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Thanksgiving Recipes Part I: Sausage Cornbread Stuffing & a GIVEAWAY!

Stuffing final 1 small  This is the first of a six part series in honor of Thanksgiving! And, I’m kicking things off with a bang! Not only is this recipe killer, but I’ve teamed up with Calphalon to give you guys the chance to win over $200 of Calphalon products. See below for more info!

Please tell me you all love this holiday as much as I do! I LOVE Thanksgiving. The turkey, the time of year, the fall colors. Everything about it, I love! Oh, and the 7 mile Turkey Trot I run Thursday morning to make up for all the pumpkin pie I consume. Do you participate in Turkey Trots? Does a Turkey really trot? One of life’s unanswerable questions…

Moving on…

Lets talk stuffing, shall we? I strongly dislike bread stuffing with a passion. Growing up, we ate wild rice stuffing and that was it. There was no talk of bread and/or stuffing around Thanksgiving. Moving to the states was when my mind was blown…everyone here eats bread stuffing! What the what? How could this be? After living here 7 years, I’ve tried it a few times and it really didn’t make my heart go pitter patter. Not in the least. So, I went on a stuffing quest this year.

Surely I could make something with a bread product that could be comparable to my beloved rice stuffing.

Well, my friends, I’ve done it.

I made a stuffing made out of cornBREAD that I like. No wait, LOVE. I really do love this stuffing. It’s sweet, salty, has texture and most importantly great flavor! AND, get this: it’s super easy to do too! BONUS! Especially when you have a million other dishes to make on Thanksgiving. So, lets dive into this recipe, shall we?

First, you will need some of these basic ingredients:
Stuffinf Ingredients  To get started, heat up a large skillet over medium to medium high heat. Remove the sausage from it’s casing and break it apart while it cooks. I used Calphalon’s Contemporary Nonstick Bronze Edition 3-qt. Saute Pan and Potato Masher.}
Stuffing 1 small  While the meat is cooking, chop up some onions, celery and carrots.
Stuffing 3 small  Once the meat is cooked completely and browned, remove from pan and set aside.
Stuffing 2 small  Toss in the veggies with a little salt and pepper and saute until tender, about 7 minutes. {If there isn’t enough grease in the pan from the sausage, pour in a little oil.}
Stuffing 4 small  Remove pan from heat, pour sausage back in and crumble the cornbread right over top.
Stuffing 6 small  You want the crumbles to be pretty fine and look something like this:
stuffing 7 small  Next you’re going to add in some poultry seasoning,
stuffing 8 small  salt,
stuffing 9 small  pepper and
stuffing 10 small  chicken broth.
stuffing 11 small  The last thing you need are some eggs. Crack them into that measuring cup you used for the chicken broth.
stuffing 12 small  Whisk them together to break the yolks into the whites
stuffing 13 small  and pour them over top the whole shoot and match.
Stuffing 14 small  Stir this whole pot of goodness together and add in splashes of extra stock if you think it’s a little too dry.
stuffing 15 small  Dump it into a greased baking dish,
stuffing 16 small  cover with foil and bake at 350 degrees for 30 minutes.
stuffing 17 small  That’s it! Beautiful stuffing that would be a delicious addition to any Thanksgiving meal.
Thanksgiving Feast final small  Over the next two weeks, I will be showing you step by step photos on how to make everything on this plate. Are you salivating yet? YUM. I love Thanksgiving.

Sausage Cornbread Stuffing
yield: 6
Print This Recipe Print This Recipe

Ingredients:
3 whole Mild Italian Sausage Links
1 cup Diced Onion
1 cup Chopped Carrot
2 stalks Celery, Diced
1 whole Prepared Pan Of Cornbread (9×9)
1 teaspoon Poultry Seasoning
Salt And Pepper, to taste
1-¼ cup Chicken Stock
2 whole Eggs

