CORNBREAD AND SAUSAGE DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale.
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil.
- Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes.
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
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 SAUSAGE STUFFING
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
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 AND CORNBREAD STUFFING
The healthier cooking choices for this stuffing dish start with a quick cornbread recipe made with wheat germ and egg white. The stuffing features a healthy serving of vegetables, and flavorful turkey sausage.
Provided by Food Network Kitchen
Categories side-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
- Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage. Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes. Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Transfer the mixture to a large bowl.
- Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper. Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish. Lightly mist a piece of foil large enough to cover the dish. Pour 1/2 cup broth over the stuffing and cover with the foil.
- Bake for 30 minutes. Uncover the stuffing and bake until golden around edges, about 30 minutes more.
- Preheat the oven to 350 degrees F.
- Lightly mist an 8 by 8-inch baking pan with cooking spray. In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated. Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.
CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING
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
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 & SAUSAGE STUFFING
This old-fashioned Southern cornbread stuffing has a rich, almost spoon bread consistency.
Categories Vegetables & Sides
Yield 8 to 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-inch baking pan or spray with a nonstick cooking spray with flour, such as Baker's Joy.
- In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients and whisk until smooth. Transfer the batter to the prepared baking pan and smooth the top. Bake until lightly golden around the edges and set, about 30 minutes. Cool in the pan on a wire rack until cool enough to handle, 20 to 30 minutes.
- Preheat the oven to 250°F and set the oven rack in the middle position. Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes.
- Place the sausage in a large nonstick pan over medium-high heat. Cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the sausage to the largest bowl you have (it needs to fit all the cornbread), leaving the fat in the pan. Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the butter to the pan. Cook until the vegetables are softened, 6 to 8 minutes. Add the garlic and cook 1 minute more. Off the heat, mix in the herbs. Add the vegetable mixture to the bowl with the sausage and mix to combine.
- In another bowl, whisk the eggs. Add the milk, broth, and salt.
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9x13-inch baking pan with butter or nonstick cooking spray. Add the dried cornbread cubes to the sausage and vegetable mixture. Pour the egg mixture over top. Fold the mixture a few times with a large rubber spatula, being careful not to break up the cornbread too much. Let the mixture sit, folding carefully a few times, until the cornbread is saturated, about 10 minutes.
- Transfer the soaked cornbread mixture to the prepared pan, making sure the sausage and vegetables are evenly distributed. Try to arrange some of the larger pieces of cornbread on top; it looks prettier. Dot the top of the stuffing with the remaining 3 tablespoons of butter. Bake until golden brown and crisp, about 35 minutes. Serve warm.
- Make-Ahead/Freezer-Friendly Instructions: The cornbread can be prepared up to two days ahead of time. Cut it into cubes and let it dry out on the countertop overnight instead of toasting it in the oven. If you'd like the assemble the stuffing in advance, prepare it up until the point of baking, cover it with plastic wrap, and refrigerate up to a day ahead of time. When ready to serve, bake as directed, allowing a few extra minutes in the oven. It can also be frozen after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.
Nutrition Facts : Calories 541, Fat 33 g, Carbohydrate 43 g, Protein 8 g, SaturatedFat 16 g, Sugar 8 g, Fiber 2 g, Sodium 654 mg, Cholesterol 209 mg
SAUSAGE CORNBREAD STUFFING
Provided by Anne Burrell
Time 1h10m
Yield about 10 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Coat a large saute pan over medium heat, with olive oil and add the onions and celery. Season with salt and cook the vegetables until they start to become soft and are very aromatic. Add the garlic and cook for 1 to 2 minutes. Stir in the sausage and cook until the sausage browns. Sprinkle in the sage and rosemary and remove from the heat.
- In a large bowl add the cornbread cubes and toss in the/sausage mixture. Add the chicken stock and knead with your hands until the bread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Stir in the walnuts and the dried cranberries. Transfer to an ovenproof serving dish.
- Roast until the stuffing is hot all the way through and it is crusty on top. Remove from the oven and serve.
- MMMMM...stuffing!
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!
BEST-EVER CORNBREAD-SAUSAGE STUFFING
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
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
CORN BREAD-SAUSAGE STUFFING
Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can be prepared a day ahead -- I find that it is better that way -- and reheated in a warm oven. Serve it alongside a roast turkey breast.
Provided by Pierre Franey
Categories casseroles, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 4 grams, TransFat 0 grams
CORNBREAD AND SAUSAGE STUFFING
Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage in order to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey with Herb Butter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
- To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
- Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups.
- Spoon remaining stuffing into an 8" baking pan; it should reach the top. Bake until top is golden brown, about 45 minutes.
SAUSAGE AND CORN STUFFING
I am not a stuffing eater but do really like this one.Even though it calls for 2 onions I only use one. You can easily adjust this to your tastes.
Provided by Lilysmom
Categories < 4 Hours
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350 degrees.
- Cook sausage in skillet for 10 minutes.
- Stir in chopped onions and celery and cook 15 minutes.
- Combine the sausage mixture, cornbread stuffing, can of corn, chicken broth, melted butter, sage, salt and pepper.
- Place in a grease 9x13 dish and bake 30 minute.
Nutrition Facts : Calories 377.4, Fat 16.3, SaturatedFat 6.5, Cholesterol 36.7, Sodium 1174.5, Carbohydrate 46.5, Fiber 8.1, Sugar 4.8, Protein 12.1
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