Sausage Cornbread Stuffing Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• 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.
• Bake, covered, for 45 minutes or until well set and cooked through.

Steps:

• Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
• Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage. Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes. Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Transfer the mixture to a large bowl.
• Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper. Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish. Lightly mist a piece of foil large enough to cover the dish. Pour 1/2 cup broth over the stuffing and cover with the foil.
• Bake for 30 minutes. Uncover the stuffing and bake until golden around edges, about 30 minutes more.
• Preheat the oven to 350 degrees F.
• Lightly mist an 8 by 8-inch baking pan with cooking spray. In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated. Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.

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!

Steps:

• Preheat the oven to 350 degrees F.
• Coat a large saute pan over medium heat, with olive oil and add the onions and celery. Season with salt and cook the vegetables until they start to become soft and are very aromatic. Add the garlic and cook for 1 to 2 minutes. Stir in the sausage and cook until the sausage browns. Sprinkle in the sage and rosemary and remove from the heat.
• In a large bowl add the cornbread cubes and toss in the/sausage mixture. Add the chicken stock and knead with your hands until the bread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Stir in the walnuts and the dried cranberries. Transfer to an ovenproof serving dish.
• Roast until the stuffing is hot all the way through and it is crusty on top. Remove from the oven and serve.
• MMMMM...stuffing!

Steps:

• Preheat oven to 375 degrees F.
• Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Cook sausage in large skillet until browned; remove with slotted spoon& drain.
• Saute onion& celery in remaining sausage drippings until tender.
• Combine sausage, sauteed vegetables, bread cubes, cornbread, sage, marjoram& pepper in a large mixing bowl; blend well.
• Moisten with chicken broth.
• Mixture can be stuffed into turkey, or placed into a greased 13x9 baking dish& dot with butter.
• Cover& bake 20 minutes at 350F; uncover& bake 10 minutes more, or until golden brown.

Steps:

• Saute onions and celery in butter, set aside.
• Saute sausage meat until browned, drain.
• Preheat oven to 350°F.
• Mix veggies and sausage in large bowl.
• Add cornbread, broth, thyme, salt and pepper, and toasted pecans. Bake 30 minutes covered, 15 minutes uncovered.

Steps:

• Cook the sausage in a skillet over medium heat, breaking it up with the back of a wooden spoon. Set aside. Heat the olive oil in a medium nonstick skillet, add the garlic and onion and saute for 2 minutes. Add the red pepper and saute until just tender, about 3 minutes.
• In a large bowl, combine the corn bread crumbs, sausage and onion mixture. Toss in the scallions, salt and pepper. Stir in the beer.
• Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes.

Steps:

• Heat oven to 350ºF.
• Brown sausage in skillet; drain, reserving 1/4 cup drippings.
• Mix sausage, reserved drippings, hot water and corn in 1-1/2-qt. casserole. Stir in stuffing mix just until moistened. Cover.
• Bake 30 min. or until heated through (160°F).

Steps:

• Sauté sausage until browned.
• Remove from pan and place in a large mixing bowl.
• Sauté onions and celery in butter.
• Add sage, rosemary and thyme.
• When mixture is softened, about 3 minutes, put into bowl with sausage.
• Add the remaining ingredients to the mixing bowl.
• If mixture is too dry, add more stock.
• Stuff into bird, bake along side during last 45 minutes of cooking, or cook in a crockpot on low for up to 3 hrs taking care to stir once in a while and adding more stock or water if it gets dry.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
• Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
• Transfer stuffing to a 2-quart baking dish.
• Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

Steps:

• Preheat oven to 325° F.
• Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
• Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
• In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
• To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
• For cooking stuffing inside poultry:
• Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
• For cooking all or part of stuffing outside poultry:
• In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

Steps:

• In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe.

Steps:

• In microwave or pan, brown sausage, casing removed.
• Remove sausage to plate, add onion and celery, saute until soft.
• Drain, add butter, melt, add veggies, cornbread, sausage, chicken broth, sage toast pecans, add to mix.
• Preheat oven to 350°F.
• Bake covered 30-45 minutes.

Steps:

• For cornbread, combine the first 5 ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble cornbread over mixture. Add the apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white. , Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Steps:

• Put sausage meat in a 9-inch cast-iron skillet over medium heat. Cook, breaking up lumps, until meat loses raw look. Drain fat.
• Add onions, celery and garlic. Cook, stirring, until wilted. Remove skillet from heat.
• Add corn bread, pecans, salt, pepper, sage, parsley, broth and egg. Blend well, and smooth over the top. Cover with foil and bake, along with turkey, 30 minutes.

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!

Steps:

• Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.
• Preheat oven to 400°F.
• Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.
• Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.
• Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown.
• *NOTE: Eight cups coarsely crumbled cornbread of your own recipe can be used instead of cornbread prepared from mix.

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.

Steps:

• Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
• To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
• Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups.
• Spoon remaining stuffing into an 8" baking pan; it should reach the top. Bake until top is golden brown, about 45 minutes.

Steps:

• The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
• About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
• Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
• Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
• Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.

Steps:

• Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
• In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
• Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.