Cornbread Sausage Stuffing - A Family FeastRaise your hand if you’ve ever totally – and completely – ruined a dish that you prepared for your Thanksgiving dinner?!Unfortunately, I’m raising my hand…A few years ago, I was in charge of making the stuffing for our family’s Thanksgiving dinner. It was a delicious recipe – this recipe for Cornbread Sausage Stuffing that we’re sharing with you today! But – I ruined it because the stuffing stuck to the bottom of the pan that I baked it in – AND the top stuck to the foil that I had used to cover it while baking!Not my proudest culinary moment at all.The stuffing was pretty much inedible and, well, Thanksgiving dinner without stuffing just isn’t the same! But I’ve learned my lesson – and I won’t ever ruin our cornbread sausage stuffing again, thanks in large part, to PAM Cooking Spray!Cornbread Sausage Stuffing - A Family Feast

My husband Jack and I have been long-time, loyal users of PAM Cooking Spray and it’s a kitchen staple at our house! So we were excited to be part of PAM’s Holiday Tips campaign to share some of our own cooking tips using PAM Cooking Spray! PAM is perfect for Holiday cooking and baking because its non-stick and no-residue qualities mean no sticking and burning during cooking. And it also means easy clean-up in the kitchen – so less time doing dishes – and more time visiting with family and friends during the holidays!

Here are a few other ways that we use PAM Spray to help guarantee the perfect Cornbread Sausage Stuffing:

Cornbread Sausage Stuffing - A Family Feast

Spray the bottom of your baking dish or pan with PAM Cooking Spray.

Cornbread Sausage Stuffing - A Family Feast

Before putting the stuffing in the oven, spray a parchment paper cover for extra non-stick protection while baking. (This will prevent the stuffing from sticking to the foil.)

Cornbread Sausage Stuffing - A Family Feast

When you’re ready to brown the top of your stuffing, give it a light spray of PAM!

Cornbread Sausage Stuffing - A Family Feast

This helps the top brown-up to a wonderful golden brown, while also keeping it moist! We use PAM every day in our kitchen – the Original, Baking, and Butter sprays are zero calorie options for cooking, plus they leave up to 99% less residue than using margarine or bargain cooking sprays while still offering superior non-stick results. What is YOUR best Holiday Cooking Tip? Tell us in a comment below and you’ll have a chance to win a $100 VISA gift card courtesy of BlogHer!

Cornbread Sausage Stuffing - A Family Feast

 

Be sure to visit the PAM Cooking Spray page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!

Print

Cornbread Sausage Stuffing

  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

  • 1 pan of prepared Corn Bread (we used a 7.5-ounce box Whole Grain Corn Bread from Hodgson Mill prepared in a 9×9-inch baking pan; additional ingredients may be required to prepare your cornbread – check box for specifics)
  • 6 slices whole wheat bread
  • 1 stick butter divided
  • ¼ teaspoon garlic powder
  • 1 teaspoon dry parsley
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon celery salt
  • 1 pound sweet Italian sausage
  • 1 cup chopped celery
  • 1 ½ cups chopped onions
  • 1 teaspoon poultry seasoning
  • ½ teaspoon dry sage
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup dried cranberries
  • 1 cup walnuts slightly chopped (leave some big pieces)
  • 2 cups strong chicken or turkey stock
  • 3 eggs beaten

