Cornbread Dressing with Sausage and Pecans
Yield: 10 servings
This family favorite cornbread sausage dressing is an easy Thanksgiving side dish! Make this Southern-style stuffing with leftover cornbread, juicy pork sausage, and fresh sage.
Ingredients
- 1 pound day-old cornbread torn into 1.5'' to 2'' pieces (I baked two 8.5-ounce boxes of Jiffy corn muffin mix in a 9''x13'' pan for about 20 minutes.)
- 1 pound bulk pork sausage
- ¾ cup 1.5 sticks unsalted butter, plus more for coating the baking dish
- 2.5 cups chopped yellow onions
- 1.5 cups sliced celery
- ¼ cup apple cider vinegar
- 3 cups low-sodium chicken broth divided
- 1.25 cups chopped toasted pecans
- ½ cup chopped Italian parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs
Instructions
- Preheat oven to 250° F. Butter a 9'' x 13'' baking dish and set aside.
- Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until cornbread is dried out, about 40 minutes to 1 hour. Let cool. Transfer cornbread to a very large mixing bowl.
- Meanwhile, cook sausage in a large skillet over medium-high heat, breaking it up into 1/2'' to 1'' pieces with a wooden spoon until browned, about 8-10 minutes. Transfer to bowl with cornbread, but do not stir to combine.
- Return skillet to heat and add the butter. Add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to bowl with cornbread.
- Return skillet to heat. Add vinegar. Cook, scraping up browned bits from bottom of pan, for 1 minute. Drizzle mixture over the bowl with cornbread.
- Gently fold in 1.5 cups of the chicken broth, plus the pecans, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
- Preheat oven to 350° F. In a small bowl, whisk remaining 1.5 cups chicken broth and eggs. Fold gently into cornbread mixture until thoroughly combined, taking care to not mash the cornbread. The mixture will look wet. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160° F, about 40 minutes. If you want to brown and crisp up the top, remove the foil and place dish under the broiler for a few minutes.
Dressing can be made 1 day ahead. Bake as directed and then uncover and let cool. Cover and refrigerate. To reheat, let dressing sit on the counter while oven preheats to 350° F. Then bake the dressing, covered, for 30 minutes. Uncover and bake for 10 to 15 minutes more, until top is crisped. If dressing is fully chilled when going into the oven, it may take an additional 10 to 15 minutes to get thoroughly heated.
Video
Notes
Adapted from bon appetit magazine, November 2012.
Nutrition Information:
Serving: 1 Calories: 425kcal Carbohydrates: 31g Protein: 17g Fat: 27g Saturated Fat: 7g Polyunsaturated Fat: 19g Cholesterol: 97mg Sodium: 1201mg Fiber: 3g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.