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Sausage with Corn Stuffing

"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."
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6 servings

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.
Nutrition Facts
1 cup: 277 calories, 12g fat (5g saturated fat), 59mg cholesterol, 824mg sodium, 28g carbohydrate (0 sugars, 5g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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Reviews

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  • mas4144
    Nov 18, 2012

    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.

  • ladriver1
    Jan 8, 2008

    I would use bulk sausage