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.
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.
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