Southern Cornbread And Sausage Stuffing Recipes

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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 & SAUSAGE STUFFING



Cornbread & Sausage Stuffing image

This old-fashioned Southern cornbread stuffing has a rich, almost spoon bread consistency.

Categories     Vegetables & Sides

Yield 8 to 10

Number Of Ingredients 18

3 large eggs
1 cup whole milk
1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
1¼ cup yellow cornmeal
3 tablespoons sugar
1½ tablespoons baking powder
1½ teaspoons salt
1 stick (½ cup) unsalted butter, melted
1 lb bulk hot pork sausage
2 medium yellow onions, diced
3 celery ribs, diced
6 tablespoons unsalted butter, divided
5 garlic cloves, chopped
¼ cup finely chopped fresh herb blend (I use equal parts thyme, rosemary and sage)
4 large eggs
1 cup whole milk
2 cups low-sodium chicken broth
½ teaspoon salt

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-inch baking pan or spray with a nonstick cooking spray with flour, such as Baker's Joy.
  • In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients and whisk until smooth. Transfer the batter to the prepared baking pan and smooth the top. Bake until lightly golden around the edges and set, about 30 minutes. Cool in the pan on a wire rack until cool enough to handle, 20 to 30 minutes.
  • Preheat the oven to 250°F and set the oven rack in the middle position. Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes.
  • Place the sausage in a large nonstick pan over medium-high heat. Cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the sausage to the largest bowl you have (it needs to fit all the cornbread), leaving the fat in the pan. Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the butter to the pan. Cook until the vegetables are softened, 6 to 8 minutes. Add the garlic and cook 1 minute more. Off the heat, mix in the herbs. Add the vegetable mixture to the bowl with the sausage and mix to combine.
  • In another bowl, whisk the eggs. Add the milk, broth, and salt.
  • Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9x13-inch baking pan with butter or nonstick cooking spray. Add the dried cornbread cubes to the sausage and vegetable mixture. Pour the egg mixture over top. Fold the mixture a few times with a large rubber spatula, being careful not to break up the cornbread too much. Let the mixture sit, folding carefully a few times, until the cornbread is saturated, about 10 minutes.
  • Transfer the soaked cornbread mixture to the prepared pan, making sure the sausage and vegetables are evenly distributed. Try to arrange some of the larger pieces of cornbread on top; it looks prettier. Dot the top of the stuffing with the remaining 3 tablespoons of butter. Bake until golden brown and crisp, about 35 minutes. Serve warm.
  • Make-Ahead/Freezer-Friendly Instructions: The cornbread can be prepared up to two days ahead of time. Cut it into cubes and let it dry out on the countertop overnight instead of toasting it in the oven. If you'd like the assemble the stuffing in advance, prepare it up until the point of baking, cover it with plastic wrap, and refrigerate up to a day ahead of time. When ready to serve, bake as directed, allowing a few extra minutes in the oven. It can also be frozen after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.

Nutrition Facts : Calories 541, Fat 33 g, Carbohydrate 43 g, Protein 8 g, SaturatedFat 16 g, Sugar 8 g, Fiber 2 g, Sodium 654 mg, Cholesterol 209 mg

CORNBREAD SAUSAGE STUFFING



Cornbread Sausage Stuffing image

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

1 pound mild or hot bulk pork sausage
1/2 cup butter, cubed
2 cups chopped onion
1-1/2 cups chopped celery
2 cups soft bread crumbs
2 large eggs, beaten
Salt and pepper to taste
2 to 3 tablespoons sage
5 cups crumbled yellow cornbread

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.

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!

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.

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

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

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.

SAUSAGE-AND-CORNBREAD DRESSING



Sausage-And-Cornbread Dressing image

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

1 lb mild bulk pork sausage (I usually use "original recipe" Owen's or Jimmy Dean's sausage)
2 tablespoons butter
2 cups diced onions (about 2 large)
2 cups diced celery (include some leaves from the inner celery stalks)
1/2 bunch parsley, leaves chopped (about 1 c.)
2 eggs, lightly beaten
1 (14 1/2 ounce) can chicken broth
1 (16 ounce) package plain cornbread stuffing mix (I use the bagged Pepperidge Farms brand)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
salt and pepper

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.

