Cornbread Stuffing With Sausage and Pecans

By Pierre Franey

Updated Nov. 13, 2023

Total Time
45 minutes
Rating
4(123)
Comments
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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.

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Ratings

4 out of 5
123 user ratings
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Comments

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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!!!

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