Sausage & Mushroom Cornbread Stuffing

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 40 min


2 each; Italian Sausage Links, mild, casings removed, meat crumbled

1/2 cup; Pecans, toasted, chopped

2 each; Onions, chopped

6 each; Celery Ribs, chopped

1/2 cup; Butter, unsalted

1 pound; White Mushrooms, thinly sliced

Salt & pepper to taste

1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

1 tablespoon; Sage, dried, crumbled

1 cup; Chicken Broth or Robert Mondavi Pinot Noir


  1. Preheat the oven to 350°F.
  2. In a large skillet, saute crumbled sausage meat and set aside. Saute onions and celery in butter over low heat until the vegetables are softened; add mushrooms in batches, stirring until cooked; salt and pepper to taste.
  3. In a bowl, combine cooked mixture with Mrs. Cubbison's Seasoned Corn Bread Stuffing. Stir in sage and toss together until well combined. Add up to 1 cup broth or wine, until desired moistness. Let cool.
  4. Stuff loosely in the turkey. Spoon remaining stuffing into a greased casserole dish and cover. Bake on middle rack of preheated 350°F oven for 30 minutes until internal temperature reaches 165°F. Remove cover and bake 5 to 10 minutes longer for a crisper top.