Sausage and Cornbread Dressing
This flavorful dish combines the savory richness of sausage with the hearty texture of cornbread to create a delicious and comforting side dish. Perfect for holidays or family gatherings, this dressing is made by sautéing crumbled sausage with aromatic vegetables like onions, celery, and sometimes bell peppers. The mixture is then combined with crumbled cornbread, herbs such as sage or thyme, and moistened with chicken or turkey broth. The dish is baked until golden and crispy on top, making it a perfect accompaniment to roasted meats or as a standalone treat.
Ingredients
- 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
- 4 medium onions, chopped (about 3 cups)
- 1/2 cup chopped celery
- 6 cups cubed day-old white or French bread
- 6 cups coarsely crumbled cornbread
- 2 large eggs
- 2 tablespoons steak sauce
- 2 teaspoons onion salt
- 2 teaspoons poultry seasoning
- 2 teaspoons dried parsley flakes
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 2-1/2 to 3 cups reduced-sodium chicken broth
Instructions
- Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot.
- Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine.
- In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness.
- Transfer to a greased 13×9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.
Nutrition
Calories: 240kcalCarbohydrates: 35gProtein: 11gFat: 6gSaturated Fat: 1gCholesterol: 48mgSodium: 1112mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!