Cornbread Stuffing With Sausage and Pecans

By Pierre Franey

Updated Nov. 13, 2023

Total Time
45 minutes
Rating
4(121)
Notes
Read community notes

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

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Ingredients

Yield:6 servings
  • ½pound ground sweet or hot sausage meat
  • 1cup finely chopped onions
  • 1cup finely chopped celery
  • 1tablespoon finely chopped garlic
  • 3cups cubed corn bread
  • ½cup coarsely chopped pecans
  • Salt and freshly ground pepper to taste
  • 2tablespoons chopped fresh sage, or 1 tablespoon dried
  • ½cup finely chopped parsley
  • 1cup chicken broth, fresh or canned
  • 1egg, beaten
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

463 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 48 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 16 grams protein; 957 milligrams sodium

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

  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.

Ratings

4 out of 5
121 user ratings
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Cooking Notes

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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!!!

Barbara

We made this recipe as written except we skipped the pecans. It was perfect for our stuffed crown roast of pork. I cooked what didn’t fit in the roast separately but it didn’t get the crisp crust that was to die for. If cooked separately I would not cover and bake a little longer.

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