 tablespoons chopped fresh cilantro
1 1/2 cups milk
3 large eggs, lightly beaten
1 tablespoon seasoning salt (or use white salt to tasste)
black pepper
1 1/4 cups yellow cornmeal
3/4 cup flour
1 -2 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
3 tablespoons melted butter
1 1/2 cups buttermilk

Steps:

  • For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
  • Generously grease a 10-inch oven-proof skillet.
  • Place the buttered skillet in the oven to 5 minutes to heat.
  • In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
  • In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
  • Transfer the batter to the hot skillet.
  • Bake at 425 degrees for about 20-25 minutes, or until golden.
  • Cool the baked cornbread and then cut into 1-inch cubes.
  • Arrange in a single layer in a 15 x 10-inch baking sheet.
  • Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
  • For the casserole; butter a 13 x 9-inch baking dish.
  • Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
  • Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw).
  • Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
  • Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
  • Season with seasoned salt (or white salt and black pepper).
  • Spoon the mixture into prepared baking dish.
  • Bake for about 30-35 minutes at 350 degrees.

SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE



Sausage and Shrimp Cornbread Stuffing Casserole image

To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread.

Provided by Kittencalrecipezazz

Categories     Meat

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 23

1 1/4 cups yellow cornmeal
3/4 cup flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons melted butter
1 1/2 cups buttermilk
1 lb uncooked medium shrimp (peeled and deveined)
4 tablespoons butter
1 small onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
1 jalapeno pepper, seeded and chopped
1 large celery rib, diced
2 teaspoons cumin
1/2 lb dry smoked sausage, chopped
2 green onions, chopped
2 cups frozen corn kernels, thawed (or use fresh corn)
3 tablespoons fresh cilantro
1 1/2 cups milk
3 large eggs, lightly beaten
2 teaspoons seasoning salt (or to taste, or use white salt to taste)
black pepper

Steps:

  • To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
  • Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
  • Pour the batter into the hot skillet.
  • Bake at 450 degrees for 20 minutes or until golden.
  • Cool the cornbread completely, then cut into 1-inch cubes.
  • Arrange the cubes in a single layer on a large baking sheet.
  • Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
  • For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
  • Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
  • Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
  • Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
  • Fold in the cornbread cubes; toss lightly to combine.
  • Spoon into prepared baking dish.
  • Bake for about 30 minutes.
  • Delicious!

CORNBREAD AND SAUSAGE STUFFING



Cornbread and Sausage Stuffing image

This is a simple make ahead recipe and it freezes well. Use for stuffing turkey, chicken, pork loin chops or bake in a casserole dish. Read through the recipe before beginning, you'll see how simple it is! Chicken or vegetable broth can be used in this recipe.

Provided by Barbara

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 11

1 (12 ounce) package corn bread mix
1 pound sausage, cooked and drained
1 tablespoon butter
¾ cup chopped onion
3 stalks celery, chopped
1 teaspoon dried thyme
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup vegetable broth

Steps:

  • One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
  • In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
  • In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
  • In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).

Nutrition Facts : Calories 141.4 calories, Carbohydrate 10.4 g, Cholesterol 14.5 mg, Fat 9.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.3 g, Sodium 467.1 mg, Sugar 2.4 g

SAUSAGE AND CORNBREAD DRESSING



Sausage and Cornbread Dressing image

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

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
4 medium onions, chopped (about 3 cups)
1/2 cup chopped celery
6 cups cubed day-old white or French bread
6 cups coarsely crumbled cornbread
2 large eggs
2 tablespoons steak sauce
2 teaspoons onion salt
2 teaspoons poultry seasoning
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon baking powder
2-1/2 to 3 cups reduced-sodium chicken broth

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.

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

SAUSAGE CORNBREAD DRESSING RECIPE BY TASTY



Sausage Cornbread Dressing Recipe by Tasty image

Chef Ayo Cherry upgrades a box of cornbread stuffing with spicy sausage, aromatics, and of course, butter to create a southern-style Thanksgiving dressing.

Provided by Katie Aubin

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
8 oz spicy pork sausage, casings removed
2 stalks celery, diced
½ large yellow onion, diced
2 cloves garlic, minced
kosher salt, to taste
1 box cornbread mix
1 ½ cups boiling water
½ unsalted butter, melted

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!

