How To Make Cornbread Dressing
Make your turkeys more flavorful with this easy-to-make cornbread dressing! Whip this tasty recipe up in just under 2 hours.
Serves:
Ingredients
- 1batchcornbread
- 4slicesday-old breadcut into 1-inch cubes
- 2tbspoil
- ½lbsage pork sausagescasings removed and crumbled
- 7ozbrown mushroomssliced
- 1large onionchopped
- 4celery stalkschopped
- 1green bell peppercapsicum, seeded and chopped
- ½cupflat-leaf parsleychopped
- 1½tbspfresh sagechopped
- 1tbspfresh thymechopped
- ¾tspsaltor more to taste
- ½tspfresh cracked black pepper
- 1½garlicminced
- 3½cupschicken stock
- ½cupbuttermelted
Instructions
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Preheat the oven to 350 degrees F (175 degrees C).
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Chop the pre-baked cornbread into 1-inch pieces.
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Place into a large mixing bowl, then set aside.
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Heat half of the oil in a large pan over medium heat.
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Cook the sausages over for 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking.
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Add the sausages to the cornbread.
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In the same pan, add the remaining oil, then add in the mushrooms, onions, celery, parsley, sage, thyme, salt and pepper.
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Sauté over medium heat for 10 minutes, until the vegetables are softened.
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Add the garlic and cook for 30 seconds until fragrant.
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Transfer the mixture to the bowl with the cornbread.
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Add the stock and melted butter, mixing well with a wooden spoon until all the liquid has been absorbed.
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Pour the dressing into a 9 x 12-inch baking dish.
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Cover with foil.
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Bake for 20 to 25 minutes until browned on top and hot in the middle.
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Serve warm, and enjoy!
Nutrition
- Calories: 275.81kcal
- Fat: 19.76g
- Saturated Fat: 8.34g
- Trans Fat: 0.41g
- Monounsaturated Fat: 7.12g
- Polyunsaturated Fat: 2.78g
- Carbohydrates: 17.19g
- Fiber: 2.02g
- Sugar: 3.78g
- Protein: 8.72g
- Cholesterol: 45.40mg
- Sodium: 487.39mg
- Calcium: 85.40mg
- Potassium: 410.69mg
- Iron: 1.80mg
- Vitamin A: 106.99µg
- Vitamin C: 17.05mg
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