I've been working on the recipe for this Sausage Cornbread Dressing for quite awhile. It's one of those recipes I've tweaked here and there until I got it right where I want it. I'm pretty proud of where it is, so I thought I'd share it with y'all today...just in time to save for Thanksgiving and Christmas meals!
If you're from the north, you might know this recipe as stuffing. This is very similar Southern version, it's just baked in a casserole dish instead of a bird. It has the perfect combination of creaminess and heartiness and goes wonderfully with turkey or ham (I've had it with both). It makes a whole lot of food, so I recommend either halving this recipe or freezing some of it (it freezes beautifully...just make sure you wrap it well).
The Best Sausage Cornbread Dressing
This holiday staple will quickly become a family favorite!
- 2 boxes Jiffy Cornbread, prepared and cooled
- 7 slices oven-dried white bread, cooled and crumbled
- 1 sleeve saltines, crushed
- 16oz hot sausage
- 1 stick butter
- 2 cups celery, chopped
- 1 onion, chopped
- 5 cups chicken broth
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- pepper to taste
- 1 tsp ground sage
- 5 eggs, beaten
Cook sausage until browned and crumbly. Add in butter and melt; add celery and onion and cook until veggies are translucent.In a large (really big) bowl, mix together cornbread, white bread, and saltines. Once sausage mixture is cooked, add into cornbread mixture and mix well. Add soups and eggs.One cup at a time, add chicken broth until mixture is stirrable but not watery. Add seasonings.Bake mixture (you'll need 2 pans) at 350° for 45-50 minutes, until top is browned and center is no longer jiggly.
DetailsPrep time: Cook time: Total time: Yield: 16-20 servings