CORNBREAD STUFFING WITH APPLES AND SAUSAGE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Heat olive oil over medium-high heat in 12-inch skillet.
- Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
- In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.
CORNBREAD STUFFING WITH SAUSAGE
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
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 STUFFING WITH SAUSAGE AND APPLES
Provided by Food Network
Categories side-dish
Time 1h10m
Yield approximately 8 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CORNBREAD STUFFING WITH SAUSAGE AND APPLES
Provided by Food Network
Time 30m
Yield Enough stuffing for 2 average
Number Of Ingredients 17
Steps:
- Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock.
CORNBREAD STUFFING WITH SAUSAGE AND APPLES
Provided by Food Network
Time 30m
Yield Enough stuffing for 2 average
Number Of Ingredients 17
Steps:
- Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock.
CORNBREAD, APPLE, AND SAUSAGE STUFFING
This flavorful dressing, made with cornbread, sausage, and apples, is a family recipe of chef Chris Schlesinger. Pair with his Brined and Roasted Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes enough stuffing for a 12- to 15-pound turkey
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
- In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside.
- Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.
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CORNBREAD DRESSING WITH SAUSAGE AND APPLES - THE PIONEER WOMAN
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- Mushrooms will be very coated, but that's good! Divide mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting.
CORNBREAD STUFFING WITH SAUSAGE AND APPLES - VALERIE'S …
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5/5 (10)Total Time 1 hr 5 minsCategory Side DishCalories 389 per serving
- Slice the cornbread and then cut into small cubes. Slice the loaf of French bread and then tear the slices into bite-size pieces. Discard the end pieces or save for another use. You should have 8 to 9 cups each of the cornbread cubes and French bread pieces or 16 to 18 cups total, give or take. Spread the cornbread cubes on a large rimmed baking sheet, crumbling some of the cubes into smaller pieces. Add the pieces of French bread to a separate baking sheet. Bake both for 15 to 20 minutes or until lightly toasted. The cornbread will require more time in the oven then the French bread since it has more moisture.
- Meanwhile, add sausage to a large sautè pan over MEDIUM heat. Cook, stirring to break up, and continue to cook until no longer pink. Use a slotted spoon to transfer sausage to a paper towel lined plate to drain. Pour off any grease from pan and wipe down with a paper towel. Return the pan to the heat and add the butter. When melted, add the onion, apples, celery and carrot. Turn the heat up to MEDIUM-HIGH and cook, stirring frequently, for about 7 to 10 minutes or until veggies and apple are fork tender. Add garlic and parsley and cook and stir for another 1 to 2 minutes. Add the sage, poultry seasoning, thyme, marjoram, salt and pepper. Mix well to combine. Remove from heat.
- Preheat oven to 350 degrees F. Coat a very large baking dish with non-stick cooking spray and set aside. (Note: stuffing can be split between two dishes).
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