Sausage Cornbread Dressing
Recipe from Taste of the South

Sausage Cornbread Dressing

by 3  people

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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 
  • 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 
  • 1   
    large egg, lightly beaten

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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