The Perfect Cornbread & Sausage Stuffing Recipe
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Stuffing (or dressing) is one of the most underrated parts of Thanksgiving in my opinion. Today, I'm showing you the absolute BEST version ever... trust me! Let's #makeithappen
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Shopping List:
4 cups day old cornbread (or store bought cornbread crumbs)
1/2 bag Pepperidge Farms White Bread Stuffing Mix
2lbs Jimmy Dean Breakfast or Sage Sausage
2 tsps better than bouillon chicken base
1 yellow onion - diced
3-4 stalks of celery - diced
4 cups stock (homemade preferably)
3 eggs
1/2 cup chopped parsley
fresh sage (3-4 leaves diced)
rosemary and thyme
1 tbsp italian herbs paste
3 cloves minced garlic
salt, pepper, garlic, onion powder, italian seasoning
Directions:
In large pot, melt butter over medium heat. Add sausage and crumble with spoon or spatula. Cook until no longer pink. (6-8 minutes)
2. Next, Add 1 tbsp chicken base and stir to combine. Then add diced veggies, garlic paste, and fresh herbs. Mix to combine ingredients. Taste and adjust seasoning if needed. Cook until veggies are tender (8-10 minutes)
3. Add most of your chicken stock and turn the heat off. (reserve 1/2 cup or so to thin the mixture later as needed)
4. Add your bread crumbs. It will seem like a lot at first but the bread will begin to absorb the moisture. Fold this together and then taste one last time before adding eggs. Once the stuffing has the flavor you want, whisk your eggs and add to the stuffing along with chopped parsley.
5. Spray casserole or baking dish with cooking spray and add stuffing to it. Bake at 350 degrees for 45-60 minutes or until browned on top and registers at least 150 degrees internal temp
THE BEST SOUTHERN STYLE CORNBREAD DRESSING RECIPE | DETAILED STEP BY STEP TUTORIAL
For the absolute longest, you have always loved Southern Style dressing but you never knew how to make it, right? Well hunny listen! That excuse can go right out the door. This dressing is rich, stable, yet creamy, and full of good ole southern flavor. With this step by step tutorial, you are bound for success! Check it out and let me know how it goes down in the comments! #dressing #soulfood #cornbreaddressing
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Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Six Feet Off The Ground
Artist: Nana Kwabena
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Serves: 6 Prep Time: 35 Min. Cook Time: 45 Min. to 1 Hr.
* THIS RECIPE HAS BEEN MEASURED SO THAT ALL OF THE INGREDIENTS CAN DOUBLE, TRIPLE, OR QUADRUPLE TO MAKE LARGER BATCHES.
Double to Feed: 12-15 ( I recommend doubling the measurements once, and cooking it in batches by pan! )
Triple to Feed: 18- 21
Quadruple to Feed: Up to 30
FULL LIST OF INGREDIENTS:
STOCK:
- 1 Split or Whole Chicken ( Feel free to use any part of the chicken.)
- 6 Cups of Water ( The chicken should be covered, add more if needed.)
- 2 Tbsp Better Than Bouillon Chicken Base
- 1 Onion, Chopped
- 1 Bell Pepper, Chopped
- 2 Whole Carrots, Chopped
- 2 Ribs of CELERY Chopped
- 2 Tbsp Butter
- 1 Tsp Minced Garlic
- 1 Tbsp Paprika
- 1 Tbsp Black Pepper
- Pinch of Salt
- 3 to 4 Sprigs of Thyme
CORNBREAD:
- 2 Cups Martha White Buttermilk Cornmeal Mix
- 1 Cup of Whole Milk + 1/3 Cup Whole Milk
- 1 Large Egg
- 1/4 Cup Canola Oil
- 1 Tbsp Oil + 1 Tbsp of butter to melt in the skillet.
DRESSING MIXTURE: Cast Iron Skillet = 10 Inches
- Crumbled Cornbread
- Shredded Boiled Chicken
- 2 Cups Chicken Stock ( Add in GRADUALLY! )
- 10oz Bag of Seasoning Blend - (Onions, Celery, Bell Peppers, and Parsley)
- 10.5oz Can of Cream of Chicken
- 10.5oz Can of Cream of Onion ( Can be subbed for cream of celery)
- 1/2 Tsp Ground Sage
- 1/4 to 1 Tsp White Pepper (1/4 Tsp if you are not fond of the flavor. You can also add black pepper in place of white pepper)
- 3 Tbsp Unsalted Butter
Stuffing. Christmas Sage and onion stuffing.
