If you can’t discover any of your own in the forest or along the river, you may buy these highly sought-after mushrooms for a high price. They only appear for a brief period in the spring.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
Ingredients
- 3 cups water
- ½ cup butter, cut into pieces
- 2 (6 ounce) packages cornbread stuffing mix
- 1 pound ground pork sausage
- 4 stalks celery, chopped
- 1 medium onion, chopped
- 2 tablespoons butter, melted
- 1 teaspoon poultry seasoning
- 1 (14.5 ounce) can chicken broth, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring water and 1/2 cup butter to boil in a medium saucepan. Remove from the heat and stir in stuffing mix. Cover and let stand for 5 minutes. Fluff with a fork.
- At the same time, cook sausage in a large, deep skillet over medium-high heat until browned and crumbly, 5 to 7 minutes; drain.
- Transfer stuffing mix and sausage to a large bowl; mix in celery, onion, melted butter, and poultry seasoning. Slowly stir in desired amount of chicken broth. Transfer to a medium baking dish.
- Bake, covered, in the preheated oven until lightly browned, about 30 minutes.
Reviews
I did not have celery, so I decided to use Cream of Celery soup. We used the amount of broth called for, but that was a bit much. However, the added soup thickened it, as we did not add any liquid that the celery soup called for. The cooking time when using all the broth took longer, maybe about an extra hour. The bottom of the stuffing became very thick and started sticking. But, overall it was a pleasant dish and I will definitely try this dish again (With reduced broth.)
OMG!! sooo good! Highly recommend this recipe. My family love it.
I did not have chicken broth so I used beef bone broth because that’s what I had. I put leftover corn in so I could get rid of it. Followed everything else. It turned out great.
I have made this several times and it is wonderful! People ask me for the recipe. I don’t add the poultry seasoning Bc I’m lazy- but I’m sure it would be amazing with it
I used “Stove Top Stuffing Pork Flavor” instead of the cornbread stuffing and It came out delicious. This will make a fine shortcut for Thanksgiving Dinner if I run short on time.
Delicious! Made for thanksgiving and it was a big hit.
This was a big hit for our Thanksgiving feast. I did not change anything and we’ll have it again soon!
I made this for Thanksgiving and it was a huge hit. I used Jimmy Dean County mild sausage. I did as one reviewer suggested and did not make up stuffing. I did throw in extra butter to make up the difference though. I also used homemade Chicken stock.
My first time cooking thanksgiving dinner an making all the sides.. came across this recipe. Very simple quick an easy. I changed it up a lil. I doubled the recipe since i was expecting alot of people. So i used 2 lb of sausage one regular an one hot an mixed them with about a tbl spn of cayanne pepper.. came out sweet an spicey.. everyone loved it. Definetly will be making it again next year.
I combined this recipe with another recipe I found for corn bread stuffing. I used half an onion (I’m big on onions), 1 celery stalk, and 1/2 of orange juice instead of chicken broth and it came out delicious.
This is a great basic cornbread sausage stuffing recipe. I have been making it for many years. I think it has so much more texture and flavor than regular bread stuffings. This is a good base recipe where you can add more seasonings as you like. I use a medium spicy sausage and like to add more seasonings and garlic. I like to make my own cornbread because I don’t care for really sweet cornbreads. I usually saute my onion but not the celery because I like the crunch of celery. Thanks for posting.
I made this a few days before Christmas in my own home for my fiance’ & myself since we’re going to his family this year for the holiday! It turned out fabulous! I did make a pretty large amount of it so, we’d have leftovers. I served it with a whole turkey cooked in my crock-pot & it turned out wonderful as well! I pretty much stuck to the recipe as it listed however, he did the seasoning to his liking! Thank you for the recipe & I will def be making this again!! 🙂
The is a hit on my thanksgiving table every year now my family and I since I didn’t like dressing before I did tweak the recipe a lil and used about 4 packs of hilshire farm sausage more are less on size and meatiness I also used turkey butts and necks that I pre boiled and seasoned and keep the grease from hillshire sausage and meat for turkey butts and neck why turkey butts is because it rich in flavor and ads that real down south taste trust me!! And I also made the cornbread sweet with adding white sugar and if your making greens which you should with dressing anyway use the juice from the greens and turkey butts and neck and add it into you dressing trust me you’ll love it
So easy and everyone loved it!
This is great!! Iused Stovetop Cornbread Dressing (6OZ). Everything else was the same. I cooked it about 20 minutes longer because I added a little too much chicken broth. I would rather have it too moist than too dry. I will definitely use this again and again. So easy and so fast. WOOHOO!!! RB
I have used this same recipe but I use beef scapple
I’m not originally from Texas but I wanted to have an authentic southern style Thanksgiving when I got here. So I got a recipe smillar to this one from a friend of mine at work (Josh). It was excellent and everyone gobbled it up. I lost the recipe 🙁 . I wanted that stuffing again and didn’t know what to do. That’s how I came to know All Recipies I was looking for the stuffing recipe and came across this one. It is Exactly The Same!! It is sooo Good I make this every year and that was 6 years ago!!
Great recipe.
Perfect! It was simple to make the night before and throw in the slow cooker to save oven space. This will be our standard stuffing recipe from now on. Even the people who “don’t like stuffing” loved this stuffing!
Great recipe- wouldn’t change a thing
I’ve been making this for years and and with everything, you MAY have to alter the ingredients to your taste the next time (for the person who said way too much onion). I also added sage and when we had this with turkey, I would also add the drippings from the turkey as well.