CORNBREAD SAUSAGE STUFFING | MCCORMICK
Impress friends and family with a unique twist on a simple holiday classic with our cornbread sausage stuffing recipe. This Southern-style cornbread stuffing has a rich and robust melt-in-your-mouth consistency, along with a toasty golden top that's sure to stand out amongst other side dishes on your table. Buttery veggies including onions, bell peppers and celery combine with a mix of seasonings for a delicious complement to savory sausage. This sausage cornbread stuffing pairs perfectly with holiday main entrees like roast turkey or honey glazed ham, but it's equally delectable on its own anytime of the year. If you're planning your Thanksgiving or Christmas menu, be sure to check out our assortment of tasty side dishes including green bean casserole, brown sugar carrots, garlic mashed potatoes and much more.
Provided by McCormick
Prep Time 15 minutes
Cook Time 35 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add celery, onion and bell pepper; cook and stir 5 minutes. Stir in poultry seasoning, thyme and garlic powder.
- Mix corn bread, vegetable mixture and sausage in large bowl. Add broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
- Bake 30 to 35 minutes or until heated through and lightly browned.
Nutrition Facts : Calories 309 Calories
SAVORY CORNBREAD STUFFING RECIPE - NYT COOKING
I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Bake it in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans.
Provided by Martha Rose Shulman
Total Time 40 minutes
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
- Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
- Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
- Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
- Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
- Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.
Nutrition Facts : @context http//schema.org, Calories 266, UnsaturatedFatContent 6 grams, CarbohydrateContent 30 grams, FatContent 13 grams, FiberContent 2 grams, ProteinContent 6 grams, SaturatedFatContent 6 grams, SodiumContent 332 milligrams, SugarContent 6 grams, TransFatContent 0 grams
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