Christmas Sage and onion stuffing, easy to follow simple step by step instructions.
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How to make Butter video
Ingredients
700g / 1½lb of a sausage of your choice; I’m using pork
170g / 6oz dried Sage and onion stuffing mix
80g / 3oz Butter
400g / mls / 14oz chicken; beef; or vegetable stock
Salt and pepper to taste
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Make PERFECT Thanksgiving Stuffing Every Time
Whether you call it stuffing or dressing, thanksgiving stuffing is essentially a savory bread pudding. Once you understand the ratios between bread, liquid, binder and other flavorings, you can make any variety of stuffing you’d like. I hope this one is helpful! ????????Adam
The Stuffing Formula by weight...
100% Bread
100% Liquid
20% Eggs
*Additional flavorings
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Classic Bread Stuffing…
1 stick Unsalted Butter
4 tbsp Chicken Fat *optional, sub out for another 1/ 2 stick of butter
1 lb Bread of choice (454g)
2 cups Cold Turkey or Chicken Stock (454g)
1 large Onion, diced
5 stalks Celery, diced
5 cloves Garlic, minced
1 tbsp fresh Thyme
1 tbsp fresh Rosemary
2 tbsp fresh Sage
2 whole large Eggs, whisked (110g) *round to the nearest egg
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STUFF THAT I USE…
Staub 9x13 casserole dish -
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Stuffing vs. Dressing -
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Melodeyes - Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
Classic Sage and Sausage Stuffing
Read more:
While it can be made with any number of bases, my favorite stuffing is made with bread, broth, eggs, and butter. Essentially it's best to think of it as a savory bread pudding when constructing a recipe. The key to great bread pudding is to use the bread as a sponge to soak up as much flavorful liquid as possible.
Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove from refrigerator and allow to come to room temperature for at least 1 hour before baking the next day. This makes an excellent bird stuffing, and is enough to stuff several small birds or two to three 18 to 22 pound birds.
INGREDIENTS:
2 1/2 pounds (1.25kg; about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
8 tablespoons (1 stick; 4 ounces; 115g) butter
1 1/2 pounds sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large stalks celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on microplane
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
32 ounces (4 cups; 1l) low-sodium homemade or store-bought low-sodium chicken or turkey stock
3 whole eggs
1/4 cup minced parsley leaves
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F
2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve.
Music: Bensound.com
Classic Bread Stuffing
Classic Bread Stuffing
If there is one thing you need to master for Thanksgiving dinner it is a classic bread stuffing.
This recipe is the traditional stuffing recipe but I show you a technique to make it either chewy or crunchy depending on how you want your turkey stuffing to turn out.
By the way, is it turkey stuffing or turkey dressing?
It’s the same thing, but when it’s inside the turkey it’s called stuffing and when it’s not, it’s called dressing.
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RECIPE: Classic Bread Stuffing Recipe
SERVES 8-10
Printable Recipe Here:
Ingredients:
½ cup butter
1 medium onion, finely diced
4 stalks celery, finely diced
1 cup chopped fresh parsley
2 tsp dried summer savoury
Salt (see note, below)
12 to 14 cups bread crumbs and cubes
1 cup or more turkey drippings or turkey or chicken stock
Instructions:
1. Melt the butter in a very large, wide frying pan over medium. Add onions and celery and cook slowly, stirring occasionally, until vegetables are completely tender. Remove the heat and stir in the parsley and savoury. Combine with the bread in a giant mixing bowl. Does it need salt? See below.
2. Stir gently but thoroughly. Transfer to a greased 9 x 13-in baking dish (or similar). At this point, you can stop and wait until the turkey is out of the oven.
3. Drizzle the drippings over the dressing. Cover tightly with foil and bake at 325F for 30 min. Remove the foil and bake for another 5 to 20 minutes or until it’s as crispy on top as you like.
TIP: Salt is tricky here. If you use salted butter and store-bought bread and broth, you might not need any. If you use homemade everything, you might need lots. Taste a little bit before baking and decide for yourself.
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