5 from 12 votes
Cornbread Dressing
Cornbread Dressing combines a base of coarsely cubed cornbread and bread with a savory mixture of browned pork sausage, mushrooms, and aromatic vegetables like celery, onion, and bell pepper. Fresh herbs like sage, thyme, and parsley deepen the herbaceous profile. The sautéed vegetable and sausage mix is moistened with chicken stock and melted butter before being baked until hot and lightly browned on top, yielding a moist, flavorful side perfect for holiday meals or as a complement to roasted dishes.
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings:
10
serves
Calories:
257 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 serves
Amount Per Serving
Calories 257
% 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.