CORN & SAUSAGE STUFFING
Create a dish suitable for everyday dining with Corn & Sausage Stuffing. Corn & Sausage Stuffing uses tasty pork sausage to make a remarkable side dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Brown sausage in skillet; drain, reserving 1/4 cup drippings.
- Mix sausage, reserved drippings, hot water and corn in 1-1/2-qt. casserole. Stir in stuffing mix just until moistened. Cover.
- Bake 30 min. or until heated through (160°F).
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 420 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 6 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
CLASSIC CORNBREAD SAUSAGE STUFFING
Your own cornbread recipe or easy corn muffin mix or can be used to prepare this traditional family favorite holiday dish.
Provided by College Inn® Broths and Stocks
Categories Trusted Brands: Recipes and Tips College Inn® Broths and Stocks
Time 1h45m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.
- Preheat oven to 400 degrees F.
- Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.
- Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.
- Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 42.9 g, Cholesterol 49.1 mg, Fat 17.7 g, Fiber 1.2 g, Protein 12.1 g, SaturatedFat 4.9 g, Sodium 1713.4 mg, Sugar 7.7 g
PUMPKIN STUFFING
Provided by Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F
- Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
- Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.
- Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.
- To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.
APPLE SAUSAGE AND CORNBREAD DRESSING
Provided by Fork Knife Swoon
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with butter. Set aside.
- In a large mixing bowl, drizzle the cornbread cubes with the melted butter, and stir to combine.
- Meanwhile, cook the sausage in a medium skillet over medium-high heat, stirring occasionally, until browned and cooked through, about 6-8 minutes. Transfer the cooked sausage to a plate.
- Add the onion to the skillet, and cook over medium heat, stirring often, until beginning to soften, 2-3 minutes. Add the celery and apple, and continue to cook, until tender and just golden, another 2-3 minutes.
- Add the cooked sausage, onion, celery, and apple to the cornbread mixture, followed by the spices, and stir to combine. Slowly pour the broth or water over top, and stir until evenly moistened. Season with salt and pepper, to taste.
- Pour the dressing into the prepared baking dish, and spread into an even layer.
- at this point, simply cover tightly with aluminum foil, and refrigerate for up to two days before baking.
- cover with aluminum foil, and bake until cooked through, about 35 minutes.⁴ Remove the foil, and continue baking for an additional 10-15 minutes, until the top is crisp and golden. Serve warm.
SAUSAGE & CRANBERRY CORNBREAD STUFFING
Sausage and cranberry cornbread stuffing is the perfect partner for your Thanksgiving turkey. It is also great served with pork or chicken.
Provided by Melissa Russo / thefarmgirlgabs.com
Categories Side Dish
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Remove sausage from casing and cook over medium heat until brown. Drain and set aside.
- In same pan, add butter, celery and onion and sauté until translucent. Season with salt, pepper and poultry seasoning.
- Add sausage back into the pan along with 5 cups of cubed cornbread and 1 cup of cranberries. Add the maple syrup. Stir to incorporated, cooking over medium heat.
- Gradually add ½ - 1 cup of chicken stock to stuffing mixture. You want to use enough stock to moisten but not soak the dressing. and cook until heated through.
- Add stuffing to a baking dish and bake for 25 - 30 minutes or until top is light brown.
SAUSAGE-PUMPKIN CORNBREAD STUFFING
Make and share this Sausage-Pumpkin Cornbread Stuffing recipe from Food.com.
Provided by GinnyP
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.
- Add the cornbread.
- Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).
- For drier stuffing, omit the broth.
Nutrition Facts : Calories 640.9, Fat 27.3, SaturatedFat 7.5, Cholesterol 66.7, Sodium 1748.9, Carbohydrate 77.6, Fiber 6.3, Sugar 12.4, Protein 21
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!
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CORNBREAD STUFFING RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (48)Servings 8-10
- Preheat oven to 325°. Divide cornbread evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes. Let cool at least 10 minutes. Increase oven temperature to 350°.
- Meanwhile, cook sausage in a large skillet over medium-high heat, stirring and breaking up with a spoon, until lightly browned and cooked through, 6–8 minutes. Transfer to a plate.
- Reduce heat to medium and melt butter in same skillet. Add onions and celery; season with salt. Cook, stirring occasionally, until softened but not browned, 8–10 minutes. Add garlic and chiles. Cook, stirring once, until very fragrant, about 1 minute. Add corn nuts and cook, stirring often, until very fragrant and vegetables are starting to brown around the edges, about 3 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 3 minutes. Add sage and thyme and toss to combine. Remove from heat.
- Combine cornbread, sausage, and vegetable mixture in a large bowl. Whisk eggs and stock in a medium bowl until very well combined. Pour over cornbread mixture and let sit, gently stirring every minute or so, until cornbread has absorbed all or virtually all of the liquid. Season with salt and pepper (about 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt).
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- If you have the time, let the cornbread sit on the counter overnight to dry out. Then cut it in large bite sized cubes. Set aside.
- Crumble the sausage into a large heavy bottomed pot. Brown the sausage, continuing to break it up into small bits as it cooks. When it is completely cooked, remove from the pan and set aside.
- Melt the butter in the same pan and sautee the onion and celery for several minutes until the onion starts to turn translucent.
SAUSAGE-PUMPKIN CORN-BREAD STUFFING RECIPE | MYRECIPES
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5/5 (2)Calories 304 per servingServings 8
- In a large skillet over medium heat, cook the sausage and jalapeños, breaking up the meat and cooking until it is no longer pink. Drain the fat. Add the corn bread. Fold in the pumpkin, broth, cranberries, and sage. (Can be made up to 1 day ahead. Cover and refrigerate.) For drier stuffing, omit the broth.
- Prepare one 16 ounce bag corn-bread-stuffing mix according to the label directions, omitting any butter and all but about 1 cup of the liquid that's called for on the label. Fold in one 15-ounce can pumpkin, one 4-ounce can chopped green chiles, 1 cup dried cranberries, and one 8-ounce package cooked bacon, chopped.
KETO CORNBREAD STUFFING WITH SAUSAGE - GREEN AND KETO
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5/5 (1)Total Time 45 minsCategory Side DishesCalories 254 per serving
- Preheat oven to 300F. Cut the bread into bite-size pieces, and bake on a large baking sheet for 15-20 minutes, until dry and toasted. In the meantime, cook the sausage and vegetables.
- Heat a large skillet over medium heat and add the sausage. Brown the sausage, breaking it up with a wooden spoon. Remove to a large mixing bowl while you cook the vegetables.
- Add the butter to the pan, and saute the celery, onion, and garlic until tender, about 5-7 minutes. Season with sage, thyme, salt, and pepper. Add the vegetables to the sausage in the mixing bowl. Add the bread cubes to the mixing bowl, as well.
- In a smaller separate bowl, whisk together the eggs and the chicken broth. Pour over the bread and sausage mixture. Toss to combine.
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