Cornbread and Sausage Stuffing Recipe

Cornbread and Sausage Stuffing Recipe
Staff Writer
Sausages

Stock.XCHNG/coolza

Sausages

This is one of Mark’s favorite stuffings. He loves to make stuffing and is very particular about it — he makes his own cornbread or sourdough bread, makes sure it’s not too sweet, and dries it just right so it doesn’t get mushy. The right Italian sausage is also a must — a little hot sausage with a bit of sweet sausage to balance it out.

He only makes it a few times a year and wants it all to himself. Believe us, you’ll find the results are well worth the effort, and we’ve found ourselves on many a night forgoing the silverware and hovering over this dinner, picking at the meat and stuffing until it was all gone. You can substitute sweet and hot turkey sausage for the Italian sausages, if you prefer.

Click here to see The Ultimate Thanksgiving Countdown: Getting Saucy.

Directions

Preheat the oven to 350 degrees.

In a large, high-sided sauté pan over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the sausages and sauté until cooked thoroughly, about 10 minutes. Add the herbs and cook for 1 more minute. Add the stock and bring to a boil. Once it reaches a boil, remove from heat.

Place the bread in a large bowl and pour the sausage mixture over the bread. Mix well. Next, grease a casserole dish with some butter. Transfer all of the ingredients into the casserole dish and cover with foil. Bake for 30 minutes. Remove the foil and continue to bake for another 20-30 minutes, or until the top is brown and crispy.

Nutrition

Calories per serving:

176 kcal

Daily value:

9%

Servings:

6
  • Carbohydrate, by difference 34 g
  • Protein 5 g
  • Total lipid (fat) 3 g
  • Vitamin A, IU 911 IU
  • Vitamin A, RAE 23 µg
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin D 4 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 5 µg
  • Ash 3 g
  • Calcium, Ca 58 mg
  • Carotene, beta 234 µg
  • Cholesterol 8 mg
  • Choline, total 9 mg
  • Cryptoxanthin, beta 84 µg
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 4 g
  • Folate, DFE 19 µg
  • Folate, food 10 µg
  • Folate, total 15 µg
  • Folic acid 6 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 128 µg
  • Lycopene 35 µg
  • Magnesium, Mg 14 mg
  • Niacin 1 mg
  • Phosphorus, P 40 mg
  • Potassium, K 571 mg
  • Selenium, Se 4 µg
  • Sodium, Na 483 mg
  • Starch 2 g
  • Sugars, total 25 g
  • Water 241 g
Powered by USDA