Cornbread Dressing
User Reviews
5
Cornbread Dressing
Description
Cornbread Dressing centers on a blend of day-old cornbread and bread cubes, which soak up a rich mixture sautéed with pork sausage and an assortment of vegetables including mushrooms, onions, celery, and bell pepper. The inclusion of fresh herbs such as sage, thyme, and parsley imbues the dressing with a fragrant earthiness. Garlic adds a pungent depth, balanced by the savory chicken stock and butter that keep the mixture moist during baking.
The sautéing process softens the vegetables while the sausage browns, adding both texture and meaty flavor. Once combined, the mixture is baked covered until the top achieves a slight crust and the interior becomes hot and cohesive but not dry. This cornbread dressing pairs well with roasted or smoked meats and offers a hearty, comforting texture with a blend of savory and herbal notes.
This dish is traditionally served warm as a side during festive meals and can be adapted by substituting chicken for sausage to alter the flavor profile. The preparation allows for the use of day-old bread to develop the ideal texture and soak up the flavorful stock and butter, contributing to a cohesive dressing.
Ingredients
- 1 batch cornbread
- 4 lices bread cut into 1-inch cubes, day old
- 2 tablespoons neutral cooking oil generic cooking oil
- ½ pound pork sausages casings removed and crumbled, optional - substitute with chicken, sage
- 7 ounces brown mushrooms sliced
- 1 large onion chopped
- 4 talks celery chopped
- 1 green bell pepper seeded and chopped
- ½ cup flat-leaf parsley chopped
- 1 ½ tablespoons sage chopped, fresh
- 1 tablespoon thyme chopped, fresh
- ¾ teaspoon salt or more to taste
- ½ teaspoon black pepper cracked
- 5 cloves garlic large, minced, or 1 ½ tablespoons minced garlic
- 3 ½ cups chicken stock
- ½ cup butter melted
Instructions
- Preheat the oven to 350°F (175°C).
- Chop pre-baked cornbread into 1-inch pieces. Place into a large mixing bowl; set aside.
- Heat half of the oil in a large pan over medium heat. Cook the sausages over for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the cornbread.
- In the same pan, add the remaining oil and add the mushrooms, onions, celery, parsley, sage, thyme, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add the garlic and cook until fragrant (30 seconds).
- Transfer mixture to the bowl with the cornbread. Add the stock and melted butter, mixing really well with a wooden spoon until all the liquid has been absorbed.
- Pour the dressing into a 9x12-inch baking dish.
- Cover with foil. Bake for 20-25 minutes until browned on top and hot in the middle. Serve warm.
Notes
- Day-old cornbread and bread cubes absorb the stock and flavors better than fresh bread.
- Substitute pork sausage with chicken seasoned with sage for a milder flavor.
- Cover the dressing with foil while baking to retain moisture, uncover near the end for slight browning.
- Serve the dressing warm alongside roasted or smoked meats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10serves
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 582mg | 24% |
| Potassium | 368mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 706IU | 14% |
| Vitamin C | 17mg | 19% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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