Cornbread Dressing with Sausage and Mushrooms
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 516
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 64
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 100
- Sodium
- 1128
- Total: 1 hr 35 min
- Active: 35 min
Ingredients
1 tablespoon extra-virgin olive oil, plus additional for greasing the baking dish
1/2 pound ground Italian sausage, casing removed, crumbled into small pieces
8 ounces white button mushrooms, thinly sliced
2 celery stalks, finely diced
1 yellow onion, finely diced
2 tablespoons minced fresh sage
Kosher salt and freshly ground black pepper
6 cups cubed stale cornbread (store-bought or homemade)
3/4 cup low-sodium chicken broth
1/2 cup whole milk
1 large egg, lightly beaten
Directions
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, using a wooden spoon to break it up, until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a medium bowl, leaving the sausage fat in the skillet. Add the mushrooms, celery and onions to the skillet and saute, stirring occasionally, until tender, about 10 minutes. Stir in the sage and cook 2 more minutes. Season with salt and pepper. Turn off the heat. Place the cubed cornbread in a large bowl and add the sauteed vegetables and sausage and stir to combine. Set to the side and let cool slightly. Whisk the chicken broth, milk, egg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Pour over the cornbread mixture and gently stir to coat. (If not baking right away, refrigerate until ready to bake.)
- Preheat the oven to 375 degrees F.
- Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 30 to 40 minutes.