Apple And Sausage Cornbread Stuffing Food

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APPLE AND SAUSAGE CORNBREAD STUFFING



Apple and Sausage Cornbread Stuffing image

Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor.

Provided by B.E. Larkin

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

2 (8.5 ounce) packages dry corn muffin mix
1 pound pork sausage links, thinly sliced
1 Granny Smith apple - peeled, cored and chopped
½ pound fresh mushrooms, sliced
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, chopped
8 slices white bread, cut into cubes
salt and pepper to taste

Steps:

  • Prepare corn muffin mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • In a large skillet over medium heat, slowly cook and stir the mushrooms, celery, onion and garlic until soft.
  • In a large bowl, mix the crumbled prepared corn muffin mix, sausage, mushroom mixture, apple, bread, salt and pepper.
  • Transfer the mixture to a medium baking dish. Bake in the preheated oven 45 minutes, or until lightly browned.

Nutrition Facts : Calories 453.2 calories, Carbohydrate 58 g, Cholesterol 43 mg, Fat 17.3 g, Fiber 2.1 g, Protein 16.5 g, SaturatedFat 4.3 g, Sodium 1431 mg, Sugar 10.8 g

SAUSAGE & APPLE CORNBREAD BAKE



Sausage & Apple Cornbread Bake image

I make a corn bread-style bake with sausage, maple syrup and apples when we want a hearty breakfast. It's sweet, savory and easy to make. -Stevie Wilson, Fremont, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 6

1 pound bulk pork sausage
4 medium tart apples, peeled and sliced (about 4 cups)
1 package (8-1/2 ounces) cornbread/muffin mix
1/3 cup 2% milk
1 large egg
Maple syrup

Steps:

  • Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 8-in. square baking dish. Top with apples., In a small bowl, combine muffin mix, milk and egg just until moistened. Pour over apples. Bake, uncovered, until edges are golden brown and a toothpick inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before serving. Serve with maple syrup., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until edges are golden brown and a toothpick inserted in center comes out clean. Serve with syrup.

Nutrition Facts : Calories 618 calories, Fat 34g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 1209mg sodium, Carbohydrate 61g carbohydrate (27g sugars, Fiber 6g fiber), Protein 19g protein.

CORNBREAD, APPLE, AND SAUSAGE STUFFING



Cornbread, Apple, and Sausage Stuffing image

This flavorful dressing, made with cornbread, sausage, and apples, is a family recipe of chef Chris Schlesinger. Pair with his Brined and Roasted Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes enough stuffing for a 12- to 15-pound turkey

Number Of Ingredients 9

Cornbread, cut into 1-inch cubes
1 pound sweet Italian sausage
1 cup (2 sticks) unsalted butter
4 medium red onions, finely chopped
8 celery stalks, finely chopped
4 Granny Smith apples, peeled, cored, and chopped
1 cup dried cranberries
1 1/2 cups half-and-half
1/2 cup chopped fresh sage

Steps:

  • Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
  • In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside.
  • Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.

SAUSAGE AND APPLE STUFFING



Sausage and Apple Stuffing image

I got this recipe from my sister in law a few years ago and it is now the only stuffing I make. We all enjoy it very much.

Provided by ANTLALA

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 8

½ pound ground pork breakfast sausage
2 tablespoons butter
½ cup chopped celery
¼ cup chopped onion
1 (4 ounce) can water chestnuts, drained and chopped
1 (12 ounce) package herb-seasoned dry bread stuffing mix
3 apples - peeled, cored and cubed
1 tablespoon chicken broth

Steps:

  • Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Melt butter in a medium saucepan over medium heat. Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Prepare herb-seasoned dry bread stuffing mix according to package directions. Mix in sausage, celery mixture, apples and chicken broth.
  • Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until lightly browned.

