Best Spicy Sausage Cornbread Stuffing Recipes

CORNBREAD SPICY SAUSAGE STUFFING/ DRESSING

Steps:

• Brown sausage in large skillet over medium heat until no longer pink, stirring to crumble meat.
• Remove fat from cooked sausage.
• Add butter to sausage over medium high. Add onions, celery, carrot and garlic cook for 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning, cook 1 minute more.
• Combine cornbread crumbs t the sausage and onion mixture.
• Pour broth over stuffing. Toss lightly until evenly moistened. Adding more or less to taste.
• Stuff a turkey or place in a greased casserole.
• This can be placed in the oven when the turkey comes out to rest for perfect timing.
• Preheat oven to 350 degree. Bake for 20 minutes or until heated through. For drier stuffing, uncover during last 15 minutes of baking.

SPICY CORNBREAD STUFFING WITH RED PEPPERS, CHIPOTLE CHILES, AND ANDOUILLE SAUSAGE FROM COOK'S

Steps:

• 1. Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl; pour over cornbread and toss very gently to coat so that cornbread does not break into smaller pieces. Set aside. 2. Melt 4 tablespoons butter in heated skillet; when foam subsides, add red bell peppers to skillet along with a third of the onion and celery. Sauté until softened, about 5 minutes, and transfer to medium bowl. Return skillet to heat and add remaining 4 tablespoons butter; when foam subsides, add remaining onion and celery and sauté, stirring occasionally, until softened, about 5 minutes. Stir in chipotle chiles en adobo, along with thyme, sage, and garlic. Add this mixture, along with sautéed onions and celery and andouille sausage, into cornbread and mix gently so that cornbread does not break into smaller pieces. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours. 3. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Butter 10 by 15-inch baking dish (or two 9-inch square or 11- by 7-inch baking dishes). Transfer stuffing to baking dish; pour any liquid accumulated in bottom of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish. Bake until golden brown, 35 to 40 minutes

SPICY SAUSAGE CORNBREAD STUFFING

Steps:

• Brown sausage in large skillet over medium heat until no longer pink, stirring to separate meat. Drain sausage on paper towels, set aside.
• Wipe skillet with paper towels to remove grease. Melt butter in same skillet over medium high heat until foamy. Cook and stir onions and garlic in butter for 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning, cook 1 minute more.
• Combine cornbread crumbs, sausage and onion mixture in large bowl. Drizzle 1 1/4 cups broth over stuffing. Toss lightly until evenly moistened. Transfer to 3 quart casserole. Preheat oven to 350 degree. Bake for 45 minutes or until heated through. For drier stuffing, uncover during last 15 minutes of baking.