Kansas Corn Bread Stuffing | Midwest Living

Kansas Corn Bread Stuffing

Kansas Corn Bread Stuffing

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  • Makes: 4 servings
  • Prep 20 mins
  • Bake 35 mins

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  • 4 ounces bulk Italian sausage
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped celery
  • 4 cups crumbled corn bread
  • 2 ounces white cheddar cheese, shredded (1/2 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chicken stock or broth
  • 2 eggs, slightly beaten


  1. In a large skillet, cook sausage until brown. Drain; set aside.
  2. In the same skillet, melt butter over medium heat. Add onion and celery. Cook over medium heat in hot butter until tender; set aside.
  3. In a large bowl, combine cornbread, cooked sausage, onion mixture, cheese, salt and black pepper. In a small bowl, combine chicken broth and eggs. Drizzle cornbread mixture with broth mixture to moisten.
  4. Spread stuffing evenly in a 2-quart square baking dish. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 5 to 10 minutes more or until heated through. Makes 4 servings.

Nutrition Facts

(Kansas Corn Bread Stuffing)

Servings Per Recipe 4, vit. A (IU) 486, iron (mg) 2, vit. C (mg) 2, calcium (mg) 232, sodium (mg) 1273, chol. (mg) 199, sat. fat (g) 10, carb. (g) 47, Fat, total (g) 32, cal. (kcal) 537, pro. (g) 17

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