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American cornbread and sausage stuffing recipe

American cornbread and sausage stuffing recipe


  • Recipes
  • Dish type
  • Side dish
  • Stuffing
  • Pork stuffing

This is my American mother-in-law's recipe for Thanksgiving stuffing or "dressing" as she likes to call it. I love using this recipe for Christmas as it is ideal for both stuffing the turkey with, or just cooking separately.

3 people made this

IngredientsServes: 12

  • 680g pork and sage sausage meat
  • 4 onions, chopped
  • 2 sticks celery, chopped
  • 530g crumbled cornbread
  • 210g cubed soft white bread
  • 230ml chicken stock
  • 2 eggs, lightly beaten
  • 2 teaspoons poultry seasoning
  • 1 teaspoon steak sauce
  • 1 tablespoon salt

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Place the sausage in a frying pan over medium heat. Cook, breaking sausage apart with a fork, until evenly brown. Set aside, reserving pan drippings.
  2. Mix onions and celery into a frying pan, and cook in the pan drippings until browned. Drain remaining drippings.
  3. In a large bowl, toss together the sausage, onions and celery, cornbread, white bread, stock, and eggs. Mix in poultry seasoning, steak sauce, and salt. Stuff turkey just before roasting.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (14)


Thanksgiving recipe: America’s Test Kitchen’s Cornbread and Sausage Stuffing

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Stone-ground cornmeal and generous portions of egg and sausage make this America’s Test Kitchen classic a favorite among their tens of thousands of recipe testers. The recipe, featured in the new cookbook, “The Side Dish Bible: 1001 Perfect Recipes for Every Vegetable, Rice, Grain and Bean Dish You’ll Ever Need” (America’s Test Kitchen $35), comes with a mouth-watering variation: The addition of red peppers and chipotle chiles — and andouille instead of plain pork sausage — for a spicy, unexpected flavor profile holiday guests will be talking about all year.

America’s Test Kitchen’s Cornbread and Sausage Stuffing

4 teaspoons baking powder

1 1/2 pounds bulk pork sausage

6 tablespoons unsalted butter, divided

3 celery ribs, chopped fine

1/8 teaspoon cayenne pepper

For the cornbread: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Grease and flour a 13 by 9‑inch baking pan. In a bowl, whisk milk, oil and eggs together set aside. In another large bowl, whisk the cornmeal, flour, baking powder and salt together. Add the milk mixture and whisk until smooth. Pour batter into prepared pan and bake on lower rack until cornbread is golden, and a toothpick inserted in the center comes out clean, about 30 minutes. Let bread cool in pan on wire rack, about 2 hours. (Cooled cornbread can be stored at room temperature for up to 2 days.) Reduce oven temperature to 250 degrees.

Cut cornbread into 1‑inch squares. Divide cornbread between 2 rimmed baking sheets and bake until dry, 50 minutes to 1 hour, switching and rotating sheets halfway through baking. Let cornbread cool completely on sheets, about 30 minutes.

For the stuffing: Increase oven temperature to 375 degrees. Grease a 13 by 9‑inch baking dish. Cook the sausage in a 12-inch nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer sausage to a paper towel–lined plate and pour off all but 2 tablespoons fat from pan. Add 2 tablespoons butter, onions and celery to the fat in pan and cook until vegetables are softened, about 5 minutes. Add garlic, sage and thyme and cook until fragrant, about 30 seconds. Stir in broth, remove from heat and let cool for 5 minutes.

Whisk half-and-half, eggs, salt and cayenne together in large bowl. Slowly whisk in broth mixture until incorporated. Fold in dried cornbread and sausage and let sit, tossing occasionally, until saturated, about 20 minutes.


Cornbread Sausage Stuffing Recipe

Growing up I use to hate stuffing. My mom would make it every year and for the longest time it was the one dish she just didn&rsquot pay any attention to. She would buy the premade stuffing mix, saute some celery and onions, mix it all together with chicken broth and voila. Stuffing.

