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Cornbread Sausage Stuffing

Cornbread Sausage Stuffing

  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
SNOOPSMOMMY

SNOOPSMOMMY

This is a quick and delicious dressing that my family demands every holiday.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 769 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
  3. In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
  4. Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kaye Lynn
86

Kaye Lynn

2/6/2009

This is a regular at my house. I don't wait for a holiday to make it, it's a wonderful side dish to beef, pork or chicken anytime. Changes I make are as follows: I don't prepare the dressing as directed on the package, I just mix everything into the dry mix then add an entire 15 oz. can of beef or chicken broth, no water. It turns out perfect every time. I also add chopped water chestnuts and a can of sliced mushrooms. I cook the onions and celery with the sausage so they are soft. I use 2 packages of Stove Top cornbread stuffing mix. We love this!

Steak Savage
51

Steak Savage

11/24/2007

Very good recipe! I've changed it so much I guess it's not the same recipe anymore - here's what I do: • I use Italian sausage instead of plain • I add a big handful of dried cranberries • I mix up the stuffing mix and use chicken broth instead of water • I don’t add additional broth or melted butter • I never have poultry seasoning so I omit that I've been making this since 2003, and I'm on the 2nd batch this Thanksgiving season -it's a favorite.

Navy_Mommy
36

Navy_Mommy

1/19/2004

I love this recipe. I have used it for years. I have tried others, but still keep coming back to it. It is very simple and easy to make, can be done in just minutes.

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