Recipes and Cooking Sausage Stuffing 4.4 (20) Add your rating & review The bread mixture for this popular holiday side dish includes crumbled corn bread. Either make a recipe of your own, or if you are short on time, prepare a package corn muffin mix. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 30 mins Total Time: 1 hrs Servings: 10 Jump to Nutrition Facts Ingredients 12 ounce bulk pork sausage ¾ cup finely chopped onion (1 large) ½ cup chopped green sweet pepper (1 small) ½ cup chopped celery (2 stalks) ½ cup butter or margarine 5 cup dry white bread cubes (see tip) 4 ½ cup crumbled corn bread 1 teaspoon poultry seasoning ⅛ teaspoon black pepper ¾ cup chopped pecans, toasted (see tip) (optional) 1 ¼ - 1 ½ cup chicken broth Directions In a large skillet brown sausage over medium heat; drain. Remove from skillet; set aside. In the same skillet cook onion, sweet pepper, and celery in hot butter over medium heat until tender; set aside. In a large bowl combine bread cubes and corn bread. Add cooked sausage, onion mixture, poultry seasoning, black pepper, and, if desired, pecans. Drizzle with enough broth to moisten (about 1 cup), tossing lightly to combine. Transfer to a 2-quart casserole. Bake, covered, in a 325 degree oven for 30 to 45 minutes or until heated through. Or use bread mixture to stuff one 10- to 12-pound turkey. (See stuffing tips.) Place any remaining stuffing in a casserole; drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup) to make a stuffing of desired moistness. Cover and chill until ready to bake. Bake, covered, in a 325 degree oven alongside turkey for 40 to 45 minutes or until heated through. (For doneness temperatures and roasting times, see roasting chart.) Makes 10 to 12 servings. Quick Sausage Stuffing: Prepare as above, except substitute 3 cups corn bread stuffing mix (one 8-ounce package) for the 4-1/2 cups crumbled corn bread. Reduce poultry seasoning to 1/2 teaspoon; omit the black pepper. Substitute water for the broth. Rate it Print Nutrition Facts (per serving) 373 Calories 24g Fat 29g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 373 % Daily Value * Total Fat 24g 31% Saturated Fat 10g 50% Cholesterol 62mg 21% Sodium 686mg 30% Total Carbohydrate 29g 11% Total Sugars 1g Protein 8g Vitamin C 7.1mg 36% Calcium 70.7mg 5% Iron 1.4mg 8% Potassium 134mg 3% Folate, total 24.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *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.