Nutrition Facts : Calories 311 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 9 grams, Sugar 5 grams

CORN BREAD-SAUSAGE STUFFING



Corn Bread-Sausage Stuffing image

Provided by Molly O'Neill

Categories     roasts, side dish

Time 40m

Yield Twelve cups

Number Of Ingredients 11

1 pound hot Italian sausage, thinly sliced
1 teaspoon olive oil
2 cloves garlic, peeled and minced
1 medium onion, peeled and diced
1 large red bell pepper, cored, deribbed and diced
8 cups stale corn bread crumbs
4 large scallions, green part only, thinly sliced
1 1/2 teaspoons salt
Freshly ground pepper to taste
1 cup dark beer
Chicken broth, homemade or low-sodium canned, if needed

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

CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING



Cornbread Sausage Stuffing for Thanksgiving image

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

½ cup (1 stick) unsalted butter, plus more for pan
½ pound good-quality day-old crusty country-style or peasant bread, torn into ¾" pieces (about 5 cups)
½ pound day-old cornbread, broken into ¾" pieces (about 5 cups)
1 pound breakfast sausage links, casings removed, or ground breakfast sausage mix, broken up into ½" pieces
2½ cups chopped onions (about 1 medium plus 1 large onion)
3 medium celery stalks, sliced
2 large eggs
2½ cups low-sodium chicken broth
½ cup chopped parsley
2 tablespoons chopped sage
1 tablespoon chopped thyme
2 teaspoons chopped rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
A 13x9x2" or other 3-quart baking dish

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.

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Increase the oven temperature to 375 degrees F. Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth. In a large skillet on the stove, melt the butter over medium heat. Add …
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CORNBREAD SAUSAGE STUFFING RECIPE - JUGGLING ACT MAMA
2020-11-13 Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Remove the skillet from the heat and add the bourbon. Allow to simmer until the bourbon is almost evaporated; 1 to 2 minutes. In a large bowl, add cornbread stuffing, parsley, stock, eggs and pecans. Mix well.
From jugglingactmama.com


SAUSAGE CORNBREAD STUFFING RECIPE | MYRECIPES
Directions. Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
From myrecipes.com


SAUSAGE AND CORNBREAD STUFFING / DRESSING RECIPE - EAT SIMPLE …
Cook ~ 5 -7 minutes uncovered and add remaining ingredients, except cornbread and broth. Add mixture to the bowl of sausage. Add cornbread. Slowly add broth while stirring gently, trying not to break down the Cornbread. Oil a 9x13 oven safe dish and add mixture. Bake 35-40 minutes or until top starts to brown.
From eatsimplefood.com


SHRIMP CORNBREAD DRESSING - THERESCIPES.INFO
Shrimp Cornbread Dressing - Recipe Goldmine top recipegoldmine.com. 1 can cream of shrimp soup; Instructions. Bake the 2 boxes of Jiffy cornbread according to package directions and set aside. In butter, sauté shrimp, onions, bell pepper, celery in a skillet, then grind in a food processor.Crumble cornbread into a large bowl, then add remaining ingredients.
From therecipes.info


CORNBREAD AND SAUSAGE BREAKFAST CASSEROLE - COOKING WITH CARLEE
2022-02-10 Preheat the oven to 375°F and grease a 9x13-inch pan. Brown the sausage and drain off any excess grease. In a medium bowl, beat together the milk, eggs, salt and pepper. Distribute a layer of cornbread on the bottom of the prepared pan. Sprinkle sausage over the …
From cookingwithcarlee.com


DRESSING WITH SAUSAGE RECIPE - THERESCIPES.INFO
Using a slotted spoon, transfer sausage mixture to a greased 5-qt. slow cooker. Stir in broth, eggs, melted butter, sage and pepper. Add remaining ingredients; mix lightly to combine. Stir in broth, eggs, melted butter, sage and pepper.
From therecipes.info


