Corn And Herb Bread Sausage Stuffing Food

CORNBREAD AND SAUSAGE STUFFING

Steps:

• One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
• In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
• In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
• In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).

CORNBREAD SAUSAGE STUFFING

Steps:

• Gather the ingredients. Preheat oven to 425 F.
• In a large bowl, combine the cornmeal, baking powder, salt, and baking soda.
• Mix in the buttermilk, egg, and 2 tablespoons of the vegetable oil. Stir until thoroughly combined.
• Pour the remaining 2 tablespoons of vegetable oil into the bottom of a 9-inch cast iron skillet. Heat the skillet in the oven for 10 minutes.
• Carefully pour the batter into the hot skillet (the hot oil may splatter). Bake for 20 to 25 minutes or until golden brown.
• Let cool for a few minutes and turn out onto a cutting board. Cut the cornbread into cubes and set aside.
• Preheat the oven to 325 F. Saute the sausage, celery, and onions in a large skillet over medium-high heat for 8 to 10 minutes, or until the sausage is thoroughly cooked.
• Drain the sausage mixture, then spoon into a large mixing bowl. Add the cubed cornbread, fresh parsley, poultry seasoning, and dried sage. Gently toss to combine.
• Add the chicken broth and beaten egg. Carefully mix until just combined.
• Lightly grease a medium (2-quart) casserole dish and add the stuffing mixture.
• Cover with a tight-fitting lid or aluminum foil and bake for 35 minutes. Uncover and bake for 10 minutes more or until heated through.
• Serve warm at your next family dinner or holiday gathering and enjoy.

SAUSAGE CORNBREAD STUFFING

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!

CORNBREAD STUFFING WITH SAUSAGE

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.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES

Steps:

• Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock.

CORN AND HERB-BREAD SAUSAGE STUFFING

Steps:

• Preheat oven to 350°F. Butter 13x9x2 glass baking dish. Sauté first 3 ingredients in heavy large skillet over medium-high heat until sausage is brown and vegetables are tender, breaking up sausage with fork, about 15 minutes. Drain off fat. Transfer sausage mixture to large bowl. Add both stuffing mixes, poultry seasoning, sage and pepper and toss until well blended. Gradually mix in broth.
• Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer.

SAUSAGE AND CORN BREAD STUFFING - CROCKPOT

Steps:

• Lightly coat the inside of a 3 1/2 or 4 1/2 quart slow cooker with cooking spray; set aside.
• In a large skillet cook sausage and onion over medium heat until meat is brown and onion is tender. Drain off fat.
• In the prepared cooker combine the sausage mixture, the dry stuffing mix, broth, and butter. Toss gently to mix well.
• Cover and cook on low-heat setting for 4 to 5 hours.

SAVORY CORNBREAD AND SAUSAGE DRESSING

Steps:

• Preheat oven to 350F degrees. Spray a 9x13 casserole dish with non-stick cooking spray.
• Brown sausage in a medium skillet. Remove sausage to drain.
• Add the onion, bell pepper, and celery to the skillet. Cook over medium heat, stirring as needed to avoid burning, until softened.
• In a large bowl, stir together sausage, vegetables, cornbread, French bread, and seasonings. Stir until evenly combined.
• Add up to 2 cups of chicken stock to moisten the bread and bring the ingredients together.
• Transfer the casserole dish and distribute evenly. Bake for 30 minutes.

CORNBREAD & SAUSAGE STUFFING

Steps:

• Cook sausage in large skillet until browned; remove with slotted spoon& drain.
• Saute onion& celery in remaining sausage drippings until tender.
• Combine sausage, sauteed vegetables, bread cubes, cornbread, sage, marjoram& pepper in a large mixing bowl; blend well.
• Moisten with chicken broth.
• Mixture can be stuffed into turkey, or placed into a greased 13x9 baking dish& dot with butter.
• Cover& bake 20 minutes at 350F; uncover& bake 10 minutes more, or until golden brown.

CORN BREAD-SAUSAGE STUFFING

Steps:

• Cook the sausage in a skillet over medium heat, breaking it up with the back of a wooden spoon. Set aside. Heat the olive oil in a medium nonstick skillet, add the garlic and onion and saute for 2 minutes. Add the red pepper and saute until just tender, about 3 minutes.
• In a large bowl, combine the corn bread crumbs, sausage and onion mixture. Toss in the scallions, salt and pepper. Stir in the beer.
• Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes.

CORN BREAD-SAUSAGE STUFFING

Steps:

• Put sausage meat in a 9-inch cast-iron skillet over medium heat. Cook, breaking up lumps, until meat loses raw look. Drain fat.
• Add onions, celery and garlic. Cook, stirring, until wilted. Remove skillet from heat.
• Add corn bread, pecans, salt, pepper, sage, parsley, broth and egg. Blend well, and smooth over the top. Cover with foil and bake, along with turkey, 30 minutes.

SAUSAGE CORNBREAD DRESSING

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.

CORNBREAD SAUSAGE STUFFING

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.

CORN BREAD AND SAUSAGE STUFFING

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Combine first 5 ingredients in large bowl. Whisk milk, oil and eggs in medium bowl to blend. Add milk mixture to dry ingredients and stir just until blended. Transfer batter to prepared dish. Bake until tester inserted into center comes out clean, about 25 minutes. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
• Preheat oven to 375°F. Cut enough corn bread into 1/2-inch cubes to measure 12 cups (reserve remaining bread for another use). Transfer to baking sheet. Bake until bread cubes are dry but not hard, about 15 minutes. Transfer to large bowl. Maintain oven temperature.
• Butter 13x9x2-inch glass baking dish. Cook chorizo in heavy large skillet over medium-high heat until brown, crumbling with back of spoon, about 10 minutes. Reduce heat to medium-low. Add onions, red peppers and chili; sauté until tender, about 15 minutes. Stir chorizo mixture, cilantro and oregano into bread. Mix in enough broth to moisten. Spoon into prepared dish. Cover with buttered foil. (Can be made 1 day ahead. Cover; chill.)
• Bake until heated through, about 45 minutes if stuffing is at room temperature and 1 hour if chilled.

SAUSAGE CORNBREAD DRESSING RECIPE BY TASTY

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!