Want a delicious twist on classic stuffing? Try this Jimmy Dean Sausage Cornbread Stuffing! The toasted cornbread, sausage, and chopped pecans add so much flavor to this holiday dish.
jimmy dean cornbread stuffing
This is some of the most delicious stuffing I’ve ever tasted. The toasted cornbread, sausage, and pecans make for a truly unique, scrumptious stuffing recipe.
So flavorful. All the herbs and spices? It’s a unique blend of seasonings that really make your dish stand out.
INGREDIENTS NEEDED TO MAKE SAUSAGE CORNBREAD STUFFING:
- 1 pkg. Jimmy Dean® Premium Pork Roll Sausage, Sage or Regular
- 2 cups chopped celery
- 1 cup finely chopped onion
- 4 cups coarsely crumbled cornbread
- ¼ cup chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 cup chicken broth
- 1 egg, lightly beaten
- ½ cup chopped pecans, optional
HOW TO MAKE SAUSAGE CORNBREAD STUFFING:
- Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.
- Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
- Spoon into lightly greased 2-quart casserole or souffle dish; cover.
- Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
And the cornbread is no slouch. You toast it up a bit to add some texture. Plus, the pecans I mentioned earlier. It’s really a break away from ordinary stuffing.
Pop it out of the oven and serve family style or in individual servings, as I did.
handy tools to easily make sausage cornbread stuffing:
- oval ramekins – easily display toppings, dishwasher safe, versatile for use
- casserole dish – easy handling, easy to clean
I mean, don’t you just want to dive in?
Honestly guys, you will not regret giving this one a place at your holiday table. I am *not* one to break away from traditional family recipes, but this one is a worthy exception. It is-hands down- the best stuffing I’ve ever had.
frequently asked questions
What is the difference between stuffing and dressing?
Basically stuffing goes in a turkey or meat and dressing is cooked in a pan.
How do you fix mushy stuffing?
If your stuffing comes out mushy you can dump it out onto a sheet pan and then cook it a little longer to crisp it up.
Should stuffing be covered when baking?
Yes, you should cover the stuffing for the majority of the cooking so it does not dry out. Then you can remove the cover to crisp up the top.
Jimmy Dean Sausage Cornbread Stuffing
Want a delicious twist on classic stuffing? Try this Jimmy Dean Sausage Cornbread Stuffing! The cornbread, sausage, and chopped pecans add so much flavor to this holiday dish.
Ingredients
- 1 pkg. Jimmy Dean® Premium Pork Roll Sausage, Sage or Regular
- 2 cups chopped celery
- 1 cup finely chopped onion
- 4 cups coarsely crumbled cornbread
- ¼ cup chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 cup chicken broth
- 1 egg, lightly beaten
- ½ cup chopped pecans, optional
Instructions
- Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl.
- Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
- Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
- Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
Cook's Tips:
For the crumbled cornbread needed to prepare this recipe, bake 1 pkg. (8.5 ounces) corn muffin mix according to the package directions for the pan of cornbread. Cool, then coarsely crumble. Can be done in advance for easy prep!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 430Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 86mgSodium: 1038mgCarbohydrates: 55gFiber: 2gSugar: 3gProtein: 12g
JanetGoingCrazy says
I love using Jimmy Dean sausage in regular dishes, especially during the holidays. It’s not just for breakfast anymore! [client]
Alison says
And it’s delicious! Thanks for sharing, Janet!
Rainelle says
I have used this recipe for 20+ years. LOVE IT. This year I added a chopped jalapeno pepper. Not complaining.
Alison says
The best, right?! Chopped jalapeno would be amazing!