No wonder I didn&rsquot like it. It always tasted so salty to me, like I was eating dry crunchy poultry seasoning, yuck. Don&rsquot get me wrong, my mom is an amazing cook. She is the one who taught me everything I know. But stuffing, stuffing was not her thing.

But then one day, after she graduated from Le Cordon Blue Culinary School she made it from scratch.

Y&rsquoall.. my mind was blown! And now I&rsquom a lover of stuffing! It adds a huge comforting bite to your Thanksgiving dinner plate. Let&rsquos dive in!


  • 1 pound sweet Italian turkey sausage, (about 4 links), casings removed
  • 2 cups finely chopped onion
  • 1 ½ cups finely chopped celery
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 1/2-3 cups reduced-sodium chicken broth

Preheat oven to 325 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.

Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.

Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.

Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at 350°F until hot, about 30 minutes.


Recipe Summary

  • 1 (12 ounce) package corn bread mix
  • 1 pound sausage, cooked and drained
  • 1 tablespoon butter
  • ¾ cup chopped onion
  • 3 stalks celery, chopped
  • 1 teaspoon dried thyme
  • 2 teaspoons ground sage
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup vegetable broth

One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.

In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.

In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.

In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).


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In a large skillet, heat oil and cook sausage for a few minutes. Add onion, bell pepper, and celery sauté until onion is transparent. Add water and seasoning cook for 2 to 3 minutes. Stir in cornbread and 2 tablespoons of the cheese. Place in casserole dish, top with the remaining 2 tablespoons cheese, and bake at 325°F for about 30 minutes or until heated. Makes 8 to 12 servings.

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Corn Bread Sausage Stuffing

If you like cornbread stuffing, then you'll love this cornbread recipe! It includes sausage, which brings a bit moisture and so much flavor to the dish. Topped off with Worcestershire sauce, this side dish is divine. Make this recipe for the holidays or a casual night dinner with the family. Either way, it's sure to become a hit in no time at all. This delicious stuffing recipe brings unique elements to the table that you don't always find in stuffing. You can easily leave out the meat and use vegetable stock instead of chicken if you're preparing a vegetarian meal, however, the meat is what makes this dish really pop.


    This is a versatile recipe and can be used to stuff poultry or cooked and served separately.

For more tantalizing cornbread recipes (or do you say corn bread recipes?), check out our collection here.

If you enjoyed this recipe, please check out our 30 Thanksgiving Recipes Free eCookbook

Ingredients

  • 1 loaf homestyle white bread, about 18 slices
  • 1 (8 x 8-inch) pan of cornbread from scratch or an 8.5 oz mix, prepare per box directions
  • 1 1 / 2 pound breakfast sausage with sage
  • 2 cups chopped onion
  • 1 cup chopped celery (including some leaves if available)
  • 3 teaspoons salt
  • 1 1 / 2 teaspoon teaspoons poultry seasoning
  • 2 tablespoons Worcestershire sauce
  • 2 eggs
  • 1 cup chicken broth

Instructions

  1. Cut bread, including crusts, and the cornbread into 1 inch cubes and allow to dry overnight spread on a baking sheet. You should have 12 cups total.
  2. In a large skillet over medium high heat, crumble the sausage and cook for 5 minutes, stirring often. Add onion, celery and the seasonings and continue to cook another 5 minutes until meat is browned and onions are translucent.
  3. Place bread cubes into a very large bowl and add the mixture from the skillet. Beat the eggs with the broth and add to the bowl. Stir well to coat the dry cubes with liquid &ndash some of the bread will crumble, which is okay.
  4. Use this mixture to stuff a turkey or chicken, and proceed with the turkey baking process. If using a casserole, generously grease a 9 x 13 dish and spoon the stuffing into it, smoothing the top. Bake in a preheated 350 degree F oven for 45 &ndash 60 minutes. The middle should be slightly firm and the top lightly browned.
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Stuffing is one of my favorite foods ever. I eat it with pork chops or chicken when I am not enjoying it for Thanksgiving or Christmas. I like it made with either white bread or a mix of white and corn bread like in this recipe. This recipe makes a nice big pan and that is great so I would have plenty for the meal and as leftovers. This recipe is a keeper.

