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Cornbread-Sausage Stuffing

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Cornbread-Sausage Stuffing
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Cornbread-Sausage Stuffing

Added by: on Nov 27th, 2013
a little more work, but so much better than the box mix.
Rating:
0
Prep Time:
2 h
Cook Time:
75 min
Ready In:
4 h

Servings

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Original Recipe Yield: 12 servings (1 13x9)
 

Ingredients:

  • 6 cups cornbread crumbs
  • 5 cups bread crumbs
  • 1/4 cup butter
  • cups 1½ chopped celery
  • cups 1½ chopped onion
  • 1 cup chopped green pepper
  • 1/2 pound bulk pork sausage
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 eggs
  • 1 cup chopped pecans
  • 5 chicken flavored bouillon cubes
  • 4 cups boiling water
Nutrition Facts
Cornbread-Sausage Stuffing

Servings Per Recipe: 12

Amount Per Serving

Calories: 587

  • Total Fat: 22.3 g
  •     Saturated Fat: 6.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 75.5 mg
  • Sodium: 1120.8 mg
  • Total Carbs: 76.4 g
  •     Dietary Fiber: 6.2 g
  •     Sugars: 8.1 g
  • Protein: 20 g
VIEW DETAILED NUTRITION

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Directions:

Cornbread-Sausage Stuffing

1

Preheat oven to 350°.

Cornbread-Sausage Stuffing

2

Combine cornbread crumbs and the bread crumbs in a large bowl.

3

Set aside.

Cornbread-Sausage Stuffing

4

In a large skillet, sauté the celery, onion, and green pepper in the butter until tender.

Cornbread-Sausage Stuffing

5

Add the sautéed vegetables to the bread crumbs.

6

Set aside.

Cornbread-Sausage Stuffing

7

In a skillet, brown the bulk sausage until thoroughly cooked.

8

Place the cooked sausage onto some paper towels to drain off the excess grease.

Cornbread-Sausage Stuffing

9

Add the sausage to the bowl of bread crumbs and vegetables.

Cornbread-Sausage Stuffing

10

Dissolve the bouillon cubes in the water and add to the bread crumbs.

Cornbread-Sausage Stuffing

11

Stir in all the remaining ingredients and stir until all the ingredients are well combined.

Cornbread-Sausage Stuffing

12

Spoon the dressing into a 13 x 9 inch baking pan that has been sprayed with cooking spray.

Cornbread-Sausage Stuffing

13

Bake uncovered at 350° for 60 – 75 minutes.

Cooks' note:
Cook until tester comes out clean.
This is a heavy and moist stuffing even when fully cooked.

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