The bread mixture for this popular holiday side dish includes crumbled corn bread. Either make a recipe of your own, or if you are short on time, prepare a package corn muffin mix.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
30 mins at 325°
Servings:
10
Max Servings:
12
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Ingredients

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Directions

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  • In a large skillet brown sausage over medium heat; drain. Remove from skillet; set aside.

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  • In the same skillet cook onion, sweet pepper, and celery in hot butter over medium heat until tender; set aside.

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  • In a large bowl combine bread cubes and corn bread. Add cooked sausage, onion mixture, poultry seasoning, black pepper, and, if desired, pecans. Drizzle with enough broth to moisten (about 1 cup), tossing lightly to combine. Transfer to a 2-quart casserole. Bake, covered, in a 325 degree oven for 30 to 45 minutes or until heated through.

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  • Or use bread mixture to stuff one 10- to 12-pound turkey. Place any remaining stuffing in a casserole; drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup) to make a stuffing of desired moistness. Cover and chill until ready to bake. Bake, covered, in a 325 degree oven alongside turkey for 40 to 45 minutes or until heated through. Makes 10 to 12 servings.

Quick Sausage Stuffing:

Prepare as above, except substitute 3 cups corn bread stuffing mix (one 8-ounce package) for the 4-1/2 cups crumbled corn bread. Reduce poultry seasoning to 1/2 teaspoon; omit the black pepper. Substitute water for the broth.

Nutrition Facts

373 calories; total fat 24g; saturated fat 10g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 62mg; sodium 686mg; potassium 134mg; carbohydrates 29g; fiber 1g; sugar 1g; protein 8g; vitamin aRE; vitamin a 389IU; vitamin c 7mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 24mcg; vitamin b12mcg; calcium 71mg; iron 1mg.

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