A New Holiday Favorite – Sausage Cornbread Stuffing
Sausage Holiday Cornbread, A Holiday Favorite!
One of the best things about the holiday season is all the delectable food. I love all the family favorites that make their annual appearance on the holiday menu. In our family the favorites are ham and turkey, garlic mashed potatoes, lemon meringue pie and stuffing. I’m a big fan of trying new recipes, and the holidays are a great time to do that. So every year we try something new.
For Thanksgiving dinner this year I offered to make the stuffing. The Sausage Cornbread Stuffing recipe from Jimmy Dean® sounded perfect. I have to admit that I have never made stuffing from scratch and wanted a recipe that was easy to make and sure to be a success. The Jimmy Dean® Premium Pork Roll Sausage, along with cornbread, made this stuffing the right choice. Be warned – this is one of those recipes where you can’t stop “taste-testing” along the way and this is the perfect choice for your Christmas dinner!
The house smelled wonderful while the stuffing was baking. The finished product turned out delicious! I used the regular flavor sausage for the stuffing recipe. The Jimmy Dean sausage has a unique blend of seasonings that really make the sausage the star of the show. I think this sausage would also be great as a pizza topping and as a taco filling.
I clipped my mPerks coupons and headed to Meijer for items for my son’s lunchbox and grabbed the Jimmy Dean Roll Sausage for this recipe while I was there.
- 1 package Jimmy Dean® Premium Pork Roll Sausage (regular or sage)
- 2 cups chopped celery
- 1 cup finely chopped onion
- 4 cups coarsely crumbled cornbread, toasted. (please see note below)
- ¼ cup chopped fresh parsley
- 1 teaspoon poultry seasoning
- 1 cup chicken broth
- 1 egg, lightly beaten
- ½ cup chopped pecans (optional)
Preheat oven to 325ºF.
Cook sausage, celery and onion in a large skillet over MEDIUM-HIGH heat for 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain.
Spoon mixture into large bowl.
Add cornbread, parsley and seasoning; mix lightly.
Add broth and egg; mix just until blended.
Stir in pecans, if desired.
Spoon the mixture into a lightly greased 2-quart casserole or soufflé dish.
Cover and bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
Cook’s Tip on Cornbread
For the 4 cups of crumbled cornbread needed for this recipe, bake 1 package (8.5 ounces) corn muffin mix according to the package directions for the pan of cornbread. Cool, then coarsely crumble. To toast the crumbled cornbread, preheat oven to 400ºF. Spread the cornbread onto bottom of large shallow baking pan. Bake 10 minutes or until lightly browned, stirring after 5 minutes.