Best Sausage Stuffed Cornbread Recipes

CORNBREAD-SAUSAGE-STUFFED BELL PEPPERS

Steps:

• 1. Heat oven to 350 degrees. Spray 11x7-inch glass or ceramic baking dish with cooking spray.
• 2. Cook sausage in large skillet over medium-high heat 3-4 minutes or until beginning to brown, stirring frequently. Add squash, celery and onion; cook 5 minutes or until sausage is no longer pink and vegetables are tender, stirring frequently. Add garlic, salt and pepper; cook and stir 1 minute. Remove from heat; gently stir in cornbread
• 3. Pour spagetti sauce over bottom of baking dish. Spoon stuffing mixture into bell pepper halves, mounding as necessary. Arrange in baking dish; cover with foil.
• 4. Bake 40-45 minutes or until peppers are almost tender. Sprinkle with cheese; bake, uncovered, an additional 10 minutes or until peppers are tender.
• 5. TIP: For best flavor, use cornbread without a lot of added sugar.

SAUSAGE AND SQUASH STUFFED MUSHROOMS WITH CORNBREAD CRUMBS

Steps:

• Preheat the oven to 425 degrees F.
• For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and squash and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and set aside to cool.
• Add the sausage, Asiago and scallions to the cooled mushroom stem mixture. Stir in the cornbread until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

SAUSAGE STUFFED CORNBREAD

Steps:

• 1. Preheat oven to 450 degrees. Add the butter or oil to a 10 inch cast iron skillet and place in oven while preheating. Take it out when it begins to sizzle (5 minutes or so).
• 2. Cook the sausage, onion and peppers in a saute pan until sausage is no longer pink and onion and pepper are soft.
• 3. While the sausage layer is sauteing, combine the cornmeal, sifted flour, baking powder and salt. In a separate bowl, whisk egg then add buttermilk and whisk til combined. Mix wet ingredients into dry ingredients, but do not over-mix. It will be a little lumpy.
• 4. Add the melted butter or oil to the batter and gently blend. Spoon half of the cornbread mixture into the hot skillet into an even layer. Top with sausage layer and sprinkle the cheese on top. Spoon the rest of the cornbread mixture on top of the sausage and cheese. Spread evenly.
• 5. Place back in the oven for 20 minutes until golden brown on top and sides have pulled away.
• 6. *I did not have buttermilk, so I whisked my egg in a 2 cup measure and added about 1 1/2 cups of sour cream. I poured milk in until it measured 2 cups and stirred it in. It came out to about the consistency of buttermilk. It worked!!

SAUSAGE & CORNBREAD STUFFED MUSHROOMS RECIPE

Steps:

• Heat oven to 450ºF.
• Place wire rack on foil-covered rimmed baking sheet. Place mushrooms, cap sides up, on rack. Bake 15 min. Meanwhile, brown sausage in medium nonstick skillet. Add stuffing mix, water and parsley; mix well.
• Remove mushrooms from wire rack; drain on paper towel-covered plate. Remove and discard foil (with mushroom liquid) from baking sheet.
• Spoon sausage mixture into mushrooms. Return to baking sheet (without rack).
• Bake 10 min. or until heated through.