Cornbread Dressing with Sausage

Photo Credit
Sam Jones/Quinn Brein
The Editors
Enough to fill a 15–18 lb. turkey or an 8"x12" baking dish
Preparation Method
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This classic cornbread dressing (or stuffing) is a favorite during the holidays or anytime you’re in the mood for comfort food. The dressing comes out very buttery, with a nice blend of sausage and herbs. The surprising flavor is the apples, which add a crisp, fresh taste. This dressing is very hearty, so a little bit will go a long way!

Our recipe will fill a 15-18 pound turkey or an 8x12-inch baking dish. Cornbread dressing goes great with chicken, too. If you don’t have any stale bread on hand, just cut slices into 1-inch pieces, put them on a baking tray, and covered the bread with a paper towel for a couple days.

3 cups stale cornbread, crumbled
3 cups stale white bread, crumbled
1/2 pound butter
2 onions, chopped
3 stalks celery, chopped
1 apple, cored, peeled, and chopped
3 sprigs parsley, minced
1 bay leaf, crumbled
1 teaspoon dried thyme
1 teaspoon dried sage
2 cloves garlic, crushed
salt and black pepper, to taste
giblets of the bird (or 1/2 pound sausage meat)

Crumble the breads together into a large bowl.

Chop the giblets (or take the sausage meat) and cook with the vegetables in part of the butter until lightly browned. Melt the rest of the butter and add it—along with the vegetables, apple, herbs, and seasonings—to the bread.

Stir to blend well and stuff into the bird just before roasting. Alternatively, you can bake the dressing in an 8x12-inch baking dish at 350°F for 30-40 min or until golden brown on top.

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The Almanac Chefs

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