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Cornbread and Sausage Stuffing Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep45 m
  • Cook30 m
  • Ready In1 d 1 h 15 m
  • 1One 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.
  • 2Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
  • 3In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
  • 4In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
  • 5In 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).
Ingredients
  • 24 servings
  • 141 cals
  • 1 (12 ounce) package corn bread mix
  • 1 pound sausage, cooked and drained
  • 1 tablespoon butter
  • 3/4 cup chopped onion
  • 3 stalks celery, chopped
  • 1 teaspoon dried thyme
  • 2 teaspoons ground sage
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup vegetable broth
Nutrition

Amount per serving ( 5 total)

  • Calories:
    141
    7%
  • Fat:
    9.5
    15%
  • Carbs:
    10.4
    3%
  • Protein:
    3.5
    7%
  • Cholesterol:
    14
    5%

Based on a 2,000 calorie diet

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