Cart | Track Order | Help

RECIPE SEARCH

Cornbread and Sausage Stuffing

Print Full

Source: Fine Cooking - Issue No. 24

Recipe					Save Recipe		view my favorites		email recipe to a friend

Rating: Be the first to rate this recipe!

Rate/Review this Recipe

Active Time:  15 Minutes
Total Time:  1 Hour
Yield:  12 to 14 cups

Cornbread and sausage stuffing is full of color and flavor. For a stuffing with a bit of heat, use hot Italian sausage or even chorizo.

RECIPE INGREDIENTS

3/4 lb. sweet italian sausage (without casings), cut in small chunks

3 to 4 tablespoons rendered bacon fat or butter, if needed

2 cups chopped onion

1 1/2 cups finely chopped celery, including leaves

1 1/2 cups finely chopped bell pepper, preferably a mix of red and green

2 tablespoons finely chopped garlic

1 tablespoon chopped fresh thyme or 1 tsp. Dried

Pinch dried chile flakes (optional)

1 teaspoon salt

1 recipe Basic Cornbread, crumbled

1 cup chopped scallion

1/4 cup chopped fresh flat-leaf parsley

1/4 cup snipped fresh chives

Freshly ground black pepper to taste

Other necessary recipes:
Basic Cornbread

Cornbread and Sausage Stuffing Recipe at Cooking.com

DIRECTIONS

In a large skillet, cook the sausage over medium heat until browned. Remove with a slotted spoon and set aside. Add enough rendered bacon fat or butter to the pan to get about 5 Tbs. total fat. Add the onion, celery, peppers, garlic, thyme, chile flakes, and salt. Cook briefly until the onion is softened. With a wooden spoon, scrape up any browned bits in the pan. Combine in a large bowl with the crumbled cornbread, scallions, parsley, chives, and pepper. Toss to combine. Bake in the bird or in a casserole.

Stuff the bird -- or, if baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 min. to 1 hour. For a crunchy top, uncover it for the last 15 min. of baking.

Serving size = 1 cup

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 12 to 14 cups

Calories:

201

Fat. Total:

11g

Fiber:

Carbohydrates, Total:

18g

Sodium:

683mg

% Cal. from Fat:

49%

Cholesterol:

41mg

Protein:

Recipe error? Contact customer service.

Most Popular...

Recipes		Keywords		Collections

Easy Peach Cobbler

All-American Potato Salad

Grandma's Potato Salad

Individual Berry Crisps

Apple Cobbler

Sour Cherry-Fruit Slump

See More Popular Recipes »

No-Fuss Cobblers & Crumbles

Al Fresco Potato Salads

Fresh Off the Cob: Corn Salads

Full of Beans: Side Salads

Fried in a Flash: Quick Shrimp Sautes

Chilled-Out Pies

See More Popular Recipe Collections »

chicken

pasta

appetizer

ice cream

casserole

pie

breakfast

shrimp

cake

beef

mexican

salad

See More Popular Keywords »

Shopping Ideas and Offers

Shallow Sauce Pan
By Calphalon
$ 39.99
More Info

Nonstick Skillet
By All-Clad
$ 124.95
More Info

Nonstick Everyday Pan with Glass Lid
By Calphalon
$ 39.99
More Info

More Related Products »

Ordering:	Cart/ Checkout \| Track Order \| Gift Cards \| Shipping Info \| Return Policy \| Security
Contact:	Email Us \| Call Us Toll-Free \| More Help
Members:	Sign In/Out \| Account & Orders \| Saved Recipes \| Product Reviews \| Wish List \| Newsletters \| Unsubscribe
Web Site:	Shop \| Special Values \| Gift Ideas \| Wedding Registry \| Recipes & More \| Community \| Site Map

©1998 - 2009 Cooking.com \| About Us \| Terms of Use \| Privacy \| Recent Awards \| Jobs \| Affiliates \| Advertising

Try Fine Cooking Magazine for quick, healthy and innovative recipes.