Cornbread Stuffing with Sausage
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Cornbread Stuffing with Sausage
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Full of flavor and wonderful texture, this Cornbread Stuffing with Sausage just might end up being the star of your holiday table. If you’ve never tried a cornbread stuffing recipe before, this is the one to try!
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Ingredients
- 1 lb sweet Italian sausage
- 4 stalks of celery diced (about 2 cups)
- 1 1/2 cups diced onion
- 8 cups cubed cornbread see note
- 2 cups stuffing breadcrumbs
- 2 1/2 cups chicken broth
- 2 teaspoons poultry seasoning
- 1/2 teaspoon ground sage
Instructions
- Preheat the oven to 325ºF.
- Place a large skillet over medium-high heat. Remove the casings from the sausage and break into pieces. Place in the hot skillet. Start to cook, breaking it up as it cooks.
- When the sausage is about halfway cooked through, add the celery and the onion. Continue to cook until the sausage is browned and the vegetables are soft. Remove from the heat and place in a large bowl.
- Add the cubed cornbread and the stuffing breadcrumbs to the sausage mixture. Pour in the chicken broth and season with the poultry seasoning and the sage. Gently stir to combine all of the ingredients.
- Transfer to a 9x13-inch baking dish. Cover with foil.
- Bake in the preheated oven for 45 minutes, then remove the foil and continue to cook for another 15 minutes, or until the top is slightly crisped.
- Serve warm.
Notes
- You will get about 8 cups of cornbread cubes from 2 boxes of Jiffy cornbread mix. You can also use homemade cornbread.
- I don’t usually dry out or crisp up my cornbread cubes because I like a softer stuffing. But if you like more texture, you can toast it in the oven for a few minutes before adding it to the mix.
- Stuffing breadcrumbs are easy to find at the grocery store around Thanksgiving. Most stores will have French bread stuffing mix that is unseasoned. If you buy a boxed, seasoned mix, you can cut back on the amount of poultry seasoning and/or sage.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
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Serving
1/10 of recipe
Calories
427kcal
(21%)
Carbohydrates
48g
(16%)
Protein
15g
(30%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0g
Trans Fat
0g
Cholesterol
83mg
(28%)
Sodium
934mg
(39%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1/10 of recipe | |
| Calories | 427kcal | 21% |
| Carbohydrates | 48g | 16% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 83mg | 28% |
| Sodium | 934mg | 39% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
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