Turkey Sausage and Cornbread Stuffing
Can you believe Thanksgiving is 12 days away. 12 days!
Doesn’t it seem like we were just jumping in the pool, having outdoor barbecues and talking about the heat wave?
Christmas music is already playing on satellite radio and I have to admit I have already begun listening to it. I embrace this time of year and enjoy every minute since time just seems to fly by.
Before we know it we will be back in the pool, having barbecues and dealing with hot weather again. For now, let’s celebrate this festive time of year.
This recipe is perfect for Thanksgiving but I also love it as a weeknight meal. Add with a side of creamy mashed potatoes and a leafy green salad and dinner is served.
This also freezes well. I suggest enjoying half now, and freezing half to have for Thanksgiving or to whip up for another dinner.Print
Turkey Sausage and Cornbread Stuffing
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- For Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1/4 cup canola oil
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 2 cups celery, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 pound Italian turkey sausage, casing removed
- 5 cups unseasoned croutons or stuffing
- 1 apple peeled and chopped
- 1 tablespoon fresh parsley, chopped
- 32 ounce low sodium chicken broth
- Salt and pepper to taste
- For cornbread:
- Preheat oven to 375 degrees Fahrenheit. Spray an 8 inch baking pan with cooking spray and set aside.
- Stir together cornmeal, flour, buttermilk, canola oil, eggs, sugar, baking powder and salt. Pour into prepared baking pan.
- Bake for 25-30 minutes. Set aside to cool.
- For Stuffing:
- Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 inch casserole pan with cooking spray and set aside.
- Melt butter in a large skillet over medium heat. Add in celery and onion and cook until tender. Stir in garlic and cook for about a minute more.
- Add in sausage and cook thoroughly.
- Cube cornbread and add to a large bowl. Add in unseasoned croutons, sausage mixture, apple and parsley.
- Pour in chicken broth and gently stir until absorbed.
- Season with salt and pepper to taste.
- Transfer mixture to prepared casserole dish and bake until cooked through, about 35-40 minutes.
We had a little hiccup converting the way the posts are emailed the other day so be sure to check out the details about my book Holiday Thyme plus enter to win a print copy of the book and a $50.00 Amazon Giftcard in case you missed it!
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This looks wonderful–can you believe I’ve never tried stuffing that uses cornbread?
I can’t believe how fast Thanksgiving is sneaking up on us!! And I love that you can freeze this – that would make Thanksgiving dinner just a little bit easier!
(PS – I’d love to have you link this up to my turkey link up – http://www.tasteandtellblog.com/honey-herb-glazed-turkey-recipe/)
Cornbread stuffing is my favorite! I love that this freezes well!
I can’t believe how close Thanksgiving is! And the sausage in this stuffing – so perfect!
PS – have I been here since your new design has been live? I love it!!
I was too sick to cook for our Canadian Thanksgiving so I’m celebrating American style this year. Now this tops the list. Or I could just pop by and have dinner with y’all. That’s cool right.
Now that sounds awesome!!! Its sucha great idea. Loved the combination. 😀
I love cornbread in stuffing, yum!
I’ve yet to try cornbread stuffing, but I might have to change that this year!