Sausage and cornbread stuffing for any occasion

This post is written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.

This is my most favorite time of the year. Not just because of holiday decor, the festivities, or all the traditions that I love. No, it’s my favorite because I love all the many weekly gatherings to celebrate and meet up. I love spending time as a family baking, cooking, and enjoying hearty meals for no reason at all.

When I was young, the cooking and baking for our many family gatherings was almost exclusively done by my aunts, uncles, and grandparents. But, throughout the years, all of us cousins and siblings have taken on various roles to bring together our massive family meals.

I’ve enjoyed learning how each dish is prepared and adding my own spin on classic dishes. This year for our fall family dinner night, I decided to try my hand at a cornbread stuffing since my family loves cornbread.

Cornbread stuffing = not just a side dish

One of the main changes I wanted to make in my specific cornbread recipe was transitioning it into more of a main dish. Sure, it’s great as a side dish, but what if it could be more?

To make it more of a casserole than a stuffing, I decided to add my secret weapon: Jimmy Dean® Refrigerated Sausage. It’s one of my key ingredients to many of our hearty recipes and I knew that it would take our typical stuffing to the next level.

Tyson® products are perfect for all cooking occasions, not just the big holiday dinners. I always have a stash of hand, so I love that Jimmy Dean® Sausage comes in roll form because it is awesome for freezing. They are my one of my must-stock items whenever I see them on sale at the Kroger stores near me.

The Jimmy Dean® Sausage Rolls may not look like the meal superheroes they are, but the flavor and punch they pack is huge. When you add in their convenience and how little room they take up in my already-full freezer/fridge, it’s really a no-brainer.

At one point I learned that the way to my family’s heart was a saute of sausage and onions. I find myself sauteing sausage and onion a few times a month for various recipes. You would not believe how hubby and the kids flock to the kitchen asking what smells so great as soon as I start cooking.

Making the stuffing

For our family meal, my cornbread stuffing started with a big pan of cornbread and then browning the sausage before sauteing onions and celery to the mix. Even before the onions and celery were cooked, I already had some very eager eaters. I knew I already had a hit as soon as it started cooking, but it turned out to be even more popular than I could have imagined.

Want to make your own sausage and cornbread stuffing this holiday season and beyond? You really won’t regret it – and if you’re lucky you will have some leftovers! 

What you need for a family size sausage and cornbread stuffing dish:

2 packages of 1lb Regular Pork Sausage
2 cups chopped celery
1 large onion, chopped
6 cups crumbled cornbread
5 cups seasoned bread crumbs
3 cups chicken broth

Cornbread and sausage stuffing instructions

1) Cook a large 9×12 pan of cornbread using your favorite recipe. Let cool.
2) Place sausage in a large and deep skillet or roaster that is oven-safe and cooktop safe. Cook over medium high heat on the stove until evenly brown. 3) Add celery and onions and saute until onions are translucent.
4) Combine sausage mixture with cornbread, bread crumbs, and chicken broth. Mix, but leave some cornbread in larger pieces.
5) Cover and bake at 325 degrees F for 45 minutes or until well set and cooked through.
6) Serve with mashed potatoes, veggies, or other traditional sides or you can enjoy on it’s own – no turkey required. This year you can embrace the cooler weather and enjoy a great hearty meal with your family for no reason at all with this cornbread and sausage stuffing. Whether it’s for a weeknight meal or you are having family dinner, this recipe will be a huge hit that the whole family will love.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.