Cornbread Stuffing With Sausage and Pecans

By Pierre Franey

Updated November 12, 2023

Total Time
45 minutes
Rating
4(128)
Comments
Read comments

Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can be prepared a day ahead -- I find that it is better that way -- and reheated in a warm oven. Serve it alongside a roast turkey breast.

Featured in: 60-Minute Gourmet

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

  • ½ pound ground sweet or hot sausage meat

  • 1 cup finely chopped onions

  • 1 cup finely chopped celery

  • 1 tablespoon finely chopped garlic

  • 3 cups cubed corn bread

  • ½ cup coarsely chopped pecans

  • Salt and freshly ground pepper to taste

  • 2 tablespoons chopped fresh sage, or 1 tablespoon dried

  • ½ cup finely chopped parsley

  • 1 cup chicken broth, fresh or canned

  • 1 egg, beaten

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

48 grams carbs; 90 milligrams cholesterol; 463 calories; 10 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 24 grams fat; 3 grams fiber; 957 milligrams sodium; 16 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Put sausage meat in a 9-inch cast-iron skillet over medium heat. Cook, breaking up lumps, until meat loses raw look. Drain fat.

  2. Step 2

    Add onions, celery and garlic. Cook, stirring, until wilted. Remove skillet from heat.

  3. Step 3

    Add corn bread, pecans, salt, pepper, sage, parsley, broth and egg. Blend well, and smooth over the top. Cover with foil and bake, along with turkey, 30 minutes.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
128 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Kelsey Burnette

As delicious as I had hoped. This recipe is a keeper! Next time I’m for sure making it in my iron skillet. YUM!!!

Meg W

Made this as a stand alone dish, added carrots, didn't add nuts, doubled the stock. Also made with Italian chicken sausage. Would add mushrooms next time. Not bad at all.

Gail B

It was just okay. Will not make again.

Kelsey Burnette

As delicious as I had hoped. This recipe is a keeper! Next time I’m for sure making it in my iron skillet. YUM!!!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.