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!
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
SAUSAGE AND CORNBREAD DRESSING
At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. -Mandy Nall, Montgomery, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot., Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine., In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.
Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 1112mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
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 CORNBREAD DRESSING
Recipe for Kwanzaa.
Provided by Donna
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h50m
Yield 12
Number Of Ingredients 14
Steps:
- Bake cornbread according to package directions. Cool and crumble into a large bowl.
- Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
- Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
- Bake in the preheated oven for 35 to 45 minutes.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 30.9 g, Cholesterol 36.9 mg, Fat 25.1 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 9.1 g, Sodium 963.6 mg, Sugar 7.4 g
CORNBREAD DRESSING WITH SAGE AND PORK SAUSAGE
Steps:
- In a large skillet over medium-high heat, melt butter. Add onion, celery, and poultry seasoning and sauté for about 4 minutes. Add chicken stock and simmer 2 minutes more.
- In a large bowl, combine cornbread, onion-celery mixture, sausage, sage, cayenne, and salt and pepper to taste. Toss mixture well, being careful not to overmix. Stuff turkey (See Butter-Roasted Turkey with Giblet Pan Gravy recipe) or place stuffing in a buttered 9- by 13-inch casserole and bake at 350 degrees F for 40 to 45 minutes, or until golden brown and heated throughout.
Nutrition Facts : Calories 199 calories
SAUSAGE CORNBREAD DRESSING RECIPE BY TASTY
Chef Ayo Cherry upgrades a box of cornbread stuffing with spicy sausage, aromatics, and of course, butter to create a southern-style Thanksgiving dressing.
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 311 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 9 grams, Sugar 5 grams
CORNBREAD AND WILD RICE DRESSING (STUFFING) WITH SAUSAGE
I was looking for a dressing to go with a goose for Christmas when I came up with the idea to combine my 2 favorite dressings. Turned out to be a huge hit.
Provided by Dr. Chef
Categories Long Grain Rice
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine 2 cups of stock, water and rice in a medium saucepan.
- Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
- Drain, put in large mixing bowl with cornbread and set aside.
- Heat olive oil in a large skillet.
- Sauté onion, celery, garlic and shallot over medium heat until translucent.
- Add sausage. Brown.
- Add sage, salt, and pepper.
- Add to rice/cornbread mixture. Toss.
- Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
- Cook on lower shelf until top is crispy, about 25 minute.
Nutrition Facts : Calories 288.7, Fat 16.8, SaturatedFat 5.1, Cholesterol 28.1, Sodium 747.9, Carbohydrate 24, Fiber 2.2, Sugar 2.5, Protein 10.9
CORNBREAD DRESSING
Super flavorful, unique, and easy to make, Cornbread Dressing is not your average Thanksgiving dressing. Your family will be begging for more!
Provided by Aubrey
Categories Side Dish
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spray the inside of a 9-inch x 13-inch casserole dish with cooking spray and set aside.
- On a large baking sheet, add the cooked cornbread and toast in the heated oven for 10 minutes, making sure to toss it halfway through. Remove, set aside, and lower the heat on the oven to 350. degrees F.
- Heat olive oil in a large skillet over medium heat for 2 minutes until the pan is well coated. Add the pork, onion, celery, and garlic cloves. Cook until the pork is browned and the onions are transparent and tender, about 5-8 minutes.
- Add the sage, thyme, poultry seasoning, salt, and pepper. Stir so all the veggies are coated with the spices. Cook for 2 minutes more, and then remove from heat.
- In a large bowl, add sausage mixture, toasted cornbread, chicken broth, and beaten eggs. Mix to combine. Transfer mixture to the prepared baking dish.
- Cover dish with foil and bake for 30 minutes. Carefully uncover the dish and bake for 10 more minutes, or until the top is brown and toasted.
- Remove from oven and allow the dressing to cool for 10 minutes. Garnish with fresh chopped parsley.
Nutrition Facts : Calories 283 kcal, Carbohydrate 24 g, Protein 10 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 77 mg, Sodium 640 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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.
SOUTHERN CORNBREAD DRESSING WITH OYSTERS AND SAUSAGE RECIPE
Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with toasted unsweetened cornbread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.
