This Southern Cornbread Dressing is the BEST Turkey Dressing Ever! You must give this superb recipe a shot next time you have a Turkey dinner
Holidays are my favorite times of the year as far as cooking and baking go. Not only do I get to cook some of my favorite recipes like this Southern Cornbread Dressing with Sausage, but I also get to try some great food made by others.
This year, I got to make several dishes for Thanksgiving and hosted two Xmas dinners so I had the opportunity to spend a lot of time in the kitchen.
This dish, in particular, was a hit with everyone. I was seriously pressed for time with all the dishes I was making so elected to use a pre-made cornbread mix to versus my homemade buttermilk cornbread.
While I was at it, I decided to use sweet Italian sausage and the result was outstanding! And while you are at it, why don’t you whip up some of my delicious Adult Cranberry Sauce?
Oh yeah, have you tried Nancy’s Cranberry Gingersnap Pie? If you haven’t then you have no idea what you are missing!
How to Make Southern Cornbread Dressing with Sausage
1- Preheat oven to 350°F.
2- Make cornbread according to recipe directions. Once the cornbread is ready, crumble cornbread into small pieces and add them to a large mixing bowl. Set aside.
3- Cook and crumble sausage until cooked and nicely browned. Drain fat then add the sausage to the bowl of cornbread (do not stir yet).
4- Saute onion and celery in butter for 4 to 5 minutes or until the onions are semi-translucent. Add veggies and butter to the bowl of cornbread (do not stir yet).
5- In a mixing bowl, combine chicken broth, cream of chicken soup, salt and poultry seasoning and whisk until smooth. Pour broth mixture into the bowl with cornbread mixture and gently stir and fold until well combined.
6- Grease a 9 x 13 baking dish then spoon cornbread mixture into baking dish.
7- Bake uncovered for 30 minutes or until lightly browned and heated throughout.
Southern Cornbread Dressing with Sausage
Ingredients
- 1 Pkg Cornbread Mix
- 1 lbs Italian Sausage
- 1 Yellow Onion, Diced
- 4 Celery Stalks
- 1/2 Cup Unsalted Butter
- 2 Cups Low Sodium Chicken Broth
- 1 Can Cream of Chicken Soup
- 1/2 Tsp Salt
- 1/2 Tsp Poultry Seasoning
how to make this recipe
- Preheat oven to 350°F.
- Make cornbread according to recipe directions. Once the cornbread is ready, crumble cornbread into small pieces and add them to a large mixing bowl. Set aside.
- Cook and crumble sausage until cooked and nicely browned. Drain fat then add sausage to the bowl of cornbread (do not stir yet).
- Saute onion and celery in butter for 4 to 5 minutes or until the onions are semi-translucent. Add veggies and butter to the bowl of cornbread (do not stir yet).
- In a mixing bowl, combine chicken broth, cream of chicken soup, salt and poultry seasoning and whisk until smooth. Pour broth mixture into bowl with cornbread mixture and gently stir and fold until well combined.
- Grease a 9 x 13 baking dish then spoon cornbread mixture into baking dish.
- Bake uncovered for 30 minutes or until lightly browned and heated throughout.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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