Cornbread Dressing with Sausage

cornbread stuffing
Sam Jones/Quinn Brein


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.


Enough to fill a 15–18 lb. turkey or an 8"x12" baking dish

Reader Comments

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Substitute or Add Whole Cranberry

I make a very similar recipe, but use whole berry cranberry sauce. It's a meal in itself!! You can use home-made, or use a can. Not only does it make the stuffing delicious, but it gives a great flavor to the stuffed bird. (Yes, I still stuff my bird. Dry brine, cook it in a roaster, let the temp of the stuffing get up to 180 -- bird still comes out moist.)

While very close to what I

While very close to what I make, I would add a small can of chopped green chiles.