Turkey With Sausage Cornbread Stuffing Recipes

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MAMA'S CORNBREAD AND SAUSAGE TURKEY DRESSING



Mama's Cornbread and Sausage Turkey Dressing image

This is a delicious turkey dressing bursting with the flavors of sausage, onions, garlic, and parsley, and is irresistible for a Thanksgiving feast!

Provided by BASHFUL_QT

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

Time 1h30m

Yield 12

Number Of Ingredients 14

4 (6.5 ounce) packages dry corn bread mix
6 cups dry bread crumbs
1 pound sausage
½ cup margarine
2 cups chopped onion
4 cloves garlic
⅓ cup chopped green bell pepper
3 cups chopped celery
⅔ cup chopped fresh parsley
2 tablespoons poultry seasoning
1 teaspoon dried sage
1 teaspoon salt
8 cups chicken broth
2 eggs, beaten

Steps:

  • Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.
  • Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Nutrition Facts : Calories 699.9 calories, Carbohydrate 85.4 g, Cholesterol 63.8 mg, Fat 31.1 g, Fiber 3.9 g, Protein 19.2 g, SaturatedFat 8.4 g, Sodium 2014.8 mg, Sugar 12.1 g

TURKEY WITH SAUSAGE-CORNBREAD STUFFING



Turkey with Sausage-Cornbread Stuffing image

Complement your bird with this savory stuffing from June Kathrein of Delta, Colorado. "I've made this recipe for many potlucks and church suppers, and everyone raves about it...even those who usually don't like stuffing," says June.

Provided by Taste of Home

Categories     Dinner

Time 4h45m

Yield 12 servings (16 cups stuffing).

Number Of Ingredients 21

2-1/2 cups yellow cornmeal
1-1/2 cups all-purpose flour
1/4 cup sugar
6 teaspoons baking powder
1-1/2 teaspoons salt
2 large eggs
2 cups 2% milk
6 tablespoons canola oil
STUFFING:
1 pound bulk sage pork sausage
1 bunch celery, chopped
2 medium onions, chopped
1 cup chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup butter, cubed
1 can (49-1/2 ounces) chicken broth
2 to 3 tablespoons rubbed sage
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 turkey (14 to 16 pounds)
Additional butter, melted

Steps:

  • In a large bowl, combine the first 5 ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack. , In a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat. Cut cornbread into 1/2-in. cubes; fold into sausage mixture. , Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13x9-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking., Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly). , Bake additional stuffing, covered, for 45-50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving.

Nutrition Facts :

EASY TURKEY SAUSAGE CORNBREAD STUFFING



Easy Turkey Sausage Cornbread Stuffing image

Perfect if you need to use up any leftovers like precooked sausage or corn muffins. Put this together with things that I had on hand, turned out good. You dont have to wait for the holidays to make this!

Provided by Kaleen1

Categories     Poultry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb cooked turkey sausage (whatever flavor sounds good to you)
1/2 onion, diced
1/2 red bell pepper, diced
2 chicken bouillon cubes, dissolved in 2 cups boiling water
2 minced garlic cloves
2 tablespoons butter
2 tablespoons olive oil
5 -6 corn muffins, about 3 inches in diameter

Steps:

  • Melt the butter with the olive oil over medium heat. Saute the onions and peppers until soft and translucent.
  • Add the garlic and sausage, cook for another 1 to 2 minutes, stirring frequently.
  • Remove from heat, slowly add the chicken bouillion broth to moisten the mixture to your liking. I used about a cup and a half. Serve.

Nutrition Facts : Calories 669.8, Fat 30.6, SaturatedFat 7.9, Cholesterol 104.5, Sodium 1527, Carbohydrate 75, Fiber 5.3, Sugar 12.2, Protein 22.6

TURKEY WITH CORNBREAD STUFFING AND GRAVY



Turkey with Cornbread Stuffing and Gravy image

Provided by Sandra Lee

Categories     main-dish

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 10

1 (12-pound) turkey, thawed
1 box cornbread mix, prepared according to package directions
1 cup chopped celery
1/2 cup chopped green onions
2 tablespoons poultry seasoning
1 can chicken with rice soup
1 stick softened butter
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and freshly ground pepper

Steps:

  • Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck.
  • Place gizzards and neck into a pan of water and bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.
  • Meanwhile, make cornbread from mix, according to package directions. Crumble cornbread into small pieces and lay onto a cookie sheet to air dry.
  • In a bowl, combine celery and green onions with air-dried cornbread. Add poultry seasoning and soup, but no water. Mix together thoroughly and place inside turkey cavities.
  • Generously cover bird completely with softened butter, tent with aluminum foil and bake according to package instructions for bird's weight. One hour before bird is finished cooking, remove foil and baste. This will allow skin to become crispy and brown without burning.
  • The turkey is done when the internal temperature registers 170 degrees F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center.
  • Remove bird from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 in the center and the temperature in the thigh will rise to 180 degrees F.
  • Start gravy. In a large skillet, heat the vegetable oil, add the flour and brown deeply, stirring constantly over medium-low heat. Add turkey drippings and whisk until thickened. Add gizzard broth and simmer. Season with salt and pepper, to taste.
  • Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.

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.

TURKEY WITH CORNBREAD STUFFING



Turkey with Cornbread Stuffing image

Absolutely delicious. The fresh corn bread adds so much flavor! Use bacon or ground pork. You can add whatever you like, but this is the way i always make mine. I often add or change things. Enjoy.

Provided by ltjohnson

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h10m

Yield 12

Number Of Ingredients 19

¾ cup cornmeal
1 ¼ cups water
1 cup whole wheat flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg
¼ cup vegetable oil
¼ pound bacon, or more to taste
1 large onion, chopped
2 cloves garlic, minced
6 celery stalk, chopped
1 red bell pepper, diced
4 teaspoons poultry seasoning
4 teaspoons dried rubbed sage
4 teaspoons dried oregano
1 (1 pound) loaf rye bread, cubed
2 cups low-sodium chicken broth
1 whole turkey, neck and giblets removed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
  • In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
  • Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
  • Reduce oven heat to 325 degrees F (165 degrees C).
  • Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
  • Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
  • Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
  • Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.

Nutrition Facts : Calories 1323.6 calories, Carbohydrate 27.3 g, Cholesterol 466.3 mg, Fat 60.1 g, Fiber 4.4 g, Protein 158.7 g, SaturatedFat 17 g, Sodium 808.7 mg, Sugar 9.2 g

ROAST TURKEY WITH CORNBREAD STUFFING



Roast Turkey with Cornbread Stuffing image

Reserve the turkey's giblets and neck, if desired, for making Turkey Stock.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 6

3/4 cup (1 1/2 sticks) tablespoons unsalted butter, melted, plus 4 tablespoons, softened
2 cups dry white wine, such as Sauvignon Blanc
1 fresh whole turkey (about 26 pounds), rinsed and patted dry, giblets and neck removed
Coarse salt and freshly ground pepper
Cornbread Stuffing
Fresh sage or other herbs, for garnish (optional)

Steps:

  • Preheat oven to 425 degrees, with only one rack in the lowest position. Stir together melted butter and wine in a bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
  • Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing. Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with the 4 tablespoons softened butter; season with salt and pepper.
  • Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
  • Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into thickest part of thigh (and the stuffing) registers 165 degrees, 1 1/2 to 2 hours more, basting turkey every 30 minutes. Transfer to a platter. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with herbs if desired.

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

TURKEY WITH SAUSAGE STUFFING



Turkey with Sausage Stuffing image

Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender. -Aura Lee Johnson, Vermilion, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 10-14 servings.

Number Of Ingredients 13

1 bone-in turkey breast (5 to 7 pounds)
1/4 cup butter, melted
1-1/2 pounds bulk pork sausage
2 cups sliced celery
2 medium onions, chopped
4 cups dry bread cubes
2 cups pecan halves
1 cup raisins
2/3 cup chicken broth
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Steps:

  • Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary)., Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper., Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour., Let turkey stand for 10 minutes before slicing. Serve with stuffing.

Nutrition Facts :

CORN AND HERB-BREAD SAUSAGE STUFFING



Corn and Herb-Bread Sausage Stuffing image

Provided by Lisa Mayfield

Categories     Herb     Onion     Side     Bake     Thanksgiving     Stuffing/Dressing     Sausage     Corn     Fall     Bon Appétit     North Carolina

Yield Makes about 12 cups

Number Of Ingredients 9

1 pound bulk pork sausage
2 cups chopped celery
2 cups chopped onion
5 cups corn bread stuffing mix (about one 12-ounce package)
5 cups herbed-bread stuffing mix
1 teaspoon dried poultry seasoning, crumbled
1 teaspoon dried rubbed sage
1/2 teaspoon pepper
3 cups canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Butter 13x9x2 glass baking dish. Sauté first 3 ingredients in heavy large skillet over medium-high heat until sausage is brown and vegetables are tender, breaking up sausage with fork, about 15 minutes. Drain off fat. Transfer sausage mixture to large bowl. Add both stuffing mixes, poultry seasoning, sage and pepper and toss until well blended. Gradually mix in broth.
  • Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer.

