My family’s favorite Thanksgiving dish isn’t the turkey. It isn’t the sweet potato casserole. It isn’t the cranberry sauce. It isn’t the mashed potatoes.
It’s the dressing.
So why do we only cook it at Thanksgiving if we love it so much?? I decided to make my Cornbread Dressing with Sausage this weekend so you can have the recipe in time for T-Day but also to show you how easy it is to make anytime you want it. And if you use rich, high quality broth like College Inn (they even have Turkey Broth – holla!) it will taste just like something you spent all day cooking. P.S… I can always find the College Inn broths at Wal-Mart
When I want to make it extra special, I add sausage to my dressing. If you like, use the sage sausage for a little extra “thanksgivingny” flavor :o) Or feel free to leave the sausage out altogether. Without, this is a great base recipe for traditional southern style cornbread dressing.
Ever wonder why some people call it stuffing and some people call it dressing? What I've always heard (and what makes total sense to me) is if it goes in the bird, it's 'stuffing'. If you serve it as a side dish, it's 'dressing'.
Southern Cornbread Dressing with Sausage
1 family-size pan of cornbread (see notes below)
1 pound sausage
1 onion, diced
3-4 celery stalks, diced (about 2 cups)
1/2 cup butter (1 stick)
2 cups College Inn Chicken Broth or Turkey Broth
1 can cream of chicken soup
1/2 teaspoon salt
1/2 teaspoon poultry seasoning (or more to taste)
Cook and crumble sausage until cooked through and nicely browned. Drain fat then add sausage to the bowl of cornbread (do not stir yet).
Sauté onion and celery in butter for 4-5 minutes or until onion is semi-translucent. Add veggies and butter to the bowl of cornbread (do not stir yet).
Combine chicken broth, cream of chicken soup, salt and poultry seasoning in a mixing bowl and whisk together until smooth. Pour broth mixture into bowl with cornbread mixture and gently stir and fold until well combined.
Spray a 2-quart baking dish with cooking spray (or grease with butter) then spoon cornbread mixture into dish.
Bake, uncovered, at 350 degrees for 25-35 minutes or until lightly browned and heated through.
- By ‘family-size’ I mean a 13x9 pan or large skillet of cornbread (here's my recipe). You can also use 2 6-serving boxes cornbread mix, prepared
- Do not use a sweet cornbread recipe when making dressing
- Feel free to leave the sausage out if you’d prefer
- If you like bell pepper in your dressing, add about a cup when sautéing the onion and celery
- Do not prepare the cream of chicken soup before adding
- If you prefer your dressing to be more dense and loaf-like, stir the ingredients really well before spooning into the baking dish
- My family also really likes to add chopped boiled eggs too! I think that's a regional thing
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