Sausage and Corn Stuffing

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Sausage and Corn Stuffing

Prep Time 15 minutes
Cook Time 50 minutes
Servings 4


  • 1 cup celery - finely chopped
  • 1/2 cup sweet yellow onion - finely chopped
  • 3/4 cup unsalted butter - divided
  • 2 small loaves white bread - toasted and cubed
  • 3 large egg yolks - beaten
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1 can (14.75 oz) creamed corn
  • 1/2 lb. sausage - browned and drained
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp dried parsley
  • 1 tsp fennel seed - optional


  • Brown sausage and drain.
  • Transfer cooked sausage to a bowl to cool.
  • Saute the celery and onion in the same pan the sausage was in using 1/4 c. butter over medium heat until they turn translucent and onions caramelize.
  • Take your time, because this really gives the stuffing wonderful flavor.
  • Toast the bread and then cut into cubes.
  • Add the caramelized onions and celery, sausage, dried parsley, fennel seed, salt and pepper.
  • Lightly beat the egg yolks with the milk, creamed corn, chicken stock and pour slowly over the bread and seasonings, a little at a time as you stir with a large spoon until mixture is wet and not soupy. (You may not need to use all of the liquid)
  • Lightly grease a muffin tin with non-stick spray and fill each cup with stuffing.
  • Slowly drizzle with 1/2 c. of melted butter. (Use more or less, depending on how rich you want them to be.)
  • Bake uncovered at 350 degrees for 50 mins.
  • They are done when a toothpick inserted in the middle of the stuffin comes out clean.


For stuffing that is a bit more moist, you can cover with foil for the first 30 mins.


Calories: 592kcal | Carbohydrates: 12g | Protein: 15g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 274mg | Sodium: 1063mg | Potassium: 391mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1484IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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