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Down Home Cornbread and Sausage Stuffing recipe

Homestyle-seasoned cornbread stuffing withcooked and crumbled sweet Italian sausage and toasted pecans.

Recipe: Down Home Cornbreadand Sausage Stuffing

1/2 pound Honeysuckle White Sweet ItalianSausage
8 cups cornbread, crumbled
1/3 cup butter
1 large onion, diced
3 ribs celery, diced
1/2 cup chopped parsley
1 cup pecans, toasted and chopped
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
Broth, turkey or chicken as needed

  • Remove casing from sausage and saute overmedium heat for 10 minutes, stirring to break up the large pieces.Combine in large bowl with cornbread.
  • Melt butter in same pan, add onion andcelery and cook over medium heat for 8 minutes. Add parsley andseasonings and 1 cup of turkey broth, stirring well.
  • Add onion mixture to cornbread and sausage.Add turkey broth to moisten.
  • Stuff turkey with mixture and bake theremaining stuffing in a casserole dish for 35 minutes, when theturkey is nearly finished roasting.

    Makes 16 servings.

    Recipe provided courtesy of HoneysuckleWhite, a division of Cargill, Incorporated. Used with permission.

    Italian Sausage Cornbread Dressing Recipe – How to Make Cornbread Dressing

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  • Comments

    1 Comment


    Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography – Southerners simply decide a particular food is southern, and that’s that.” ~Rick McDaniel, Food Historian Is that correct, 6 cups cornbread AND 6 cups any kind of bread crumbs? I always thought for a big pan of dressing only 2 or 3 slices of bread. I want to make this but wanted to be sure that s the correct amount of bread. Thanks!

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