This cornbread and sausage stuffing is a favorite at our Thanksgiving table. We all look forward to it every year—it's an absolute must-have! Our home fills with excitement as the holiday season approaches, especially when we start planning all the special dishes we're going to make.
In our family, cooking becomes a team effort – my husband takes half of our boys, and I take the other half, and together, we cook up a storm. Yes, it gets a bit 🤪chaotic in the kitchen, but I wouldn't trade these moments for anything in the world. I'm so grateful for the wonderful family God has blessed me with.🥰
Among all the dishes we prepare, our various types of stuffing always take center stage—from classic bread stuffing da kuma tsiran alade shaƙewa to naman kaza da tsiran alade shaƙewa varieties. While we love them all, this Cornbread with Sausage Stuffing is our standout favorite.
What sets this Cornbread with Sausage Stuffing apart are its extraordinary flavors. It’s reminiscent of our Sofa So, though presented in a deconstructed form. The subtle sweetness of the cornbread perfectly balances the rich, savory notes of the sausage.
While this recipe takes a bit more time than traditional stuffing due to the homemade cornbread, the extra effort is truly rewarding. The homemade cornbread adds a unique texture and flavor that you can't get with store-bought cornbread 🍞👌
If you're looking for a delicious dish to try this holiday season, I highly recommend this Cornbread with Sausage Stuffing recipe. It’s a wonderful way to add a homemade touch to your festive meals and might even become a new family tradition, just as it has in ours. 😉
A tsallaka zuwa:
Hanya a kallo
Note: Ana ba da cikakkun umarnin a cikin katin girke-girke da ke ƙasa.
- Prepare Homemade Cornbread.
- Cut Cornbread into Cubes and Bake.
- Preheat tanda da shirya tasa.
- A dafa Kayan lambu.
- Dafa tsiran alade.
- Combine Sausage and Cornbread read Mixture.
- Shirya Cakudar Liquid.
- Canja wurin zuwa Tashin Gasa.
- Gasa.
- Ku bauta
💡Nasihu da Nasiha
- Homemade cornbread is the way to go—avoid using store-bought cornbread; it tends to be a bit too sweet.
- Nau'in tsiran alade da kuke amfani da shi zai yi tasiri ga dandano na kayan ku. tsiran alade na Italiyanci, tsiran alade na karin kumallo, ko ma chorizo na iya aiki da kyau, dangane da bayanin dandano da kuke nema.
- Before mixing it with other ingredients, make sure to toast your cornbread cubes in the oven for a few minutes. This helps to dry it out further and adds a nice texture to the stuffing.
- Ba wanda yake son busasshen shaƙewa. Tabbatar ƙara isasshen ruwa (broth) don kiyaye abin da kuke ci da ɗanɗano. Kawai a kiyaye kar a kara da yawa kuma a sanya shi ya yi yawa.
- Mix the ingredients gently to avoid breaking down the cornbread too much. Overmixing can result in a mushy texture.
- Bada abin sha ya huta na ƴan mintuna bayan dafa abinci. Wannan yana taimaka wa ɗanɗanon su narke tare kuma yana sauƙaƙa hidima.
Girke-girke masu alaƙa:
Recipe
Sausage Abincin Masara Mai Sauƙi
Kayayyakin aiki,
Sinadaran
Don Gurasar Masara:
- 3 babban qwai , zafin dakin
- 1 kofin man shanu , madara mai tsami, ko madara gabaɗaya, zafin ɗaki
- 219 g 1-¾ kofuna na dukan-manufa gari , cokali a cikin auna kofin da daidaita-kashe
- 207 g 1-¼ kofin Quaker rawaya masara
- 3 tablespoons sugar sugar
- 1-½ tablespoons Non-Aluminum yin burodi foda
- 1 teaspoon kisher gishiri
- 113 g (1 sanda) man shanu mara gishiri , narkewa
Don Kayan Sausage:
- 796 g (Hanyoyin tsiran alade guda 7) tsiran alade mai yaji ko mai daɗi, an cire kas ɗin, an karye cikin gutsutsutsu masu girman cizo
- 2 matsakaici albasa mai zaki ko rawaya , aikata kwalliya
- 3 seleri hakarkarinsa , aikata kwalliya
- 113 g (1 sanda) man shanu mara gishiri , raba
- 5 tafarnuwa cloves , yankakken
- ¼ kofin cilantro ko faski na Italiyanci , yankakken
- 10 bar sabo ne mai hikima , yankakken
- 3 sprigs sabo ne Rosemary , yankakken
- 6 sprigs sabo sabo , yankakken
- 4 babban qwai , zafin dakin
- 1 kofin madara mai ƙafe ko madarar gabaɗaya
- 2 kofuna ruwa
- 1 tablespoon Knorr Granulated kajin ɗanɗanon bouillon
- kisher gishiri , dandana
Umurnai
Don Gurasar Masara:
- Preheat da Shirya: Yi preheat tanda zuwa 350 ° F (175 ° C) kuma man shafawa a kwanon burodin 9x13-inch. Toshe shi da ɗan naman masara don hana ɗankowa.
- Haxa Kayan Gishiri: A cikin kwano sai a kwaba kwai da madara (ko wani madadin kamar madara mai tsami ko madara gaba daya) har sai an hade su sosai. Ajiye wannan gefe.
- Haɗa Busassun Sinadaran: A cikin babban kwano, haxa tare da kowane manufa gari, Quaker yellow cornmeal, granulated sugar, baking powder, da kosher gishiri.
- Haɗa Jika da bushewa: Zuba rigar kwai da cakuda man shanu, tare da man shanu da ba a narkewa ba, a cikin kwano tare da busassun kayan abinci. Dama har sai kun sami batir mai santsi.
- Gasa Gurasar Masara: Zuba gurasar masara a cikin kwanon burodi da aka shirya. Gasa a cikin tanda da aka rigaya na kimanin minti 30 ko har sai ya yi launin zinari a kusa da gefuna kuma saita. Bada shi ya huce a cikin kwanon rufi, sannan a yanka shi cikin murabba'i 1-inch.
- Gurasa masara: Yada guraben gurasar masara da aka yanke a kan takardar yin burodi da aka yi da takarda. Gasa su a cikin tanda na tsawon minti 30 ko har sai sun bushe kuma sun yi launin ruwan kasa. A bar su su huce a kan takardar yin burodi na kimanin minti 15.
Don Kayan Sausage:
- Preheat Tanda: Yi preheat tanda zuwa 350 ° F (175 ° C) kuma man shafawa a kwanon burodin 9x13-inch.
- Cook tsiran alade: A cikin babban skillet, dafa tsiran alade a kan matsakaici-zafi na minti 8-10 ko har sai ya yi launin ruwan kasa kuma ya dahu sosai. Yi amfani da spatula na ƙarfe don karya tsiran alade zuwa guntu wanda bai fi ¼-inch girma ba; ajiye gefe.
- Tushen Kayan lambu: A cikin kwanon rufi ɗaya, narke cokali 5 na man shanu. Add albasa, seleri hakarkarinsa, da tafarnuwa cloves. Cook, yana motsawa akai-akai, har sai kayan lambu sun yi laushi, kimanin minti 6-8.
- Ƙara Ganye: Cire skillet daga zafin rana kuma haɗuwa a cikin yankakken cilantro, tare da sage sabo, Rosemary, da thyme. Haɗa wannan cakuda ganyaye tare da dafaffen tsiran alade-lokaci tare da barkono na ƙasa don dandana.
- Shirya Cakudar Kwai: A cikin kwano mai matsakaici, sai a haɗa ƙwai, madara mai ƙafe (ko madarar gabaɗaya), ruwa, da ɗanɗano mai ɗanɗanon kajin Knorr har sai an haɗa su sosai.
- Haɗa Sinadaran: Haɗa murabba'in gurasar masara da aka gasa tare da tsiran alade da cakuda kayan lambu. A hankali a zuba ruwan kwai a cikin wannan cakuda, a hankali a hade ba tare da karya gurasar masara da yawa ba.
- Gasa Kaya: Canja wurin rigar gurasar masara zuwa kwanon burodi da aka shirya, tabbatar da rarraba tsiran alade da kayan lambu. Shirya wasu manyan gurasar masara a sama kuma a dige da sauran cokali 2 na man shanu. Gasa kayan masara na tsiran alade a cikin tanda da aka riga aka rigaya har sai ya zama launin ruwan zinari da kintsattse, wanda yawanci yana ɗaukar kusan mintuna 35-40.
- Yi aiki: Ku bauta wa abin da ake ci da dumi.
Notes
Duk bayanan abinci mai gina jiki sun dogara ne akan lissafin ɓangare na uku kuma kiyasi ne kawai. Kowane girke-girke da ƙimar sinadirai za su bambanta dangane da samfuran da kuke amfani da su, hanyoyin aunawa, da girman rabo kowane gida.