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.
- 4slicesday-old breadcut into 1-inch cubes
- 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
- 3½cupschicken stock
Preheat the oven to 350 degrees F (175 degrees C).
Chop the pre-baked cornbread into 1-inch pieces.
Place into a large mixing bowl, then set aside.
Heat half of the oil in a large pan over medium heat.
Cook the sausages over for 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking.
Add the sausages to the cornbread.
In the same pan, add the remaining oil, then add in the mushrooms, onions, celery, parsley, sage, thyme, salt and pepper.
Sauté over medium heat for 10 minutes, until the vegetables are softened.
Add the garlic and cook for 30 seconds until fragrant.
Transfer the mixture to the bowl with the cornbread.
Add the stock and melted butter, mixing well with a wooden spoon until all the liquid has been absorbed.
Pour the dressing into a 9 x 12-inch baking dish.
Cover with foil.
Bake for 20 to 25 minutes until browned on top and hot in the middle.
Serve warm, and enjoy!
- 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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