There is nothing I would change about this recipe, but I was thinking can you imagine how amazing this stuffing would be stuffed in a chicken or turkey with some hot and spicy sausage instead of the sage. Talk about an explosion of flavor. You can probably even make a roulade with it if you're feeling creative. Either way it's going into my recipes to make list.

II would love to try this recipe, and hope i can enjoy it. Cornbread sounds good, Bread is mostly all I am able to consume. Leave a comment.

The cornbread was a great addition! I don't think I've ever had stuffing like this before, and I really liked it.

This was my first time having stuffing, and it was delicious!

I could make this stuffing any time of year. The sausage filled me up, so this could be a whole meal!

Mmm, this is good stuffing. The sausage gives it a nice flavor and the keeps the bread stuffing nice and moist. Thinking of making this for Thanksgiving - will likely add a little more spice to it just to our personal taste.

This is stuffing just the way I like it! Will be making this one again!

I really enjoyed the savory flavor of this cornbread stuffing. I would definitely make this again for a fall feast.

Is it one stalk or one rib? A stalk is the whole thing, but one rib is just one piece of the stalk.

this is the same recipe my mom used and I will use.great recipe!

I'm going to make this for Thanksgiving dinner. My family will love it!

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Directions

Preheat oven to 350 degrees F. Bake cornbread in a single layer on a baking sheet 10–15 minutes or until toasted, stirring once halfway through. Remove from oven. Increase oven temp to 450 degrees F.

Melt 2 tablespoons of butter in a large sauté pan over medium heat. Add sausage and next three ingredients and cook, stirring constantly, 7 or so minutes or until sausage crumbles and is no longer pink and onions are translucent. If necessary, drain any drippings from pan. Stir in poultry seasoning. Stir in toasted cornbread, 1 cup of chicken broth and chopped sage.

Cook, stirring often, over medium heat for about 3 minutes or until cornbread begins to break down. Stir in 2 tablespoons of butter. If mix is dry, add the last cup of broth or just enough to make it moist. Season with ½ teaspoon salt and ¼ teaspoon black pepper.

Pour cornbread mixture onto a baking sheet in an even layer and cool for 10 minutes.

Shape cornbread into 8 (two-inch) balls. (Spoon leftover stuffing into an 8-inch square baking dish and bake at 450 degrees F for 20 minutes or until golden brown.) Place one ball in cavity of each quail. Secure skin over breasts with toothpicks. Cross quail legs.

Fold one 12-by-4-inch piece of aluminum foil in half lengthwise twice to create a 12-by-1 inch strip. Curl foil into an oval just wide enough to hold one quail. Repeat procedure, making 8 foil rings total. Place rings on a large, ovenproof baking or roasting pan.

Cook quail breast-side-down in 2 teaspoons of olive oil over medium-high heat 4–6 minutes or until golden brown, turning often. Transfer each quail to a foil ring placing legs down in ring. Quail should be raised about an inch off the pan, allowing fat to drop into the pan. Bake quail at 450 degrees F for 18 minutes or until thermometer inserted into the thickest part of the breast registers 165 degrees F. Let stand for 10 minutes.


NOTES

I purchased a Jumbo 12" Fryer with lid. It has sloping sides and a flat bottom, so it is easy to saute all the vegetables in one batch thus saving several minutes. If necessary, rather than adding more butter, I may use a little Extra Virgin Olive Oil in addition to the amount of butter in the recipe. I use EVOO in just about everything. I have tried to make this for Thanksgiving and Christmas since I first posted this on Big Oven, but it is becoming more difficult since I must use a wheelchair now. Tastes change, so feel free to make modifications. I love sausage, but 1.5 pounds of sausage makes for a very heavy stuffing. The last time I made this, I reduced the sausage to 1/2 pound and it was quite good. I still get compliments every time I make it. (Updated 07 October 2018)


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