Nutrition Facts : Calories 221 calories, Carbohydrate 25.9 g, Cholesterol 18.2 mg, Fat 10.6 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 589.7 mg, Sugar 5.4 g

CORNBREAD STUFFING



Cornbread Stuffing image

This savory cornbread stuffing with sausage, apples and herbs will steal the show at your Thanksgiving! Easy to make ahead and great leftover.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 1h40m

Number Of Ingredients 24

6 tablespoons unsalted butter
1 cup nonfat milk (at room temperature)
1 tablespoons white vinegar or lemon juice
1 cup yellow cornmeal (I use medium grind)
1 cup white whole wheat flour (or all-purpose flour)
2 teaspoons baking powder
½ teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup honey
2 large eggs (at room temperature)
2 ½ cups reduced sodium chicken broth
2 large eggs
1 pound sweet Italian chicken sausage or turkey sausage
2 tablespoons unsalted butter
1 medium yellow onion (finely chopped)
4 stalks celery (cut in small dice)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 garlic cloves (minced (about 1 tablespoon))
½ cup dried cranberries
2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon parsley flakes or 1/4 cup finely chopped flat-leaf parsley
1 medium firm tart apple (such as Granny smith) (peeled and 1/2-inch diced)

Steps:

  • Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.
  • In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.
  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.
  • Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.
  • Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each "row" of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don't overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.
  • Make the stuffing: Lightly coat a 9x13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.
  • In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.
  • Add the sausage to the skillet (if it's in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.
  • Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.
  • Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.
  • To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.
  • Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.

Nutrition Facts : ServingSize 1 (of 8), Calories 354 kcal, Carbohydrate 40 g, Protein 14 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 114 mg, Fiber 4 g, Sugar 16 g

SAUSAGE APPLE CRANBERRY DRESSING



Sausage Apple Cranberry Dressing image

One of the BEST Southern Cornbread Dressing Recipes for the holidays! Loaded with sausage, apples and cranberries, this dressing is moist and full of flavor.

Provided by Stacey | SouthernDiscourse.com

Categories     Main Course     Side Dish

Number Of Ingredients 16

3 6.5 oz yellow cornbread mix packages
buttermilk as directed
1 Tbsp canola oil
1 lb ground sausage, (browned)
1 medium honeycrisp apple, (chopped)
1 medium granny smith apple, (chopped)
1 C dried cranberries
1/2 C diced yellow onion
1/2 C diced celery
1 10 3/4 oz can cream of chicken soup
1 14 oz can chicken broth
1 stick butter, (room temperature)
2 large eggs, (room temperature, beaten)
1/2 tsp poultry seasoning
1/2 tsp ground black pepper
1/2 tsp salt

Steps:

  • Preheat oven to 450 ° Fahrenheit. Add 1 Tbsp oil to your skillet. Place in oven while it is preheating.
  • Prepare cornbread in a mixing bowl as instructed on mix packages. Use buttermilk as a substitute for the water or milk designated on the mix. Use the same measurement for the buttermilk as designated on the mix for the other liquids.
  • Stir apples, cranberries, browned sausage, celery, and onion into the cornbread batter.
  • Pour cornbread batter into heated skillet. Bake for the time designated on the mix package. You may have to bake a few minutes longer to compensate for the moisture the apples release into the cornbread as it bakes.
  • Remove cornbread from oven after baking. Allow to cool, but not completely. Turn oven temperature down to 350 degrees.
  • While cornbread is still warm, remove from skillet and break into pieces in large mixing bowl. Add butter and mix together, breaking down the cornbread.
  • Add soup, eggs and seasonings to cornbread mixture. Mix ingredients together until all are well-incorporated. Stir in just enough broth so that the cornbread mixture looks almost like a batter again (don't make it overly wet), about half the can.
  • Spoon cornbread dressing into 9x13 casserole dish. Bake at 350 ° Fahrenheit for 30- 40 minutes or until dressing is golden brown and set in the middle.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES



Cornbread Stuffing With Sausage and Apples image

This is the Thanksgiving stuffing that most of my family prefers. I got it from Food TV. It's a recipe from Cock N' Bull Restaurant, Peddler's Village, Lahaska, Pennsylvania. The first time I made it, my kid's asked.." you're putting apples in the stuffing?..Yuck" But they gobbled it down.. they never used to even like stuffing at all before this one. Then every year since then, they beg for "the stuffing with the apples in it" This year, I'm making two kinds of stuffing. Bev has a near duplicate of my Grandmas stuffing, #44692 which I love so much. So I'm making both this year. I'm posting this so it is easy for me to find closer to Bird Day! It's moist and tasty. I usually make it in my slow cooker, but it's meant for stuffing a bird.

