Cornbread Sausage Dressing
I'm now big fan of dressing unless it contains cornbread, and sausage is an added bonus
Ingredients
- 1 batch Yankee Cornbread (link in notes)
- 4 slices white bread
- 1 tbsp olive oil
- 1/2 pound fresh sage sausage
- 8 ounces mushrooms, sliced
- 1 large sweet onion
- 4 stalks celery
- 1 large red bell pepper
- 1/2 cup chopped parsley
- 2 tsp ground sage
- 1 tbsp fresh thyme, chopped
- 3/4 tsp salt
- 3/4 tsp black pepper
- 5 cloves garlic, minced
- 3 cups chicken stock
- 1/2 cup melted butter
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13inch baking dish.
- Chop cornbread and sliced bread in to 1 inch pieces. Place in a very large mixing bowl and set aside.
- In a large sauté pan, cook sausage for 8-10 minutes until browned. Break into small crumbles as it cooks. Add to cornbread.
- In the same pan, add olive oil, mushrooms, onion, celery, bell pepper, parsley, sage, thyme, salt and pepper. Sauté over medium heat for 10 minutes. Add the garlic and cook 1 minute more. Transfer veggies to cornbread bowl.
- In the large mixing bowl, add stock and melted butter, mixing well until liquid is absorbed.
- Pour dressing into prepared baking dish and cover with foil
- Bake for 20 minutes at 350 degrees. Remove foil. Increase oven temperature to 425 and bake uncovered for 10 minutes. The top should be lightly browned and center should be hot. Serve warm.
Notes
- You can use any cornbread recipe for this dressing, but I prefer a sweeter cornbread and my Yankee Cornbread is great in this recipe.
- Making the dressing up to two days ahead of time will save you some time on the day of serving. Just be sure to let it sit at room temperature for about 45 minutes prior to baking.
- Unless you’re planning on guests, 10 servings is a lot of dressing. You can freeze the dressing before baking. Just thaw 24 hours before serving and allow to sit out of the refrigerator for 45 minutes prior to baking.