Sausage Cornbread Stuffing made with Jimmy Dean® Sausage

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SavorTheSeason #CollectiveBias

A few Thanksgivings ago you would have thought I committed a capital crime.   Seriously, my family was up in arm that I didn’t make traditional sage stuffing for Thanksgiving dinner but rather opted to make (PREPARE YOURSELF for this) sausage stuffing with cranberries and walnuts.  They thought it  was blasphemy,  I thought I was doing something special.  

And then with trepidation my family ate my radically prepared stuffing and you know what?  They LOVED IT. 

Since then I’ve been on the lookout for stuffing recipes to add into my repertoire.  And this year I made another new crowd pleasing recipe.        

Loving stuffing, I decided to make a trio of stuffings at Thanksgiving .  If there is one leftover I’m willing to eat all week after the holiday, it’s stuffing   I made traditional sage, my sacrilege sausage and cranberry as well as a Jimmy Dean® sausage cornbread stuffing.  I used Jimmy Dean roll sausage for both sausage stuffings that I served.  Jimmy Dean Sausage added a great savory  flavor to both recipes. I especially loved the pecans in the Jimmy Dean sausage cornbread stuffing recipe.    

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JImmy Dean Sausage Cornbread Stuffing

Prep Time 20 minutes

Cook Time 45 minutes

Servings 8 cups

Ingredients

• 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 toasted
• ¼ cup chopped fresh parsley
• 1 teaspoon poultry seasoning
• 1 cup chicken broth
• 1 egg lightly beaten
• ½ cup chopped pecans optional

Instructions

1. Directions
2. 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.
3. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
4. Spoon into lightly greased 2-quart casserole or soufflé dish; cover.
5. Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.

Recipe Notes

For the 4 cups crumbled cornbread needed to prepare this recipe, you can bake 1 pkg. (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 400°F. Spread the cornbread onto bottom of large shallow baking pan. Bake 10 minutes or until lightly browned, stirring after 5 minutes.)

This recipes is really quite easy to make but here are of my tips for easy cooking:

1. Make your corn bread a day in advance and let it sit out and then toast before preparing the stuffing.  By leaving it out, it will loose some moisture that will be replaced by the wet ingredients giving the stuffing a great texture.

2. Use disposable tin trays to bake and serve for easy cleanup.   

3. Use a large skillet so the sausage, onion and celery are not crowded and cook evenly.  

4.  Double Duty Shop.  I had to do my  grocery shopping as well as pick up a new table cloth.   I went to Meijer and I was able to quickly grab all my groceries and a tablecloth in one fell swoop.   

4. For this recipe and other great holiday recipes check out the Jimmy Dean Website!

How do you make your holiday meals special?