My Sausage Cornbread Stuffing brings a traditional southern twist to your Thanksgiving Day meal. All the flavors of the season!
Every year at Thanksgiving I try to experiment with different stuffing recipes. I love stuffing. It is so simple but I always think it’s one of the best parts of the Thanksgiving meal. I also have an annual friendly competition with my niece to see who makes the best stuffing. I give her credit, she can make a mean stuffing.
This year for Thanksgiving my son wanted me to go a more traditional route and not add any strange ingredients to my stuffing. So I was at my local Meijer the other day and decide to pick up my ingredients for this years stuffing. To make him happy I decided to stick with a traditional Sausage Cornbread Stuffing from a recipe I found on Jimmy Dean® website. I decided to go with Jimmy Dean® Premium Pork Roll Sausage, regular flavor, for the base to my recipe. Jimmy Dean® offers many varieties of premium roll sausage including regular, sage, country mild and hot. The sausage was easily found it in the meat department at Meijer’s.
To make my Sausage Cornbread Stuffing I baked my cornbread the day before to allow it get a little stale.
While my sausage was browning I crumbled and toasted my day old corn bread for about 10 minutes. When the sausage veggie mixture was browned I removed it to a bowl with a slotted spoon. I then drained and wiped out the cast iron skillet. In the bowl I mixed the sausage mixture with poultry seasoning, toasted cornbread, fresh parsley, chicken broth and the beaten egg.
I returned the stuffing mixture to the cast iron skillet and baked for 45 minutes covered. Uncover and bake for another ten. The stuffing was moist with a crispy top and oh so good served alongside roasted turkey, Brussels sprouts and some of my Maple Pecan Sweet Potato Skillet Souffle.
- 1 pkg. Pork Roll Sausage Sage or Regular
- 2 cups chopped celery
- 1 cup finely chopped onion
- 4 cups coarsely crumbled cornbread, toasted
- ¼ cup chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 cup chicken broth
- 1 egg, lightly beaten
- ½ cup chopped pecans, optional
- Preheat oven to 325°F.
- Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain.
- Spoon into large bowl.
- Add cornbread, parsley, and seasoning; mix lightly.
- Add broth and egg; mix just until blended.
- Stir in pecans, if desired.
- Spoon into a lightly greased 2-quart casserole or soufflé dish; cover.
- Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
For the 4 cups crumbled cornbread needed to prepare this recipe, bake 1 pkg. (8.5 ounces) corn muffin mix according to the package directions for the pan of cornbread. Cool, then coarsely crumble. To toast the crumbled cornbread, preheat oven to 400°F. Spread the cornbread onto bottom of large shallow baking pan. Bake 10 minutes or until lightly browned, stirring after 5 minutes.)
First published by Quinn Caudill for dadwhats4dinner.com © 2015
Do you call it stuffing or dressing? Let me know what special dish you are making for Thanksgiving.
I will be bringing my Sausage Cornbread Stuffing recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
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