Christmas Recipes

Country Sausage and Cornbread Stuffing

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  • 1 pound bulk pork sausage
  • 4 tablespoons butter
  • 3 medium size celery stalks, diced
  • 1 large onion, diced
  • 1 medium size red bell pepper, diced
  • 1 (14 1/2 ounce) can chicken broth
  • 1/2 teaspoon coarsely-ground black pepper
  • 1 (16 ounce) package cornbread stuffing mix
  • 1 cup pecans, toasted and coarsely chopped
  • 1/4 cup chopped parsley


  1. Heat 12 inch skillet over medium-high heat.
  2. Add sausage meat and cook until browned, stirring frequently to break up sausage.
  3. With slotted spoon, remove sausage from skillet to large bowl.
  4. Discard all but 2 tablespoons sausage drippings from skillet.
  5. Add butter, celery, onion, and red pepper; cook, stirring occasionally, until vegetables are browned.
  6. Stir in broth, black pepper, and 3/4 cup water; heat to boiling, stirring to loosen any brown bits from bottom of skillet.
  7. Add vegetable mixture, cornbread stuffing mix, pecans, and parsley to sausage; mix well.
  8. Use to stuff a 12 to 16 pound turkey. Or spoon stuffing into a 13 x 9 inch glass baking dish.
  9. Cover with foil and bake at 325 degrees F for 45 minutes or until the stuffing is heated through.

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