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, 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

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