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Cornbread Sausage Stuffing
I made this cornbread sausage stuffing over 45 years ago as part of a special dinner I prepared to thank our wonderful family for all of their help when we bought our first home. It's a family favorite to this day. —Ruth Seitz, Conesville, Iowa
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 large eggs, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 to 3 tablespoons sage
- 5 cups crumbled yellow cornbread
Directions
- 1. Preheat oven to 350°. Spray an 8x8-in. baking dish with cooking spray; set aside.
- 2. In a large skillet, cook the sausage over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. Drain and discard fat.
- 3. Add butter; cook onion and celery until crisp-tender, 3-5 minutes. Combine cooked vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Transfer to prepared dish.
- 4. Bake until golden brown, 25-30 minutes. Serve warm.
Nutrition Facts
2/3 cup: 348 calories, 16g fat (4g saturated fat), 77mg cholesterol, 908mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 13g protein.
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