Chicken / Cornbread & Sausage Stuffing (Dressing)
When you take bread and seasoning and stuff it in a chicken we call it stuffing, some people call it dressing. Most people only make stuffing
for special occassions and many use preseasoned or stuffing in a box. Stuffing is easy to make and very tasty. This recipe is a a simple southern recipe for a very delicious cornbreand and sausage stuffing. You can stuff it in a chicken or cook it in a pan, either way is excellent.
You may also like our Yummy Stuffing recipe using our seasoning, click here.
A note on cornbread
Corn bread is a simple bread to make. As far as flavor goes corn bread gets sweeter as you travel north. This recipe uses a southern cornbread recipe but either would be fine. Also the cornbread needs to be dry or even toasted, toasted is tastier. The cornbread recipe we use is below, and sadly the stuffing uses the whole recipe although a small taste while it is hot and fresh is advised ;-)
- 1 cup Yellow Corn Meal
- 1 cup All Purpose Flour
- 1 Tablespoon Sugar
- 4 teaspoons Baking Powder
- 1/2 teaspoon salt
- 1 cup Milk
- 1 egg
- 1/4 cup vegetable oil
Preheat your oven to 425 degrees F.
In a large bowl combine all dry ingredients. Add the remaining ingredients and mix until fairly smooth.
Bake in a greased 8 inch baking pan for 20 -25 minutes or until a wooden toothpick inserted in the center comes out clean.
The Cornbread and Sausage Stuffing (or dressing) Recipe
Unless you have some toasted or dry cornbread sitting around make the cornbread recipe above the day before, cut into crouton size pieces and allow to dry overnight. Toasting the cornbread croutons is also recommended but optional.
- 1 lb Pork Sausage
- 2 stalks of Celery, diced small
- 1 Red Bell Pepper, diced small
- 1 medium Onion, diced small
- Handful chopped Parsley
- 1 teaspoon ground Black Pepper
- About 6 cups dry (possibly toasted) cornbread, crouton size
- 2 cups Chicken Stock
In a medium hot skillet cook and crumble sausage, remove and place in large bowl. Sauté celery, red bell pepper and onion until soft and place in same bowl. Add ground black pepper, parsley and cornbread.
While slowly pouring in chicken stock gently toss all ingredients together.
Stuff as much as will fit into a large baking chicken and bake in a pre-heated 350 degree f. oven until internal temurature is at least 170 degrees, 1 to 1 1/2 hours. You can bake the remaining stuffing in an oven proof bowl or if there is only a little, eat it right out of the skillet.
Place all the stuffing into a 8 inch baking pan and bake at 375 for about 30 minutes, longer if you like a crunchy top layer. Serve with cooked chicken. YUM!