Provided by BETHANY T.

Categories     < 60 Mins

Time 35m

Yield 2 chickens, 8 serving(s)

Number Of Ingredients 16

1/2 lb bulk pork sausage (I use sage sausage)
1 cup small diced onion
1 cup small diced celery
2 tablespoons butter
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
3 cups crumbled cornbread
3 cups cubed stale bread
1 cup chicken stock
2 large peeled cored diced apples
2 tablespoons chopped parsley
1 tablespoon poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped red bell pepper

Steps:

  • Sauté sausage until browned.
  • Remove from pan and place in a large mixing bowl.
  • Sauté onions and celery in butter.
  • Add sage, rosemary and thyme.
  • When mixture is softened, about 3 minutes, put into bowl with sausage.
  • Add the remaining ingredients to the mixing bowl.
  • If mixture is too dry, add more stock.
  • Stuff into bird, bake along side during last 45 minutes of cooking, or cook in a crockpot on low for up to 3 hrs taking care to stir once in a while and adding more stock or water if it gets dry.

CORNBREAD STUFFING WITH SAUSAGE AND APPLE



Cornbread Stuffing with Sausage and Apple image

Get a helping hand with Jiffy Corn Muffin Mix and Jimmy Dean Pork Sausage to make this delicious and crowd pleasing Traditional Cornbread Stuffing, perfect for Thanksgiving Dinner or anytime of the year!

Provided by Angela Allison

Categories     Side Dish

Time 1h20m

Number Of Ingredients 13

2 8.5 ounce packages Jiffy Corn Muffin Mix
2 large eggs
⅔ cup milk
16 ounce tube regular pork sausage (such as Jimmy Dean's)
¼ cup unsalted butter (half a stick)
1 cup celery, diced
½ cup onion, diced
1 apple, peeled and diced (any apple works)
1 tablespoon fresh sage leaves, minced
1 teaspoon dried thyme
½ teaspoon kosher salt
1 large egg, beaten
2 14.5 ounce cans low sodium chicken broth

Steps:

  • Preheat oven to 350 degrees. Coat a 9 x 13 inch baking pan with cooking spray. In a large bowl, whisk together the corn bread mix, 2 eggs, and milk. Pour into baking pan and bake for 20-25 minutes. Set aside to cool. Cut up cornbread into 2 inch cubes and place in a large mixing bowl.
  • To make the stuffing, head a large skillet over medium high heat. Add the pork sausage and use a spoon to break it up while cooking. Cook for about 5-6 minutes, until cooked through. Add to the cornbread mixture.
  • Return the skillet to the stove and add in the butter and celery, cooking until celery starts to soften, about 4 minutes. Add in the onion, apple, sage, thyme, and salt and cook for another 5 minutes until onion and apple soften. Add to the cornbread mixture. Toss together the ingredients. (If making ahead, refrigerate this mixture and proceed to next step when ready to bake.)
  • Preheat oven to 375 degrees. Add in the beaten egg and broth and toss gently to combine. Pour into 9 x 13 inch baking pan. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until top is lightly browned.

Nutrition Facts : Calories 287 kcal, Carbohydrate 20 g, Protein 10 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 102 mg, Sodium 548 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 9 g, ServingSize 1 serving

CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING



Cornbread, Sausage, Apple, & Pecan Stuffing image

Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".

Provided by Lizzie-Babette

Categories     Breads

Time 2h10m

Yield 12-14 serving(s)

Number Of Ingredients 14

12 tablespoons butter (1 1/2 sticks)
2 cups finely-chopped yellow onions
3 tart apples, cored and chunked, but not peeled (Jonathan, Winesap or Granny Smith)
1 lb bulk breakfast sausage, with sage (or your favorite bulk sausage)
3 cups coarsely crumbled cornbread
3 cups coarsely crumbled whole wheat bread or 3 cups multi-grain bread
3 cups coarsely crumbled French bread or 3 cups Italian bread
2 teaspoons dried thyme
1 teaspoon dried sage
salt and pepper, to taste
1/2 cup chopped Italian parsley
1 1/2 cups dried cranberries
1 1/2 cups shelled pecan halves (do not chop)
1 (14 ounce) can chicken broth (optional, for a more moist dressing)

