We always have pumpkin biscuits in our holiday bread basket.
| Prep Time: | 45 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 12 cups |
Ingredients
- 1 (12 ounce) package corn bread mix
- 1 pound sausage, cooked and drained
- 1 tablespoon butter
- ¾ cup chopped onion
- 3 stalks celery, chopped
- 1 teaspoon dried thyme
- 2 teaspoons ground sage
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup vegetable broth
Instructions
- One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
- In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
- In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
- In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 467 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I liked it well enough but had to make some changes. It was waaaaay too salty, between the sausage, the broth and then the added salt. Don’t add the salt and use salt-free broth if you can. Also, it was a little bit too much sage, as it kind of overpowered the flavor. I compensated by adding 3/4 of another pan of cornbread to the stuffing and a little more water, about a 1/4 to 1/3 cup to moisten it.
This actually turned out really well. Its really easy to make, but i did use a little more vegetable broth than stated.It just seemed like it needed it.
Good Savory Dressing
Very nice change from our usual stuffing. Will make again.
This recipe is perfect!!! Since I made it the first time, this has become a mainstay of our holiday celebrations. I’ve played with a few different “tweeks” but it always comes out phenomenally. Thank You so much for sharing Barbara. 🙂
I followed the directions. WAY too dry. Glad I tried it out before serving it to my guests on Thanksgiving Day.
I made this for Thanksgiving because a guest was a gluten free person. Everyone just loved it. I will always make it from now on.
I loved this recipe and so did everyone else. It was a hit.
big hit!!!! thank you so much for the recipe
Just like momma used to make! I doubled the seasonings to adjust to our taste. This one will be making the Thanksgiving table this year. Thanks!
First time I tried it, so I have nothing to compare it to. But this was really good! I will definitely make it again. I used a sweet Italian sausage.
I’ve made this two Thanksgivings in a row and one Christmas, and it’s ALWAYS a hit! So much so that my sister asked for the recipe and made it for her friends Thanksgiving party. If you don’t like traditional stuffing, or just love cornbread, this is definitely the way to go! I made it just as described.
Fabulous stuffing! Made it for the first time this past Thanksgiving and got rave reviews. I made it a day ahead and then heated it up the day of the holiday. Tends to be on the drier/crumbly side, but my family and I love our stuffing this way. My husband was actually mad there wasn’t enough leftovers! Will become a new staple recipe.
This recipe did not work for me. Poultry stuffing is ideally a kind of savory bread pudding. There is nothing elegant about it in concept. Its function is to sop up, and hopefully add to, flavorful drippings from the bird. Pepperidge Farm basically got it right years ago. Cornbread, however, is an inferior sopper upper. It is granular, it is sweet, and its down home taste conflicts with the Italian herbs that usually flavor holiday birds. Even augmented here with pork sausage (and, in our variation, with four chopped Granny Smith apples for piquancy and red pepper-eggplant puree for color) it resulted in a stuffing that was mealy or mushy as well as sweet. It was the wrong consistency and the wrong taste.
Amazing! I took several of the other reviewers suggestions and used those the second time I made it. It was gone before most of the other dishes on the buffet! YUM!
Took this to church social, made double batch. Not a crumb left! My mother-in-law, a FAB cook, asked for the recipe. Even my son, who only likes what he likes, thought it looked & smelled good enough to try it. Thumbs up, we have a winner!
I do not recommend this recipe. I did exactly what the instructions said, and it turned out to be a waste of ingredients, money, and time.
I used Marie Calanders Corn bread mix and baked the day off. Also used sage sausage and 1can (14oz) of chicken broth. It came out PERFECT. Not dry at all and a little toasted on top. Everyone LOVED it! Finally, I have found the perfect stuffing recipe! Thank you Barbara!
This was a good way to spruce up plain stuffing but I thought it was kind of salty and I tasted the sausage more than anything. Next time I plan on omitting the salt altogether and using half the sausage.
Way too dry and bland for me!
I added more broth than the recipe called for, but it still fell apart in crumbles. The flavor was okay, but it was pretty hard to eat because it was so dry. Not sure what I did wrong…