Sausage and Corn Stuffing
- 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.