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
TURKEY WITH SAUSAGE-CORNBREAD STUFFING
Complement your bird with this savory stuffing from June Kathrein of Delta, Colorado. "I've made this recipe for many potlucks and church suppers, and everyone raves about it...even those who usually don't like stuffing," says June.
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 12 servings (16 cups stuffing).
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first 5 ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack. , In a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat. Cut cornbread into 1/2-in. cubes; fold into sausage mixture. , Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13x9-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking., Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly). , Bake additional stuffing, covered, for 45-50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving.
Nutrition Facts :
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 Sausage Stuffing and Dressing
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
GRANDMOTHER'S SOUTHERN DRESSING WITH COUNTRY SAUSAGE AND TURKEY GIZZARDS
One of my grandmother's most notable dishes is Southern dressing. It is on the table at every Thanksgiving, and it is packed with flavor. This is the TRUE Southern dressing way, using turkey gizzards and all to take the dish to another level! I also like adding fresh herbs to round out all the ingredients used.
Provided by Food Network
Categories side-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- For the cornbread: Preheat the oven to 350 degrees F. Grease an 8-inch-square casserole dish with nonstick cooking spray.
- Whisk together the cornmeal, flour, baking soda and salt in a medium bowl. Set aside. Whisk together the melted butter, buttermilk and eggs in another large bowl. Add the wet ingredients to the cornmeal mixture and whisk until just combined.
- Pour the mixture into the prepared casserole dish and bake until golden and firm to the touch, about 40 minutes. Makes 10 cups.
- For the dressing: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
- Put the onions, celery and bell peppers in a food processor. Add the gizzards and process until the mixture is very finely minced but not mushy.
- Heat the oil in a large skillet over medium-high heat. Add the vegetable and gizzards mixture and the country sausage and cook, breaking up the sausage into small pieces with a wooden spoon and seasoning with salt halfway through, until the sausage is browned, 5 to 7 minutes.
- Melt the butter in a small saucepan over medium heat. Transfer the sausage mixture to a large bowl and add the cornbread, melted butter, garlic powder and dried Italian seasoning. Season with salt and pepper to taste and gently combine with a rubber spatula. Whisk together the milk and eggs in a small bowl and pour over the cornbread mixture. Add the chicken stock and stir to combine. Stir in the parsley and sage.
- Spread the mixture into the prepared casserole dish, pressing the mixture lightly until packed. Bake until slightly golden and set, 35 to 40 minutes. Serve immediately with hot sauce if desired.
KENDA'S CORNBREAD AND BISCUITS THANKSGIVING DRESSING
I based this recipe on my Grandma's which called for "10 cents worth of sausage". It took a lot of tweaking, but I think I finally got it right. Because raw pork and eggs are used, this dressing should not be used to stuff a turkey, but instead baked on the side. Preparation time does not include time to bake biscuits and cornbread.
Provided by Kendas Kitchen
Categories Christmas
Time 1h30m
Yield 18-24 serving(s)
Number Of Ingredients 14
Steps:
- Bake cornbread and biscuits the day before. Cool and cut both into large chunks. Let this sit out overnight to dry (or put in oven to dry).
- The next day, melt butter in a pan over medium heat. Add onions, celery, and salt. Saute stirring occasionally for about 10 minutes until soft.
- In the meantime, in a very large bowl, scramble eggs; add sausage and poultry seasoning and parsley-mix well.
- Add cubed stuffing and mix well. Lightly toss with cubed biscuits and cornbread.
- Add broth and mix again. Avoid over mixing, but incorporate most of broth for a heavier dressing, less for a slightly fluffier dressing.
- Place in a large baking dish and bake uncovered for 1 hour at 350. The top should be light brown. Alternatively, portion into a muffin tin lined with cupcake liners.
- Due to raw eggs and pork, do not stuff a turkey with this recipe.
Nutrition Facts : Calories 255.5, Fat 10.8, SaturatedFat 4.8, Cholesterol 35.5, Sodium 903.5, Carbohydrate 32.8, Fiber 2, Sugar 6.2, Protein 6.4
GRANDMA NITA'S CORNBREAD STUFFING WITH SAUSAGE AND GIBLET GRAVY
This is my grandmother's traditional Thanksgiving dressing (cornbread stuffing with sausage) and gravy. The family story goes that her in-laws came for dinner, and her father in-law pulled her husband away and asked if they were really that bad off, since there was no meat in the dressing, and since that day, there has always been meat in the dressing.
Provided by AdeleProvence
Categories Sauces
Time 3h
Yield 10 serving(s)
Number Of Ingredients 29
Steps:
- Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings.
- Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry.
- While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes.
- When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks.
- In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour.
- In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl.
- Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture.
- Optional: Add an egg to make the stuffing hold together better.
- Add salt, pepper and sage to taste.
- For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil.
- Optional: Add one can of mushrooms.
- Add salt and pepper to taste.
- For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix.
- When the sauce has reached the boil, stir in the starch mixture.
Nutrition Facts : Calories 341.5, Fat 15, SaturatedFat 4.9, Cholesterol 79.8, Sodium 1165, Carbohydrate 37.4, Fiber 3, Sugar 5.1, Protein 14.5
EASY TURKEY SAUSAGE CORNBREAD STUFFING
Perfect if you need to use up any leftovers like precooked sausage or corn muffins. Put this together with things that I had on hand, turned out good. You dont have to wait for the holidays to make this!
Provided by Kaleen1
Categories Poultry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter with the olive oil over medium heat. Saute the onions and peppers until soft and translucent.
- Add the garlic and sausage, cook for another 1 to 2 minutes, stirring frequently.
- Remove from heat, slowly add the chicken bouillion broth to moisten the mixture to your liking. I used about a cup and a half. Serve.
Nutrition Facts : Calories 669.8, Fat 30.6, SaturatedFat 7.9, Cholesterol 104.5, Sodium 1527, Carbohydrate 75, Fiber 5.3, Sugar 12.2, Protein 22.6
MAMA'S SOUTHERN STYLE CORNBREAD DRESSING
This was something I always looked forward to during the holidays. I don't know why Mama only made it, then! I've broken that tradition by making it anytime I get hungry for it. However, when it's stuffed inside of the turkey, it's even better! I hope you enjoy! :)
Provided by Irishcolleen
Categories Christmas
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare cornbread as package directs. I use a Mexican Cornbread mix. Don't use one that contains sugar.
- When your cornbread has cooled, break it and the toast into a large bowl.
- Sauté onions, celery, and green bell pepper, optional red bell pepper, and garlic in butter until onions are transparent.
- Add the shredded chicken and the sautéed veggies into the cornbread mixture. Use your hands to really mix it up.
- Add poultry seasoning and cayenne pepper, mixing well.
- Add in the broth a little at a time. Add in just enough to make it thick and somewhat soupy. Mix, well.
- Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them here.
- When you are content with the taste, stir in the eggs.
- Pour into a buttered 9 X 13 casserole dish.
- Bake for 45 minutes or until set.
Nutrition Facts : Calories 116.4, Fat 6.5, SaturatedFat 3.1, Cholesterol 61.9, Sodium 124.4, Carbohydrate 8.5, Fiber 0.9, Sugar 1.4, Protein 5.9
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 Sausage Stuffing and Dressing
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
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