Cornbread Sausage Stuffing
Cornbread Sausage Stuffing might be a good recipe to expand your main course repertoire. For $1.6 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains around 17g of protein, 42g of fat, and a total of 529 calories. This recipe serves 8. 588 people were glad they tried this recipe. Many people really liked this Southern dish. A mixture of whole wheat bread, parsley, turkey stock, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Thanksgiving event. It is brought to you by A Family Feast . From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is solid. If you like this recipe, take a look at these similar recipes: Cornbread and Sausage Stuffing, Stuffing with Sausage and Cornbread, and Sausage Cornbread Stuffing.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
¼ teaspoon freshly ground black pepper
1 stick butter divided
1 cup chopped celery
¼ teaspoon celery salt
½ cup dried cranberries
3 eggs beaten
¼ teaspoon garlic powder
1 pound sweet Italian sausage
1 ½ cups chopped onions
1 teaspoon dry parsley
1 teaspoon poultry seasoning
½ teaspoon dry sage
1 teaspoon salt
¼ teaspoon smoked paprika
2 cups strong chicken or turkey stock
1 cup walnuts slightly chopped (leave some big pieces)
6 slices whole wheat bread
Equipment:
oven
frying pan
baking pan
bowl
wooden spoon
casserole dish
baking paper
aluminum foil
Cooking instruction summary:
Mix corn bread according to package directions, and bake in a 9x9-inch pan sprayed with PAM Cooking Spray.Preheat oven to 425 degrees.Let corn bread cool slightly, and dice into one inch cubes. Place cubes back into the baking pan and bake at 425 degrees for an additional 10 to 15 minutes so that the corn bread cubes brown slightly. Set aside to cool.Remove and discard crusts from bread and cut slices into one inch cubes. Toss in a bowl with ½ stick melted butter, garlic powder, dry parsley, smoked paprika, and celery salt. Spray sheet tray with PAM spray. Lay out bread cubes onto prepared sheet pan and bake for ten minutes. Flip bread cubes and bake for another ten minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees.Remove sausage from casing. In a large skillet over medium high heat, spray with PAM spray and cook sausage meat breaking apart with wooden spoon as you cook. Remove cooked sausage and any fat from pan to a large bowl.In the same pan over medium heat, melt remaining half stick of butter and add celery, onions, poultry seasoning, sage, salt and pepper. Sauté for three minutes or until celery and onions are just starting to get tender and then add cranberries. Cook for one more minute and remove from heat. Add all of this mixture to bowl with cooked sausage.Add the toasted corn bread cubes and the toasted bread cubes to the sausage and onion mixture. Add the walnuts, turkey stock and eggs and gently stir and toss. Try not to break the corn bread up too much.Spray a 2-quart casserole dish with PAM spray and gently scrape stuffing mixture into dish. Cut out a piece of parchment paper equal in size to the top of the dish and spray that with PAM spray. Place sprayed side down on top of stuffing. Cover with foil and bake for 50 minutes.Raise oven temperature to 425 degrees. Remove foil, spray top of stuffing with PAM spray and place back into oven uncovered and brown for ten minutes or more until golden brown.Remove from oven, allow to rest for 10 minutes and serve.
Step by step:
1. Mix corn bread according to package directions, and bake in a 9x9-inch pan sprayed with PAM Cooking Spray.Preheat oven to 425 degrees.
2. Let corn bread cool slightly, and dice into one inch cubes.
3. Place cubes back into the baking pan and bake at 425 degrees for an additional 10 to 15 minutes so that the corn bread cubes brown slightly. Set aside to cool.
4. Remove and discard crusts from bread and cut slices into one inch cubes. Toss in a bowl with ½ stick melted butter, garlic powder, dry parsley, smoked paprika, and celery salt. Spray sheet tray with PAM spray. Lay out bread cubes onto prepared sheet pan and bake for ten minutes. Flip bread cubes and bake for another ten minutes.
5. Remove from oven and set aside. Reduce oven temperature to 350 degrees.
6. Remove sausage from casing. In a large skillet over medium high heat, spray with PAM spray and cook sausage meat breaking apart with wooden spoon as you cook.
7. Remove cooked sausage and any fat from pan to a large bowl.In the same pan over medium heat, melt remaining half stick of butter and add celery, onions, poultry seasoning, sage, salt and pepper. Sauté for three minutes or until celery and onions are just starting to get tender and then add cranberries. Cook for one more minute and remove from heat.
8. Add all of this mixture to bowl with cooked sausage.
9. Add the toasted corn bread cubes and the toasted bread cubes to the sausage and onion mixture.
10. Add the walnuts, turkey stock and eggs and gently stir and toss. Try not to break the corn bread up too much.Spray a 2-quart casserole dish with PAM spray and gently scrape stuffing mixture into dish.
11. Cut out a piece of parchment paper equal in size to the top of the dish and spray that with PAM spray.
12. Place sprayed side down on top of stuffing. Cover with foil and bake for 50 minutes.Raise oven temperature to 425 degrees.
13. Remove foil, spray top of stuffing with PAM spray and place back into oven uncovered and brown for ten minutes or more until golden brown.
14. Remove from oven, allow to rest for 10 minutes and serve.
Nutrition Information:
covered percent of daily need
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