Sausage Cornbread Stuffing Recipe
Medically reviewed by Christiana George Updated Date: June 8, 2023
Sausage Cornbread Stuffing recipe is a great addition to your Thanksgiving dinner. This is a cornbread recipe too. I think this is the best cornbread stuffing I’ve ever had.
| Level: Easy | Recipe type: Bread |
| Prep time: 10 mins Cook time: 50 mins Total time: 1 hour | Cuisine: American Yield: 12 Serves |
Ingredients:
- 1 cup yellow cornmeal
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 eggs lightly beaten
- 3 cups whole milk
- 1/2 pound pork sausage cooked and finely chopped (I used turkey sausage)
- 2 tablespoons butter, melted Preheat oven to 400 degrees F (200 degrees C).
- Lightly grease a 9×13 inch baking dish.
Steps:
In a large bowl, mix together the cornmeal, flour, baking powder and salt.
In another bowl whisk together the eggs and milk until smooth.
Add the egg mixture to the cornmeal mixture and stir until just combined. Stir in the sausage.
Pour the batter into the prepared baking dish, drizzle with melted butter, and bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Cool slightly, then cut into squares and serve warm.
Nutrition Facts:
| Ingredients | Calories |
|---|---|
| 1 cup Cornmeal, Whole-grain, Yellow | 55 Calories per serving |
| 2 cup Wheat Flour, White, All-purpose, Enriched, Bleached | 114 Calories per serving |
| 1 tbsp Leavening Agents, Baking Powder, Low-sodium | 2 Calories per serving |
| 1 tsp Salt, Table | 0 Calories per serving |
| 3 Egg, Whole Raw, Fresh | 24 Calories per serving |
| 3 cup Milk, Fluid, 3.25% Milkfat | 55 Calories per serving |
| 1/2 lb Pork Sausage, Fresh, Cooked | 96 Calories per serving |
| 2 tbsp Butter With Salt | 25 Calories per serving |
Enjoy!
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Blueberry Yum Yum Smoothie
I had never heard of a Blueberry Yum Yum dessert until one of my neighbors suggested I make it. Of course I did. It’s super easy and oh my, it is so delectable. It’s a no bake layer cake made with crushed Lorna Doone shortbread cookies, blueberry pie filling, whipped topping, cream cheese, powdered sugar, and pecans. What’s not to like about that? I thought it would be perfect to make as a dessert smoothie. Yeah, I know it’s not a healthy smoothie, but sometimes you have to be bad. You can use low fat whipped topping and cream cheese if it makes you feel better. Me, I’m sticking to the good stuff.
Williams-Sonoma contacted me to be a part of their Smoothie Week with their first installment being “Not Your Typical Smoothie”. I think this fits the bill. I am a dessert girl, so of course I had to make a dessert smoothie.
I used my Blentec to make this, but in all fairness it should work in any blender. If you don’t have a blender you should check out Williams-Sonoma, they have a sale on blenders and free shipping going on right now.
The cookies crumble fairly easy and I had pre-chopped the nuts, so it all worked smoothly. As for the pie filling, my neighbor had given me an industrial sized can of blueberry pie filling that I ended up freezing because I hadn’t used it all. Now, I had a good excuse to use it.
I left the frozen whipped topping for last and the milk. I added 1/4 cup because I like my smoothies thick, but you can add more if you like.
And that’s it. You can add more cookie crumbles or pecans to the top if you want. It makes one 12 oz. serving or two 6 oz. servings. Depends how greedy you are. It is really good though, so I would keep it all to myself. It tastes just like the dessert, except in a drinkable form. Enjoy!
Blueberry Yum Yum Smoothie
by The Sweet Chick
Prep Time: 10 minutes
Keywords: blender dessert snack beverage blueberry pie filling Lorna Doone Cookies whipped topping shake American
Ingredients (2 servings)
- 10 Lorna Doone shortbread cookies
- 1/4 cup chopped pecans
- 1/3 cup blueberry pie filling
- 2 oz. cream cheese
- 1/4 cup powdered sugar
- 1 cup frozen whipped topping
- 1/2 cup milk (or less, if you want a thicker smoothie)
Instructions
Add the cookies and pecans to your blender and pulse until cookies become crumbs.
Then add pie filling, cream cheese, and powdered sugar. Pulse until smooth.
Lastly, put in the whipped topping and milk. Pulse until well blended.
Pour and serve immediately.
Notes
This recipe makes one 12 oz. serving or two 6 oz. servings.
Although Williams-Sonoma contacted me to participate in their Smoothie Week, this is not a sponsored post. All thoughts and opinions are my own.
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