CORNBREAD CUBES FOR STUFFING RECIPES

Name: Cornbread Sage Stuffing
Prep time: 25 min
Yield: 8 servings
Ingredients: 4 cups cubed 1/2 inch French or Italian bread; 4 cups cubed 1/2 inch prepared cornbread; 1/2 pound bulk pork sausage; 1 small (1/2 cup) onion, chopped; 1 rib (1/2 cup) celery, chopped; 1 1/2 teaspoons dried rubbed sage; 1 1/2 teaspoons dried thyme leaves; 1/2 cup Land O Lakes® Butter melted; 1 (14-ounce) can chicken broth; 1 large Land O Lakes® Egg slightly beaten

CORNBREAD SAGE STUFFING RECIPE | LAND O’LAKES

Cornbread Sage Stuffing Recipe | Land O’Lakes image

Sweet cornbread and savory sausage provide great flavor to accompany turkey.

Provided by Land O'Lakes

Categories Corn Stuffing Side Dish Vegetable

Total Time 0 minutes

Prep Time 25 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

4 cups cubed 1/2 inch French or Italian bread
4 cups cubed 1/2 inch prepared cornbread
1/2 pound bulk pork sausage
1 small (1/2 cup) onion, chopped
1 rib (1/2 cup) celery, chopped
1 1/2 teaspoons dried rubbed sage
1 1/2 teaspoons dried thyme leaves
1/2 cup Land O Lakes® Butter melted
1 (14-ounce) can chicken broth
1 large Land O Lakes® Egg slightly beaten

Steps:

Heat oven to 375°F. Butter 2 1/2-quart casserole or baking dish; set aside.
Place French bread cubes onto ungreased 15x10x1-inch baking pan. Bake, stirring once, 10-11 minutes or until lightly toasted. Add cornbread cubes to pan; continue baking, stirring once, 10-11 minutes or until all cubes are toasted and dry. Cool completely.
Cook sausage in 10-inch nonstick skillet over medium-high heat 3-5 minutes or until sausage is no longer pink; drain. Add onion and celery; continue cooking 2-3 minutes or until vegetables are tender. Place toasted bread cubes and cornbread cubes into bowl. Add sausage mixture, sage and thyme to bread cube mixture; toss to mix well. Add melted butter, chicken broth and egg; stir until well mixed.
Spoon dressing into prepared casserole dish. Bake 35-45 minutes or until heated through and top is crispy.

Nutrition Facts : Calories 290 calories, FatContent 21 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 80 milligrams, SodiumContent 740 milligrams, CarbohydrateContent 17 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 7 grams

CORNBREAD STUFFING RECIPE: HOW TO MAKE IT

Cornbread Stuffing Recipe: How to Make It image

At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. —Patty Kierce, Weir, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 20 servings.

Number Of Ingredients 12

Ingredients

1 cup water
1 large onion, chopped
3/4 cup chopped celery
3/4 cup minced fresh parsley
1/2 cup butter, cubed
1/2 teaspoon ground nutmeg
1 loaf (1-1/2 pounds) bread, toasted and cubed
6 cups cubed cornbread, toasted
5 large eggs, lightly beaten
5 large hard-boiled large eggs, chopped
2-1/2 cups cubed cooked chicken
1 can (14-1/2 ounces) chicken broth

Steps:

In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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CORNBREAD STUFFING RECIPE: HOW TO MAKE IT

At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. —Patty Kierce, Weir, Texas
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In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

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