My mother used to make her cornbread stuffing this way when I was growing up, and it's the best way I know to make cornbread stuffing. Next, I combined them in a big bowl and put them in the refrigerator to let the flavors blend. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat. I will make this every year from now on! It had a little kick to it, don't know if that was from the sage sausage or all the onions, but wow! I made this recipe over 45 years ago for the first pheasant I ever roasted—it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. Your daily values may be higher or lower depending on your calorie needs. Stale Cornbread – You can use store-bought or homemade, just be sure to prepare it days in advance as you’ll want it to be stale. It dries out which is good for making stuffing:) Also bread crumbs are to fine. ; Sausage – You’ll want some smoked kielbasa.I like to use Olympia Provisions or Conecuh sausage, but any brand will work. © 2020 Discovery or its subsidiaries and affiliates. This will become your new holiday recipe favorite! You saved Cornbread Stuffing With Sausage to your. The cooked meat is removed from the neck bone and chopped along with the cooked gizzard and heart, all of which is then added to the cornbread mixture. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Sausage Cornbread Stuffing . I had to make Thanksgiving dinner on my own and needed a stuffing recipe because I, quite frankly, have always hated it. MMMMM...stuffing! Preheat oven to 350 degrees. baking powder, and water. There were 5 families total and everybody really liked it. this link is to an external site that may or may not meet accessibility guidelines. Cook over medium high heat until evenly … add enough broth or water til sticky but not drippy wet. Gabriela Rodiles Beer Cheese Cornbread . In a large nonstick skillet, cook sausage (and giblets, if using) over … The holidays are just around the corner and I want to introduce you to a family favorite – this Sausage Cornbread Stuffing. Preheat oven to 325°F. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition The name says it all! I start off by baking a small pan of cornbread by mixing one cup each of cornmeal and flour with 2 tsp. It turned out perfect! Let’s talk about stuffing. 1 pound spicy sausage, casing removed, broken into bite-size chunks, 3 cloves garlic, smashed and finely diced, 10 cups stale cornbread, cut into 1-inch cubes, Sign up for the Recipe of the Day Newsletter Privacy Policy, Cornbread Stuffing with Apples and Sausage, Dear Food Network: Top 10 Thanksgiving Problems Solved, The Best Thanksgiving Stuffings & Dressings. 14m Easy 91% CLASS. I made the stuffing the day before Thanksgiving, then baked it the day of (I let it sit at room temp for about 20 minutes and then baked it per the regular directions). I did not alter the ingredients in this recipe at all. Place sausage, celery and onions in a large, deep skillet. This dish was the hit of Thanksgiving dinner, so I decided I better see what all the fuss was about -- I could have eaten the entire pan! Absolutely delicious! Her classic southern recipe is the perfect savory sidekick to a well-cooked turkey. How to make cornbread and sausage dressing. To make the stuffing: Place the sausage in a large nonstick pan over medium-high heat. Drain, crumble and set aside. I get a bag of dried bread chunks or toast old bread (white/wheat combo is fine) and add. Rick Martinez Stuffing and Dressing Do's and Don'ts . Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. Congrats! 441 calories; protein 15g 30% DV; carbohydrates 51.1g 17% DV; fat 19.3g 30% DV; cholesterol 40mg 13% DV; sodium 1401.8mg 56% DV. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish. In addition to the pork sausage, we cook the turkey neck, gizzards, and the turkey heart in a small pot with 3 cups of water. Making this classic recipe is super simple, just watch how easy it comes together. This looked like a winner, both in prep and ingredients. Delish! Amount is based on available nutrient data. All rights reserved. Add chicken stock and knead with your hands until the bread is very moist, actually wet. I've been trying to find a recipe that was similar to my mother's. I also only use one onion about 1/2 cup celery and 1/2 cup green pepper and I don't cook it with the sausage. Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Dressing is a classic when it comes to Thanksgiving or Sunday Dinners.While many stuffings and dressings are made with just traditional bread, this savory and delicious recipe combines cornbread and sausage for an irresistible side dish!. Ground sausage is cooked with celery and onions, then baked with cornbread, bread crumbs and chicken broth.