This dressing is a standard on our Thanksgiving table. Well, my Thanksgiving table after being married. My husband is from Lousiana, so of course, cornbread has become a staple. I grew up on dressing made from bread, but have since converted. Honestly though, who can resist cornbread and sausage together??Southern or not, this dressing is awesome! Ok, unless you are vegetarian or vegan. Then maybe you could…
Start by chopping your veggies . I didn’t get photos of cooking the sausage and veggies, but you will saute those together.
Check the video for all details.
Mix all ingredients together. I mix it carefully with a rubber spatula.
Pour into buttered 9×13 pan. This recipe makes a lot of dressing.
Bake until golden brown. Sorry for the really yellow photo. I should have edited these a little better.
I know it isn’t the most beautiful dish I have ever made, but definelty one of the best tasting!
Sausage Cornbread Dressing
- 8-10 cups cornbread, crumbled make sure and leave this in large pieces. It will break apart while you are mixing.
- 16 ounce ground sausage We love Jimmy Dean's hot sausage.
- 4 tablespoon butter, melted
- 1 1/2 cups celery, chopped
- 1 cup onion, chopped
- 2 teaspoons sage, fresh or dried
- 4 cups vegetable or chicken stock
- 4 eggs, beaten
- salt and pepper to taste I used about 1 1/2 teaspoon salt, 1/2 teaspoon ground pepper
- 2 teaspoons cayenne pepper or crushed red pepper this is optional, we like everything a little spicy. If you aren't into spice, leave this out.
- Preheat oven to 375 degrees.Cook sausage in saucepan over medium heat. Add in celery and onions, continue to cook another 3-5 minutes. Add all ingredients to large bowl and mix lightly, but well enough to combine. I do this with a rubber spatula in order to not break up the cornbread more than needed. Spray or butter a 9×13 pan. Pour dressing into pan. If you like, you can also add more melted butter on top. I used to do this, but cut it out where possible now :).Bake for 25-35 minutes until golden brown.This is best served immediately, although I do love it as a leftover too. Now, sit back and enjoy. You deserve it!
Whole Grain Cornbread
- 1 cup cornmeal I always use yellow.
- 1 cup whole wheat pastry flour You can use a hard red or white winter, but I prefer the soft pastry flour. I like the texture better.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons honey
- 1 cup milk
- 2 tablespoons canola oil you can use any fat of choice.
- Preheat oven to 425 degrees.Line 9 muffin slots with cupcake liners. If you prefer, spray or butter an 8×8 pan. I like muffin size better as it bakes more quickly. Combine dry ingredients and wet ingredients in separate bowls. Mix ingredients together, being careful not to overmix. Pour into muffin pans. Bake until very lightly golden brown. Cornbread bakes quickly, so watch it carefully. It is a whole wheat cornbread so it cooks even more quickly, and will dry out just a fast. Remove from pan as quickly as you are able. Now, sit back and enjoy. You deserve it.