Cornbreadspicysausagestuffingdressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNBREAD AND SAUSAGE DRESSING



Cornbread and Sausage Dressing image

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

2 pouches (6.5 oz each) Betty Crocker™ cornbread and muffin mix
2/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, finely chopped (1 cup)
4 cloves garlic, finely chopped
1 lb bulk hot pork sausage
1/4 teaspoon crushed red pepper flakes
1 jalapeño chile, seeded, finely chopped
2 cups frozen corn, thawed
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 3/4 to 2 cups Progresso™ chicken broth (from 32-oz carton)

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

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.

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!

SPICY SAUSAGE CORNBREAD STUFFING



Spicy Sausage Cornbread Stuffing image

Make and share this Spicy Sausage Cornbread Stuffing recipe from Food.com.

Provided by 4-H Mom

Categories     < 4 Hours

Time 1h5m

Yield 12 cups

Number Of Ingredients 8

8 ounces spicy pork sausage
1/2 cup butter
2 medium onions, chopped
2 garlic cloves, minced
2 teaspoons dried sage
1 teaspoon poultry seasoning
16 ounces cornbread, crumbs
1 1/4 cups chicken broth

Steps:

  • Brown sausage in large skillet over medium heat until no longer pink, stirring to separate meat. Drain sausage on paper towels, set aside.
  • Wipe skillet with paper towels to remove grease. Melt butter in same skillet over medium high heat until foamy. Cook and stir onions and garlic in butter for 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning, cook 1 minute more.
  • Combine cornbread crumbs, sausage and onion mixture in large bowl. Drizzle 1 1/4 cups broth over stuffing. Toss lightly until evenly moistened. Transfer to 3 quart casserole. Preheat oven to 350 degree. Bake for 45 minutes or until heated through. For drier stuffing, uncover during last 15 minutes of baking.

Nutrition Facts : Calories 247.5, Fat 16.5, SaturatedFat 7.7, Cholesterol 49.9, Sodium 522.6, Carbohydrate 18.8, Fiber 0.3, Sugar 0.9, Protein 6.1

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

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

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 SPICY SAUSAGE STUFFING/ DRESSING



Cornbread Spicy Sausage Stuffing/ Dressing image

Sausage loaded dressing. Recipe #407287 was used to flavor the stuffing but your favored poultry seasoning will work fine. This makes enough to stuff the bird and have a casserole for crisper dressing. Leftovers can be frozen for future use.

Provided by Rita1652

Categories     Pork

Time 50m

Yield 15 serving(s)

Number Of Ingredients 10

10 ounces spicy pork Italian sausage, casing removed and crumbled
1/2 cup butter
1 large onion, chopped
4 celery ribs, sliced
1 large carrot, diced fine
4 garlic cloves, minced
1 teaspoon dried sage
1 teaspoon poultry seasoning, Rosemary Garlic Seasoning
16 ounces cornbread, crumbs Pepperidge Farm
2 cups chicken broth (Recipe #77787) or 2 cups turkey broth (Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy)

Steps:

  • Brown sausage in large skillet over medium heat until no longer pink, stirring to crumble meat.
  • Remove fat from cooked sausage.
  • Add butter to sausage over medium high. Add onions, celery, carrot and garlic cook for 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning, cook 1 minute more.
  • Combine cornbread crumbs t the sausage and onion mixture.
  • Pour broth over stuffing. Toss lightly until evenly moistened. Adding more or less to taste.
  • Stuff a turkey or place in a greased casserole.
  • This can be placed in the oven when the turkey comes out to rest for perfect timing.
  • Preheat oven to 350 degree. Bake for 20 minutes or until heated through. For drier stuffing, uncover during last 15 minutes of baking.

More about "cornbreadspicysausagestuffingdressing recipes"

25+ IRRESISTIBLE HOLIDAY STUFFING RECIPES TO TRY THIS SEASON
Dec 8, 2024 In a large skillet, cook the sausage over medium heat until browned and crumbled. Remove and set aside, leaving some drippings in the pan. In the same skillet, melt the butter.
From chefsbliss.com


CORNBREAD SAUSAGE DRESSING - MY KITCHEN SERENITY
Oct 18, 2024 Easy prep-ahead recipe. Make the cornbread 1-2 days before you make the dressing. Toast the French bread cubes 1-3 days before making the dressing. Make-ahead friendly. You can mix everything up 1 day before you …
From mykitchenserenity.com


