Corn Bread Sausage Stuffing Recipe

Corn Bread Sausage Stuffing Recipe photo by Taste of Home

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I made this recipe over 45 years ago for the first pheasant I ever roasted—it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. To this day, it's a favorite with our friends and family when they come to visit.

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Corn Bread Sausage Stuffing Recipe

Prep: 15 min. Bake: 4 hours

Yield: 8 Servings

15 240 255

Ingredients

1 pound mild or hot bulk pork sausage
1/2 cup butter, cubed
2 cups chopped onion
1-1/2 cups chopped celery
2 cups soft bread crumbs
2 eggs, beaten
Salt and pepper to taste
2 to 3 tablespoons sage
5 cups crumbled yellow corn bread

Directions

In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, corn bread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe. Yield: Stuffing is enough for a 12-16 pound turkey or 8-10 (1-1/2 pounds each) Cornish game hens.

Nutritional Facts 1 serving (1/2 cup) equals 426 calories, 25 g fat (11 g saturated fat), 104 mg cholesterol, 846 mg sodium, 39 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Corn Bread Sausage Stuffing in Reminisce November/December 1991, p37

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Corn Bread Sausage Stuffing

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(1-1) of 1 reviews

Reviewed on Dec. 07, 2011 by mrsb1218

I used my MeMau's cornbread recipe and venison sauasage as alterations for this recipe and my first Thanksgiving was a total success. I was heartbroken to see this stuffing be the first of the leftovers eaten up - and I don't even generally like stuffing! This recipe is definitely staying around as a family tradition!