Cornbread Sausage Stuffing brings together crumbled cornbread, bread cubes, pork sausage, and buttery vegetables in a hearty side dish. Cornbread dressings are closely associated with Southern American cooking, while combining different breads gives this version a pleasing balance of textures. The handwritten recipe makes a generous 12 cups, suggesting a dish intended for a well-filled table. Onion and celery build a savory foundation, and chicken bouillon adds flavor with only a small amount of liquid. Beaten eggs help bind the mixture, while optional walnuts or pecans add a little crunch. It is an uncomplicated combination with plenty of character, equally welcome alongside a holiday turkey, roast chicken, or a comforting Sunday supper.
Ingredients
- ½ cup butter
- 2 cups celery (chopped )
- 1 cup onion (chopped )
- 1 chicken bouillon cube
- ⅔ cup hot water
- 5 cups cornbread (crumbled )
- 6 cups bread cubes
- ½ lb pork sausage (cut into small pieces)
- 1 tsp salt
- ¼ tsp black pepper
- 2 eggs (beaten)
- ¾ cup walnuts or pecans (chopped, optional)
Instructions
Step 1: Cook the vegetables
- Melt the butter in a large frying pan over medium heat.
- Add the celery and onion.
- Cook, stirring occasionally, until softened.
Step 2: Dissolve the bouillon
- Dissolve the chicken bouillon cube in the hot water.
Step 3: Combine the breads
- Place the crumbled cornbread and bread cubes in a large bowl.
- Add the bouillon liquid and the cooked celery-onion mixture.
- Toss gently to distribute the moisture.
Step 4: Cook the sausage
- Cook the sausage pieces in a frying pan until browned and cooked through.
- Add the sausage and its pan drippings to the bread mixture.
Step 5: Finish mixing
- Add the salt, pepper, beaten eggs, and optional chopped nuts.
- Mix thoroughly but gently.
Step 6: Bake as a side dish — added finishing method
- Preheat the oven to 350°F.
- Spoon the stuffing into a buttered 9 × 13-inch baking dish without packing it tightly.
- Cover and bake for 25 to 30 minutes.
- Uncover and bake for another 10 to 15 minutes, until the center is set and the top is lightly browned.
Tips
- Use slightly stale bread cubes so they retain some texture when mixed.
- Keep the cornbread in coarse crumbs for a stuffing with more distinct pieces.
- Choose mild pork sausage for a balanced flavor or a peppery variety for more heat.
- Add the optional pecans or walnuts for crunch and a richer flavor.
- For a softer baked stuffing, add a little extra broth before baking. This is an adjustment to the card.
- Mix gently after adding the liquid to avoid turning the breads into a paste.
- Add a little chopped sage or thyme if you enjoy herbal stuffing. Neither appears on the original card.
- Use the covered baking period for a softer center, then uncover to develop a lightly crisp top.
Transcription of the Original Recipe
Read or copy the transcription
Cornbread Sausage stuffing 1/2 lb. pork sausage links, cut into 1/2" pieces. 1/2 cup butter 1 cup chopped onion 2 cups celery 1 chicken bouillon cube 2/3 cup hot water 6 cups bread cubes 5 cups crumbled cornbread 1 tsp. salt 1/4 tsp. pepper 2 beaten eggs 3/4 cup chopped walnuts or pecans optional In a large frying pan, cook celery & onion in butter until soft. Combine bouillon cube and water. In a large bowl combine cornbread & bread cubes. add bouillon liquid & onion- celery mixture. Cook sausage in frying pan. add salt, pepper, eggs, nuts & sausage to pan drippings. combine thoroughly- yields 12 cups
From Transcription to Instructions
We found the original directions pretty compact, so the instructions break that rush into clear, easy steps: soften the onion and celery in butter, dissolve the bouillon and toss it with the breads, then brown the sausage and add the sausage plus its pan drippings so that flavor actually makes it into the mix. The instructions also add a simple baked finish, preheat, spoon into a buttered dish and bake, so you end up with a set, lightly browned stuffing that's easy to serve.
Nutrition
Calories: 270kcalCarbohydrates: 29gProtein: 7gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 58mgSodium: 690mgPotassium: 170mgFiber: 2gSugar: 6gVitamin A: 300IUVitamin C: 1mgCalcium: 95mgIron: 2mg
