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Cornbread and Sausage Stuffing

Cornbread and Sausage Stuffing

  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 d 1 h 15 m
Barbara

Barbara

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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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

Directions

  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

MZLPORTER
136

MZLPORTER

12/4/2006

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 recipe). I baked all the seasonings with the cornbread instead of adding them in later. We're having another one this year, and everyone asked me to make EXTRA stuffing...wonderful recipe !!! I have some new ideas for this recipe (I did it for Thanksgiving 11-03)...bake the seasons and herbs with the cornbread mix, cook the onion and celery with the sausage, and use celery salt and celery seeds instead of garlic powered. Also, you can use the juices from your baked turkey for your broth...Excellent!!! I made 4 (3 for other people) pans of this stuffing for Thanksgiving.

Kellie
120

Kellie

11/22/2006

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. If you are going to do so DON"T add the broth until you are ready to put it in the oven.

smoreta
51

smoreta

12/5/2004

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 on this site, so this was a huge let down for me.

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