Corn Bread Stuffing with Sausage and Tomatoes


by: Carlitos

A perfect turkey or chicken stuffing for Thanksgiving


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serves: 10

12 1 cups inch corn bread crumbs

1 pound hot italian sausage

4 cups chopped onions (4 large)

3 cloves garlic, minced

1/2 cup dry white wine or chicken broth

1 cup dried tomatoes, chopped

1/4 cup finely snipped fresh sage

1/4 cup finely snipped fresh parsley

1 tsp salt

1 15.5 ounce can diced tomatoes, drained

1 1/2 cups chicken broth

2 tbsp butter

Nutrition Facts
Corn Bread Stuffing with Sausage and Tomatoes

Servings Per Recipe: 10

Amount per Serving

Calories: 761

  • Total Fat: 23.9 g
  •     Saturated Fat: 8.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 40.7 mg
  • Sodium: 1752.6 mg
  • Total Carbs: 106.8 g
  •     Dietary Fiber: 8.4 g
  •     Sugars: 14.1 g
  • Protein: 26 g

how is this calculated?

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1.  Preheat oven 325 degrees F. Spread the corn bread cubes into a pan and bake for 10-15 minutes.

2.  Cook the sausage in a large skillet mixed with onions and garlic over medium heat until the sausage turns brown.

3.  Add wine, the dried tomatoes, sage, parsley salt and stir well.

4.  In an large bowl combine the corn bread, sausage mixture and diced tomatoes, drizzle with broth and toss gently.

5.  Move it to a baking dish, add a little butter and bake for 30 minutes covered. Remove the cover and bake for another 15 minutes.

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