Cornbread Sausage Dressing
Cuisine: Thanksgiving side
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 2 lbs. pork sausage
  • 4 stalks celery, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 8 oz. mushrooms, chopped
  • 2 tsp. ground sage
  • 2 tsp. ground thyme
  • 2 tsp. salt
  • ½ tsp. ground black pepper
  • 4 cups chicken or turkey stock
Cornbread
  • 2 cups cornmeal
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 tsp. salt
  • 2 tbsp. baking powder
  • 2 cups milk
  • ⅔ cup vegetable or canola oil
  • 2 eggs, lightly beaten
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Spray two 8 or 9 inch cake pans with nonstick cooking spray.
  2. In a large bowl, whisk together flour, cornmeal, sugar, 2 tsp. salt, and baking powder.
  3. In a medium bowl, which together milk, oil, and eggs.
  4. Add wet ingredients to dry ingredients and whisk to combine. Distribute between two prepared cake pans and bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Remove from pans and set aside to cool.
  5. Meanwhile, place sausage in a large pot to brown, breaking into small pieces as it cooks. Add celery, onion, garlic, and mushrooms and cook until onion is translucent.
  6. Crumble cornbread and add to sausage mixture. The pieces do not need to be uniform in size, but you do not want any pieces that are too large.
  7. Add sage, thyme, 2 tsp. salt, and black pepper to cornbread sausage mixture and mix to combine.
  8. Spray a 13 x 9 baking dish with nonstick cooking spray and add cornbread sausage mixture to dish.
  9. Pour chicken or turkey stock over mixture and mix gently to combine.
  10. Press down on the mixture slightly with a spatula or wooden spoon.
  11. Reduce oven heat to 350 degrees Fahrenheit and bake for 35-40 minutes until the top is golden brown.*
  12. Enjoy alongside your Thanksgiving turkey and topped with gravy!
Notes
* If you choose to use a cornbread mix or purchase pre-baked cornbread for convenience, the recipe will still work, you will just need to ensure you have the correct amount of cornbread. This is a double recipe of my cornbread. Plan to purchase two cornbread mixes or two fully baked cornbreads from your store's bakery counter if you will not be making it from scratch.
* If you are cooking this from refrigerator temperature it will need an additional 10-15 minutes of cooking time to thoroughly heat through. You can also allow the dressing to come to room temperature before baking.
* This makes a large recipe for dressing and the leftovers keep well. If this is too much dressing for you, this recipe can be easily cut in half and baked in a smaller dish.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/cornbread-sausage-dressing/