Recipes for Cornbread Stuffing with Sausage

Simple Recipes to Make Excellent Cornbread Stuffing With Sausage

Cornbread stuffing with sausage is a great Southern dish that'll make any melt. Read the Tastessence article for two easy-to-follow recipes that won't take much of your time in the kitchen.
Besides stuffing game birds, there are times when you just like to cook the stuffing on a regular family dinner night. The recipes mentioned below are really simple, and can be made in under 30―45 minutes.

Sausages and Apples Stuffing

Ingredients
  • Bulk pork sausage, 1 lb.
  • Cornbread stuffing mix, seasoned, 6 oz.
  • Chicken broth, 1⅓ cups
  • Apple juice, ¼ cup
  • Pecan, pieces, ⅓ cup
  • Apple, chopped, 1
  • Salt and black pepper, for taste
Directions

Preheat the oven at 300ºF. Take a baking pan, and roast the pecans for 8 minutes. Take a skillet, and add sausage to it. Cook the meat for 10 minutes or so. Once it's ready, remove the drippings from the skillet. Add chopped apple in a pan, and add apple juice, chicken broth, salt, and black pepper to it. Keep the pan uncovered, and bring the mixture to a boil. Take the pan off the heat, and add the stuffing mix now. Place a cover on top, and let it sit for 5 minutes. Now add the sausage in the pan, let it cook for another minute or so, stir properly, and serve in a bowl topped with toasted pecan pieces.

Sausages and Cranberries Stuffing

Ingredients
  • Leeks, white and pale green parts, chopped, 7
  • Celery ribs, chopped, 3
  • Cornbread, 1½ loaves
  • Sweet Italian sausage, 3 links, ½ lb.
  • Pecans, 2 cups
  • Cranberries, 2 cups
  • Chicken broth, 2 cups
  • Sugar, ¼ cup
  • Parsley, chopped, ½ cup
  • Unsalted butter, 6 tablespoons
  • Salt and black pepper, for taste
Directions

First of all, cook celery and leeks together in a skillet. Add salt and black pepper, and give the mixture a good stir. Take the sausages out of their casings, and cut it into small pieces. Add the sausage cubes into the skillet, and cook for about 5 minutes. Meanwhile, you will cook cranberries with sugar in a different skillet for 5 minutes. Now in a different bowl, mix cornbread, pecans, cranberries, parsley, chicken broth, sausage mix, salt, and black pepper together. Give it a good mix, and let it cool. Combine all the mixtures, and your stuffing is ready.

* Now if you want to stuff the bird with any of the mixtures, then do so on the day of cooking. Preheat the oven at 180ºF, and roast the bird till it's golden brown from the outside. Before serving, let the bird sit for 15 minutes, and then cut even slices and serve.