Cornbread Stuffing With Sausage Fruit Recipes

CORNBREAD STUFFING WITH SAUSAGE

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.

CORNBREAD SAUSAGE STUFFING

Steps:

• Gather the ingredients. Preheat oven to 425 F.
• In a large bowl, combine the cornmeal, baking powder, salt, and baking soda.
• Mix in the buttermilk, egg, and 2 tablespoons of the vegetable oil. Stir until thoroughly combined.
• Pour the remaining 2 tablespoons of vegetable oil into the bottom of a 9-inch cast iron skillet. Heat the skillet in the oven for 10 minutes.
• Carefully pour the batter into the hot skillet (the hot oil may splatter). Bake for 20 to 25 minutes or until golden brown.
• Let cool for a few minutes and turn out onto a cutting board. Cut the cornbread into cubes and set aside.
• Preheat the oven to 325 F. Saute the sausage, celery, and onions in a large skillet over medium-high heat for 8 to 10 minutes, or until the sausage is thoroughly cooked.
• Drain the sausage mixture, then spoon into a large mixing bowl. Add the cubed cornbread, fresh parsley, poultry seasoning, and dried sage. Gently toss to combine.
• Add the chicken broth and beaten egg. Carefully mix until just combined.
• Lightly grease a medium (2-quart) casserole dish and add the stuffing mixture.
• Cover with a tight-fitting lid or aluminum foil and bake for 35 minutes. Uncover and bake for 10 minutes more or until heated through.
• Serve warm at your next family dinner or holiday gathering and enjoy.

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 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!

FRUIT-AND-NUT CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
• Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
• Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.

CORNBREAD STUFFING WITH APPLES AND SAUSAGE

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.

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.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES

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.

SAVORY CORNBREAD AND SAUSAGE DRESSING

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.

CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT

Steps:

• Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add apples and celery. sauté until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
• Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.