Cornbread and Sausage Stuffing recipe

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Ingredients

1 (12 ounce) package corn bread mix
1 pound sausage, cooked and drained
1 tablespoon butter
¾ cup chopped onion
3 stalks celery, chopped
1 teaspoon dried thyme
2 teaspoons ground sage
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup vegetable broth

Nutrition Info

141.4 calories
carbohydrate: 10.4 g
cholesterol: 14.5 mg
fat: 9.5 g
fiber: 0.3 g
protein: 3.5 g
saturatedFat: 3.3 g
servingSize: -
sodium: 467.1 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.

  2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.

  3. In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.

  4. In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.

  5. In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).

Recipe Yield

12 cups

Recipe Note

This is a simple make ahead recipe and it freezes well. Use for stuffing turkey, chicken, pork loin chops or bake in a casserole dish. Read through the recipe before beginning, you'll see how simple it is! Chicken or vegetable broth can be used in this recipe.

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