Cornbread Stuffing With Sausage Recipes

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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.

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

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 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

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

SAUSAGE AND CORNBREAD STUFFING



Sausage and Cornbread Stuffing image

The healthier cooking choices for this stuffing dish start with a quick cornbread recipe made with wheat germ and egg white. The stuffing features a healthy serving of vegetables, and flavorful turkey sausage.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, sliced
6 ounces (about 2 links) Italian turkey sausage, removed from casing
3 celery stalks, thinly sliced on diagonal
1 bulb fennel, cored, quartered and sliced crosswise, plus 1/4 cup chopped fronds
1 medium Bosc pear, cored and chopped
1/4 cup chopped fresh herbs, such as rosemary, sage and thyme
1/4 cup chopped fresh herbs, such as rosemary, sage and thyme
1/4 cup chopped walnuts
1 recipe Quick and Healthy Cornbread, cooled and coarsely crumbled, recipe follows
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups reduced-sodium chicken broth
1 large egg white
1/2 cup water
1/4 cup buttermilk
1 (8.5 ounce) box corn muffin mix
1/4 cup toasted wheat germ

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 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.

CORNBREAD STUFFING



Cornbread Stuffing image

"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings (plus extra herb butter)

Number Of Ingredients 13

2 sticks unsalted butter, at room temperature, plus more for the baking dish
3 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
2 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
For the stuffing:
2 large onions, finely diced
3 celery stalks, finely diced
9 cups cubed cornbread (homemade or store-bought)
1 large egg, lightly beaten
1 cup low-sodium chicken broth
3/4 cup whole milk

Steps:

  • Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
  • Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
  • Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

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.

CORNBREAD SAUSAGE STUFFING



Cornbread Sausage Stuffing image

This is a quick and delicious dressing that my family demands every holiday.

Provided by SNOOPSMOMMY

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

Time 1h15m

Yield 10

Number Of Ingredients 7

2 (6 ounce) packages cornbread stuffing mix
1 pound ground pork sausage
1 onion, chopped
4 stalks celery, chopped
2 tablespoons butter, melted
1 teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth

Steps:

  • Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
  • In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
  • Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 28 g, Cholesterol 37 mg, Fat 22.1 g, Fiber 5.3 g, Protein 9 g, SaturatedFat 8.4 g, Sodium 768.6 mg, Sugar 2.6 g

BACON-CORNBREAD STUFFING



Bacon-Cornbread Stuffing image

Cranberries add a bit of sweetness to a savory stuffing starring cornbread and bacon.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 8

4 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup sweetened dried cranberries
2 1/4 cups water
4 cups seasoned cornbread stuffing crumbs (from 16-oz bag)
1/2 teaspoon seasoned salt
1/4 teaspoon dried marjoram leaves

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 6 minutes, stirring occasionally, until browned but not crisp. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Stir in cranberries. Add water; heat to boiling. Remove skillet from heat.
  • Stir in stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.
  • Cover with foil; bake about 30 minutes or until thoroughly heated.

Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 8 g, TransFat 0 g

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