ROAST TURKEY WITH CORNBREAD STUFFING



Roast Turkey With Cornbread Stuffing image

Make and share this Roast Turkey With Cornbread Stuffing recipe from Food.com.

Provided by MizzNezz

Categories     Breads

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups chopped celery
1 cup chopped onion
1/2 cup butter
6 cups cubed day old cornbread
2 cups fresh breadcrumbs
1 tablespoon sage
1 tablespoon poultry seasoning
2 eggs, lightly beaten
1 cup chicken broth
1 turkey (10-12 pounds)
melted butter

Steps:

  • In skillet, saute celery and onion in butter until tender.
  • Place in a lg bowl with corn bread, fresh bread crumbs, sage and poultry seasoning.
  • Mix eggs and chicken broth; add to dry mixture, stir gently to mix.
  • Stuff the cavity and neck of turkey.
  • Fasten openings.
  • Tie legs together.
  • Place on rack in roasting pan.
  • Brush with melted butter.
  • Bake at 325* for 4 hours (cover with a foil tent), or until turkey tests done.
  • Let stand for 20 minutes before cutting.

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.

MOIST TURKEY SAUSAGE STUFFING



Moist Turkey Sausage Stuffing image

With tangy apricots and turkey sausage, this stuffing is a terrific mix of sweet and savory. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 16 servings.

Number Of Ingredients 11

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
4 celery ribs, chopped
1 large onion, chopped
1-1/2 cups chopped dried apricots
1/4 cup minced fresh parsley
1 tablespoon minced fresh sage or 1 teaspoon dried sage
1 teaspoon poultry seasoning
1/4 teaspoon pepper
3-1/4 cups chicken stock
1 package (12 ounces) crushed cornbread stuffing
1 cup fresh or frozen cranberries, chopped

Steps:

  • In a Dutch oven, cook the turkey sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender, breaking sausage into crumbles; drain. Stir in the apricots, parsley, sage, poultry seasoning and pepper; cook 3 minutes longer., Add stock; bring to a boil. Stir in cornbread stuffing; cook and stir until liquid is absorbed. Gently stir in cranberries; heat through.

Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 540mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

DAD'S WONDERFUL SAUSAGE TURKEY STUFFING



Dad's Wonderful Sausage Turkey Stuffing image

Everyone loved to come to our house for Thanksgiving because my Dad made the best stuffing! There was never any left over.This will stuff a 16 - 20 lb. turkey, plus some!

Provided by Terri F.

Categories     Thanksgiving

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 10

1 lb sausage (good quality)
3 (6 ounce) boxes Kellogg's croutettes ((or your favorite herb seasoned cubed stuffing)
1 large onion, diced
4 stalks celery, sliced
1 teaspoon poultry seasoning
1/4 cup butter
8 ounces chicken livers
turkey giblets
turkey neck bone
4 -5 cups water

Steps:

  • In large pan (dutch oven) brown sausage, scrambling while browning until sausage is in small pieces.
  • Do not drain!
  • Add onion, celery, butter, poultry seasoning, chicken livers, giblets, turkey neck bone, and water.
  • Bring to a boil, then cover and simmer for 90 minutes.
  • Remove livers, giblets, and neck bone.
  • Discard neck bone, chop livers and giblets into small pieces and return to stock.
  • Put Croutettes into large bowl.
  • Add stock with meat and vegetables until all croutons are well moistened.
  • You will use most if not all of the stock, as you want the croutettes to be very moist.
  • Stuff turkey, and put remainder of stuffing into 2 quart casserole dish.
  • Bake as directed for turkey, casserole will need 40 minutes at 350 F degrees.

TURKEY WITH CORNBREAD DRESSING



Turkey with Cornbread Dressing image

Nothing gets family hanging around the kitchen like the aroma of a turkey stuffed with savory dressing roasting in the oven. Drizzled with hot gravy, it tastes even better than it smells!

