Cornbread and Sausage Stuffing

Cornbread and Sausage Stuffing

90

"This is a simple make ahead recipe and it freezes well. Use for stuffing turkey, chicken, pork loin chops or bake in a casserole dish. Read through the recipe before beginning, you'll see how simple it is! Chicken or vegetable broth can be used in this recipe."

Ingredients

1 d 1 h 15 m {{adjustedServings}} servings 141 cals
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Nutrition

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  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
  3. In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
  4. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
  5. 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).
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Reviews

90
  1. 125 Ratings

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My family and I had our first Christmas party last year, everyone had to bring a dish...this is what I brought. Everyone just luved it !! But I did something different (like I do with ever recip...

I have made this recipe many times and it is my husband favorit. I have made a few chages, Instead of using sage I use sausage with sage, it's not as strong. I have also made this the day before...

i made this just as called for (but scaled up) and it was horrible. i was so embarrased on Thanksgiving. MUCH to salty, which i attribute to the garlic powder. i have never found a bad recipe...