Recipe by Barbara
"This is a simple make ahead recipe and it freezes well. Use for stuffing turkey, chicken, pork loin chops or bake in a casserole dish. Read through the recipe before beginning, you'll see how simple it is! Chicken or vegetable broth can be used in this recipe."
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1 (12 ounce) package
corn bread mix
sausage, cooked and drained
ground black pepper
My family and I had our first Christmas party last year, everyone had to bring a dish...this is what I brought. Everyone just luved it !! But I did something different (like I do with ever recipe). I baked all the seasonings with the cornbread instead of adding them in later. We're having another one this year, and everyone asked me to make EXTRA stuffing...wonderful recipe !!! I have some new ideas for this recipe (I did it for Thanksgiving 11-03)...bake the seasons and herbs with the cornbread mix, cook the onion and celery with the sausage, and use celery salt and celery seeds instead of garlic powered. Also, you can use the juices from your baked turkey for your broth...Excellent!!! I made 4 (3 for other people) pans of this stuffing for Thanksgiving.
i made this just as called for (but scaled up) and it was horrible. i was so embarrased on Thanksgiving. MUCH to salty, which i attribute to the garlic powder. i have never found a bad recipe on this site, so this was a huge let down for me.
I have made this recipe many times and it is my husband favorit. I have made a few chages, Instead of using sage I use sausage with sage, it's not as strong. I have also made this the day before. If you are going to do so DON"T add the broth until you are ready to put it in the oven.
Since I made it a few years ago I am asked to bring it to every dinner I go to. It is so simple to make. One year I went to a catered event and was asked to bring this dressing. No one ate what the caterer's dressing. Even my sweetie who only like bread dressing admits this is way better than his.
LOVE IT!!! LOVE IT !!! LOVE IT!!!!
Everybody raved over this reciped and it was very easy - even with the cornbread being made from scratch! Hint: Make sure to break the sausage into crumbly pieces so it's even distributed throughout the stuffing!
I would recommend adding 1 cup of dried cranberries and 1 14.5 oz can of madarin orange slices (drained) to the mixture before baking.
I substituted the garlic powder for onion powder.
And I used turkey sausage instead of pork sausage.
I made this stuffing recently for a dinner party and it turned out TERRIBLE! I don't know what I did to it because I followed the recipe exactly. I am a new cook so maybe the mistake was mine, but either way it was horrible. I threw it all away before the guests arrived and made Stove Top.
* Percent Daily Values are based on a 2,000 calorie diet.
Cornbread and Sausage Stuffing
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 86
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