Cornbread Dressing with Sausage and Cranberries
User Reviews
5.0
3 reviews
Excellent
Cornbread Dressing with Sausage and Cranberries
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The dressing is just wonderful. There is a subtle, but classic combination of sweet and savory. And it's as beautiful as it is delicious. The perfect holiday side dish.
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Ingredients
- ¾ cup unsalted butter Plus a little more for greasing the dish
- 8 cups cornbread day old is best
- 1 lb breakfast sausage
- 2 cups onion chopped
- 1 ½ cups celery chopped
- ¼ cup flat-leaf parsley fresh, chopped
- 2 tablespoon sage fesh, chopped
- 1 tablespoon rosemary fresh, chopped
- 1 tablespoon thyme fresh, chopped
- 1 cup dried cranberries
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 2 large eggs
- 3 cups Organic Low Sodium Chicken Broth
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Instructions
- Prepare the cornbread, preferably a day in advance. Crumble into a large bowl.
- Preheat oven to 350°F.
- Cook sausage. Drain and then transfer to bowl with cornbread.
- Heat butter in large skillet and then add onions and celery and cook until starting to turn golden, about 12 minutes. Add to cornbread/sausage mixture in bowl.
- Gently fold in parsley, sage, rosemary, thyme and cranberries.
- Add salt and pepper. Gently mix in the eggs.
- Place dressing in a 9" x 13" (or 3 quart) baking dish that has been lightly greased with softened butter.
- Pour enough stock over the stuffing so it’s a bit squishy to the touch, but not swimming, approximately 3 cups.
- Bake for 50 minutes, or until lightly browned on top. Serve at once.
Notes
- Letting the cornbread sit out for a day will allow it to dry out somewhat, which means the broth will soak into it fully and produce a moist dressing.
- You can substitute Italian sausage for the breakfast sausage for a much more savory dressing.
- For food safety precautions, we don't recommend stuffing your whole turkey with the dressing. However, if you do, it is important to ensure the temperature of the interior of the bird, as well as the dressing, has reached 165°F. Remember, some of the juice from the turkey will seep into the dressing, which is good, but it is critical that it is fully cooked.
- The dressing can be made up to 1 day in advance, prior to adding the broth.
- Add just enough of the broth to make the dressing 'squishy' when pressed, but not swimming.
- This dressing is amazing the next day, too.
Nutrition Information
Show Details
Calories
491kcal
(25%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
139mg
(46%)
Sodium
958mg
(40%)
Potassium
305mg
(9%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
834IU
(17%)
Vitamin C
6mg
(7%)
Calcium
109mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 139mg | 46% |
| Sodium | 958mg | 40% |
| Potassium | 305mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 834IU | 17% |
| Vitamin C | 6mg | 7% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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