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Melt half the butter in a large skillet.
  • Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
  • Remove onion and butter from pan and put in a very large bowl to be mixed later.
  • In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
  • Remove apples and butter from pan and put in the bowl with the onions.
  • With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
  • When done, remove with a slotted spoon and add it to the mixing bowl.
  • Reserve drippings for basting later.
  • Add remaining ingredients to the mixing bowl and combine gently.
  • If you're going to stuff a turkey, cool completely in the refrigerator first.
  • To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
  • Uncover the pan for the last 10 minutes of cooking to brown.
  • Serve hot or warm.
  • Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
  • Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES



Cornbread Stuffing with Sausage and Apples image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield approximately 8 cups

Number Of Ingredients 10

1 pound bulk Italian sausage, sweet or hot
1/2 cup butter,
1 large Spanish onion, chopped
4 ribs celery, chopped
2 Granny Smith apples, peeled, cored and diced into 1/2 inch cubes
1 tablespoon rubbed sage, crumbled
1 teaspoon thyme leaves, chopped
4 cups cornbread croutons
4 cups white bread croutons
2 1/2 cups chicken broth

Steps:

  • Preheat oven to 375 degrees F.
  • Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.
  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CORNBREAD STUFFING WITH APPLES AND SAUSAGE



Cornbread Stuffing with Apples and Sausage image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 pound Italian sausage, casing removed
1 medium onions, chopped
2 stalks celery, chopped
Salt and freshly ground black pepper
1 Granny Smith apple, peeled and chopped coarsely
1 teaspoon freshly minced thyme leaves
1 teaspoon freshly chopped sage leaves
1/2 cup bourbon
1 1/4 pounds cubed and dried cornbread stuffing, store-bought
1/4 cup chopped fresh parsley leaves
2 cups turkey or low-sodium chicken stock
2 eggs, beaten
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F.
  • Heat olive oil over medium-high heat in 12-inch skillet.
  • Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
  • In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

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From myrecipes.com
5/5 (7)
Calories 212 per serving
Servings 10
  • To prepare corn bread, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Combine milk, canola oil, and 1 egg in a small bowl. Add to flour mixture, stirring just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack. Remove from pan; cool completely.
  • To prepare stuffing, heat olive oil in a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring occasionally. Add onion and bay leaf; cook 8 minutes or until onion starts to brown, stirring occasionally. Add apple, celery, and fennel; cook 5 minutes. Add garlic and next 5 ingredients (through black pepper); cook 1 minute. Remove from heat; discard bay leaf. Cool to room temperature.


CORNBREAD, SAUSAGE AND APPLE STUFFING - HGTV
Sausage, apple and cornbread come together to make a moist, hearty stuffing. Photo by: Image courtesy of '21' Club Image courtesy of '21' Club. Sausage, apple and cornbread come together to make a moist, hearty stuffing. By: Danny Bonvissuto. Related To: Recipes Fruit Plants Holidays Thanksgiving Garden to Table. For the second time in its 84 …
From hgtv.com
Author Danny Bonvissuto
Estimated Reading Time 3 mins


CORNBREAD APPLE SAUSAGE STUFFING - ROTI N RICE
1 cup apple juice (240ml) 1½ tsp salt (or to taste) Instructions. Preheat oven to 350°F (180°C). Spread cubed cornbread on two large baking trays. Toast the cubed cornbread in the oven for 10 minutes, flip, and toast another 10 minutes until golden brown. Remove and set aside. In a large non-stick pan, brown sausage.
From rotinrice.com
Cuisine American, Western
Total Time 1 hr 15 mins
Category Side Dish
Calories 437 per serving


CORNBREAD STUFFING WITH APPLES AND SAUSAGE - FOOD NETWORK
1) Preheat oven to 180C/gas mark 4. 2) Heat olive oil over medium-high heat in 30cm skillet. 3) Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for …
From foodnetwork.co.uk
Cuisine American
Category Side-Dish
Servings 4


