Sausage Cornbread Dressing

  • 9×13-inch pan of Sweet Cornbread (either from scratch or from a mix) left to dry on counter
  • 1 lb. Italian sausage
  • 2 medium onions, finely chopped
  • 4 stalks celery, finely chopped
  • 1 large Granny Smith apple, peeled, cored, and finely chopped
  • 3/4 C chicken broth
  • 1/4 C melted salted butter
  • 2 tsp. dry, rubbed sage
  • 1/2 tsp. dry rosemary ( or 1 tsp. fresh chopped rosemary leaves)
  • 1/2 tsp. dried thyme
  • 1/4 C chopped fresh parsley
  • 1/2 tsp. kosher salt (plus more if necessary)
  • Tabasco sauce to taste

Preheat oven to 375.

Crumble the pan of cornbread into a very large bowl. Set aside.

Crumble the Italian sausage into a hot skillet and brown it over medium heat. Transfer the crumbled sausage to a paper towel-lined plate and set aside.

If there are 2 tablespoons of rendered sausage drippings in the pan, add the chopped celery, apples, and onions. If not, add enough olive oil to have around 2 tablespoons of oil in the pan and add the chopped ingredients when the oil is hot. Cook, stirring frequently, for about 5 minutes or until the onions are translucent and fragrant.

Remove from heat and add to the crumbled cornbread. Add the sausage and chopped herbs and toss until combined. Add the chicken broth and melted butter and toss to combine well. Season with salt and Tabasco to taste.

Press the cornbread mixture into a 9×13″ pan and bake for 30-40 minutes in the preheated oven or until the top is golden brown.

Date Added:May 10, 2012
Classification:Side Dishes
Source:Our Best Bites
Course:Side Dish

Bake, Stovetop


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