SOUTHERN CORNBREAD DRESSING RECIPE WITH SAUSAGE
For cornbread: Preheat oven to 350 °F. Combine cornmeal and flour in a bowl and 1 stick of softened butter, vegetable oil, buttermilk and 4 eggs in another bowl.
From pauladeen.com


CORNBREAD STUFFING WITH SPICY SAUSAGE RECIPE - NYT COOKING
Nov 13, 1994 1 pound hot Italian sausage, thinly sliced; 1 teaspoon olive oil; 2 cloves garlic, peeled and minced; 1 medium onion, peeled and diced; 1 large red bell pepper, cored, …
From cooking.nytimes.com


SPICED CORNBREAD AND SAUSAGE DRESSING RECIPE - LOS …
Nov 9, 2022 Heat the oven to 375 degrees. Grease a 9-by-13-inch baking dish with butter. Place the cornbread in a large bowl, then pour the stock and aromatics over the top.
From latimes.com


SOUTHERN JIFFY CORNBREAD AND SAUSAGE DRESSING RECIPE …
Apr 18, 2023 You will love this recipe if you grew up in the South, and you know this recipe well. This recipe is also great for people who want to try southern cornbread dressing. If you’re wondering what it tastes like, it’s like your …
From sweetpealifestyle.com


CORNBREAD AND SAUSAGE STUFFING - MR MAKE IT HAPPEN
Oct 16, 2024 For this recipe, I like to use onions, celery, rosemary, thyme, and sage. This recipe also contains pork sausage, but feel free to make adjustments based on your dietary …
From mrmakeithappen.com


SPICY SAUSAGE & CHEDDAR CORNBREAD STUFFING
Aug 9, 2023 Step 1 Heat the oven to 350°F. While the oven is heating, cook the sausage and white part of the onions in a 10-inch cast iron skillet (or other oven-proof skillet) over medium-high heat until the sausage is well browned, stirring …
From campbells.com


CORNBREAD AND SAUSAGE STUFFING | PBS FOOD
Jul 22, 2024 Ingredients (4) 16 oz portions of store bought cornbread; 4 stalks celery, diced; 2 large yellow onions, diced; 3 sticks butter; 6 eggs; Vegetable stock
From pbs.org


CORNBREAD SAUSAGE STUFFING - THE SALTY COOKER
Whether you’re a seasoned chef or just starting your culinary journey, this recipe is easy to follow and promises a delicious outcome every time. Why You’ll Love Cornbread Sausage Stuffing: Easy to Make: This recipe is a breeze to …
From thesaltycooker.com


CORNBREAD DRESSING WITH SAUSAGE AND APPLES - THE …
Oct 20, 2021 Step 1 Allow diced bread to sit out on cookie sheets for several hours or overnight, until dried out. Step 2 Preheat oven to 500 degrees. Step 3 Wash mushrooms thoroughly and pat dry with paper towels. Toss in a bowl …
From thepioneerwoman.com


FRENCH ONION CORNBREAD DRESSING WITH ZATARAIN’S …
Dec 3, 2024 Grease a 9×13-inch baking dish with butter (because it’s the holidays, and we don’t skimp on butter). Spread the dressed-up cornbread mixture evenly in the pan and bake at 350°F until the edges are golden and …
From joythebaker.com


BEST EVER SAUSAGE CORNBREAD STUFFING RECIPE
Nov 17, 2023 Step 5: Into the skillet, add back in the sausage and the dried out cornbread. Add the chicken stock, and use a wooden spoon to combine the vegetables, cornbread, and sausage, breaking up the cornbread to desired …
From sunkissedkitchen.com


12 HOLIDAY STUFFING RECIPES THAT MIGHT JUST TOP GRANDMA’S CLASSIC
Nov 27, 2024 This Cornbread Dressing Recipe features buttery, moist cornbread with a crispy, golden crust, making it an irresistible addition to any holiday feast. It’s incredibly easy to …
From homesteadhow-to.com


SAUSAGE CORNBREAD STUFFING - SOUTHERN PLATE
This recipe includes tender cooked pork sausage combined with celery, onion, homemade cornbread pieces, seasoned dried bread chunks (or stale bread), chicken broth, poultry seasoning, and crushed dried sage. The chicken broth …
From southernplate.com


STUFFIN' MUFFINS A LITTLE SWEET, A LITTLE SPICY - PHENOMENAL
This recipe isn’t just a dish; it’s a celebration of creativity and the joy of cooking. So, get ready to elevate your Thanksgiving with these mouth-watering Stuffin’ Muffins! Pro-Tip: Achieving ...
From chefjeanpierre.com


Related Search