I have been making this dish for Thanksgiving for 6 or 7 years now! I love it and it really is so simple. My Mom always makes an oyster dressing for Thanksgiving that is equally as delicious and I will try to share that one with you too, but we found that we wanted to add another dressing to the Thanksgiving menu and I started making this one.
You will see below that I use a sweet cornbread for the recipe and there is just something about the sweet and savory tastes to me that I just love. I hope you enjoy it!
Sausage and Cornbread Dressing
based off this recipe from Martha Stewart
Ingredients
Directions
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Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
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To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
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Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet.
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Transfer all of the stuffing to a 9×13″ baking dish. Bake until top is golden brown, about 45 minutes.