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Kansas Corn Bread Stuffing
- Makes: 4 servings
- Prep 20 mins
- Bake 35 mins
Ingredients
-
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
Directions
- In a large skillet, cook sausage until brown. Drain; set aside.
- In the same skillet, melt butter over medium heat. Add onion and celery. Cook over medium heat in hot butter until tender; set aside.
- 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.
- 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, calcium (mg) 232, sat. fat (g) 10, chol. (mg) 199, sodium (mg) 1273, pro. (g) 17, cal. (kcal) 537, Fat, total (g) 32, carb. (g) 47, iron (mg) 2, vit. A (IU) 486, vit. C (mg) 2