How To Make Classic Cornbread Sausage Stuffing
Sweet and moist, this scrumptious cornbread sausage stuffing made with cornbread mix, pork sausage, sage, and more, goes best with your savory holiday dish.
Serves:
Ingredients
- 8½ozcorn muffin mix,(2 packages)
- 1tbspvegetable oil
- 12ozreduced fat pork sausage
- 3cupsCollege Inn® Chicken Broth,divided
- 1½cupscelery,chopped
- 1cuponion,chopped
- 4tspsage,dried
- ½tspblack pepper
- 1egg,large, beaten
Instructions
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Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool for 30 minutes before coarsely crumbling in a large mixing bowl; set aside.
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Preheat oven to 400 degrees F.
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Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.
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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 for 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.
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Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. Spoon into an 11×7-inch baking dish coated with non-stick cooking spray.
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Bake, uncovered, for 25 minutes or until golden brown.
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Serve and enjoy.
Recipe Notes
- For moister stuffing, add 1 cup of additional broth.
- 8 cups of coarsely crumbled cornbread of your own recipe can be used instead of cornbread prepared from the mix.
Nutrition
- Calories: 289.43kcal
- Fat: 14.28g
- Saturated Fat: 3.47g
- Trans Fat: 0.04g
- Monounsaturated Fat: 6.54g
- Polyunsaturated Fat: 2.43g
- Carbohydrates: 27.59g
- Fiber: 3.18g
- Sugar: 2.57g
- Protein: 12.69g
- Cholesterol: 51.79mg
- Sodium: 734.18mg
- Calcium: 64.26mg
- Potassium: 348.01mg
- Iron: 1.55mg
- Vitamin A: 30.94µg
- Vitamin C: 2.71mg
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