Sausage Cornbread Stuffing

Cornbread, recipe to follow
1 cups chopped onions (or grated)
8 sausage links
2 eggs, beaten
2 cups, reduced sodium chicken broth
1 teaspoons ground sage
1 teaspoons salt
1/2 teaspoon pepper

Preheat oven to 350°.  

Cut corn bread into small chunks.  Place in a large mixing bowl.  Set aside uncovered.  

In a large skillet over medium heat, cook sausage links until cooked through.  Allow to cool and cut into small pieces.  Set aside.  

Cook onion in sausage drippings until transparent.  

Add onions, sausage, sage, salt, pepper, eggs and broth to cornbread.  Mix well.  Put mixture in a buttered 8x8" baking dish or casserole dish.  

Bake 45 to 60 minutes, until stuffing is cooked through.

Transfer to a serving dish and enjoy!

Simple Unsweetened Cornbread by Paula Deen
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk (or make your own)
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350°.

Combine all ingredients and mix well. Pour batter into a greased shallow 8x8" baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Recipe printed from
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