Homemade Cornbread Sausage Dressing
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5
4 reviews
Excellent
Homemade Cornbread Sausage Dressing
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This homemade cornbread sausage dressing is southern style Thanksgiving in a dish. Homemade cornbread is tossed with pork sausage, onions, celery, chicken stock, and herbs and baked until crisp on the surface, soul-satisfyingly tender underneath. Thanksgiving comfort food.
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Ingredients
For the cornbread
- butter for the baking dish
- 2 cups all-purpose flour plus more for the baking dish
- 2 2/3 cups milk preferably whole
- 1/2 cup olive oil mild or vegetable oil
- 4 egg large
- 2 cups cornmeal fine
- 4 teaspoons baking powder
- 1 teaspoon salt sea salt
For the cornbread sausage dressing
- 1 1/2 pounds pork sausage bulk
- 2 onion chopped fine, small
- 3 celery chopped fine, stalks
- 6 tablespoons butter plus more for the baking dish, unsalted
- 4 garlic minced, cloves
- 1 teaspoon sage ground
- 1 teaspoon thyme dried
- 3 1/2 cups chicken stock store-bought or homemade
- 1 cup half-and-half
- 4 egg large
- 1/2 teaspoon salt sea salt
- 1/8 teaspoon cayenne pepper optional
Instructions
Make the cornbread
- Preheat the oven to 375°F (190°C) and adjust the oven rack to the lower middle position. Butter and flour a 13-by-9-inch (33-by-23-cm) baking dish and tap out any excess flour.
- In a medium bowl, whisk together the milk, oil, and eggs.
- In large bowl, combine the cornmeal, flour, baking powder, and salt. Slowly whisk in the milk mixture until smooth. Scrape the batter into the prepared dish and bake on the lower-middle rack until golden and a toothpick inserted in the center comes out clean, 20 to 30 minutes.
- Cool the cornbread in the pan on a wire rack for 2 to 3 hours. (The cornbread can be kept at room temperature for up to 2 days.)
- Preheat the oven to 250°F (120°C).
Make the cornbread sausage dressing
- Cut the cornbread into 1-inch (2.5-cm) squares. Divide the cornbread between 2 rimmed baking sheets. If drying the cornbread overnight, leave the cornbread on the baking sheets, uncovered, at room temperature for at least 12 hours. If drying the cornbread in the oven, slide the baking sheets into the oven and bake, stirring occasionally, until dry, 50 to 60 minutes. Let the cornbread cool completely, about 30 minutes.
- In a 12-inch (30-cm) skillet over medium-high heat, cook the sausage, using a wooden spoon to break it up as it cooks, until no trace of pink remains, 7 to 15 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate.
- Pour off all but 2 tablespoons fat from the skillet. Reduce the heat to medium and add the onion, celery, and 2 tablespoons butter to the fat in the skillet and cook until the vegetables soften, 5 to 6 minutes.
- Stir in the garlic, sage, and thyme and cook until fragrant, about 30 seconds. Stir in the broth, remove from the heat, and let cool for 5 minutes.
- In a large bowl, whisk together the half-and-half, eggs, salt, and cayenne, if using. Slowly whisk in the warm broth mixture until incorporated. Gently fold in the cornbread and sausage. Let the mixture sit, stirring occasionally, until the cornbread is completely saturated, about 20 minutes.
- Preheat the oven to 375°F (190°C) and adjust the oven rack to the upper-middle position. Butter a 13-by-9‑inch (33-by-23-cm) baking dish.
- Spoon the cornbread mixture into the prepared dish. Melt the remaining 4 tablespoons butter and drizzle it evenly over the cornbread.
- Bake the dressing on the upper rack until the surface is golden brown and slightly crisp, 30 to 40 minutes. Let cool for 15 minutes before serving.
Notes
- Make in advance--The cornbread can be made and dried up to 2 days in advance. The unbaked dressing can be made up to 1 day before serving. Store, covered, in the fridge until ready to bake.
- Halve the recipe--To make a half batch of this stuffing, halve the ingredients and bake the cornbread in an 8-inch square baking dish.
- Storage--Leftover cornbread can be stored in a sealed container in the fridge for up to 4 days or frozen for up to 2 months.
Nutrition Information
Show Details
Serving
1portion
Calories
524kcal
(26%)
Carbohydrates
42g
(14%)
Protein
22g
(44%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.4g
(20%)
Cholesterol
192mg
(64%)
Sodium
757mg
(32%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 524kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 192mg | 64% |
| Sodium | 757mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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