SAUSAGE AND CORNBREAD DRESSING - AN EASY AND DELICIOUS DRESSING …
2021-09-23 Remove the sausage crumbles from the pan, into a side bowl and melt butter in the empty pan. Add onions and celery and season with sage, thyme, salt and pepper. Saute stirring often until soft, about 5 minutes. Stir sausage back into the pan and crumble both corn breads into the pan. Add broth and stir well to combine.
From thelifejolie.com


SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE FOOD
Steps: To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes. Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
From wikifoodhub.com


CORNBREAD STUFFING WITH SAUSAGE AND APPLES - LALA'S KITCHEN TABLE
2020-11-23 Instructions. Preheat oven to 350°F. Heat olive oil over medium heat in a large skillet. Cook sausage until browned. Add the chopped onion and celery and sauté until softened. Add salt and pepper, to taste. Mix in apples, thyme, and sage and sauté for another 3 minutes.
From lalaskitchentable.com


SAUSAGE AND CORNBREAD DRESSING - SIMPLY SCRATCH
2021-11-15 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.
From simplyscratch.com


SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE | DRESSING …
Jan 13, 2018 - This Pin was discovered by Susan Stroder. Discover (and save!) your own Pins on Pinterest
From pinterest.nz


SHRIMP AND SAUSAGE CASSEROLE RECIPES
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Shrimp And Sausage Casserole Recipes : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


SOUTHERN LIVING CORNBREAD STUFFING RECIPE - THERESCIPES.INFO
Preheat oven to 350 °F. In a large bowl, combine crumbled cornbread (recipe follows), dried white bread slices and crackers; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture.
From therecipes.info


MEATLESS SAUSAGE AND CORNBREAD STUFFING CASSEROLE | VEGAN …
2021-11-16 Add the sausage and saute, stirring occasionally, until brown, about 5 minutes. Add the onion and celery and saute, stirring occasionally, until almost soft, 3 to 5 minutes. Set aside. In a large bowl, mix together the cornbread, parsley, sage and thyme. Stir in the sausage mixture and just enough of the broth to lightly moisten the cornbread ...
From rachaelrayshow.com


CORNBREAD DRESSING WITH SAUSAGE - LAURA FUENTES
With that being said, let’s make this sausage and cornbread stuffing: Make the cornbread Prepare the cornbread. Regardless if you use a homemade recipe or boxed, you’ll need 4 cups crumbled. Prep While the cornbread cools, preheat the oven to 400F and grease a 9 x 13-inch baking dish. Toast
From laurafuentes.com


CHEESY SAUSAGE AND SAGE STUFFING - THERESCIPES.INFO
Thyme and Sage Sausage Stuffing {Keto, Paleo} - Healthy Recipes Blog tip healthyrecipesblogs.com. Aug 26, 20211 lb. pork sausage INSTRUCTIONS Preheat your oven to 350 degrees F. Lightly grease a 2-quart baking dish. Heat the olive oil in a large, deep skillet over medium-high heat, about 2 minutes.
From therecipes.info


SAUSAGE EGG CHEESE AND HASHBROWN CASSEROLE - THERESCIPES.INFO
Sausage Hashbrown Breakfast Casserole - Kathryn's Kitchen top kathrynskitchenblog.com. Jun 8, 2022In a large bowl, whisk together the eggs, milk, and seasonings until smooth. LAYER INGREDIENTS. Layer the baking dish starting with the hashbrowns, then top with cooked sausage crumbles, bell peppers, onions, and 1 cup of cheese.Add the egg mixture on top …
From therecipes.info


APPLE SAUSAGE AND LEEK STUFFING - THERESCIPES.INFO
Sourdough Stuffing with Sausage, Apples and Leeks. Prep time: 20 minutes Cook time: 2 hours Total time: 2 hours, 20 minutes Yield: 10-12 servings. INGREDIENTS. 1 loaf sourdough, crust removed and cut into bite-sized cubes. 1.5 lbs/ 680 g maple breakfast sausage, casings removed. See more result ›› See also : Sausage And Apple Stuffing For Turkey , Cornbread …
From therecipes.info


STUFFED CORNBREAD CASSEROLE - THERESCIPES.INFO
Stuffed Cod with Bacon and Cornbread hot www.yummly.com. cod loins, milk, white pepper, bacon, salt, cornbread,...
From therecipes.info


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