SAUSAGE CORNBREAD STUFFING
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
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, CORNBREAD AND CHERRY STUFFING
Provided by Martina McBride
Categories side-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 4-quart shallow casserole dish with cooking spray.
- Place a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until brown, 8 to 10 minutes. Remove the sausage with a slotted spoon to a paper towel-lined plate. Drain off all but 2 tablespoons of the sausage drippings. Add the butter to the skillet, then add the celery and onions. Cook, scraping up any brown bits that are on the bottom of the skillet, until the vegetables are soft and translucent, 5 to 7 minutes. Add the poultry seasoning, salt and pepper and cook, stirring, for 2 minutes more.
- Transfer the vegetable mixture to a large bowl and add the cornbread and reserved sausage. Add the chicken stock, cherries and eggs. Stir to coat gently and soften the cornbread. (Do not overmix or the cornbread pieces will turn to mush.) Transfer to the prepared casserole dish.
- Bake until the stuffing is set, about 35 minutes. Let cool for 10 minutes before serving.
CORNBREAD SAUSAGE CASSEROLE
All your breakfast favorites are baked together between layers of cornbread!
Provided by Christian
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
- In a medium bowl, mix corn bread mix, cream style corn and water.
- Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
- Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 51.6 g, Cholesterol 67.4 mg, Fat 37.4 g, Fiber 1.5 g, Protein 19 g, SaturatedFat 16 g, Sodium 1639.1 mg, Sugar 9.1 g
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
SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE
To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread.
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
- Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
- Pour the batter into the hot skillet.
- Bake at 450 degrees for 20 minutes or until golden.
- Cool the cornbread completely, then cut into 1-inch cubes.
- Arrange the cubes in a single layer on a large baking sheet.
- Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
- For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
- Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
- Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
- Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
- Fold in the cornbread cubes; toss lightly to combine.
- Spoon into prepared baking dish.
- Bake for about 30 minutes.
- Delicious!
CORNBREAD & SAUSAGE STUFFING
This old-fashioned Southern cornbread stuffing has a rich, almost spoon bread consistency.
Categories Vegetables & Sides
Yield 8 to 10
Number Of Ingredients 18
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
SHRIMP AND CORNBREAD STUFFING
Make and share this Shrimp and Cornbread Stuffing recipe from Food.com.
Provided by kyle martin
Categories Breads
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- ------------For Yellow Cornbread-------------.
- Heat a well-greased 10-inch ovenproof skillet at 450°F for 5 minutes Combine first 5 ingredients in a large bowl.
- Stir together egg and next 2 ingredients; add to dry ingredients, stirring just until moistened.
- Pour batter into the hot skillet Bake at 450°F for 20 minutes or until golden.
- ----------For Shrimp and Cornbread Stuffing------------.
- Cut cornbread into 1-inch cubes.
- Arrange in a single layer in a 15x10-inch jellyroll pan.
- Bake at 350°F for 10-15 minutes or until lightly browned. Peel shrimp and devien shrimp; set aside.
- Melt butter in large skillet over medium heat; add onion and garlic, and sauté until tender.
- Add shrimp, sausage, green onions, corn, and jalapeño pepper.
- Cook stirring constantly until shrimp begin to turn pink.
- Remove from heat (shrimp will still be raw). Stir in cumin and next 5 ingredients.
- Fold in cornbread.
- Spoon into a lightly greased 13x9-inch baking dish.
- Bake at 350°F for 30 minutes.
SHRIMP AND SMOKED SAUSAGE CORNBREAD CASSEROLE
To save time prepare the cornbread recipe up to 2 days in advance or prepare and freeze the cornbread until ready to use in the recipe, I have only made this stuffing using this cornbread recipe so I cannot say how it would be using another cornbread recipe, I use andouille sausage for this but any dry smoked sausage will do, I prefer andouille --- if your shrimp is small you can leave the shrimp whole, I also add in cayenne for heat :)
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
- Generously grease a 10-inch oven-proof skillet.
- Place the buttered skillet in the oven to 5 minutes to heat.
- In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
- In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
- Transfer the batter to the hot skillet.
- Bake at 425 degrees for about 20-25 minutes, or until golden.
- Cool the baked cornbread and then cut into 1-inch cubes.
- Arrange in a single layer in a 15 x 10-inch baking sheet.
- Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
- For the casserole; butter a 13 x 9-inch baking dish.
- Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
- Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw).
- Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
- Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
- Season with seasoned salt (or white salt and black pepper).
- Spoon the mixture into prepared baking dish.
- Bake for about 30-35 minutes at 350 degrees.
ITALIAN SAUSAGE STUFFING CASSEROLE
From the folks at the Johnsonsville Sausage company, a highly seasoned unstuffed-stuffing. It's really a one dish meal. The original recipe called for adding a small can (2 1/4 oz) of chopped black olives but I omitted that as we don't care for the taste. Feel free to add it back.
Provided by SusieQusie
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325ºF.
- Butter a 2 quart baking dish.
- In a large skillet, cook sausage over medium heat until no longer pink; drain & remove from skillet. Set aside.
- Pour any grease from skillet & melt butter.
- Add celery & onion and saute until slightly tender, 2-3 minutes. Stir in the green pepper & garlic and continue to saute until all veggies are tender.
- In a large bowl, combine the stuffing, sausage, celery mixture, cheese & pepper. Add broth and egg and toss to combine.
- Spoon into prepared dish, cover and bake for 35 minutes.
- Uncover and bake an additional 10-15 minutes or until lightly browned.
Nutrition Facts : Calories 1112.2, Fat 27.9, SaturatedFat 11.2, Cholesterol 84.5, Sodium 3838.8, Carbohydrate 175.8, Fiber 7.9, Sugar 20, Protein 35.4
SHRIMP CORN BREAD DRESSING
A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.
Nutrition Facts :
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