Provided by Daniel Gritzer
Categories Side Dish Cornbread Sides
Time 2h
Yield 10
Number Of Ingredients 14
Steps:
- Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 425°F (220°C). Spread cornbread evenly over 2 rimmed baking sheets. Stagger sheets on oven racks and bake until lightly toasted, about 10 minutes. Remove from oven and allow to cool.
- In a large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, fennel, garlic, and thyme and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
- Transfer dressing to a buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish. The dressing can be covered with aluminum foil and refrigerated for up to 2 days at this point (the flavor will improve as it sits). When ready to bake, preheat oven to 375°F (190°C). Uncover dressing and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish and dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.
Nutrition Facts : Calories 667 kcal, Carbohydrate 67 g, Cholesterol 241 mg, Fiber 1 g, Protein 36 g, SaturatedFat 11 g, Sodium 1613 mg, Sugar 4 g, Fat 28 g, ServingSize Serves 8 as a side, UnsaturatedFat 0 g
SAUSAGE AND CORNBREAD DRESSING
Whether you call in dressing or stuffing, this classic Sausage and Cornbread Dressing is a sure fire way to turn a believer into a stuffing lover! This is a must-have at any Thanksgiving table!
Provided by Jessy Freimann
Categories Side Dish
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Grease a 9" x 13" pan with cooking spray and set aside.
- In a large saute pan, saute the sausage over medium-high heat using a wooden spoon to break it up into bite-size pieces, stirring often until brown, about 10 minutes.
- Remove the sausage crumbles from the pan, into a side bowl and melt butter in the empty pan.
- Add onions and celery and season with sage, thyme, salt and pepper. Saute stirring often until soft, about 5 minutes.
- Stir sausage back into the pan and crumble both corn breads into the pan.
- Add broth and stir well to combine.
- Pour the corn bread mixture into the greased 9" x 13" pan and cover with foil.
- Bake for 30 minutes.
- Uncover and bake for another 15 minutes.
- Serve immediately.
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 SAUSAGE STUFFING
This cornbread and sausage stuffing is sure to be a family favorite. The crisp cornbread cubes and seasoned sausage crumbles are a perfect match.
Provided by Kristina Vanni
Categories Side Dish
Time 2h
Number Of Ingredients 17
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.
Nutrition Facts : Calories 384 kcal, Carbohydrate 20 g, Cholesterol 113 mg, Fiber 2 g, Protein 16 g, SaturatedFat 7 g, Sodium 1080 mg, Sugar 6 g, Fat 27 g, UnsaturatedFat 0 g
SPICED CORNISH HENS WITH CORNBREAD AND SAUSAGE STUFFING
Gina: Pat and I love, absolutely love, Cornish hens. One year we took a family vacation to Florida's Gulf Shore for Thanksgiving. When we got there, we had a beach view as well as the beach to ourselves. It was going to be a special Thanksgiving. Here's what happened: Before we left for our vacation, Pat begged me not to go overboard packing the foodstuffs. He said, "I don't want to smell collard greens up the road." Well, I said, "Too bad," because I knew stores might not be open, and I needed my ingredients for cooking the birds. See, ladies, this is why we are so special, because we know. Well, guess what, when we got to the coast, we couldn't find any stores that were open. So it was lucky for us that a smart momma had packed all her ingredients, and we were able to cook our entire Thanksgiving dinner. Long story short: It was a wonderful meal. We enjoyed our dinner overlooking a beautiful beach, and the meal remains one of our most cherished memories. Lesson here, ladies: Never let a man tell you what to pack! As for the birds, they are surprisingly easy to prepare. After the hens are rubbed with spices, the fragrant cornbread stuffing can be assembled in minutes in one skillet. The real appeal is the flavor and the stylish presentation. This recipe promises to be a holiday staple for years to come, with or without the view!
Yield serves 4
Number Of Ingredients 19
Steps:
- Whisk together the dry ingredients the salt, cumin, chile powder, black pepper, and allspice in a small bowl. Season both sides of the hens with this mix, and set them aside to marinate for 30 minutes at room temperature or for up to 8 hours in the refrigerator. Meanwhile, prepare the stuffing.
- Cook the sausage in a large, heavy skillet over medium heat until no pink remains, about 8 minutes. Using a slotted spoon, transfer the sausage to a plate lined with paper towels; drain all but 1 tablespoon of fat from the skillet. Return the skillet to the heat, and add the oil. Add the onion, celery, and jalapeño, and cook, stirring, until the vegetables have softened, about 6 minutes. Stir in the thyme, crumbled cornbread, sausage, chicken stock, parsley, and cilantro, if desired. Remove the skillet from the heat; taste the stuffing for seasoning, and add salt and pepper as desired.
