Cornbread Stuffing With Spicy Sausage
Updated November 12, 2023
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound hot Italian sausage, thinly sliced
1 teaspoon olive oil
2 cloves garlic, peeled and minced
1 medium onion, peeled and diced
1 large red bell pepper, cored, deribbed and diced
8 cups stale corn bread crumbs
4 large scallions, green part only, thinly sliced
1 ½ teaspoons salt
Freshly ground pepper to taste
1 cup dark beer
Chicken broth, homemade or low-sodium canned, if needed
Nutritional analysis per serving
49 grams carbs; 23 milligrams cholesterol; 368 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 3 grams fiber; 677 milligrams sodium; 14 grams protein; 6 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.
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Preparation
- Step 1
Cook the sausage in a skillet over medium heat, breaking it up with the back of a wooden spoon. Set aside. Heat the olive oil in a medium nonstick skillet, add the garlic and onion and saute for 2 minutes. Add the red pepper and saute until just tender, about 3 minutes.
- Step 2
In a large bowl, combine the corn bread crumbs, sausage and onion mixture. Toss in the scallions, salt and pepper. Stir in the beer.
- Step 3
Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes.
Private Notes
Comments
Did not turn out well. Added two eggs and a stick of butter and chick stock but still just…meh. And it still fell apart even with the eggs. The next day beat an egg into about a cup of the leftovers and used as a “pancake” for leftovers and that was good!
This easy to prepare and it is delicious. My family loves it.