Corn And Sausage Stuffing Recipes

CORNBREAD SAUSAGE STUFFING

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.

CORN & SAUSAGE STUFFING

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).

CORNBREAD AND SAUSAGE STUFFING

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 CORN STUFFING

Steps:

• Preheat oven 350 degrees.
• Cook sausage in skillet for 10 minutes.
• Stir in chopped onions and celery and cook 15 minutes.
• Combine the sausage mixture, cornbread stuffing, can of corn, chicken broth, melted butter, sage, salt and pepper.
• Place in a grease 9x13 dish and bake 30 minute.

SAUSAGE CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
• In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
• Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!

SAUSAGE AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
• Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage. Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes. Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Transfer the mixture to a large bowl.
• Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper. Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish. Lightly mist a piece of foil large enough to cover the dish. Pour 1/2 cup broth over the stuffing and cover with the foil.
• Bake for 30 minutes. Uncover the stuffing and bake until golden around edges, about 30 minutes more.
• Preheat the oven to 350 degrees F.
• Lightly mist an 8 by 8-inch baking pan with cooking spray. In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated. Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.

CORN BREAD AND SAUSAGE STUFFING

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Combine first 5 ingredients in large bowl. Whisk milk, oil and eggs in medium bowl to blend. Add milk mixture to dry ingredients and stir just until blended. Transfer batter to prepared dish. Bake until tester inserted into center comes out clean, about 25 minutes. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
• Preheat oven to 375°F. Cut enough corn bread into 1/2-inch cubes to measure 12 cups (reserve remaining bread for another use). Transfer to baking sheet. Bake until bread cubes are dry but not hard, about 15 minutes. Transfer to large bowl. Maintain oven temperature.
• Butter 13x9x2-inch glass baking dish. Cook chorizo in heavy large skillet over medium-high heat until brown, crumbling with back of spoon, about 10 minutes. Reduce heat to medium-low. Add onions, red peppers and chili; sauté until tender, about 15 minutes. Stir chorizo mixture, cilantro and oregano into bread. Mix in enough broth to moisten. Spoon into prepared dish. Cover with buttered foil. (Can be made 1 day ahead. Cover; chill.)
• Bake until heated through, about 45 minutes if stuffing is at room temperature and 1 hour if chilled.

CORNBREAD AND SAUSAGE STUFFING

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).

CORN AND SAUSAGE STUFFING

Steps:

• Preheat the oven to 400 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray. Mix the cornmeal, flour, sugar, baking powder, and 1 teaspoon of the salt in a large bowl. Make a well in the center; pour in the milk, egg substitute, melted butter, and corn. Stir just until the milk mixture and the cornmeal mixture are blended.
• Spread the batter in the baking dish. Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Let cool in the pan on a rack 10 minutes. Cut into 8 squares and let cool on the rack.
• Reduce the oven temperature to 375 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray. Coarsely crumble the corn bread and spread it on a large rimmed baking sheet. Bake until lightly toasted and dry, about 35 minutes, stirring once halfway through the bakig time. Let cool completely.
• Meanwhile, spray a large Dutch oven with nonstick spray and set over medium heat. Add the sausage and brown, breaking it apart with a wooden spoon, about 4 minutes. Stir in the onions, celery, and bell pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 9-10 minutes. Add the garlic and cook uncovered, stirring frequently, until fragrant, about 3 minutes.
• Remove the Dutch oven from the heat; stir in the corn bread, the remaining 1/2 teaspoon salt, broth, parsley, thyme, and black pepper. Spoon the stuffing into the baking dish. Cover the dish with foil. If making ahead, let cool completely and refrigerate up to 2 days. Then let stand at room temperature 1 hour before baking.
• Bake 40 minutes. Uncover and bake until the top is golden and the stuffing is heated through, about 15 minutes.

CORN AND HERB-BREAD SAUSAGE STUFFING

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.

SAUSAGE AND CREAMED CORN CASSEROLE

Steps:

• In a skillet, cook sausage, onion and green pepper until sausage is no longer pink; drain. Add 1 cup stuffing mix, corn and parsley. Spoon into a greased 1-qt. baking dish. Combine butter and remaining stuffing mix; sprinkle over casserole. Bake, uncovered, at 375° for 30-35 minutes or until golden brown.