- Preheat the oven to 375°F. Grease two 13 × 9 × 2-inch baking dishes with oil.
- Place the hens skin side down on a work surface. Pack one fourth of the stuffing into each cavity. Arrange the hens stuffing side down in the prepared dish. Brush the tops of the hens with the mustard. Roast the hens until they are golden brown and juices run clear when thighs are pierced, 50 to 55 minutes. Transfer the hens to a platter, and serve.
SOUTHERN CORNBREAD DRESSING RECIPE
Cornbread is mixed with sautéed vegetables and stock to make this Southern side dish staple.
Provided by The Hungry Hutch
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 400˚F.
- Put the butter and oil to a sauté pan over medium heat; add the celery, onion, bell pepper, salt, and pepper to the pan and cook, stirring occasionally, for 5 minutes. Add the garlic and sage and continue to cook until the vegetables have softened and start to become translucent, 5 to 7 minutes more.
- Add the vegetable mixture, cornbread, and chicken stock to a bowl and mix it together. Add more stock, if necessary, so that it's not quite all absorbed by the bread. (I used 2 1/2 cups total.) Taste and adjust seasoning as you see fit.
- Transfer the dressing mixture to a casserole dish and bake for 30 minutes until nice and golden on top. Serve.
CORNBREAD, SAUSAGE, AND PECAN DRESSING
Found this recipe years ago in a "Southern Living" magazine and have been stuffing my turkey every thanksgiving with this very southern, tasty favorite ever since!
Provided by Recipe Baroness
Categories Grains
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
- Remove sausage, reserving 1 tablespoon drippings in skillet.
- Drain sausage on paper towels.
- Saute onion and celery in hot drippings over medium-high heat until tender.
- Remove vegetables with a slotted spoon.
- Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened, adding more chicken broth as needed.
- Spoon into a lightly greased 13- x 9-inch baking dish.
- Bake, covered, at 350° for 30 minutes or until thoroughly heated.
- Note:.
- If you like a smoother, moister stuffing add 2 single serving bags of instant grits to the mixture.
Nutrition Facts : Calories 598.2, Fat 31.9, SaturatedFat 10.1, Cholesterol 82.9, Sodium 1509.5, Carbohydrate 61.9, Fiber 12.6, Sugar 5.1, Protein 16.7
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- Butter a large gratin dish or a 9-by-13-inch baking dish. Break the Country Corn Bread into 1-inch pieces, spread the pieces on a baking sheet and let dry slightly, for at least 4 hours or overnight.
- Meanwhile, roast the poblanos over a gas flame or under the broiler, turning until charred all over. Transfer the poblanos to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core and seed the poblanos and cut them into 1/2-inch pieces.
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- Preheat oven to 400˚F. Heat butter and oil in a large skillet over medium until sizzling. Add celery, onion, bell pepper, salt, and black pepper; cook, stirring occasionally, until slightly softened, about 5 minutes. Add garlic; cook, stirring occasionally, until mixture is softened and onion is translucent, 5 to 7 minutes. Add sage; cook, stirring constantly, until fragrant, about 1 minute. Transfer mixture to a large heatproof bowl.
- Add crumbled cornbread to vegetable mixture in bowl, and gently toss until well combined. Gradually add stock, 1/2 cup at a time and gently tossing as you go, until thoroughly moistened but not saturated. The cornbread should absorb the stock without leaving a puddle of liquid in bottom of bowl. Season, if needed, with more pepper.
- Spoon cornbread mixture into a 11- x 7-inch baking dish; gently press mixture to create an even layer. Bake until just set, about 40 minutes. Let cool until completely set, about 20 minutes.
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- Add the butter to a large skillet over medium heat. Once the butter is melted, add the sausage to brown, breaking up with a spoon.
- Once the sausage is browned, add the onion, celery and apple. Cook for 5 minutes until the onion has softened. Add the poultry seasoning, thyme, salt and pepper then the chicken broth.
- Bring the broth to a simmer and cook for 15 minutes. While the broth is simmering you can toast the cornbread. (You can also do this ahead of time)
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