CORNBREAD, SAUSAGE, AND PECAN DRESSING



Cornbread, Sausage, and Pecan Dressing image

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

1 (16 ounce) package ground pork sausage
1 large onion, chopped
2 large celery ribs, chopped
2 lbs pepperidge farms cornbread stuffing mix
1 1/2 cups coarsely chopped pecans
1/4 cup chopped fresh parsley
2 cups chicken broth
1/2 cup butter
1/2 teaspoon salt
1/4-1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage
2 hard-boiled eggs, chopped up

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

CORNBREAD STUFFING WITH SAUSAGE AND COLLARD GREENS



Cornbread Stuffing with Sausage and Collard Greens image

Add a little southern flavor to your holiday table with this delicious sausage- and greens-loaded stuffing.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 16

Number Of Ingredients 12

2 lb homemade or purchased cornbread, cut into 1/2-inch cubes (11 cups)
1/2 cup butter
1 lb bulk pork sausage
1 cup coarsely chopped onion
1 red bell pepper, coarsely chopped
1 stalk celery, thinly sliced
1 to 2 serrano chiles, seeded, finely chopped (1 to 2 tablespoons)
1 bunch collard greens, ribs removed, coarsely chopped (6 cups)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 eggs, slightly beaten
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh thyme leaves

Steps:

  • Heat oven to 325°F. Grease or spray 2 cookie sheets. Place cubed cornbread on cookie sheets. Bake 20 to 25 minutes or until dry and crispy. Cool completely on cookie sheet.
  • Meanwhile, in 6-quart Dutch oven, melt butter over medium-high heat. Cook sausage in butter 8 to 10 minutes, stirring frequently, until no longer pink. With slotted spoon, transfer sausage to large bowl; set aside. Add onion, bell pepper, celery and serrano chiles to Dutch oven. Cook 4 to 6 minutes, stirring occasionally, until tender and lightly browned on edges.
  • Add greens; cook 1 to 2 minutes or until wilted. Add broth; heat to simmering. Cook 1 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom of pan. Remove from heat. Cool 5 minutes.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Add eggs, parsley and thyme to bowl with sausage. Stir in cornbread. Pour broth mixture over stuffing ingredients in bowl. Pour into baking dish. Cover with foil; bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until browned and crisp on top. Cool 5 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 10 g, TransFat 1/2 g

GRANDMOTHER'S SOUTHERN DRESSING WITH COUNTRY SAUSAGE AND TURKEY GIZZARDS



Grandmother's Southern Dressing with Country Sausage and Turkey Gizzards image

One of my grandmother's most notable dishes is Southern dressing. It is on the table at every Thanksgiving, and it is packed with flavor. This is the TRUE Southern dressing way, using turkey gizzards and all to take the dish to another level! I also like adding fresh herbs to round out all the ingredients used.

Provided by Food Network

Categories     side-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 26

Nonstick cooking spray, for greasing
2 cups yellow cornmeal
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3 sticks (1 1/2 cups) unsalted butter, melted and cooled to room temperature
2 cups buttermilk
3 large eggs
Nonstick cooking spray, for greasing
1 small sweet onion, roughly chopped
2 celery stalks, roughly chopped
1 green bell pepper, seeded and roughly chopped
1 cup turkey gizzards
2 tablespoons olive oil
1 pound country sausage, such as Jimmy Dean
Kosher salt and freshly ground black pepper
2 sticks (1 cup) unsalted butter
8 cups day-old Cornbread, cut or crumbled into 1-inch cubes
2 teaspoons garlic powder
1/2 teaspoon dried Italian seasoning
1 cup whole milk
2 large eggs
1/2 cup chicken stock
2 tablespoons chopped flat-leaf parsley leaves
2 tablespoons chopped fresh sage
Hot sauce, optional

Steps:

  • For the cornbread: Preheat the oven to 350 degrees F. Grease an 8-inch-square casserole dish with nonstick cooking spray.
  • Whisk together the cornmeal, flour, baking soda and salt in a medium bowl. Set aside. Whisk together the melted butter, buttermilk and eggs in another large bowl. Add the wet ingredients to the cornmeal mixture and whisk until just combined.
  • Pour the mixture into the prepared casserole dish and bake until golden and firm to the touch, about 40 minutes. Makes 10 cups.
  • For the dressing: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
  • Put the onions, celery and bell peppers in a food processor. Add the gizzards and process until the mixture is very finely minced but not mushy.
  • Heat the oil in a large skillet over medium-high heat. Add the vegetable and gizzards mixture and the country sausage and cook, breaking up the sausage into small pieces with a wooden spoon and seasoning with salt halfway through, until the sausage is browned, 5 to 7 minutes.
  • Melt the butter in a small saucepan over medium heat. Transfer the sausage mixture to a large bowl and add the cornbread, melted butter, garlic powder and dried Italian seasoning. Season with salt and pepper to taste and gently combine with a rubber spatula. Whisk together the milk and eggs in a small bowl and pour over the cornbread mixture. Add the chicken stock and stir to combine. Stir in the parsley and sage.
  • Spread the mixture into the prepared casserole dish, pressing the mixture lightly until packed. Bake until slightly golden and set, 35 to 40 minutes. Serve immediately with hot sauce if desired.

