Corn Bread Stuffing with Country Sausage Recipe

Name: Corn Bread Stuffing with Country Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Country Corn Bread; 4 medium poblano chiles; 4 tablespoons unsalted butter; 2 small onions, finely chopped; 2 medium celery ribs, finely chopped; 2 medium carrots, finely chopped; 2 tablespoons minced garlic; 1 pound coarsely ground country sausage meat or breakfast sausage without casings; 1 tablespoon dried oregano, crumbled; 2 teaspoons salt; 1 teaspoon freshly ground pepper; 1 cup turkey or chicken stock or canned low-sodium broth

Servings: persons

Country Corn Bread
4 medium poblano chiles
4 tablespoons unsalted butter
2 small onions, finely chopped
2 medium celery ribs, finely chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
1 pound coarsely ground country sausage meat or breakfast sausage without casings
1 tablespoon dried oregano, crumbled
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup turkey or chicken stock or canned low-sodium broth

1
Butter a large gratin dish or a 9-by-13-inch baking dish.
2
Break the Country Corn Bread into 1-inch pieces, spread the pieces on a baking sheet and let dry slightly, for at least 4 hours or overnight.
3
Meanwhile, roast the poblanos over a gas flame or under the broiler, turning until charred all over.
4
Transfer the poblanos to a bowl, cover with plastic wrap and let steam for 15 minutes.
5
Peel, core and seed the poblanos and cut them into 1/2-inch pieces.
6
In a large deep skillet, melt the butter until foaming.
7
Add the onions, celery, carrots and garlic and cook over moderately high heat, stirring, until softened, 8 to 10 minutes.
8
Add the sausage, breaking it up, and cook until no pink remains, about 10 minutes.
9
Stir in the oregano, salt, pepper and poblanos and transfer to a large bowl.
10
Mix in the corn bread, then stir in the turkey stock.
11
Spread the stuffing in the prepared gratin dish.
12
Preheat the oven to 350.
13
Cover the stuffing with foil and bake for about 30 minutes, or until heated through.
14
Uncover and bake for 15 to 20 minutes, or until the top is crisp and golden.
15
Serve hot.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Country Corn Bread, 4 medium poblano chiles, 4 tablespoons unsalted butter, 2 small onions, finely chopped, and more.

Yes, Corn Bread Stuffing with Country Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Bread Stuffing with Country Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions