Georgia Sausage and Peach Stuffing

Prep Time:
50 mins
Bake Time:
20 mins
Total Time:
50 mins


  • 1 pound uncooked chorizo sausage links with casings removed, or bulk pork sausage

  • 1 cup chopped celery (2 stalks)

  • ½ cup chopped green onions (4)

  • ½ cup chopped red sweet pepper (1 small)

  • 2 fresh serrano or jalapeño chile peppers, seeded and finely chopped*

  • 4 cloves garlic, minced

  • 1 tablespoon snipped fresh sage

  • 6 cup coarsely crumbled Homemade Corn Bread

  • 1 ½ cup frozen unsweetened peach slices, thawed and chopped

  • 1 cup coarsely chopped pecans, toasted, or coarsely chopped candied pecans

  • 2 eggs, lightly beaten

  • 1 cup chicken broth

Homemade Corn Bread

  • ¼ cup butter

  • 2 cloves garlic, minced

  • 1 ½ cup yellow cornmeal

  • ½ cup all-purpose flour

  • 2 tablespoon sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 2 eggs

  • 1 cup milk


  1. Preheat oven to 325°F. In a large skillet cook sausage, celery, green onions, sweet pepper, jalapeño peppers, and garlic over medium-high heat about 10 minutes or until sausage is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in sage.

  2. In an extra-large bowl combine sausage mixture, crumbled Homemade Corn Bread, peaches, pecans, and eggs. Drizzle with enough of the broth to moisten, gently tossing to combine. Transfer to an ungreased 3-quart rectangular baking dish.

  3. Bake, covered, for 55 to 60 minutes or until an instant-read thermometer inserted in the center of stuffing registers 165°F.

Homemade Corn Bread

  1. Preheat oven to 425°F. Grease a 9x9x2-inch baking pan; set aside. In a small saucepan cook and stir butter and garlic over medium heat until butter is melted. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. In a small bowl combine eggs, milk, and butter mixture. Add egg mixture all at once to cornmeal mixture. Stir just until moistened. Pour batter into the prepared baking pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

382 Calories
26g Fat
23g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 382
% Daily Value *
Total Fat 26g 33%
Saturated Fat 9g 45%
Cholesterol 106mg 35%
Sodium 756mg 33%
Total Carbohydrate 23g 8%
Total Sugars 4g
Protein 14g
Vitamin C 11.8mg 59%
Calcium 121.2mg 9%
Iron 1.8mg 10%
Potassium 357mg 8%
Folate, total 32.3mcg
Vitamin B-12 1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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