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From therecipes.info


BEST CORNBREAD AND SAUSAGE STUFFING RECIPE - HOW TO MAKE STUFFING
2021-10-20 In a large skillet, crumble and brown sausage over medium high heat. Remove sausage from skillet and set aside. Without cleaning the skillet, add in diced onions and brown for five minutes. Increase heat to high and add diced apples, brown sugar, and 1/2 teaspoon salt. Cook for 3 to 5 minutes, or until deep golden brown.
From thepioneerwoman.com


SOUTHERN SOUL FOOD CORNBREAD DRESSING RECIPE: THE BEST SWEET …
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From youtube.com


SOUTHERN CORNBREAD STUFFING - THE SEASONED MOM
2017-11-07 Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside. In a large bowl, combine cornbread, pecans, and cranberries. Set aside. Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 …
From theseasonedmom.com


CORNBREAD DRESSING WITH SAUSAGE - CULINARY HILL
2021-11-22 Cornbread: Since we’re dressing it up so much with the rest of the ingredients, the semi-homemade route is totally acceptable here. Start with cornbread from a bakery or bake a boxed cornbread mix, like Jiffy, or read on for my tips about how to make cornbread from scratch (see Recipe Tips and Variations). Dry the bread up to 3 days in advance (keep it covered with …
From culinaryhill.com


CORNBREAD DRESSING WITH SAUSAGE AND FENNEL RECIPE - SOUTHERN …
Add to bowl with fennel and sausage. Add apple, thyme, and 1 tablespoon of the butter to skillet; cook, stirring often, until apples are slightly browned, 8 to 10 minutes. Add apple mixture and toasted cornbread to sausage mixture in bowl. Step 4. Whisk together chicken broth, eggs, and remaining 2 teaspoons salt and 1 teaspoon pepper.
From southernliving.com


SOUTHERN CORNBREAD DRESSING WITH OYSTERS AND SAUSAGE …
2019-06-05 Remove from heat and add half of chicken stock. Whisk remaining chicken stock, eggs, tarragon, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add cornbread cubes, oysters, and oyster liquor and fold gently until evenly mixed.
From seriouseats.com


CORNBREAD STUFFING WITH SAUSAGE AND APPLES – WELLPLATED.COM
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 …
From wellplated.com


SOUTHERN CORNBREAD DRESSING WITH SAUSAGE - HOT ROD'S RECIPES
2017-12-29 Preheat oven to 350°F. Make cornbread according to recipe directions. Once the cornbread is ready, crumble cornbread into small pieces and add them to a large mixing bowl. Set aside. Cook and crumble sausage until cooked and nicely browned. Drain fat then add the sausage to the bowl of cornbread (do not stir yet).
From hotrodsrecipes.com


CORNBREAD STUFFING WITH SAUSAGE
2020-11-23 Add the sausage and sauté until it begins to brown. Add the garlic and saute for one more minute. Add the herbs and cook for another 1-2 minutes. Remove from heat. In a large mixing bowl, add the cubed cornbread and sautéed vegetable & sausage mix. Add 1.5 cups of the chicken stock and gently mix together.
From cookingwithjanica.com


CORNBREAD DRESSING WITH SAUSAGE AND SAGE RECIPE
2020-11-03 Preheat oven to 425°F. Spread cornbread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until lightly toasted, about 10 minutes. Remove from oven and allow to cool. Featured Video. In large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown.
From seriouseats.com


CORN BREAD AND SAUSAGE STUFFING RECIPE | MYRECIPES
Advertisement. Step 2. In a large skillet over medium-high heat, warm oil and butter together until butter melts. Add onion and celery and cook, stirring often, until softened but not browned, about 5 minutes. Add turkey sausage and parsley and cook about 2 minutes longer, breaking up sausage with back of a spoon. Step 3.
From myrecipes.com


