Sausage Cornbread Stuffing – a delicious recipe with Italian Sausage, Onion, Carrot, stalks Celery, Pan, Poultry Seasoning. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat up a large skillet over medium to medium high heat.
2
Remove the sausage from its casing, place it into the hot pan and break it apart while it cooks. Once the meat is cooked completely and browned, remove from pan and set aside.
3
Toss the veggies into the skillet with a little salt and pepper and saute until tender, about 7 minutes. {If there isn't enough grease in the pan from the sausage, pour in a little oil.}
4
Remove pan from heat, add sausage back in and crumble the cornbread right over top. You want the crumbles to be pretty fine.
5
Next add in some poultry seasoning, salt, pepper and chicken broth. The last thing you need are some eggs. Crack them into that measuring cup that you used for the chicken broth. Whisk them together to break the yolks into the whites and pour them over top of the whole shoot and match.
6
Stir this whole pot of goodness together and add in splashes of extra stock if you think it's a little too dry.
7
Spoon stuffing into a greased baking dish (I used an oval baking dish - but 8x8 or 9x9 would probably work), cover with foil and bake at 350 degrees F for 30 minutes.
191
kcal
Calories
6
g
Fat
18
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 whole Mild Italian Sausage Links, 1 cup Diced Onion, 1 cup Chopped Carrot, 2 stalks Celery, Diced, and more.
Yes, Sausage 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.
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