A fabulous stuffing recipe using sausage and cornbread.
Ingredients:
- 1recipe cornbread for 9x13-inch pan(baked and left to dry overnight)
- 1poundbreakfast sausage
- 1medium sweet onion(finely chopped)
- 4stalks celery(finely chopped)
- 1Granny Smith apple(peeled, cored and finely chopped)
- 2teaspoonspoultry seasoning
- 1teaspoonkosher salt
- ½teaspoonfreshly ground black pepper
- 2 to 3cupschicken broth
- 3tablespoonsunsalted butter(melted)
Directions:
- Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish; set aside.
- Crumble the cornbread into a large bow; set aside.
- In a large skillet over medium heat, cook the sausage, breaking it apart as it cooks, until completely browned. Remove the sausage with a slotted spoon to a paper towel-lined plate.
- In the same skillet, add the onion, celery and apple, and cook over medium heat until the onion is translucent and the celery and apple are softened, about 5 to 8 minutes. Remove from the heat.
- Add the sausage and cooked onion mixture to the bowl with the cornbread and stir to combine. Add the poultry seasoning, salt and pepper and stir to thoroughly combine. Add 2 cups of the chicken broth and stir until the mixture is evenly moistened. If it still seems a bit dry, add more broth a little at a time until the mixture appears damp.
- Transfer the stuffing to the prepared baking dish, pressing it into an even layer. Drizzle with the melted butter and bake until the top is golden brown, 35 to 45 minutes. Leftover stuffing can be stored in an airtight container in the refrigerator for 3 to 4 days.
Recipe Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 233kcal
Fat: 15g
Saturated fat: 6g
Cholesterol: 48mg
Sodium: 729mg
Potassium: 178mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 5g
Protein: 7g
Vitamin A: 180%
Vitamin C: 3.7%
Calcium: 44%
Iron: 1.1%
Would love to make this for Thanksgiving, do you think it could be cooked in crockpot?
Hi Kat, I have never tried making stuffing in the crockpot, so I couldn’t say how it might turn out. I’m sorry that’s not more helpful!
I made your cast iron skillet corn bread love it. Is this the quantity for this recipe? Should the crumbles be large like small cubes? Thank you in advance.
Hi Cindy, No, that recipe makes less than what you would need for this.
Can this stuffing be prepared in the bird?
Hi Zoe, I am not sure, we have never made stuffing inside of the bird in our family!
I want to make this ahead of time for thanksgiving, the recipe looks tasty! does it hold up well in the fridge or will it taste better if i make it fresh and serve it? Thanks@
You could assemble it the day before, refrigerate it and then bake it for dinner.
Made this tonight as a trial run for the big day. It was so tasty. A few questions if you have a moment and don’t mind. Do you remove the casing from the sausage? Also is it suppose to appear mushy after adding the broth or do you think I added too much chicken stock? Thanks
I used bulk breakfast sausage, so there was no casing, but if you are using links, then yes, you will want to remove the casing before cooking. The mixture should be very, very moist, but not soppy, if that makes sense.
If I have it in the frig, I use leftover Italian sausage and cut up chicken or turkey necks and giblets that have simmered for a bit in the stock mixture with mushrooms. My Dad would add a egg to it and mix the stuffing together. It is a easy recipe that you can adapt to your own taste. Cornbread stuffing is delicious with any meal. I have even eaten it as my only meal. What great memories.
Sides are absolutely the best part of the meal for me! (and dessert of course). We always have just traditional bread stuffing, but I am dying to try a cornbread version – yours looks delicious!!
YES! I am so excited! I have been searching for a simple, straight-forward cornbread stuffing recipe. I am totally making this. Yay!
OH.MY.GOSH this might be my new favorite food!
My son absolutely loves cornbread. I just printed the recipe, can’t wait to surprise him with this on Thanksgiving!
Yum! Love sausage and cornbread together! Heck I love stuffing! I could eat the whole batch of it!! Great recipe!! :)
Woww.. very new to me.. looks so gorgeous.. Yummy!
I’m exactly the same! As a child I wouldn’t have any meat at all, just all the trimmings!
I can only imagine how good this would taste. The sweetness of the corn bread would go so wonderfully along side your turkey.
The golden colour of this stuff is memorising! Delicious!