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Corn Bread Sausage Stuffing

By: Ruth Seitz  
"I made this recipe over 45 years ago for the first pheasant I ever roasted--it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. To this day, it's a favorite with our friends and family when they come to visit."

Rating: This weblink has been rated 7 times with an average star rating of 4.4 Read Reviews (5)

Rate/Review | 297 people have saved this

Prep Time:
15 Min
Cook Time:
4 Hrs
Ready In:
4 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 pound mild or hot bulk pork sausage
  • 1/2 cup butter or margarine
  • 2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 2 cups soft bread crumbs
  • 2 eggs, beaten
  • salt and pepper to taste
  • 2 tablespoons dried sage
  • 5 cups crumbled yellow cornbread

Directions

  1. In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, corn bread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2006 by CoolChef 
This is our forth year cooking this recipe during the Hollidays. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2007 by MISSJ79 
This was a pretty good recipe, although I added hot sausage by mistake. I will make this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2008 by nicole 
Stuffing was great, used less bread crumbs and more cornbread though. Leftovers dried out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2008 by KarlaW 
Its been more than 20 years since I cooked anything from scratch and I'd forgotten how to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2009 by Tim T 
I absolutely LOVED this recipe. I did, however, change it a bit. I used sage sausage, like... MORE

 
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