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Cornbread Sausage Stuffing

Total Time

Prep: 15 min. Bake: 4 hours

Makes

Stuffing is enough for a 12-16 pound turkey or 8-10 (1-1/2 pounds each) Cornish game hens

I made this recipe over 45 years ago for the first pheasant I ever roasted—it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. To this day, it's a favorite with our friends and family when they come to visit.

Ingredients

  • 1 pound mild or hot bulk pork sausage
  • 1/2 cup butter, cubed
  • 2 cups chopped onion
  • 1-1/2 cups chopped celery
  • 2 cups soft bread crumbs
  • 2 large eggs, room temperature, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 to 3 tablespoons sage
  • 5 cups crumbled yellow cornbread

Directions

  1. Preheat oven to 350°. Spray a 8x8-in. baking dish with cooking spray; set aside.
  2. In a large skillet, cook the sausage over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. Drain and discard fat.
  3. Add butter; cook onion and celery until crisp-tender, 3-5 minutes. Combine cooked vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Transfer to prepared dish.
  4. Bake until golden brown, 25-30 minutes. Serve warm.

Nutrition Facts

1/2 cup: 426 calories, 25g fat (11g saturated fat), 104mg cholesterol, 846mg sodium, 39g carbohydrate (6g sugars, 3g fiber), 11g protein.

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