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 10 servings.

Number Of Ingredients 11

2 cups chopped celery
1 cup chopped onion
1/2 cup butter
6 cups cubed day-old cornbread
2 cups fresh bread crumbs
1 tablespoon dried sage
1 tablespoon poultry seasoning
1/2 cup egg substitute
1 cup chicken broth
1 turkey (10 to 12 pounds)
Melted butter

Steps:

  • In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.

Nutrition Facts : Calories 663 calories, Fat 25g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 845mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 72g protein.

BEST-EVER CORNBREAD-SAUSAGE STUFFING



Best-Ever Cornbread-Sausage Stuffing image

Everyone always asks for this stuffing for Thanksgiving.

Provided by punkchic_123

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

Time 9h10m

Yield 8

Number Of Ingredients 9

1 (8.5 ounce) package corn bread mix
10 slices firm white bread
1 pound bulk spicy pork sausage
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
¼ cup melted butter
1 (14 ounce) can chicken broth
2 eggs

Steps:

  • The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
  • About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
  • Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
  • Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
  • Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.

Nutrition Facts : Calories 480 calories, Carbohydrate 39.2 g, Cholesterol 106.9 mg, Fat 28.9 g, Fiber 1.7 g, Protein 15.2 g, SaturatedFat 11.3 g, Sodium 1425.4 mg, Sugar 6.2 g

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

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.

GRANDMA'S SAUSAGE TURKEY STUFFING



Grandma's Sausage Turkey Stuffing image

This recipe is from my husband's mother and is a family tradition and loved by all. It is surprisingly easy. There is never enough so I usually double this recipe. Our son is very allergic to dairy products so I was thrilled to discover that this was safe for him as long as I double checked the ingredients in the sausage and Cubed Stuffing each time as things change. Needless to say, it is his favorite part of Thanksgiving.

Provided by designerchef in Chi

Categories     Pork

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 lb Bob Evans sausage, Mild sausage
3/4 cup onion, finely chopped (one large)
8 celery ribs, finely sliced
1 (16 ounce) can chicken stock
1 (14 ounce) bag cubed peppridge farm herb stuffing mix
1/4 cup fresh parsley, washed and chopped
1 teaspoon poultry seasoning
1 teaspoon dried sage

Steps:

  • To make this easy to prepare, I chop the onion, celery and parsley first.
  • In a large skillet, (I use an electric skillet for easy clean up) chop up the pork sausage with a utensil as it starts to cook. Just as this is starting to cook a bit, add your onion, celery, poultry seasoning and sage. Cook until the sausage is done and the celery and onion have cooked down. Taste it as it is safe to eat at this point. Add more seasoning if you think it needs it. It should taste like stuffing at this point and very good! Turn off heat.
  • In a large bowl pour 1/2 bag of the cubed stuffing croutons, 1/2 of the chicken stock and 1/2 of the sausage. Stir well and repeat.
  • Refrigerate overnight or until you are ready to use. Makes enough to stuff a 16-20 pound turkey and a small casserole on the side. Spray your casserole dish with vegetable spray and add some turkey drippings to the casserole while cooking. Casserole cooks in about 25 minutes on 325 degree oven.
  • Enjoy!

Nutrition Facts : Calories 397.9, Fat 17.5, SaturatedFat 5.6, Cholesterol 43.1, Sodium 1264.4, Carbohydrate 42.8, Fiber 2.6, Sugar 6.4, Protein 15.9

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.

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Top Asked Questions

How to cook turkey stuffing with cornbread?
Stir in broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat. Cut cornbread into 1/2-in. cubes; fold into sausage mixture. Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13x9-in. baking dish; cover and refrigerate.
How to make turkey stuffing with sausage?
Here is a list for you: This turkey stuffing with sausage is really easy. Here is how to do it: Cut up your bread, lay it on a baking tray and bake it at 200 degrees for about 45 mins or until it just starts to dry out. Heat a large frying pan to medium heat. Add the oil, chopped celery, and onions and saute until tender.
What is cornbread sausage stuffing?
This cornbread sausage stuffing is a savory mix of browned sausage, crumbled cornbread, and seasoned bread crumbs. Moistened with chicken broth and made with celery, onions, and your traditional Thanksgiving seasonings (of course!), it bakes in a casserole dish in the oven alongside your bird.
How to cook sausage and cornbread in the oven?
Directions. 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.

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