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
CORNBREAD DRESSING
Cornbread Dressing is to DIE for! It is the perfect bread stuffing addition to your Thanksgiving spread!
Provided by Lauren's Latest
Categories Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Heat up a large skillet over medium to medium-high heat. Chop carrot, onion, and celery.
- Add olive oil to hot pan and swirl to coat. Add Italian Sausage and break it apart while it browns. Sausage is cooked when no pink is left.
- Toss the veggies into the skillet with cooked Italian sausage and saute until tender, about 7 minutes. {If there isn't enough grease in the pan from the sausage, pour in a little oil.} Season with salt and pepper.
- Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
- Add in poultry seasoning, salt, pepper and half the chicken broth.
- Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
- Add in remaining chicken broth (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
- Cover with foil and bake at 350 degrees F for 30 minutes.
Nutrition Facts : Calories 243 kcal, Carbohydrate 6 g, Protein 10 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 489 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
OVERSTUFFED PUMPKIN WITH CORNBREAD, APPLES AND TURKEY SAUSAGE WITH SAUVIGNON BLANC
Provided by Tyler Florence
Number Of Ingredients 20
Steps:
- Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting pan and bake in a preheated 350 degree oven for 15 minutes.
- In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, celery seed, fennel seed and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the apples and cook 2 minutes. Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream, check seasoning.
- Scrape the sausage mixture into a large bowl and fold in the cornbread. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid.
CORNBREAD STUFFING WITH SAUSAGE AND APPLES
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
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.
SAUSAGE & CRANBERRY CORNBREAD STUFFING
Sausage and cranberry cornbread stuffing is the perfect partner for your Thanksgiving turkey. It is also great served with pork or chicken.
Provided by Melissa Russo / thefarmgirlgabs.com
Categories Side Dish
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Remove sausage from casing and cook over medium heat until brown. Drain and set aside.
- In same pan, add butter, celery and onion and sauté until translucent. Season with salt, pepper and poultry seasoning.
- Add sausage back into the pan along with 5 cups of cubed cornbread and 1 cup of cranberries. Add the maple syrup. Stir to incorporated, cooking over medium heat.
- Gradually add ½ - 1 cup of chicken stock to stuffing mixture. You want to use enough stock to moisten but not soak the dressing. and cook until heated through.
- Add stuffing to a baking dish and bake for 25 - 30 minutes or until top is light brown.
SAUSAGE-PUMPKIN CORNBREAD STUFFING
Make and share this Sausage-Pumpkin Cornbread Stuffing recipe from Food.com.
Provided by GinnyP
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.
- Add the cornbread.
- Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).
- For drier stuffing, omit the broth.
Nutrition Facts : Calories 640.9, Fat 27.3, SaturatedFat 7.5, Cholesterol 66.7, Sodium 1748.9, Carbohydrate 77.6, Fiber 6.3, Sugar 12.4, Protein 21
AIR FRYER CORNBREAD SAUSAGE STUFFING
Air Fryer Cornbread Sausage Stuffing -- We all know that stuffing is an integral part of any Thanksgiving feast. But what if you're tired of the same old recipe? Give this Air Fryer Cornbread Sausage Stuffing a try, and be sure to share it with your friends!
Provided by ForkToSpoon.com
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the Air Fryer to 375 degrees F, air fryer setting.
- In a skillet, melt 4 tablespoons of butter over medium heat. Saute the celery and onion in the melted butter until soft and the onion is translucent.
- Place the cornbread crumbs into a large bowl. Add the sauteed celery and onion - be sure to use a spatula to scrape all of the butter from the pan and into the breadcrumb bowl as well.
- Combine the chicken broth, remaining 4 tablespoons of melted butter, garlic salt, pepper, and onion powder. Add the eggs to the broth mixture and whisk to fully combine.
- Pour the liquid mixture over the bread crumb mixture and toss to combine and mix thoroughly.
- Butter a casserole dish that will fit in your air fryer. I suggest a deep dish 8" round casserole dish.
- Spread the cornbread mixture into the buttered dish and cover with aluminum foil.
- Cook in the air fryer at 375 degrees F, air fryer setting, for 30-45 minutes, covered until the stuffing mixture is cooked through.
- Uncover, stir, and bake for 5 minutes more until the top is golden brown.
- Sprinkle with chopped fresh parsley.
- Plate, serve, and enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1141 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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