Facebook
Instagram
Twitter
https://www.facebook.com/KayemFranks https://twitter.com/KayemBrand https://www.instagram.com/kayembrand/
Please enter a valid zip code.
Cornbread Stuffing with Kayem Sweet Italian Sausage
Serves: 12 ½ cup servings
Prep & Cook Time: 1 hour
Ingredients

1 20 oz package Kayem Sweet Italian Sausage

Cooking spray                                                                 

4 tbsp unsalted butter

2 cups celery, diced ¼”

1 medium onion, diced ¼”

2 cloves garlic, minced

8 oz white mushrooms, sliced

1 tsp dry sage

2 tsp dry rosemary

½ tsp poultry seasoning

1 tsp black pepper, freshly ground

1½ tbsp dry parsley

1 tsp salt

½ cup dried cranberries

10 – 11 oz cornbread stuffing

1 cup chicken broth, low sodium

Instructions

Preheat oven to 350⁰ F. Bake sausage links on baking sheet for 20–25 minutes to internal temp of 165⁰ F. Heat large skillet over medium high heat, melt the butter and sauté the celery, onions and garlic for 5 minutes, stirring frequently. Add sage, rosemary, poultry seasonings and mushrooms. Cover and cook for 5 minutes, stirring frequently.  

Transfer the cooked vegetables to a large mixing bowl. Add cranberries and stuffing. Season with black pepper, parsley and salt.

Slice cooked sausage links diagonally ¼” thick and toss with the stuffing, pour in the chicken broth and mix. Place the stuffing in a casserole dish, cover and bake at 350°F for 20 minutes or until piping hot. Serve with roasted chicken, turkey or pork.

*Optional – you can remove the sausage from the casings and brown it in the skillet first before adding the onions and garlic as listed the second step. 

Serve with roasted chicken, turkey or pork.

Nutritional Info per Serving
Calories0 Cholesterol0mg Sugars0g
Total Fat0g Sodium0mg Dietary Fiber0g
Saturated Fat0g Carbohydrates0g Protein0g
Cornbread Stuffing with Kayem Sweet Italian Sausage
Serves: 12 ½ cup servings
Prep and Cook Time: 1 hour
Ingredients

1 20 oz package Kayem Sweet Italian Sausage

Cooking spray                                                                 

4 tbsp unsalted butter

2 cups celery, diced ¼”

1 medium onion, diced ¼”

2 cloves garlic, minced

8 oz white mushrooms, sliced

1 tsp dry sage

2 tsp dry rosemary

½ tsp poultry seasoning

1 tsp black pepper, freshly ground

1½ tbsp dry parsley

1 tsp salt

½ cup dried cranberries

10 – 11 oz cornbread stuffing

1 cup chicken broth, low sodium

Instructions

Preheat oven to 350⁰ F. Bake sausage links on baking sheet for 20–25 minutes to internal temp of 165⁰ F. Heat large skillet over medium high heat, melt the butter and sauté the celery, onions and garlic for 5 minutes, stirring frequently. Add sage, rosemary, poultry seasonings and mushrooms. Cover and cook for 5 minutes, stirring frequently.  

Transfer the cooked vegetables to a large mixing bowl. Add cranberries and stuffing. Season with black pepper, parsley and salt.

Slice cooked sausage links diagonally ¼” thick and toss with the stuffing, pour in the chicken broth and mix. Place the stuffing in a casserole dish, cover and bake at 350°F for 20 minutes or until piping hot. Serve with roasted chicken, turkey or pork.

*Optional – you can remove the sausage from the casings and brown it in the skillet first before adding the onions and garlic as listed the second step. 

Serve with roasted chicken, turkey or pork.

Nutritional Info per Serving
Calories0
Cholesterol0mg
Sugars0g
Total Fat0g
Sodium0mg
Dietary Fiber0g
Saturated Fat0g
Carbohydrates0g
Protein0g
Email this Recipeclose
Email *
Your Name *
Message