Cornbread Sausage Stuffing Recipe Jimmy Dean

The Best Stuffing Recipe Ever Thanksgiving Stuffing …

WebNov 3, 2023 · Melt butter into a large dutch oven or large pot over medium heat. Saute onions, celery, carrots and mushrooms for about 10 minutes …

Rating: 5/5(5)
1. Preheat oven to 350 degrees F. Place cubed sourdough and cornbread onto a large baking sheet. Bake for 25 minutes, until lightly toasted. Remove from oven.
2. Melt butter into a large dutch oven or large pot over medium heat. Saute onions, celery, carrots and mushrooms for about 10 minutes or until veggies turn tender. Stir in garlic and cook for another minute then pour in chicken broth, parsley, rosemary, sage, thyme, salt and pepper. Stir and reduce heat to low to simmer.
3. Brown sausage in skillet, drain if necessary then add to vegetable mixture. Place bread cubes into a large bowl and slowly pour mixture over cubes gently stirring throughout to ensure all pieces get coated. Taste a couple pieces and season with additional salt and pepper according to taste. I added a few more pinches of kosher salt and pepper at this point.
4. Divide stuffing into a 9x13 inch baking dish and a 11x7 inch baking dish (if needing more room). Bake for 25-30 minutes, until just golden brown on top. Should still be nice and moist. Remove from oven and serve!

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Cornbread Stuffing with Sausage and Apples (Easy …

WebOct 10, 2018 · Add the butter and celery to the pan and cook for 4-5 minutes until softened. Add in the onion, apple, chopped sage, and seasonings. …

1. Preheat oven to 350 degrees. Coat a 9 x 13 inch baking pan with cooking spray. In a large bowl, whisk together the corn bread mix, 2 eggs, and milk. Pour into baking pan and bake for 20-25 minutes. Set aside to cool. Cut up cornbread into 2 inch cubes and place in a large mixing bowl.
2. To make the stuffing, head a large skillet over medium high heat. Add the pork sausage and use a spoon to break it up while cooking. Cook for about 5-6 minutes, until cooked through. Add to the cornbread mixture.
3. Return the skillet to the stove and add in the butter and celery, cooking until celery starts to soften, about 4 minutes. Add in the onion, apple, sage, thyme, and salt and cook for another 5 minutes until onion and apple soften. Add to the cornbread mixture. Toss together the ingredients. (If making ahead, refrigerate this mixture and proceed to next step when ready to bake.)
4. Preheat oven to 375 degrees. Add in the beaten egg and broth and toss gently to combine. Pour into 9 x 13 inch baking pan. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until top is lightly browned.

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BEST EVER Thanksgiving Cornbread Sausage Stuffing

WebApr 1, 2019 · Add onions and cook 5 minutes. Add celery, apples, garlic, chicken bouillon and all seasoning/spices and cook for 2 minutes, while …

1. Prepare cornbread according to directions. Allow baked cornbread to sit out overnight in order to dry out.
2. Preheat oven to 350 degrees F. Slice cornbread and white bread into 1/2 inch cubes. Add to 2 baking sheets and bake for 35-45 minutes or until completely dried out (they should resemble croutons).
3. Meanwhile, cook sausage in a large skillet until nicely browned, breaking up any clumps. Using a slotted spoon, transfer to a very large bowl.
4. Melt butter in remaining fat in skillet. Add onions and cook 5 minutes. Add celery, apples, garlic, chicken bouillon and all seasoning/spices and cook for 2 minutes, while stirring. Transfer to bowl with sausage and stir in toasted bread, crushed Ritz, pecans, and cranberries.

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