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Cornbread and Sausage Stuffing

Recipe photo courtesy of David Loftus

Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage in order to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey with Herb Butter.

Source: Everyday Food, November 2005
Total Time Prep Servings



Cook's Notes

If you aren't planning on cooking the stuffing inside the turkey, pour all the chicken broth over the entire amount of stuffing, and transfer to a large baking dish.

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How would you rate this recipe?
  • ccspringphoto14
    22 NOV, 2017
    I have been making this for 5 years, my son was 3 and a picky eater... now at 8 he requests this !!! It even smells incredible making it
  • mariastamygmai
    19 NOV, 2017
    Anyone who didn't love this did something wrong. I have been making this for 7 years and everyone looks forward to it every thanksgiving.
  • 1uniquemonique
    3 MAR, 2013
    I saw this same recipe on Everyday Health and it stated bake the stuffing for 25 minutes.
  • QuimbyDog
    24 NOV, 2012
    I'm guessing it gets baked for one hour since the prep time is 40 minutes and the total time is 1 hour 40 minutes. Just call me Sherlock...
  • And he cooks
    22 NOV, 2012
    I second the request. How long do you bake it for?
  • lv 2 cook
    20 NOV, 2012
    How long do we bake this?
  • luv2cook0911
    4 NOV, 2011
    If I use Jiffy. How much. Sounds wonderful.
  • Eviebelle
    20 SEP, 2011
    My family LOVES this stuffing. I have made it every Thanksgiving for the past 6 years. I use Jiffy cornbread and just make it 1 day ahead, to let it dry out a bit. Wonderful recipe!
  • aulait
    10 SEP, 2011
    A very Southern type of "Dressing". We choose to bake instead of "stuffing" Poultry.Usually the drier the Cornbread the broth is increased.We use Seasoned Cubes and Sweet Home~made Cornbread w/"Bell's Poultry Seasoning".Highly recommend this box of vibrant Colours and salt free.
  • gfarrell
    25 NOV, 2010
    FYI; I've made my own cornbread for it before, so the best result is to wait for your cornbread to cool down and get somewhat 'tough' in order to retain some crunch and shape for the stuffing.... I've also made this with apple cider replacing half the broth, and it is amazing! Not sure about the freezing. Hope this helps everyone else!...

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