How To Prepare Cornbread Dressing Recipe With Sausage Quick

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Cornbread dressing, a staple on Thanksgiving tables across America, is a dish bursting with flavor and tradition. This recipe takes classic cornbread dressing and elevates it with savory sausage, creating a side guaranteed to disappear in a flash.


Cornbread Dressing (Stuffing) With Sausage and Sage
Cornbread Dressing (Stuffing) With Sausage and Sage

4 cups crumbled cornbread (dried, not sweet)

  • 1 pound ground sausage (mild, spicy, or Italian, depending on your preference)
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh thyme
  • 2 large eggs, beaten
  • 1 teaspoon dried sage
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)

  • Directions:

    1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

    2. In a large skillet over medium heat, brown the sausage until cooked through. Drain any excess grease.

    3. Add the chopped onion and celery to the skillet with the cooked sausage. Sauté until the vegetables are softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.

    4. In a large bowl, combine the crumbled cornbread, cooked sausage mixture, chopped parsley, and thyme.

    5. In a separate bowl, whisk together the chicken broth, beaten eggs, dried sage, black pepper, and salt. Pour the wet ingredients into the dry ingredients and stir gently until everything is well combined.

    6. Transfer the mixture to the prepared baking dish. Bake for 40-45 minutes, or until the dressing is golden brown on top and cooked through.

    7. Remove from the oven and let cool slightly before serving.

    Nutrition Facts (per serving):

    Calories: Approximately 350 (depending on sausage type)

  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 70mg
  • Sodium: 400mg (adjust based on added salt)
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 15g

  • Conclusion:

    This cornbread dressing with sausage is a delicious and versatile side dish that can be enjoyed year-round. It’s perfect for Thanksgiving, Christmas potlucks, or a cozy weekend dinner. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your household.

    Frequently Asked Questions (FAQs):

    1. Can I use leftover cornbread for this recipe?

    Absolutely! Leftover cornbread is perfect for this recipe. It adds a wonderful depth of flavor and helps to prevent food waste. Just ensure the cornbread is dried out before using it.

    2. What type of sausage is best for this dressing?

    The choice of sausage is entirely up to your preference! Mild sausage offers a classic flavor, spicy sausage adds a kick, and Italian sausage brings a touch of fennel and other herbs.

    3. Can I make this dressing vegetarian?

    Yes! Simply omit the sausage and increase the amount of chopped vegetables (such as mushrooms or bell peppers) for added flavor and texture.

    4. How can I reheat leftover dressing?

    Leftover dressing can be reheated in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through. Alternatively, you can reheat individual portions in the microwave.

    5. Can I freeze cornbread dressing?

    Yes, you can freeze cornbread dressing! Let the dressing cool completely, then transfer it to an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.