Cornbread Stuffing With Sausage

Cornbread Stuffing With Sausage

79
sal 20

"The name says it all! Ground sausage is cooked with celery and onions, then baked with cornbread, bread crumbs and chicken broth."

Ingredients 1 h 10 m {{adjustedServings}} servings 444 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1622 mg
  • 65%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. 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.
  4. Bake, covered, for 45 minutes or until well set and cooked through.
Tips & Tricks
Semi-Homemade Stuffing

Transform basic boxed stuffing into something truly special.

Old-Fashioned Cracker Stuffing

See how to make an old-fashioned dressing or stuffing with saltine crackers.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 79

  1. 102 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
BWAUDEN
1/11/2004

This is the simplest stuffing recipe in the world. This recipe never fails at thanksgiving. I do deviate from this recipe though and for the best I think. I use all cornbread no other bread, for broth I used the stock made with the neck from turkey. I also recomend cooking your cornbread (Jiff) 5-10 min longer than recomended. This does two things one it gets a denser crust on the edges adding some great texture and two it dries better allowing for more absorbsion from drippings and the initiall mixing enhancing the flavor. You will not go wrong with this recipe.

BLUEHOPE
11/23/2006

After some changes, this stuffing turned out alright. I have to say, I really think the 5 cups of bread crumbs is a misprint. I only put two cups of crumbs and about half a cup extra of chicken broth and it came out fine. Unless you like really dry stuffing, i wouldn't recommend this recipe.

AKMOM3
12/2/2004

I made this stuffing for Thanksgiving this year! Absolutely delicious! There were 5 families total and everybody really liked it. I did not alter the ingredients in this recipe at all. First, I cooked the chopped onions and chopped celery slowly (on med-low heat)by itself in a little bit of melted butter until all of it was tender soft. Then, I cooked my sausage in a separate skillet(I used Jimmy Dean - Pork Sausage). Next, I combined them in a big bowl and put them in the refrigerator to let the flavors blend. Several hours later, when it was closer to our dinner time, I warmed up this mixture in the microwave. I added the rest of the ingredients exactly like the recipe called for, and then baked it. Very Yummy! I had so many wonderful comments. This will definitely be our annual Thanksgiving stuffing recipe! It turned out perfect!