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Sausage Cornbread Stuffing Recipe

Sausage Cornbread Stuffing

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Average Rating:

Total Reviews: 79

Showing 51-60 of 79

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  • on January 11, 2011

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    Very good!

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  • on December 09, 2010

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    I only discovered I liked stuffing last year so I was super excited to make this. I had anticipated that it would be delicious based on the ingredients. Boy was I right. I was licking the bowl and spoon clean after I transferred it into a baking dish. Best stuffing ever.
    I probably used only 3 cups of chicken stock and I cut the cranberries in half and it was still plenty.
    Good thing there was only 5 of us on Thanksgiving so there were lots of leftovers. Can't wait to make it on Christmas Eve.

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  • on November 30, 2010

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    This stuffing was delicious, I will definitely make it a regular part of our thanksgiving meal!

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  • on November 30, 2010

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    I made this for Thanksgiving and it was DELICIOUS!! So fresh and had flavors that were popping out at you! I wasn't sure how much cornbread was 10 cups so I made 4 boxes of Jiffy cornbread mix and ended up using a little over 3 of the cornbreads. I used the ingredients exactly from the recipe (fresh sage, rosemary, dried cranberries, sausage. I wouldn't change a thing. I used 3 cups of chicken stock instead of the full 4. My family loved it so much that they want me to do it every year. I was scared of making stuffing with cornbread because I thought it would be dry but it just made it so much more delicious! Also, I made the cornbread a few days ahead and stored in the fridge. I assembled/baked the cornbread right before I was leaving to go to my family's house..I put tin foil over it and when I got to their house..I just put it on the counter since we weren't eating for 1 1/2 hours. I put it in their oven for 15 mins just to warm it up. It was perfect!

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  • on November 26, 2010

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    Yummmy! This was really good. I prepared the dressing the day before using 2 batches of Julia Childs "box top cornbread" recipe and mild Italian chicken sausage which I had it in the freezer. I cooked it on Thanksgiving. My husband thought it was the best dressing he had ever had.

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  • on November 26, 2010

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    Delicious and easy!

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  • on November 25, 2010

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    This is the best stuffing/dressing I have ever had... and I LOVE stuffing. I'll probably make this as often as I can find an excuse to. I used two boxes of Jiffy corn bread that I had made the night before. I didn't think I would have enough so I added a 6 oz. bag of dressing mix from a box. As well as 3-4 cups of turkey stock, 2 eggs, 1/4 C. of 2% milk and dried sage and dried rosemary. I used 1 1/2 C. cranberries and 1/2 C. of golden raisins and chopped pecans for the walnuts.

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  • on November 25, 2010

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    This recipe is the bomb. I cooked the cornbread on Tuesday and cooked the stuffing on Wednesday and reheated it on Thanksgiving. Everyone loved it. Thankyou Chef Anne for an excellant and easy recipe.

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  • on November 25, 2010

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    I saw Anne prepare this on Dear Food Network and it sounded really good. This is coming from someone who can't stand stuffing! I hate it! ICK! I decided to make it because my mother does love stuffing and I was willing to try it. This is the BEST STUFFING I'VE EVER EATEN! It is fantastic!

    I did change the recipe a tiny bit as I had no walnuts (and they sometimes make me ill anyway and I didn't add the cranberries because my husband doesn't like them. It was still delicious! I also had decided to make this on short notice and only had 'kinda older but not stale' corn muffins, the stuffing was still perfect! I'm making it again this year!

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  • on November 25, 2010

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    @ pin Kee - I made 2 boxes of the Jiffy Corn Bread mix and it yields about 9 cups of cooked corn bread. I added two pieces of white bread since I didn't have another box of the corn bread mix. Hopefully it doesn't change the taste.

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