Sausage And Cornbread Dressing Recipes

MOM'S SAUSAGE AND CORNBREAD DRESSING

Steps:

• Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
• Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
• Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
• Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.

SAUSAGE AND CORNBREAD DRESSING

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot., Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine., In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.

SAUSAGE-AND-CORNBREAD DRESSING

Steps:

• Brown the sausage meat in a large skillet over medium heat, breaking meat up into small pieces as it cooks.
• Drain cooked sausage (I drain it in a colander and then run hot water over the meat to remove as much fat as possible) and remove meat to a large bowl.
• Add the butter to the skillet and melt over medium heat.
• Add onions and celery to skillet and cook, covered, until onions and celery are cooked through, stirring occasionally.
• Combine cooked vegetables, sausage,parsley,stuffing mix,and spices in the large bowl, stir in the beaten eggs and chicken broth and mix well.
• Spray a casserole dish with cooking spray and fill with dressing mixture.
• Cover and bake for one hour in a preheated 350 degree oven.
• Remove cover and bake for an additional 15-20 minutes, to lightly brown top of dressing.
• A cake tester or knife inserted should come out"clean" when the dressing is done.

CORNBREAD AND SAUSAGE DRESSING

Steps:

• Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale.
• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil.
• Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes.

SKILLET SAUSAGE AND CORNBREAD DRESSING

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron skillet with butter.
• Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil, Dijon mustard and egg until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. The cornbread can be made up to 1 day in advance. Wrap tightly in several layers of plastic wrap and store at room temperature.
• For the stuffing: Crumble enough of the cornbread into large pieces to make 4 cups. Reserve the remaining cornbread for another use.
• Add the sausage to a large skillet over medium heat and cook, breaking up with a wooden spoon, until the fat starts to render, about 8 minutes. Add the onion powder, garlic powder, fennel seed and celery salt and season with salt and pepper. Once the meat starts to brown and crisp, add the onion, carrot, celery, chestnuts, fennel, garlic and sage. Cook, stirring occasionally, until the meat is browned, the carrots become soft and tender and the onions are translucent, about 10 minutes.
• Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and cook until mostly evaporated, about 3 minutes. Stir in the chicken stock and Dijon mustard and bring to a simmer. Fold in the cornbread until completely incorporated and the bread is moist and heated through, about 3 minutes. Season to taste with salt and pepper.
• Transfer the stuffing to a serving bowl and garnish with the parsley.

SAUSAGE AND CORNBREAD DRESSING

Steps:

• Bake cornbread according to package directions. Cool and crumble into a large bowl.
• Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
• Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
• Bake in the preheated oven for 35 to 45 minutes.

CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING

Steps:

• Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35-50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
• Meanwhile, heat a large skillet over medium-high. Break sausage into ½" pieces and cook, stirring and breaking up into smaller (about ¼") pieces with a wooden spoon or spatula, until browned, 8-10 minutes. Transfer to bowl with bread but do not stir.
• Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
• Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
• Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40-45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45-50 minutes more.
• DO AHEAD: Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25-30 minutes. Uncover and bake until top is crisped, 7-10 minutes more.

CORNBREAD AND SAUSAGE DRESSING

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool in pan 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes. Fluff cubes. Bake 10 minutes. Stir cubes; bake 10 to 15 minutes longer or until golden brown on top.
• Meanwhile, in 10-inch skillet, cook celery, onion, garlic and sausage over medium-high heat 7 to 10 minutes, stirring frequently, until sausage is until no longer pink; drain if desired. Stir pepper flakes and chile into sausage mixture.
• In another large bowl, place cornbread cubes, sausage mixture and remaining ingredients. Stir gently, adding enough broth to moisten bread cubes but not make mixture mushy.
• Spoon dressing into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; bake 25 to 30 minutes or until hot in center.

SAUSAGE CORNBREAD DRESSING RECIPE BY TASTY

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 7-8 minutes.
• Add the celery, onion, and garlic. Season with salt and cook until the vegetables are tender, about 5 minutes.
• Add the cornbread stuffing and toss to combine. Pour the boiling water and melted butter over the stuffing mix.
• Remove the pan from the heat, cover, and let sit for 5 minutes, until all of the liquid is absorbed. Fluff with a fork, then transfer to a small casserole dish.
• Turn the broiler to high.
• Broil the dressing for 1-2 minutes, until browned and crispy on top.
• Enjoy!

SAUSAGE AND MUSHROOM CORNBREAD DRESSING

Steps:

• Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first 5 ingredients. In another bowl, whisk milk, eggs, 1/4 cup olive oil, honey and vinegar; whisk into dry ingredients. Remove skillet from oven; lightly grease with remaining olive oil. Pour in batter. Bake until golden brown, about 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely. , Meanwhile, in a large cast-iron skillet, cook sausage over medium-high heat, crumbling meat, until no longer pink. Remove and drain. In same skillet, cook mushrooms, celery and onion until onion is tender, about 5 minutes. Crumble cornbread into a large bowl; stir in sausage, mushroom mixture and remaining ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, at least 8 hours. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until top is browned and mixture is set, 40-45 minutes.

CORNBREAD/SAUSAGE DRESSING WITH DRIED CRANBERRIES

Steps:

• Preheat oven to 350.
• Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 tblsp of olive oil.
• Add 2 tblsp of fresh thyme (1/2 tblsp dried) to mixing bowl and toss cornbread to coat.
• Spread the cornbread out on baking sheets and bake at 350 until slightly toasted (about 15 minutes).
• Allow toasted cornbread to cool at room temperature for about 30 minutes, then return to bowl.
• While cornbread is cooling, brown bulk sausage over medium heat until cooked through/lightly browned.
• Use a slotted spoon to remove sausage from frying pan (or drain grease) and add sausage to mixing bowl.
• Heat remaining 2 tblsp of olive oil and butter over medium heat and add onion and celery.
• Saute onions and celery for about 10 minutes.
• Add dried cranberries or cherries to onion/celery and saute for about 5 minutes.
• Fold the mixture into the bowl with cornbread and sausage.
• Add the remaining thyme, sage, parsley to the mixing bowl and toss well with spatula.
• Drizzle the mixture with chicken broth to moisten and add salt and pepper to taste.
• Place into baking pan (s), cover with foil and cook for 25-30 minutes.

PEPPER-AND-SAUSAGE CORNBREAD DRESSING

Steps:

• Preheat oven to 375. Heat olive oil in large flat-bottomed sauté pan over medium-high heat. Add sausage and sauté until browned, approximately 10 minutes. Remove to a large bowl and set aside.
• Add onions and reduce heat to medium, then sauté until they begin to turn clear and soften, approximately 5 minutes. Add celery and peppers and continue cooking until peppers begin to soften, approximately 10 minutes.
• Pour vegetable mixture into bowl with sausage, add cilantro and toss to mix.
• Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.
• Pour mixture into a large roasting pan and add beaten eggs and cubed corn bread, mixing by hand. Add turkey or chicken stock to moisten, cover with aluminum foil and place in oven for 30 to 35 minutes, or until it is soft and the flavors well incorporated. For a crunchy top, remove foil for final 10 minutes of cooking. Dressing can be made ahead of time and reheated later. Add additional stock if needed, and salt and pepper to taste.