Sausage Cornbread Stuffing

Savory sausage cornbread stuffing, with lots of flavor, seasonings and versatile for any meal with a little added crunch of pecans!

Course Side DIshes

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 396kcal

Author Nancy Piran

Equipment

Fisher Chef's Naturals Chopped Pecans, 24 Ounces, Unsalted, Naturally Gluten Free, No Preservatives, Non-GMO, Keto, Paleo, Vegan Friendly
OXO Good Grips Nylon Potato Masher for Non-Stick Cookware,Black,1 EA
Pyrex 8 Inch Square Baking Dish, Red, 8-inches

Ingredients

1 -16 oz pkg. pork roll sausage
2 cups celery chopped
1 cup white onion finely chopped
4 cups cubed cornbread toasted
¼ cup fresh parsley. chopped
1 teaspoon poultry seasoning
1 cup low sodium chicken broth
1 egg lightly beaten
½ cup chopped pecans optional

Instructions

Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; remove any unwanted grease. Spoon into large bowl.
Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.

Notes

For the 4 cups cubed cornbread needed to prepare this recipe, bake 1 pkg. (8.5 ounces) corn muffin mix according to the package directions for the pan of cornbread. Cool, then cube. To toast the cornbread, preheat oven to 400°F. Spread the cornbread onto bottom of large shallow baking pan. Bake 10 minutes or until lightly browned, stirring after 5 minutes.)

Nutrition