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Nutrition Facts
Serving Size 201 g
(Approx. 12 Servings)
Amount Per Serving
Calories 430 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 1080 mg 45%
Total Carbohydrate 48 g 16%
Dietary Fiber 3 g 12%
Sugars 14 g
Protein 14 g
Vitamin A 4% Iron 10%
Vitamin C 20% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Easy Cornbread Stuffing with Sage Sausage
Prep Time
5 minutes
Cook Time
1 h 6 m
Total Time
1 h 11 m
12  People


Recipe makes 12 Servings

16 Oz H-E-B Premium Cuts of Pork Sage Sausage
2 Lb H-E-B Bakery Plain Cornbread, divided use
1 medium yellow onion, chopped
1 cup(s) celery, chopped
1 green bell pepper, chopped
1 Tbsp salted butter
2 cup(s) chicken broth
1 Tsp kosher salt
1/2 Tsp black pepper
1/2 Tbsp fresh sage, chopped
2 1/2 Oz Butter Garlic Premium Croutons
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Preheat oven to 375°F and grease a 9x13-inch baking dish.
Bake both trays of cornbread 25 minutes or until golden brown.
In a large sauté pan, brown sausage over medium heat for 6 minutes, using wooden spoon to break apart sausage.
Remove from pan and place in large bowl, set aside.
In same pan, add chopped onion, celery, bell pepper and butter.
Sauté 15 minutes or until veggies start to get soft and slightly brown. Place in bowl with sausage.
Heat pan and add chicken stock. Heat through and use spoon to scrape up brown bits.
Meanwhile, cube 3/4 of cornbread and add to bowl with veggies and sausage. Add salt, pepper, sage and croutons.
Pour stock over cornbread and mix with hands or a spoon.
Pour cornbread mixture in prepared baking dish and top with remaining crushed cornbread.
Bake cornbread 20 to 25 minutes or until golden brown.


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