Sausage Cornbread Dressing

Recipe from Taste of the South
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  • 8 ounces mild country sausage
  • 1 cup chopped carrot
  • 1 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1 tablespoon chopped fresh sage
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/4 teaspoon finely ground black pepper
  • 1 recipe Cornbread, crumbled (Recipe follows.)
  • 1 cup plain yellow cornmeal (not self-rising)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 cups buttermilk
  • 1 large egg, lightly beaten

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How to Make Cornbread

This Southern staple has been around for centuries but never gets old┐because it's so delicious and versatile! Learn how to make cornbread, and you've got something yummy to go with chili, crumble to make stuffing, or just dip in honey and eat like dessert!

Preheat oven to 350 degrees.
In a large heavy saucepan, brown sausage over medium heat. Remove from pan, reserving grease, and set aside.
Add carrot, onion, and celery to the same pan with reserved grease. Cook over medium-low heat for 10 minutes. Add sage and cook for 1 minute. Remove from heat; set aside.
In a large bowl, combine crumbled cornbread, sausage, vegetable mixture, broth, cream, and butter. Season with salt and pepper. Pour mixture into a 13 x 9 x 2-inch baking dish.
Bake for 40 minutes, or until set.
Preheat oven to 375 degrees. Melt butter in oven in a 9 x 9-inch baking pan.
In a large bowl, combine cornmeal, salt, and baking soda. Add buttermilk and egg, whisking to combine.
Remove pan from oven and pour melted butter into cornmeal mixture. Stir to combine. Spoon mixture into the same baking pan.
Bake for approximately 25 minutes, or until lightly browned.
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