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Smoked Sausage and Cornbread Stuffing

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2 Boxes Corn Muffin Mix
6 tbsp. Butter, Unsalted
1 lb. John Morrell® Loop Smoked Sausage, Diced
3 c. Red Bell Pepper, Chopped
3 c. Green Onions, Chopped
1 c. Yellow Onions, Chopped
2 Cloves Garlic, Minced
1 c. Celery, Chopped
2 tsp. Thyme
2 tsp. Rubbed Sage
1 tsp. Allspice, Ground
1/2 tsp. Cayenne Pepper
1/2 tsp. Bay Leaves, Minced
4 Eggs, Beaten
1 1/2 c. Low Salt Chicken Broth


Prepare corn muffins according to box directions. Cool, crumble and toast on a sheet pan in the oven at 350ºF until slightly dry and golden. Transfer to a large bowl and cool. Melt butter in large heavy Dutch oven over high heat. Add the next 11 ingredients, except for the eggs and chicken broth and saute’ until just tender and slightly moist. Stir into bread crumbs and mix well. Mix beaten eggs into stuffing.

Preheat oven to 350ºF. Butter a 13 x 9 inch baking dish. Add 1 1/2 c. broth to stuffing and bake until firm and heated through.

Serving Size

Serves 8, with leftovers