Smoked Sausage and Turnip Green Cornbread Stuffing Bites

Georgia Grown

Georgia Grown Chef Olivia Rader’s original recipe, demonstrated at the 2022 Sunbelt Expo in Moultrie, Georgia.

Yield 8-10 servings

  • 10 ounces turnip greens, chopped (about 8 cups) 
  • 1 teaspoon vegetable or canola oil 
  • 1 link Andouille or other smoked sausage (about 3.5 ounces), diced into 1/8 inch cubes 
  • 2 cups cornbread stuffing mix, divided 
  • 1/2 cup finely chopped onion 
  • 2 eggs, slightly beaten 
  • 4 tablespoons butter, melted 
  • 1/3 cup grated Thomasville Tomme cheese  
  • 1 clove minced garlic 
  • Pinch red pepper flakes, optional 
  1. Bring a large pot of salted water to a boil.  
  2. Heat oil in a small pan over medium heat until almost smoking. Add diced sausage and brown until most of the fat has been rendered, about 5 minutes. Transfer to small plate lined with a paper towel and let cool.  
  3. Once water is boiling, blanch greens for 2 minutes, in batches if necessary. Shock in ice water and let sit until cold.  
  4. Place 1 cup of the cornbread stuffing mix into food processor, process into fine breadcrumbs. Transfer to a bowl and set aside. This will be the breadcrumb coating.  
  5.  Drain turnip greens very thoroughly, removing ice pieces. Using your hands, squeeze out as , then place into the food processor and pulse until finely chopped.  
  6. Place chopped turnip greens into a large mixing bowl. Add remaining cup of cornbread stuffing mix, eggs, butter, cheese, garlic, red pepper flakes if using, and cooled sausage. Mix thoroughly. 
  7.  Shape mixture into balls about 1 inch in diameter until all of the mixture is used up. Coat each ball in reserved cornbread stuffing breadcrumbs. Place on a 18×13 inch pan, spaced at least ½ inch apart. Cover and refrigerate at least one hour. 
  8. Preheat oven to 350 degrees F. Bake for 15-20 minutes, until balls are firm to the touch. Serve warm with Comeback Sauce. 

Comeback Sauce

Yield: About 1 cup


3/4 cup mayonnaise

2 1/2 tablespoons ketchup

1 teaspoon apple cider vinegar

1-2 teaspoons fresh lemon juice

1 teaspoon spicy brown mustard

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce (we love Bootlikker or Petreaux’s)

1/2 teaspoon finely minced fresh garlic

1/2 teaspoon garlic powder

1/2 teaspoon onion powder or salt

1/2 teaspoon smoked paprika

Freshly ground black pepper

Whisk all ingredients together until smooth. Taste and season with salt if necessary. Serve with stuffing bites as a dipping sauce. Store leftover sauce up to a week in the refrigerator.