Cornbread and Sausage Dressing
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 467
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 49
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 17
- Cholesterol
- 76
- Sodium
- 1130
- Total: 50 min
- Active: 25 min
Ingredients
4 cups cubed cornbread
4 cups cubed French bread
1 pound sage sausage
4 tablespoons (1/2 stick) salted butter
2 cups finely diced celery
1 tablespoon fresh rosemary, chopped
2 carrots, peeled and very finely diced
1 large onion, diced
4 cups low-sodium chicken or turkey stock, plus more if needed
1/2 teaspoon ground thyme
1/4 teaspoon ground sage
Pinch of turmeric
Kosher salt
1/4 cup fresh parsley, chopped
Directions
- Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale.
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil.
- Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes.