SKILLET SAUSAGE AND CORNBREAD DRESSING
Save space in the oven on the big day with this easy cornbread dressing. I start with a make-ahead buttermilk cornbread that has an extra depth of flavor, thanks to a dash of Dijon. A half hour before everyone sits down to the table, I saute some spicy sausage with Dijon mustard, vegetables, chestnuts and fresh herbs. After folding in the cornbread, the dish goes straight into a serving bowl -- leaving plenty of room for the other sides in the oven.
Provided by Geoffrey Zakarian
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron skillet with butter.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil, Dijon mustard and egg until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. The cornbread can be made up to 1 day in advance. Wrap tightly in several layers of plastic wrap and store at room temperature.
- For the stuffing: Crumble enough of the cornbread into large pieces to make 4 cups. Reserve the remaining cornbread for another use.
- Add the sausage to a large skillet over medium heat and cook, breaking up with a wooden spoon, until the fat starts to render, about 8 minutes. Add the onion powder, garlic powder, fennel seed and celery salt and season with salt and pepper. Once the meat starts to brown and crisp, add the onion, carrot, celery, chestnuts, fennel, garlic and sage. Cook, stirring occasionally, until the meat is browned, the carrots become soft and tender and the onions are translucent, about 10 minutes.
- Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and cook until mostly evaporated, about 3 minutes. Stir in the chicken stock and Dijon mustard and bring to a simmer. Fold in the cornbread until completely incorporated and the bread is moist and heated through, about 3 minutes. Season to taste with salt and pepper.
- Transfer the stuffing to a serving bowl and garnish with the parsley.
SAUSAGE-AND-CORNBREAD DRESSING
I'm posting this recipe at my son, James', request. He said that he could eat this three times a day! I think the original recipe was from " Southern Living" magazine, many years ago, but I've modified it to suit our tastes.. This recipe can be made a day in advance, refrigerated until it's time to be heated ( allow for additional cooking time ), and doubles well.This has been a staple at our Thanksgiving and Christmas dinners for many years years.
Provided by Leslie in Texas
Categories Breads
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Brown the sausage meat in a large skillet over medium heat, breaking meat up into small pieces as it cooks.
- Drain cooked sausage (I drain it in a colander and then run hot water over the meat to remove as much fat as possible) and remove meat to a large bowl.
- Add the butter to the skillet and melt over medium heat.
- Add onions and celery to skillet and cook, covered, until onions and celery are cooked through, stirring occasionally.
- Combine cooked vegetables, sausage,parsley,stuffing mix,and spices in the large bowl, stir in the beaten eggs and chicken broth and mix well.
- Spray a casserole dish with cooking spray and fill with dressing mixture.
- Cover and bake for one hour in a preheated 350 degree oven.
- Remove cover and bake for an additional 15-20 minutes, to lightly brown top of dressing.
- A cake tester or knife inserted should come out"clean" when the dressing is done.
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!
CORNBREAD STUFFING WITH APPLES AND SAUSAGE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Heat olive oil over medium-high heat in 12-inch skillet.
- Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
- In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.
CORNBREAD AND SAUSAGE DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 12 servings
Number Of Ingredients 14
Steps:
- Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale.
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil.
- Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes.
CORNBREAD DRESSING WITH SAUSAGE AND MUSHROOMS
Provided by Katie Lee Biegel
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, using a wooden spoon to break it up, until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a medium bowl, leaving the sausage fat in the skillet. Add the mushrooms, celery and onions to the skillet and saute, stirring occasionally, until tender, about 10 minutes. Stir in the sage and cook 2 more minutes. Season with salt and pepper. Turn off the heat. Place the cubed cornbread in a large bowl and add the sauteed vegetables and sausage and stir to combine. Set to the side and let cool slightly. Whisk the chicken broth, milk, egg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Pour over the cornbread mixture and gently stir to coat. (If not baking right away, refrigerate until ready to bake.)
- Preheat the oven to 375 degrees F.
- Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 30 to 40 minutes.
