Description
This Old Fashioned Cornbread Dressing with Sausage is a traditional, Southern recipe and it's delicious. This homemade dressing is filled with flavor and will completely WOW your Thanksgiving guests!
Ingredients
Scale
- 6 cups of crumbled stale cornbread (recipe linked below) or 2 boxes jiffy cornbread
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 small yellow onion, diced fine
- 3 ribs of celery, diced fine
- 1/2 teaspoon salt
- 16 ounce sweet Italian sausage with no casings or 16 ounce mild country sausage, like Jimmy Dean
- 4 sage leaves, minced
- 1 cup dried cranberries
- 1 and 3/4 cups chicken stock
Instructions
- Prepare the Cornbread: Two days ahead of time, bake the cornbread. Use my homemade cornbread recipe or a boxed mix, like jiffy, is fine too. You need 6 cups of cooked cornbread. Once baked and cooled, crumble up and allow to dry out in the air for 2 days.
- Preheat the oven to 350 degrees.
- Into a large dutch oven over medium low heat, add in the olive oil and butter. Once the pot is hot, add in the onion, celery and salt. Cook for 5 minutes, stirring occasionally.
- Increase the heat to medium. Add in the sausage. Stir and cook for another 7 to 8 minutes, until no longer pink. Add in the sage and cook for 1 minute.
- Turn off the heat and add in the stale cornbread and cranberries and stir.
- Slowly add in the chicken stock to the mixture, stirring to incorporate.
- Transfer the dressing into a casserole dish and bake uncovered for 30 minutes. After baking, turn to broil. Broil for about 3 minutes for a nice brown crust on top.
- Allow to cool for 5 minutes before serving & enjoy!
Notes
*Be sure to use stale cornbread for the recipe to get the best results!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Sides
- Method: Baked
- Cuisine: Thanksgiving