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Cornbread Dressing with Sausage

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Enough to fill a 15–18 lb. turkey or an 8"x12" baking dish
Category
Bread
Course
Side Dishes
Occasions
Christmas
Thanksgiving
Preparation Method
Saute
Sources
Favorite New England Recipes
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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.

Ingredients
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)
Instructions

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 Old Farmer’s Almanac Editors

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Comments

Carolyn McNeal (not verified)

2 years 7 months ago

Mine is close but I also add craisins and pecans to mine.

Denise Wlodyka (not verified)

4 years 7 months ago

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.)

Ever add a cup of chopped Horse Chestnuts??? Mmmm good. I used to cut the husks of unprocessed nuts & then cook (boil) then add to the rest, but the cutting is tres dangerous, so use jarred or dried nuts. Much mo easier! My spouse sez walnuts are just as good, but I prefer the chestnuts.

Shirley Cox 2 (not verified)

15 years 7 months ago

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