Instructions

  1. Mix corn bread according to package directions, and bake in a 9×9-inch pan sprayed with PAM Cooking Spray.
  2. Preheat oven to 425 degrees.
  3. Let corn bread cool slightly, and dice into one inch cubes. Place cubes back into the baking pan and bake at 425 degrees for an additional 10 to 15 minutes so that the corn bread cubes brown slightly. Set aside to cool.
  4. Remove and discard crusts from bread and cut slices into one inch cubes. Toss in a bowl with ½ stick melted butter, garlic powder, dry parsley, smoked paprika, and celery salt. Spray sheet tray with PAM spray. Lay out bread cubes onto prepared sheet pan and bake for ten minutes. Flip bread cubes and bake for another ten minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees.
  5. Remove sausage from casing. In a large skillet over medium high heat, spray with PAM spray and cook sausage meat breaking apart with wooden spoon as you cook. Remove cooked sausage and any fat from pan to a large bowl.
  6. In the same pan over medium heat, melt remaining half stick of butter and add celery, onions, poultry seasoning, sage, salt and pepper. Sauté for three minutes or until celery and onions are just starting to get tender and then add cranberries. Cook for one more minute and remove from heat. Add all of this mixture to bowl with cooked sausage.
  7. Add the toasted corn bread cubes and the toasted bread cubes to the sausage and onion mixture. Add the walnuts, turkey stock and eggs and gently stir and toss. Try not to break the corn bread up too much.
  8. Spray a 2-quart casserole dish with PAM spray and gently scrape stuffing mixture into dish. Cut out a piece of parchment paper equal in size to the top of the dish and spray that with PAM spray. Place sprayed side down on top of stuffing. Cover with foil and bake for 50 minutes.
  9. Raise oven temperature to 425 degrees. Remove foil, spray top of stuffing with PAM spray and place back into oven uncovered and brown for ten minutes or more until golden brown.
  10. Remove from oven, allow to rest for 10 minutes and serve.

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    Comments

  • amy pugmire wrote:
  • amy pugmire wrote:

    cook early and freeze anything you can to cut back time. we make large amounts of cookie dough we deliver to our friends and family and freeze it to cut time.

  • stephanie wrote:
  • stephanie wrote:

    planning ahead is a must

  • courtney b wrote:
  • courtney b wrote:

    get your mom to help you out with the cooking, and dont rush because that’s when you tend to burn things!

  • cw wrote:

    My favorite tip is to make whatever I can ahead of time. I love to do a makeahead casserole for xmas day.

  • Kristen M wrote:

    It’s not original, but my best tip is to have a plan. During the holidays when the oven might get crowded, it’s good to prep in advance and know in what order things need to happen.

  • steve weber wrote:

    My tip is to shop at Sams Club or somewhere where you can buy food in bulk..it’s cheaper that way.

  • Mami2jcn wrote:

    tweet–https://twitter.com/mami2jcn/status/403328155114422272

  • Mami2jcn wrote:

    Divide the tasks and do a lot of prepping beforehand. My husband is going to help me out with some of the cooking this year, so that I’m not overwhelmed.

  • theresa krier wrote:

    list all of your ingredients for your recipes from your menu to see what you need to purchase, then prep everything you can ahead of time, don’t be afraid to delegate jobs to guests, they love to help & helps take pressure off the hostess. then enjoy

  • Ilene wrote:

    My tip is to do as much as you can the day before. You can do a lot in advance .

  • D SCHMIDT wrote:

    My short cut is making cookies in advance and then freezing them, I also tend to do that with scones, fruit pies and pound cakes as well! I also admit sometimes when I am short on time to using ready made frosting.

  • Elena wrote:

    My tip is to plan ahead and cook the day before celebration

  • LuLu wrote:

    My best Holiday tip, I discovered last year. Reynolds Wrap non stick aluminum foil. It works great when you need to cover anything in the oven and never let’s anything stick to it! Even warming up left overs…….no sticking to left over rolls or cut turkey!

  • Nicole wrote:

    Shared this awesome giveaway on twitter and the Cornbread Sausage Stuffing looks wonderful! https://twitter.com/wonkywonderful/status/403226868876210176

  • stephanie wrote:

    My best holiday cooking tip is to plan-ahead and make/prep everything you can ahead of time. I usually made desserts that can be frozen or partially made. Also…lots of wine 🙂

  • Mary Ann wrote:

    Divide up the duties so the hostess is not stressed out and can enjoy herself.

  • Marsha wrote:

    My best holiday cooking tip is to plan ahead, writing out a schedule for T-day so you know what has to be done when. You will stress out less as you begin crossing things off of the list.

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