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.
When I was ready to assemble my sausage cornbread stuffing I first prepped my veggies. I then browned my sausage, in a large cast iron skillet, along with my celery and onion.
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.
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- 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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Maple Pecan Sweet Potato Skillet Soufflé
Fall and #Thanksgiving 2015 Recipe Roundup
It’s funny you ask because everyone in my family calls it dressing, but I’m married to a “yankee” who calls it stuffing so now I call it stuffing as well. This stuffing looks delicious! [client]
Quinn Caudill says
I was going to do a longer segment on the topic but it didn’t work out. It really is more of a South and North thing and not whether it is stuffed in the turkey. Happy Thanksgiving!
Call it what you will, this dish looks fabulous.
Quinn Caudill says
Thanks Hilda. Have a great weekend.
Arl's World says
This looks amazing! We call it dressing. I think it might be a southern thing? Whatever it is called yours looks delicious!
This looks SO delicious! Stuffing is always one of my favorite dishes at Thanksgiving, although somehow I don’t think I’ve ever had a cornbread version. We’ve always called it “stuffing,” even though we don’t bake it inside the bird so I guess technically it’s “dressing.”
Tornadough Alli says
I could see myself very much enjoying this. Mmm.
We love our stuffing don’t we? I use Bob Evans zesty hot and I must try using cornbread next year 🙂
Double yum! I could go for this. It sounds delish! Thanks for sharing with us at Funtastic friday.
Quinn Caudill says
I’ve grown up with it being called dressing (aka in southern-ese: dressin’). I was actually confused during our few years in PA when a friend made stuffing. Either way, this dressin looks delicious. Thanks for sharing!