Cornbread and Sausage Stuffing
User Reviews
5.0
9 reviews
Excellent
Cornbread and Sausage Stuffing
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Cornbread and Sausage Stuffing filled with homemade cornbread, buttermilk biscuits, sausage and fresh herbs. It's a holiday must!
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Ingredients
For the cornbread
- 1 1/2 cup cornmeal, yellow, fine
- 1 cup flour
- 1 Tbsp. baking powder
- 3 tsp. sugar
- 1 tsp. salt
- 8 Tbsp. butter, unsalted, melted and slightly cooled
- 2 large eggs
- 1 cup whole milk
For the stuffing
- 6 buttermilk biscuits
- 1 Tbsp. olive oil
- 1 lb. Italian sausage
- 8 Tbsp. butter, unsalted
- 1 lg. yellow onion, finely chopped
- 5-6 talks celery, cut in a small dice (~2 cups)
- 2 Tbsp. sage, fresh, chopped
- 2 Tbsp. rosemary, fresh, chopped
- 1 Tbsp. thyme, fresh
- 1/2 tsp. poultry seasoning
- 1/2 tsp. salt and pepper
- 4 cloves garlic, minced (~ 1 large tablespoon)
- 2 large eggs, whisked
- 1 cup chicken broth
- 1 (10.5 oz.) can cream of chicken soup
Instructions
Bake the cornbread
- Preheat oven to 400°F. In a large bowl, combine cornmeal, flour, baking powder, salt and sugar together.
- In a medium sized bowl, whisk the melted butter, eggs and milk together.
- Create a well in the middle of the dry ingredients. Pour the wet ingredients into the dry and gently stir to combine. Bake in a greased 9x13 inch baking dish for 20 minutes at 400°F
- Pour into a greased 9x13 inch oven safe baking dish, smooth out the top and bake for 20 minutes.
- Reduce oven temperature to 300°F. Once cooled, cut the cornbread into 1-inch cubes. Place in a single layer on an un-greased baking sheet and toast in the oven at 15 min. Place toasted cornbread in a large bowl.
Make the stuffing:
- Cook the biscuits in the oven according to package directions. Cube the biscuits and toast on a baking sheet in the oven for 10-15 min. at 300° F.
- Add the biscuits to the cornbread.
- In a nonstick skillet, heat 1 Tbsp. olive oil. Cook the sausage until cooked through. Add the sausage to cornbread and biscuits, do not mix yet.
- In the same skillet, melt the butter. Sauté the onions and celery for 4-5 minutes. Add herbs and seasonings. Pour this on the top of sausage and cornbread.
- Then add in the eggs, chicken broth and cream of chicken soup. Gently fold and stir everything together until combined.
- Transfer stuffing to a baking dish and bake, uncovered @375°F for 30 minutes. Serve warm.
Notes
- Use a cornbread mix if you are in a pinch!
- To make in advance: Assemble and prepare the stuffing until the point of baking, cover with plastic wrap and place in the fridge for 1-2 days. When ready to serve, remove it from the refrigerator and let it come to room temperature. Bake as directed above.
Nutrition Information
Show Details
Serving
1serving
Calories
580kcal
(29%)
Carbohydrates
39g
(13%)
Protein
15g
(30%)
Fat
41g
(63%)
Saturated Fat
19g
(95%)
Cholesterol
162mg
(54%)
Sodium
1262mg
(53%)
Potassium
372mg
(11%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
841IU
(17%)
Vitamin C
3mg
(3%)
Calcium
163mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 580kcal | 29% |
| Carbohydrates | 39g | 13% |
| Protein | 15g | 30% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 162mg | 54% |
| Sodium | 1262mg | 53% |
| Potassium | 372mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 841IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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