• 2 Ratings

Enjoy a taste of New Orleans with each bite of Southern corn bread dressing with sausage. For a spicier version of this hearty corn bread stuffing, add jalapeno while cooking the onions.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F. Spread corn bread cubes in two 15x10x1-inch baking pans. Bake for 10 to 15 minutes or until lightly toasted, stirring once; cool.

Instructions Checklist
  • Meanwhile, in a large skillet cook sausage, onions, and garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Carefully add wine, stirring to scrape up any crusty brown bits. Stir in dried tomatoes, sage, parsley, and salt. Remove from heat; let stand for 5 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In an extra-large bowl combine corn bread cubes, sausage mixture, and diced tomatoes. Drizzle corn bread mixture with broth, tossing gently to moisten. Transfer mixture to a 12-inch cast-iron skillet or 3-quart rectangular baking dish. Dot with butter.

Instructions Checklist
  • Bake, covered, for 30 minutes. Bake, uncovered, for 15 to 20 minutes more or until heated through.


Want a milder version? Use bulk pork sausage in place of the hot Italian sausage. Like spice? Seed and finely chop a jalapeño and cook with the onions. Out of sage? Use an equal amount of parsley.

Nutrition Facts

479 calories; 23 g total fat; 8 g saturated fat; 5 g polyunsaturated fat; 9 g monounsaturated fat; 77 mg cholesterol; 1343 mg sodium. 650 mg potassium; 52 g carbohydrates; 5 g fiber; 8 g sugar; 15 g protein; 0 g trans fatty acid; 729 IU vitamin a; 18 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 97 mcg folate; 1 mcg vitamin b12; 283 mg calcium; 4 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0