Directions:
Heat up a large skillet over medium to medium high heat.
Remove the sausage from its casing, place it into the hot pan and break it apart while it cooks. Once the meat is cooked completely and browned, remove from pan and set aside.
Toss the veggies into the skillet with a little salt and pepper and saute until tender, about 7 minutes. {If there isn’t enough grease in the pan from the sausage, pour in a little oil.}
Remove pan from heat, add sausage back in and crumble the cornbread right over top. You want the crumbles to be pretty fine.
Next add in some poultry seasoning, salt, pepper and chicken broth. The last thing you need are some eggs. Crack them into that measuring cup that you used for the chicken broth. Whisk them together to break the yolks into the whites and pour them over top of the whole shoot and match.
Stir this whole pot of goodness together and add in splashes of extra stock if you think it’s a little too dry.
Spoon stuffing into a greased baking dish (I used an oval baking dish – but 8×8 or 9×9 would probably work), cover with foil and bake at 350 degrees F for 30 minutes.

Now, for the *GIVEAWAY*:

I got the opportunity to cook my entire Thanksgiving meal using products from Calphalon. For this recipe, I used their New Bronze Edition 3 qt. Nonstick Saute Pan and it was a dream to work with. I LOVE Calphalon Non-stick pans. I got a set for my wedding and fell in love with them, before I ever had this blog. Now, it’s all I cook with.

Calphalon non-stick is the way to go. Your food cooks evenly, browns well and clean up is a breeze. And, the 3 qt. size is not too big and not too small. I loved working with this pan! I even have another recipe coming up later in this series where I use it again.
334836e  The lovely folks at Calphalon want you to try out this new pan of theirs along with their 3-in-1 Immersion Hand Blender. {I used this blender to make the filling for these amazing crepes.} 335116e  These are amazing, durable products that I want you to try too!

Here’s how you can win:

1. Like Lauren’s Latest on Facebook and Twitter for 2 entries.
2. Like Calphalon on Facebook and Twitter for 2 entries.
3. Share this post on Facebook for 1 entry.
4. Share a photo from this post on Pinterest. You know you’re addicted as much as I am! {If you are interested in getting a Pinterest account, email me and I’ll hook you up!}
5. Tweet the link of this post on Twitter.

*Make sure you come back and leave a separate comment for each entry! Make sure to include the link where you shared, tweeted or pinned this as well.

RULES:
Contest opens Monday, November 7th 12:00 a.m. PST and closes Friday, November 18th 11:59 p.m. PST. Contest only open to U.S. Residents. {Sorry to my International friends! We still love you!}

Prizes are supplied and shipped by Calphalon. I was supplied the products to review and was NOT paid for this post. All opinions are, of course, my own.

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688 Comments

  1. I already like you on Facebook.

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  2. I now like Calphalon on Facebook.

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  3. I like you on Facebook.

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  4. I shared this link on Facebook.

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  5. Looks deeeelish! I can’t wait!

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  6. yum. the stuffing is always my favorite part!

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  7. I have to make stuffing tomorrow, so it’s perfect timing to watch the step-by-step.

    OH and I NEED THAT PAN AND LOOT.

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  8. I like you on Facebook.

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  9. I am so excited for stuffing season with this gluten free stuffing!!

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  10. PS: I followed you both on twitter!

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  11. I “like” you on FB.

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  12. I “like” Calphalon on FB too. :)

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  13. I pinned this recipe on Pinterest!

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  14. I liked you on Facebook and followed you on Twitter!

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  15. I liked Calphalon on Facebook and Followed them on Twitter.

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  16. I’m following you on Twitter!!

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  17. I like Lauren’s Latest on Facebook.

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  19. I like Lauren’s Latest on Twitter.

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  20. I like Calphalon on Facebook.

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  22. I like Calphalon on Twitter.

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  24. I tweeted.

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  25. I liked Calphalon on FB

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  26. I like you on facebook

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  27. I liked Calphalon on FB

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  28. I shared this link on facebook

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  29. I like Calphalon on Twitter.

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  30. I Pinned the giveaway! Absolutely fabulous! ~Megan

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  31. I posted the giveaway to my blog’s Facebook page!

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  32. I like you on facebook

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  33. i follow you on twitter

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  34. I like Calphalon on facebook

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  36. I already Pinned This…

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  37. I posted the link on Facebook!

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