SAUSAGE AND SHRIMP CORNBREAD STUFFING CASSEROLE
To save some time you can make the cornbread well in advance, bake the cubes and freeze them until ready to use in the stuffing. Use this cornbread recipe as it is the perfect amount to make this stuffing and will gaurantee perfect results every time! For the cornbread a cast-iron 10-inch skillet is the best, but if you do not have one, the cornbread can be baked in a 9-inch baking dish with good results. I added in a can of sliced drained mushrooms to the casserole when I made it, but that is optional, also I have even made this using small breakfast pork sausages, instead of Italian sausages and it was still wonderful! Prep time does not include making the cornbread.
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- To make the cornbread: Heat a well-greased 10-inch cast-iron skillet in a 450 degree oven for 6 minutes.
- Meanwhile in a large bowl mix together cornmeal, flour, sugar, baking powder and salt; stir in the eggs with melted butter and buttermilk; mix JUST until moistened.
- Pour the batter into the hot skillet.
- Bake at 450 degrees for 20 minutes or until golden.
- Cool the cornbread completely, then cut into 1-inch cubes.
- Arrange the cubes in a single layer on a large baking sheet.
- Bake in a 350 degree oven for 10-15 minutes until lightly browned; set aside or freeze until ready to use.
- For the stuffing casserole; butter a 13 x 9-inch baking dish and set oven to 350 degrees.
- Melt butter in a large skillet over medium heat; add in the chopped yellow onion, jalapeno pepper, garlic, celery and cumin; saute until the onions are tender.
- Add in uncooked shrimp and chopped smoked sausage, green onions and corn; cook stirring constantly until the shrimp begins to turn pink.
- Remove from heat (the shrimp will still be slightly raw!) add in cilantro, milk and eggs, then season with seasoned salt and black pepper.
- Fold in the cornbread cubes; toss lightly to combine.
- Spoon into prepared baking dish.
- Bake for about 30 minutes.
- Delicious!
MAMA'S CORNBREAD AND SAUSAGE TURKEY DRESSING
This is a delicious turkey dressing bursting with the flavors of sausage, onions, garlic, and parsley, and is irresistible for a Thanksgiving feast!
Provided by BASHFUL_QT
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.
- Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 699.9 calories, Carbohydrate 85.4 g, Cholesterol 63.8 mg, Fat 31.1 g, Fiber 3.9 g, Protein 19.2 g, SaturatedFat 8.4 g, Sodium 2014.8 mg, Sugar 12.1 g
CORNBREAD, SAUSAGE, AND FENNEL DRESSING
Steps:
- Preheat oven to 300°. Divide cornbread between 2 baking sheets. Bake, tossing occasionally, until brown in spots, 40-45 minutes.
- Meanwhile, cook sausage in a skillet over medium-high heat, breaking up with a spoon, until dark brown, 6-8 minutes. Using a slotted spoon, transfer sausage to a bowl; let cool.
- Reduce heat to medium and heat 8 tbsp butter in same skillet. Add fennel, celery, scallions, and garlic and cook, stirring, until vegetables are tender, about 15 minutes. Add pears and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, about 5 minutes.
- Increase oven temperature to 400°. Butter a 13" x 9" baking dish. Combine sausage, fennel mixture, parsley, marjoram, thyme, sage, and 1 1/2 cups broth in a large bowl. Add cornbread and toss; season with salt and pepper. Let sit 10 minutes, then add remaining 1/2 cup broth and toss, adding more broth if needed (bread should be moist but not soggy). Add eggs and mix gently to combine. Transfer dressing to prepared baking dish and dot with remaining 2 tbsp butter.
- Cover dressing with foil and bake until heated through, about 30 minutes. Remove foil and bake until top is golden and crisp, 20-30 minutes longer. Serve topped with fennel fronds.
CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING
Easy cornbread sausage stuffing recipe made with country bread, cornbread, and breakfast sausage with plenty of herbs to make it truly irresistible.
