SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Irresistible Sausage and Corn Bread Stuffing

Makes: 12  servings
Serving size: 1/2  cup Prep 45 mins Cook 1 hr 15 mins  450/350 degree F

Ingredients

  • 4 slices bacon
  • 1 3/4 cups  yellow cornmeal
  • 1 tablespoon  sugar
  • 1 teaspoon  baking powder
  • 1 teaspoon  baking soda
  • 1 teaspoon  salt
  • 1 1/2 cups  milk
  • 1/2 cup  heavy cream
  • 2 large eggs
  • 1 pound  hot Italian sausage
  • 2 cups  chopped onions
  • 1 1/2 cups  finely chopped celery
  • 1/2 red bell pepper, seeded and diced
  • 1/2 orange bell pepper, seeded and diced
  • 1/2 green bell pepper, seeded and diced
  • 1/2 cup  chopped fresh parsley
  • 1 teaspoon  minced fresh sage
  • 1 teaspoon  minced fresh thyme
  • 1 teaspoon  salt
  • 1/8 teaspoon  freshly ground pepper
  • 1/2 cup  orange juice
  • 2 large eggs

Directions

1. To make cornbread, heat oven to 450 degree F. In a large skillet over high heat, cook bacon until crisp. Drain bacon on paper towels, chop, and set aside. Reserve bacon grease. Grease an 8-inch square glass baking pan with bacon grease. Set aside. In a large bowl, combine bacon, cornmeal, sugar, baking powder, baking soda, and salt, and mix well. In a separate bowl, whisk together milk, cream, and eggs. Add the milk mixture to the cornmeal mixture and whisk just until blended. Place the empty pan into the oven and heat until the bacon grease just begins to smoke. Pour in the batter and bake until the top is brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool completely on a wire rack.

2. In a large nonstick skillet over high heat, cook sausage until slightly brown, breaking it up with a spoon, about 3 minutes. Add onions, celery, and peppers, reduce heat to medium and continue to cook, stirring occasionally, 10 minutes more. Cut the corn bread into cubes and transfer to a large bowl. Stir in sausage mixture until well combined. Add parsley, sage, thyme, salt, and pepper and mix well. In a cup, whisk orange juice and eggs until well blended, then stir into stuffing.

3. To stuff turkey, proceed as directed for Juicy Roast Turkey (see Recipe Center). To bake: Heat oven to 350 degree F. Spoon stuffing into 2 well-buttered 13x9-inch glass baking dishes. Cover with foil and bake 30 minutes. Uncover and bake until crisp, 10 minutes more. Makes 12 cups.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)180,
  • Fat, total(g)12,
  • chol.(mg)63,
  • sat. fat(g)5,
  • carb.(g)12,
  • fiber(g)1,
  • pro.(g)6,
  • sodium(mg)465,
  • Percent Daily Values are based on a 2,000 calorie diet