This sausage cornbread dressing recipe, or sausage cornbread stuffing recipe as some may like to call it, has a delicious crispy top with a moist and creamy. Basic cornbread provides a savory base for equally savory flavorings like sausage, onion, celery, and garlic.
I like to make the cornbread in advance so it has time to dry out. Your cornbread must be very dry. This will help it absorb the flavorful liquid you are going to create.
I find I most often have to dry it in the oven at 200 until it completely dries out.
Keeping the unbaked dressing in the refrigerator for a day or two before finishing it in the oven helps meld and improve the flavors.
Cornbread and Sausage Dressing / Stuffing
This sausage cornbread dressing recipe, or sausage cornbread stuffing recipe as some may like to call it, has a delicious crispy top with a moist and creamy. Basic cornbread provides a savory base for equally savory flavorings like sausage, onion, celery, and garlic.
Ingredients
- 1 Recipe basic cornbread
- 1 pound Sausage, sage is best
- 31/2 cups Turkey stock
- 3 sticks Celery, small dice
- 1 onion, small dice
- 4 cloves garlic, minced
- 1/4 cup chopped fresh sage
- 2 tsp Poultry seasoning
- 3 eggs
- kosher salt and fresh ground pepper
Instructions
- I recommend making the cornbread a few days ahead of time, dicing or breaking it up, and laying it out on sheet trays. Cover with a kitchen towel and let sit out and dry.
- You want to drive out as much moisture as possible so the moisture can be replaced with all the flavors you are creating. So you might need to dry it out in the oven. 200° and just check it and stir every 10 minutes until very dry.
- In a large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing the butter to brown. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and poultry seasoning and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add 2 cups of chicken stock along with a large pinch of salt and freshly ground black pepper. Turn of the seat and stir in the fresh sage.
- Whisk 1/2 cups chicken stock with the eggs, whisk some of your hot sausage mixture into the eggs slowly and then whisk into your hot mixture slowly until homogenous. Add cornbread cubes and fold gently until evenly mixed.
- Transfer dressing to a buttered 9- by 13-inch rectangular baking dish or 10- by 14-inch oval dish. Top with cubes of butter. The dressing can be covered with aluminum foil and refrigerated for up to 2 days at this point (the flavor will improve as it sits). When ready to bake, preheat oven to 375°F (190°C). Uncover the dressing and bake until an instant-read thermometer reads 150°F (66°C) when inserted into the center of the dish and the dressing is crisped on top, about 45 minutes. Remove from oven, let cool for 5 minutes.
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