Sausage And Shrimp Cornbread Stuffing Casserole Food

SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE

Steps:

• To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
• Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
• Pour the batter into the hot skillet.
• Bake at 450 degrees for 20 minutes or until golden.
• Cool the cornbread completely, then cut into 1-inch cubes.
• Arrange the cubes in a single layer on a large baking sheet.
• Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
• For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
• Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
• Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
• Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
• Fold in the cornbread cubes; toss lightly to combine.
• Spoon into prepared baking dish.
• Bake for about 30 minutes.
• Delicious!

SHRIMP AND SMOKED SAUSAGE CORNBREAD CASSEROLE

Steps:

• For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
• Generously grease a 10-inch oven-proof skillet.
• Place the buttered skillet in the oven to 5 minutes to heat.
• In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
• In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
• Transfer the batter to the hot skillet.
• Bake at 425 degrees for about 20-25 minutes, or until golden.
• Cool the baked cornbread and then cut into 1-inch cubes.
• Arrange in a single layer in a 15 x 10-inch baking sheet.
• Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
• For the casserole; butter a 13 x 9-inch baking dish.
• Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
• Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw).
• Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
• Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
• Season with seasoned salt (or white salt and black pepper).
• Spoon the mixture into prepared baking dish.
• Bake for about 30-35 minutes at 350 degrees.

SAUSAGE AND CORNBREAD DRESSING

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.

SAUSAGE, CRANBERRY, AND CORN BREAD STUFFING

Steps:

• Preheat oven to 325° F.
• Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
• Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
• In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
• To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
• For cooking stuffing inside poultry:
• Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
• For cooking all or part of stuffing outside poultry:
• In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

CORNBREAD SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• In a medium bowl, mix corn bread mix, cream style corn and water.
• Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish.
• Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.

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.

CORN & SAUSAGE STUFFING

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).

SHRIMP CORN BREAD DRESSING

Steps:

• In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.