Sausage and Cornbread Stuffing Recipe

Name: Sausage and Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 garlic cloves, sliced; 6 ounces (about 2 links) Italian turkey sausage, removed from casing; 3 celery stalks, thinly sliced on diagonal; 1 bulb fennel, cored, quartered and sliced crosswise, plus 1/4 cup chopped fronds; 1 medium Bosc pear, cored and chopped; 1/4 cup chopped fresh herbs, such as rosemary, sage and thyme; 1/4 cup chopped walnuts; 1 recipe Quick and Healthy Cornbread, cooled and coarsely crumbled, recipe follows; Kosher salt and freshly ground black pepper; 1 to 1 1/2 cups reduced-sodium chicken broth; 1 large egg white; 1/2 cup water; 1/4 cup buttermilk; 1 (8.5 ounce) box corn muffin mix; 1/4 cup toasted wheat germ

Servings: persons

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, sliced
6 ounces (about 2 links) Italian turkey sausage, removed from casing
3 celery stalks, thinly sliced on diagonal
1 bulb fennel, cored, quartered and sliced crosswise, plus 1/4 cup chopped fronds
1 medium Bosc pear, cored and chopped
1/4 cup chopped fresh herbs, such as rosemary, sage and thyme
1/4 cup chopped walnuts
1 recipe Quick and Healthy Cornbread, cooled and coarsely crumbled, recipe follows
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups reduced-sodium chicken broth
1 large egg white
1/2 cup water
1/4 cup buttermilk
1 (8.5 ounce) box corn muffin mix
1/4 cup toasted wheat germ

1
Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
2
Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage.
3
Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes.
4
Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes.
5
Transfer the mixture to a large bowl.
6
Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper.
7
Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish.
8
Lightly mist a piece of foil large enough to cover the dish.
9
Pour 1/2 cup broth over the stuffing and cover with the foil.
10
Bake for 30 minutes.
11
Uncover the stuffing and bake until golden around edges, about 30 minutes more.
12
Preheat the oven to 350 degrees F.
13
Lightly mist an 8 by 8-inch baking pan with cooking spray.
14
In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated.
15
Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.
16
Calories 346; Total Fat 14.6g (Sat Fat 3.1g, Mono Fat 5g, Poly Fat 3.6g) ; Protein 13g; Carb 43g; Fiber 6g; Cholesterol 18mg; Sodium 795mg

497

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, chopped, 2 garlic cloves, sliced, 6 ounces (about 2 links) Italian turkey sausage, removed from casing, and more.

Yes, Sausage and Cornbread Stuffing 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!

Sausage and Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions