Herbed sausage stuffing and cornbread sausage stuffing are delicious recipes perfect for holiday or weeknight meals. Make herbed sausage stuffing by toasting 16 cups of cubed bread in the oven for 7 minutes at 350 degrees Fahrenheit.
In a large pan, sauté 8 tablespoons butter with 2 diced onions, 2 diced green apples, 1 cup diced celery and 2 tablespoons chopped parsley for 10 minutes. Season with salt and pepper. Mix into the bread cubes.
In the same pan, cook 3/4 pound Italian sausage until cooked through and browned. Break the sausage up with a fork, and add to the bread and vegetables. Pour 1 cup chicken stock and 1 cup dried cranberries into the mixture. Stir to combine, and pour into a baking dish. Bake for 30 minutes. Serve immediately.
For cornbread sausage stuffing, preheat the oven to 350 degrees Fahrenheit, and cook 1 pound crumbled pork sausage over medium heat until cooked through. Using a slotted spoon, transfer the sausage to a mixing bowl. In the same pan, sauté 1 chopped onion, 3 chopped celery stalks and 1/4 cup water until the vegetables are tender. Season, and add to the sausage.
Add 12 cups cubed cornbread, 3 tablespoons chopped sage, 3 beaten eggs and 1 1/2 cups hot chicken broth to the sausage. Mix well. Add to a baking dish, and cook for an hour.