SOUTHERN CORNBREAD DRESSING WITH SAUSAGE RECIPE - PAULA DEEN
Directions. For cornbread: Preheat oven to 350 °F. Combine cornmeal and flour in a bowl and 1 stick of softened butter, vegetable oil, buttermilk and 4 eggs in another bowl. Add the wet ingredients to the dry ingredients and mix well. Pour batter into a greased 13x9x2 baking dish and bake for approximately 25 minutes or until golden brown.
From pauladeen.com


CORNBREAD, SAUSAGE, AND PECAN DRESSING RECIPE | MYRECIPES
Remove sausage, reserving 1 tablespoon drippings in skillet. Drain sausage on paper towels. Advertisement. Step 2. Sauté onion and celery in hot drippings over medium-high heat until tender. Remove vegetables with a slotted spoon. Step 3. Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until ...
From myrecipes.com


RECIPE: SOUTHERN-STYLE CHICKEN SAUSAGE AND BUTTERMILK CORNBREAD …
Method. Cut cornbread into cubes and spread out on a baking sheet to dry overnight or toast in a 300°F oven for one hour. Preheat oven to 375°F. Heat a skillet over medium heat. Add sausage and break up using a spatula. Cook until browned, 5 to 7 minutes. Remove from pan using a slotted spoon and place on a paper towel-lined plate to drain.
From wholefoodsmarket.com


SAUSAGE STUFFING - SPICY SOUTHERN KITCHEN
2015-11-23 Preheat oven to 350 degrees and lightly grease a casserole dish. Add ground sausage to a pan and cook until no longer pink, breaking it apart with a wooden spoon as it cooks. Remove from pan and drain on paper towel-lined plate. Wipe pan clean and heat 4 tablespoons of butter. Add onion and celery.
From spicysouthernkitchen.com


SAUSAGE CORNBREAD STUFFING - SENIORSKILLET.COM
2020-10-22 Preheat oven to 350. Beat eggs in a medium bowl. Add 2 cups of chicken broth and sage and whisk until blended. In a large bowl, add cornbread, onions, celery, chicken livers, and sausage. Add broth and egg mixture and toss to coat. …
From seniorskillet.com


BEST EVER CORNBREAD SAUSAGE STUFFING RECIPE
2020-11-12 Preheat oven to 350°F. Using your hands crumble cornbread into irregular size pieces (large, medium and bite size). Spread out on 13×9 baking sheet. Bake cornbread crumbles for 8-10 minutes, tosses halfway through. Remove cornbread and let sit. In the meantime, heat a medium skillet to medium high heat.
From joyfulhealthyeats.com


KAMALA'S SOUTHERN CORNBREAD DRESSING RECIPE - UNPEELED JOURNAL
Add the sausage, celery/apple/onion mixture, chicken broth, melted butter, herbs, salt, and pepper into the large mixing bowl with the crumbled cornbread. Mix just until fully combined. Taste for seasoning. Pour the cornbread dressing mixture into the casserole pan and bake, uncovered, for around 45 minutes, or until golden brown.
From unpeeledjournal.com


THANKSGIVING SOUTHERN SAUSAGE CORN BREAD TURKEY STUFFING RECIPE
2018-11-03 Directions: Preheat the oven to 350°. In a large, deep frying pan, melt the 1 stick of butter. Add the celery, carrots and onion to the pan season well with salt and pepper. Cook over medium high heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the sausage to the pan and break it up as it cooks.
From cookingwithsugar.com


SOUTHERN CORNBREAD DRESSING GF - THERESCIPES.INFO
Crumble the corn bread into a large bowl. Mix in the white bread. Step 3 Preheat oven to 350 degrees F (175 degrees C). Step 4 In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender. Step 5
From therecipes.info


SOUTHERN JIFFY CORNBREAD DRESSING WITH SAUSAGE - KEY TO MY LIME
2021-09-24 Turn heat down to 350 F (176 C). While the cornbread is baking, heat a large nonstick skillet over medium heat and cook the sausage for about 8 minutes, or until it’s crumbled into smallish pieces and browned. Remove the sausage from the skillet and set aside. Add the butter to the skillet, and let it melt.
From keytomylime.com


SOUTHERN CORNBREAD DRESSING RECIPE WITH SAUSAGE - EVOLVING TABLE
2019-11-07 Preheat oven to 350 degrees. Cook sausage over medium heat for 10-15 minutes or until sausage is browned. Remove sausage from pan and set aside. With remaining sausage grease, add 2 tablespoons olive oil, bell pepper, onion, celery, ½ …
From evolvingtable.com


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