Sausage Pumpkin Cornbread Stuffing Recipes

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CORN & SAUSAGE STUFFING



Corn & Sausage Stuffing image

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

1/2 lb. pork sausage
1-2/3 cups hot water
1 pkg. (10 oz.) frozen corn, thawed, drained
1 pkg. (6 oz.) STOVE TOP Signature Cornbread Stuffing Mix

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



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

CLASSIC CORNBREAD SAUSAGE STUFFING



Classic Cornbread Sausage Stuffing image

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

2 (8.5 ounce) packages corn muffin mix
1 tablespoon vegetable oil
12 ounces reduced fat pork sausage
3 cups College Inn® Chicken Broth, divided
1 ½ cups chopped celery
1 cup chopped onion
4 teaspoons dried sage
½ teaspoon black pepper
1 large egg, beaten

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



Pumpkin Stuffing image

Provided by Food Network

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1 cup diced pumpkin (from 1 whole small pumpkin)
3 tablespoons butter
1 1/2 cups diced sweet onions
1 1/2 cups diced celery
1/4 cup finely chopped fresh thyme leaves
1/4 cup finely chopped sage leaves
Salt and cracked black pepper
2 1/2 cups stale cornbread
1 egg, beaten
1/4 cup chicken stock
Parsley sprigs, for garnish

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



Apple Sausage and Cornbread Dressing image

Provided by Fork Knife Swoon

Time 1h15m

Number Of Ingredients 11

12 oz cornbread stuffing mix¹
1 cup (2 sticks) unsalted butter, melted (plus more for the pan)
1 lb. sweet Italian-style sausage
1 medium yellow or sweet onion, minced
1/2 cup celery, diced
1 medium apple,² diced
1 tsp ground sage
1 tsp dried thyme
1 Tbsp fresh parsley, finely-minced
1-1/2 cups chicken broth or water³
kosher salt and freshly-ground black pepper, to taste

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 & Cranberry Cornbread Stuffing image

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

6 cups cornbread (day old, cubed)
½ stick butter
1 cup fresh cranberries
½ lb. Italian Sausage (casing removed)
⅔ cup onion (diced)
⅔ cup celery (diced)
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh cracked pepper
½ - 1 cup chicken stock
½ cup maple syrup
1 teaspoon poultry seasoning

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



Sausage-Pumpkin Cornbread Stuffing image

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

3/4 lb sweet Italian sausage link, casings removed
2 jalapenos, minced (with seeds)
12 corn muffins or 2 (8 1/2 ounce) packages cornbread mix, prepared and crumbled (10 cups)
1 (15 ounce) can pumpkin
14 ounces chicken broth or 14 ounces vegetable broth
1 cup dried cranberries
1/4 cup chopped fresh sage or 1 1/2 tablespoons dried sage

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



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!

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2019-10-15 In this cornbread stuffing recipe, sweetness is balanced by the sausage, celery, onion, and herbs, while the addition of corn nut magic dust …
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  • 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.
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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.
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