Sausage Cornbread Dressing Recipe By Tasty

APPLE AND SAUSAGE CORNBREAD DRESSING

Steps:

• Preheat oven to 400 degrees.
• Mix cornbread, milk and eggs and bake according to the package.
• Cook sausage in a skillet. Remove from pan and slice.
• Remove cornbread from oven and cut into small squares and arrange on a baking sheet.
• Cut sour dough bread into cubes and arrange on a baking sheet.
• Bake bread for 8 minutes or until toasted.
• Reduce oven to 350 degrees
• Melt butter in a large skillet over medium heat.
• Add celery, onions, apples and brown sugar. Cook for 2-3 minutes until brown.
• Add wine and cook 2-3 more minutes.
• Add thyme, parsley, sage, rosemary, salt, pepper and chicken broth. Stir until fully heated.
• Add bread and sausage to a large bowl and pour the skillet mixture over it all.
• Gently toss and add more broth if it seems too dry.
• Transfer your dressing mix into a baking dish.
• Bake uncovered for 20 minutes or until the top is crispy.

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 DRESSING

Steps:

• Heat up a large skillet over medium to medium-high heat. Chop carrot, onion, and celery.
• Add olive oil to hot pan and swirl to coat. Add Italian Sausage and break it apart while it browns. Sausage is cooked when no pink is left.
• Toss the veggies into the skillet with cooked Italian sausage and saute until tender, about 7 minutes. {If there isn't enough grease in the pan from the sausage, pour in a little oil.} Season with salt and pepper.
• Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
• Add in poultry seasoning, salt, pepper and half the chicken broth.
• Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
• Add in remaining chicken broth (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
• Cover with foil and bake at 350 degrees F for 30 minutes.

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 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.

CORNBREAD DRESSING

Steps:

• Preheat the oven to 400 degrees F. Spray the inside of a 9-inch x 13-inch casserole dish with cooking spray and set aside.
• On a large baking sheet, add the cooked cornbread and toast in the heated oven for 10 minutes, making sure to toss it halfway through. Remove, set aside, and lower the heat on the oven to 350. degrees F.
• Heat olive oil in a large skillet over medium heat for 2 minutes until the pan is well coated. Add the pork, onion, celery, and garlic cloves. Cook until the pork is browned and the onions are transparent and tender, about 5-8 minutes.
• Add the sage, thyme, poultry seasoning, salt, and pepper. Stir so all the veggies are coated with the spices. Cook for 2 minutes more, and then remove from heat.
• In a large bowl, add sausage mixture, toasted cornbread, chicken broth, and beaten eggs. Mix to combine. Transfer mixture to the prepared baking dish.
• Cover dish with foil and bake for 30 minutes. Carefully uncover the dish and bake for 10 more minutes, or until the top is brown and toasted.
• Remove from oven and allow the dressing to cool for 10 minutes. Garnish with fresh chopped parsley.

SAUSAGE CORNBREAD DRESSING

Steps:

• For cornbread, combine the first 5 ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble cornbread over mixture. Add the apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white. , Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

SAUSAGE AND CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 degrees. Grease a 9" x 13" pan with cooking spray and set aside.
• In a large saute pan, saute the sausage over medium-high heat using a wooden spoon to break it up into bite-size pieces, stirring often until brown, about 10 minutes.
• Remove the sausage crumbles from the pan, into a side bowl and melt butter in the empty pan.
• Add onions and celery and season with sage, thyme, salt and pepper. Saute stirring often until soft, about 5 minutes.
• Stir sausage back into the pan and crumble both corn breads into the pan.
• Add broth and stir well to combine.
• Pour the corn bread mixture into the greased 9" x 13" pan and cover with foil.
• Bake for 30 minutes.
• Uncover and bake for another 15 minutes.
• Serve immediately.

SAUSAGE AND CORNBREAD DRESSING

Steps:

• Preheat your oven to 400° and lightly spray a 3-quart oven safe baking dish. Set aside.
• Next, line a rimmed sheet pan with parchment paper and lightly spray with olive oil. Add cubed cornbread and bake 10 to 14 minutes or until toasted and golden brown. Set aside to cool slightly before adding to a large mixing bowl.
• Reduce oven temperature to 350°.
• Meanwhile, cook sausage in a skillet over medium heat until browned and fully cooked. Transfer to a paper towel lined plate (to absorb some of the lingering grease) before adding to the bowl with the cornbread.
• Drain off all but 2 tablespoons of the fat from the skillet, discarding the rest. To the pan, add the celery and onion with a pinch of kosher salt.
• Stir and cook over low to medium-low for 10 to 12 minute or until celery is soft and onions translucent.
• Add this to the bowl with the cornbread and sausage.
• Add in 1/2 teaspoon kosher salt and all of the herbs.
• Whisk the egg into the broth before pouring into the bowl with the stuffing ingredients. Gently toss to combine.
• Transfer to the prepared casserole dish and bake on the middle rack of your preheated oven for 30 minutes or until the top is golden brown. Rotate the pan halfway through to ensure even cooking and browning.