MOM'S SAUSAGE AND CORNBREAD DRESSING
My mom passed this recipe down to me before she passed away. I have had this dressing since I was a child, and to me it is the best I have ever tasted. This recipe is not a quick side dish, it needs time and work for prep and cooking, but is very worth it.
Provided by 4620nellerd
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h15m
Yield 12
Number Of Ingredients 15
Steps:
- Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
- Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
- Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
- Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 26.8 g, Cholesterol 197.9 mg, Fat 28.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 9.5 g, Sodium 1461.9 mg, Sugar 3.2 g
CORNBREAD AND SAUSAGE DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale.
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil.
- Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes.
SAUSAGE CORNBREAD DRESSING RECIPE BY TASTY
Chef Ayo Cherry upgrades a box of cornbread stuffing with spicy sausage, aromatics, and of course, butter to create a southern-style Thanksgiving dressing.
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 7-8 minutes.
- Add the celery, onion, and garlic. Season with salt and cook until the vegetables are tender, about 5 minutes.
- Add the cornbread stuffing and toss to combine. Pour the boiling water and melted butter over the stuffing mix.
- Remove the pan from the heat, cover, and let sit for 5 minutes, until all of the liquid is absorbed. Fluff with a fork, then transfer to a small casserole dish.
- Turn the broiler to high.
- Broil the dressing for 1-2 minutes, until browned and crispy on top.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 9 grams, Sugar 5 grams
SAUSAGE CORNBREAD DRESSING
The phrases "holiday dinner" and "low-fat" are seldom used together, unless Rebecca Baird's corn bread stuffing is on the menu. Made with turkey sausage, herbs, fruit and veggies, this recipe lets you enjoy all the trimmings without the guilt, notes the field editor from Salt Lake City, Utah.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- For cornbread, combine the first 5 ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble cornbread over mixture. Add the apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white. , Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 464mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
SAUSAGE AND CORNBREAD DRESSING
At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. -Mandy Nall, Montgomery, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot., Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine., In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.
Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 1112mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
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!
MAMA'S CORNBREAD AND SAUSAGE TURKEY DRESSING
This is a delicious turkey dressing bursting with the flavors of sausage, onions, garlic, and parsley, and is irresistible for a Thanksgiving feast!
Provided by BASHFUL_QT
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.
- Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 699.9 calories, Carbohydrate 85.4 g, Cholesterol 63.8 mg, Fat 31.1 g, Fiber 3.9 g, Protein 19.2 g, SaturatedFat 8.4 g, Sodium 2014.8 mg, Sugar 12.1 g
CORNBREAD AND SAUSAGE DRESSING
Add a cornucopia of vegetables, herbs, and sausage to packaged cornbread mix for a heart-warming, filling dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool in pan 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes. Fluff cubes. Bake 10 minutes. Stir cubes; bake 10 to 15 minutes longer or until golden brown on top.
- Meanwhile, in 10-inch skillet, cook celery, onion, garlic and sausage over medium-high heat 7 to 10 minutes, stirring frequently, until sausage is until no longer pink; drain if desired. Stir pepper flakes and chile into sausage mixture.
- In another large bowl, place cornbread cubes, sausage mixture and remaining ingredients. Stir gently, adding enough broth to moisten bread cubes but not make mixture mushy.
- Spoon dressing into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; bake 25 to 30 minutes or until hot in center.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g
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