Classic Cornbread Sausage Stuffing

Classic Cornbread Sausage Stuffing

College Inn® Broths and Stocks

"Your own cornbread recipe or easy corn muffin mix or can be used to prepare this traditional family favorite holiday dish."
Added to shopping list. Go to shopping list.

Ingredients

1 h 45 m servings 381 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1713 mg
  • 69%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.
  2. Preheat oven to 400 degrees F.
  3. Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.
  4. Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.
  5. Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown.

Footnotes

  • Note:
  • Eight cups coarsely crumbled cornbread of your own recipe can be used instead of cornbread prepared from mix.
  • Tips:
  • May use or smoked turkey sausage, thinly sliced instead of pork sausage.
  • May use College Inn(R) Turkey Broth instead of Chicken Broth.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 0