Cornbread and Sausage Stuffing

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    1 hr

  • Cook Time

    mins

  • Total Time

    1 hr 30 mins

  • Servings

    10 servings

  • Calories

    580 kcal

  • Course

    Side Dish

  • Cuisine

    American

Cornbread and Sausage Stuffing

Cornbread and Sausage Stuffing filled with homemade cornbread, buttermilk biscuits, sausage and fresh herbs. It's a holiday must!

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Ingredients

Servings

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
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Instructions

Bake the cornbread

  1. Preheat oven to 400°F. In a large bowl, combine cornmeal, flour, baking powder, salt and sugar together.
  2. In a medium sized bowl, whisk the melted butter, eggs and milk together.
  3. 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
  4. Pour into a greased 9x13 inch oven safe baking dish, smooth out the top and bake for 20 minutes.
  5. 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:

  1. 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.
  2. Add the biscuits to the cornbread.
  3. 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.
  4. 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.
  5. Then add in the eggs, chicken broth and cream of chicken soup. Gently fold and stir everything together until combined.
  6. 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.

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5.0

9 reviews
Excellent

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