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Cornbread and Portuguese Sausage Stuffing

November 7, 2012 / By Foodland

Cornbread and Portuguese Sausage Stuffing

A hearty and delicious cornbread to share for the holidays with a local touch!
Course Side Dish
Servings 8 Servings


  • 6 bacon slices, diced
  • 1 12 oz Portuguese sausage, diced into ½ inch pieces
  • 0.25 pound ground pork
  • 1 onion, diced 1/8 inch
  • 2 large celery ribs, diced 1/8 inch
  • 0.5 cup parsley, chopped
  • 1 cup green onions, sliced
  • 1 can water chestnuts, chopped
  • 1 tablespoon poultry seasoning
  • 1 9x13 pan cornbread, diced ½ inch and toasted
  • 0.25 pound Butter
  • 3 cups turkey broth or chicken broth
  • salt and pepper


  1. Preheat oven at 350°.
  2. In a medium sauté pan, sweat bacon, Portuguese sausage, and ground pork.
  3. When cooked through, add in onion and celery. Cook for 3 minutes.
  4. Add in parsley, green onions, water chestnuts, and poultry seasoning.
  5. Add cooked ingredients (fat and all) to the cornbread and fold.
  6. Moisten with butter and broth to taste, and adjust seasoning with salt and pepper.
  7. Place in an oven proof pan and bake for 45 minutes covered. 
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