Provided by Rhoda Boone
Time 2h20m
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35-50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
- Meanwhile, heat a large skillet over medium-high. Break sausage into ½" pieces and cook, stirring and breaking up into smaller (about ¼") pieces with a wooden spoon or spatula, until browned, 8-10 minutes. Transfer to bowl with bread but do not stir.
- Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
- Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
- Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40-45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45-50 minutes more.
- DO AHEAD: Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25-30 minutes. Uncover and bake until top is crisped, 7-10 minutes more.
CORNBREAD AND WILD RICE DRESSING (STUFFING) WITH SAUSAGE
I was looking for a dressing to go with a goose for Christmas when I came up with the idea to combine my 2 favorite dressings. Turned out to be a huge hit.
Provided by Dr. Chef
Categories Long Grain Rice
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine 2 cups of stock, water and rice in a medium saucepan.
- Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
- Drain, put in large mixing bowl with cornbread and set aside.
- Heat olive oil in a large skillet.
- Sauté onion, celery, garlic and shallot over medium heat until translucent.
- Add sausage. Brown.
- Add sage, salt, and pepper.
- Add to rice/cornbread mixture. Toss.
- Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
- Cook on lower shelf until top is crispy, about 25 minute.
Nutrition Facts : Calories 288.7, Fat 16.8, SaturatedFat 5.1, Cholesterol 28.1, Sodium 747.9, Carbohydrate 24, Fiber 2.2, Sugar 2.5, Protein 10.9
CORNBREAD/SAUSAGE DRESSING WITH DRIED CRANBERRIES
An easy-to-make cornbread dressing that has become a tradition at our holiday table. Great with turkey, ham, goose, or duck.
Provided by Mark H.
Categories Pork
Time 1h30m
Yield 16-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 tblsp of olive oil.
- Add 2 tblsp of fresh thyme (1/2 tblsp dried) to mixing bowl and toss cornbread to coat.
- Spread the cornbread out on baking sheets and bake at 350 until slightly toasted (about 15 minutes).
- Allow toasted cornbread to cool at room temperature for about 30 minutes, then return to bowl.
- While cornbread is cooling, brown bulk sausage over medium heat until cooked through/lightly browned.
- Use a slotted spoon to remove sausage from frying pan (or drain grease) and add sausage to mixing bowl.
- Heat remaining 2 tblsp of olive oil and butter over medium heat and add onion and celery.
- Saute onions and celery for about 10 minutes.
- Add dried cranberries or cherries to onion/celery and saute for about 5 minutes.
- Fold the mixture into the bowl with cornbread and sausage.
- Add the remaining thyme, sage, parsley to the mixing bowl and toss well with spatula.
- Drizzle the mixture with chicken broth to moisten and add salt and pepper to taste.
- Place into baking pan (s), cover with foil and cook for 25-30 minutes.
Nutrition Facts : Calories 234, Fat 16.8, SaturatedFat 5.8, Cholesterol 57.1, Sodium 148.9, Carbohydrate 4.3, Fiber 1.1, Sugar 1.9, Protein 15.7
CORNBREAD, SAUSAGE, AND PECAN DRESSING
Found this recipe years ago in a "Southern Living" magazine and have been stuffing my turkey every thanksgiving with this very southern, tasty favorite ever since!
Provided by Recipe Baroness
Categories Grains
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
- Remove sausage, reserving 1 tablespoon drippings in skillet.
- Drain sausage on paper towels.
- Saute onion and celery in hot drippings over medium-high heat until tender.
- Remove vegetables with a slotted spoon.
- Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened, adding more chicken broth as needed.
- Spoon into a lightly greased 13- x 9-inch baking dish.
- Bake, covered, at 350° for 30 minutes or until thoroughly heated.
- Note:.
- If you like a smoother, moister stuffing add 2 single serving bags of instant grits to the mixture.
Nutrition Facts : Calories 598.2, Fat 31.9, SaturatedFat 10.1, Cholesterol 82.9, Sodium 1509.5, Carbohydrate 61.9, Fiber 12.6, Sugar 5.1, Protein 16.7
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