Sausage Cornbread Dressing
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Servings:
8 to 10 servings
Ingredients
-
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.)
Cornbread, crumbled
-
2 cups plain yellow cornmeal (not self-rising)
-
1/2 teaspoon kosher salt
-
1/4 teaspoon baking soda
-
2 cups buttermilk
-
1 large egg, lightly beaten
-
1/4 cup unsalted butter
Directions
1.
Preheat oven to 350 degrees.
2.
In a large heavy saucepan, brown sausage over medium heat. Remove from pan, reserving grease, and set aside.
3.
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.
4.
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.
5.
Bake for 40 minutes, or until set.
Cornbread
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.
*For best results, make cornbread 1 to 2 days in advance, if possible.
Add Your Review
how-tos
More Great Recipe Ideas from Taste of the South