SAUSAGE CORNBREAD STUFFING - MONDAY IS MEATLOAF
Add in the pork sausage, and cook until no longer pink. Stir in salt, pepper, ground thyme, cayenne pepper, shredded apple, and nutmeg. Toss the cooked mixture with the prepared cornbread gently. Put the sausage cornbread stuffing into a large cast iron pan, or a greased 9 x 9 baking dish. Bake for 40 minutes in a pre-heated 350-degree oven, or ...
From mondayismeatloaf.com
5/5 (1)
Category Side Dish
Cuisine American
Calories 858 per serving


SAUSAGE-APPLE CORNBREAD STUFFING - HY-VEE RECIPES AND IDEAS
Preheat oven to 350 degrees. Spray a 2-quart baking dish with nonstick cooking spray. Brown sausage in a large skillet over medium heat. Drain fat. Remove sausage from skillet; set aside. Wipe skillet clean with paper towels. Step 2. Melt butter in same skillet over medium heat. Add celery and green onions.
From hy-vee.com
4.4/5 (20)
Calories 280 per serving
Servings 10.5


SAUSAGE, APPLE AND CRANBERRY CORNBREAD STUFFING – THE ...
Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes. Remove from heat; stir in chicken broth and egg. Stir in cranberries. Then add in the stuffing mix and stir to combine. Pour into prepared baking dish and cover with foil.
From thecomfortofcooking.com
Servings 10
Category Side Dish


SAUSAGE, BACON, APPLE AND CORNBREAD STUFFING
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish. 2. Place the cubed cornbread and bread stuffing mix into a large bowl. Set aside. 3. Place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. Drain, and place sausage into a bowl.
From bigoven.com
5/5


CORNBREAD STUFFING WITH APPLES AND SAUSAGE | RECIPE | FOOD ...
Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network is a fan-favorite side. A mix of spicy Italian sausage, apples and dried cranberries creates the perfect balance of sweet and savory makes it perfect for Thanksgiving or your next holiday meal.
From pinterest.com
4.4/5 (88)
Estimated Reading Time 3 mins
Servings 4-6


ALL AMERICAN CORNBREAD APPLE AND SAUSAGE STUFFING ...
1 package (16 ounces) bulk pork sausage. ½ cup (1 stick) butter. 1 cup finely chopped onions. 1 cup finely chopped celery. 3-½ cups chopped apples. ¾ cup chopped walnuts (optional) 2 teaspoons ground ginger. 1 teaspoon salt. ½ teaspoon black pepper. 1 package (14 ounces) cornbread stuffing crumbs. 1-½ cups apple cider. 1-½ cups canned ...
From butterball.com
Cuisine American
Calories 370 per serving
Servings 12


CORNBREAD APPLE SAUSAGE STUFFING: - TODAY
In the same pan, add the olive oil, rosemary, and sausage, if desired. Cook until lightly browned, then add the onions; cook for 10 minutes …
From today.com
5/5 (1)
Category Side Dishes
Cuisine American


CORNBREAD, APPLE, AND SAUSAGE DRESSING RECIPE - PREVENTION.COM
Transfer to bowl with sausage, stir in parsley, and fold in cornbread. Season with salt and pepper. Butter a 3-qt. baking dish and spread the …
From prevention.com
Cuisine American
Category Autumn, Feed a Crowd, Dinner, Side Dish
Servings 1
Total Time 1 hr 35 mins


GLUTEN FREE CORNBREAD STUFFING WITH SAUSAGE | NEIGHBORFOOD
Leave the fat from the sausage in the pan to saute the vegetables. Add 2 tablespoons of butter to the fat in the pan. Add the celery mix to the warm pan with the fat. Cook over medium heat until softened, about 10 minutes. Combine the cooked vegetables, sausage and cornbread chunks together.
From neighborfoodblog.com
Reviews 1
Category Side Dish
Cuisine American
Total Time 2 hrs


STUFFING RECIPES APPLES AND SAUSAGE - ALL INFORMATION ...
Thanksgiving Stuffing with Sausage and Apples Recipe new www.simplyrecipes.com. Add celery, apples, onion, sage, thyme, and pepper to the pan. Scrape up any browned bits (fond), from the sausage. Sauté for about 10 to 12 minutes, stirring only occasionally, because you want the fruit and vegetables to take on a little color as well. Once the vegetables have browned just …
From therecipes.info


