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Cornbread and Sausage Stuffing

Source: Fine Cooking - Issue No. 24
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Active Time:  15 Minutes
Total Time:  1 Hour
  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.
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
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: 2g
Carbohydrates, Total: 18g
Sodium: 683mg
% Cal. from Fat: 49%
Cholesterol: 41mg
Protein: 6g
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