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Corn Bread Sausage Stuffing

 Corn Bread Sausage Stuffing
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.
8 ServingsPrep: 15 min. Bake: 4 hours


  • 1 pound mild or hot Jimmy Dean® Premium Pork Sausage Roll
  • 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


  • 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.