Sausage Cornbread Sage Dressing Recipe Recipes Recipe For Meatloaf

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SAUSAGE AND CORNBREAD DRESSING



Sausage and Cornbread Dressing image

Recipe for Kwanzaa.

Provided by Donna

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h50m

Yield 12

Number Of Ingredients 14

2 (8 ounce) packages corn bread mix
2 tablespoons vegetable oil
1 pound spicy pork sausage
2 onions, chopped
2 apples, cored and chopped
4 stalks celery, diced
¾ cup chicken broth
¼ cup unsalted butter, melted
¼ cup chopped fresh parsley
2 teaspoons rubbed sage
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 378.9 calories, Carbohydrate 30.9 g, Cholesterol 36.9 mg, Fat 25.1 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 9.1 g, Sodium 963.6 mg, Sugar 7.4 g

MOM'S SAUSAGE AND CORNBREAD DRESSING



Mom's Sausage and Cornbread Dressing image

My mom passed this recipe down to me before she passed away. I have had this dressing since I was a child, and to me it is the best I have ever tasted. This recipe is not a quick side dish, it needs time and work for prep and cooking, but is very worth it.

Provided by 4620nellerd

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 2h15m

Yield 12

Number Of Ingredients 15

1 package of giblets from a turkey, chopped
2 cups water
1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
½ cup milk
5 eggs, divided
2 tablespoons shortening, melted
3 pounds hot Italian sausage
6 cups diced celery, or more to taste
1 large white onion, diced
½ cup diced hot peppers
1 (14 ounce) can turkey broth
1 cup dry bread crumbs
3 tablespoons dried sage
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste

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.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 26.8 g, Cholesterol 197.9 mg, Fat 28.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 9.5 g, Sodium 1461.9 mg, Sugar 3.2 g

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