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Sausage with Corn Stuffing Recipe

Sausage with Corn Stuffing Recipe photo by Taste of Home

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"This is a quick-and-easy main dish that my family enjoys," writes Del Mason from her Martensville, Saskatchewan home. "Cooked ham, chicken or turkey make an excellent alternative to the breakfast sausages."

This recipe is:

Diabetic Friendly

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Sausage with Corn Stuffing Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

3/4 pound pork sausage links
1-1/4 cups water
1 tablespoon butter
1 package (6 ounces) corn bread stuffing mix
1 tablespoon minced fresh parsley
1 medium carrot, shredded
1/2 cup frozen corn
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup shredded cheddar cheese

Directions

In a skillet, cook sausage over medium heat until browned and juices run clear. Meanwhile, in a large saucepan, heat water. stir in butter until melted; remove from the heat. Add stuffing mix and parsley; stir just until moistened.
Drain sausage; cut into 1/4-in. slices. stir the sausage, carrot, corn, onion and celery into stuffing mixture. Add cheese; toss to combine.
Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.

Nutritional Analysis: One serving (prepared with turkey sausage and reduced-fat cheese) equals 277 calories, 12 g fat (5 g saturated fat), 59 mg cholesterol, 824 mg sodium, 28 g carbohydrate, 5 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Sausage with Corn Stuffing in Quick Cooking November/December 2002, p61

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Sausage with Corn Stuffing

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Reviewed on Nov. 18, 2012 by mas4144

i agree with ladriver1. I think bulk sausage would be a better choice. I also would use home made corn bread instead of a packaged mix. This recipe sounds like it could stand on its own as a casserole or as a side dish. I will try this and rate it later.

Reviewed on Jan. 08, 2008 by ladriver1

I would use bulk sausage