Country Sausage and Cornbread Stuffing


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