Cornbread Dressing with Sausage
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Cornbread Dressing with Sausage
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Delicious Thanksgiving side recipe for Cornbread Dressing with Sausage! This can easily be served inside or outside the bird depending on your preference, it's tasty either way!
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Ingredients
For the Cornbread
- 1 cup cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs lightly beaten
- 1 ½ cups milk
- 6 tablespoons unsalted butter melted, plus butter for baking dish
For the Dressing
- 4 cups cornbread* coarsely crumbled and toasted
- 1 lb Italian sausage casings removed
- 2 cups celery chopped
- 1 cup onion finely chopped
- ¼ cup fresh parsley chopped
- 1 teaspoon poultry seasoning*
- 1 cup chicken broth
- 1 egg lightly beaten
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Instructions
For the Cornbread
- Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the eggs, milk, and butter. Pour the liquid mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
- Bake until the top is golden brown and tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
For the Dressing
- Preheat oven to 400F and butter or grease a 9x13 baking dish or, a 3-quart dish of any shape.
- Coarsely crumble the cooled cornbread and place crumbles on a baking sheet. Bake cornbread crumbles for 8-10 minutes, stirring every couple of minutes until crumbles are toasted evenly. Remove from oven and set aside.
- Reduce oven temperature to 325F and grease or spray a casserole baking dish.
- In a large skillet over medium-high heat, cook sausage, celery, and chopped onion for 8-10 minutes, until the sausage is thoroughly cooked, making sure to break up the meat into small pieces throughout. Spoon cooked sausage into a large bowl, leaving any oil behind.
- To the large bowl, add crumbled cornbread, finely chopped parsley and seasoning. Toss to combine. Add the chicken broth and beaten egg and combine.
- Next, spoon cornbread and sausage mixture into the casserole dish and cover.
- Bake in your preheated oven for about 45 minutes. In the final 10 minutes, remove the cover to brown the top.
Notes
- For the 4 cups crumbled cornbread you can use the recipe below or 1-package of your favorite cornbread muffin mix according to package directions. After it has cooled, coarsely crumble it with your hands and place crumbles inside a baking sheet. Toast in a preheated oven for 400F for 8-10 minutes, making sure to stir once until lightly browned.
- Don’t have poultry seasoning? Add ¼ teaspoon garlic powder, ¼ teaspoon ground thyme, ¼ teaspoon sage, ¼ teaspoon marjoram (substitute cumin if not available).
Nutrition Information
Show Details
Serving
1 serving
Calories
308kcal
(15%)
Carbohydrates
21g
(7%)
Protein
10g
(20%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
89mg
(30%)
Sodium
539mg
(22%)
Potassium
284mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
470IU
(9%)
Vitamin C
4mg
(4%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 308kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 89mg | 30% |
| Sodium | 539mg | 22% |
| Potassium | 284mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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