APPLE STUFFING AND DRESSING RECIPES | ALLRECIPES
this dialog window Explore Allrecipes Allrecipes Allrecipes Search Find Recipe Find Recipe Recipe keyword Include these ingredients Filter including Ingredients not include these ingredients Filter excluding Ingredients Search Explore Explore Our Best...
From ceritakuliner.com


THE SILVER PALATE’S CORNBREAD SAUSAGE STUFFING WITH APPLES ...
Preheat the oven to 325°F. Melt half of the butter in a skillet over medium heat. Add the chopped onions and cook, partially covered, until tender and lightly colored, about 25 minutes, Transfer the onions and butter to a large mixing bowl. Melt the remaining butter in the same skillet. Add the apple chunks and cook over high heat until ...
From cherrygrovefarm.com


SAUSAGE AND APPLE CORNBREAD STUFFING - ALL INFORMATION ...
More useful information about recipes and cooking tips at Sausage And Apple Cornbread Stuffing ... Apple and Sausage Cornbread Stuffing Recipe | Allrecipes tip www.allrecipes.com. I left out the garlic and celery (don't care for celery) and used pepperidge farm corn bread stuffing mix (12 ozs)--also added a can of chicken broth. Next time I will leave out the apple as I didn't …
From therecipes.info


APPLE AND SAUSAGE CORNBREAD STUFFING RECIPES
More about "apple and sausage cornbread stuffing recipes" 2021-10-20 · In a large skillet, crumble and brown sausage over medium high heat. Remove sausage from skillet and set aside. Without cleaning the skillet, add in diced onions and brown for five minutes. Increase heat to high and add diced apples, brown sugar, and 1/2 teaspoon salt. Cook for 3 to 5 minutes, or until …
From tfrecipes.com


SAUSAGE STUFFING AND DRESSING RECIPES | ALLRECIPES
this dialog window Explore Allrecipes Allrecipes Allrecipes Search Find Recipe Find Recipe Recipe keyword Include these ingredients Filter including Ingredients not include these ingredients Filter excluding Ingredients Search Explore Explore Our Best...
From ceritakuliner.com


CORNBREAD, SAUSAGE, & APPLE STUFFING - IGA
Add sage, thyme, salt, and pepper, stir and cook for 1 minute more. Add fennel mixture along with sausage to bowl with corn bread. Add chopped apple. Add beaten eggs, along with 1 cup turkey broth, tossing gently, careful not to crumble corn bread. Add additional broth, a little at a time, as needed to evenly moisten.
From iga.com


CORNBREAD APPLE AND SAUSAGE STUFFING RECIPES
This is a great, moist stuffing recipe that uses cornbread and white bread along with sausage, bacon, mushrooms and apples. It is my favorite dish at Thanksgiving! Provided by JakesMom311. Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes. Time 1h40m. Yield 12. Number Of Ingredients 13
From tfrecipes.com


GLUTEN FREE CORNBREAD STUFFING WITH SAUSAGE - ALL ...
Cornbread and Sausage Stuffing - Delicious Meets Healthy trend www.deliciousmeetshealthy.com. 1 recipe gluten-free cornbread, cut into cubes and left uncovered overnight to dry 3 large eggs 1 cup chicken/vegetable stock INSTRUCTIONS Preheat oven to 350 F. Cook ground sausage over medium heat in a skillet and break up in pieces …
From therecipes.info


APPLE AND SAUSAGE CORNBREAD STUFFING | RECIPE | SAUSAGE ...
Nov 4, 2015 - A cornbread stuffing with chunks of apple and turkey sausage along with sautéed celery and onions. If you're using gluten free cornmeal, this is a …
From pinterest.ca


CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING RECIPE - FOOD NEWS
To make the stuffing, heat a large skillet over medium high heat. Add the pork sausage and use a utensil to break it up while cooking. Cook for about 5–6 minutes, until cooked through. Drain on paper towels. Add to the cornbread mixture. Return the skillet to the stove and add in the butter, heat on medium heat.
From foodnewsnews.com


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