Cornbread Dressing
Cornbread dressing is a savory side dish made with toasted cornbread pieces, ground sausage, sautéed veggies, herbs, and spices. Baked until golden, it’s flavorful, hearty, and perfect for Thanksgiving. Make ahead and refrigerate to save time on busy holidays!
Ingredients
- 9 Cups Cornbread, homemade or store-bought
- 4 Tsp (½ stick or 57g) Salted butter
- 2 Medium onions, cut into ¼-inch dice (about 2 cups)
- 3 Stalks celery with leaves, cut into ¼-inch dice (about 2 cups)
- 1 Pound Ground sausage, mild
- 1 Tsp Garlic, minced
- ½ Tsp Dried sage, crumbled
- ½ Tsp Dried rosemary, crushed
- ½ Tsp Dried thyme, crumbled
- ½ Tsp Salt
- ½ Tsp Freshly ground black pepper
- 1 Cup Chicken broth
- 1 Large egg, room temperature
- Parsley, for garnish
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 200°F.
- Chop cornmeal into ½-inch pieces for bite-sized eating. Bake for 20 minutes on the prepared baking sheet. When using stale cornbread, you can omit this step.
- Put the cornbread in a big bowl for mixing. Put aside.
- Preheat the oven to 350°F. Spray nonstick cooking spray on a 9 x 13-inch baking dish.
- Melt the butter in a medium skillet over medium heat. For five to ten minutes, add the onion and celery, stirring occasionally. Onions should be transparent. To the cornbread, add the onion mixture.
- Sauté the sausage in the same skillet over medium heat until it is no longer pink. Cook for an 1 minute after adding the garlic, sage, rosemary, thyme, salt, and pepper. Transfer the cornbread to the bowl using a spoon.
- Whisk the egg and broth together in a small bowl. After adding the cornbread mixture, gently toss everything together.
- Pour the blend into the 9 x 13-inch baking dish. Bake, covered with aluminum foil, until cooked through, about 30 minutes. (Optional: Take off the foil and bake for another 10 minutes for a crispier top.)
- Serve right away.
