Sausage, Sage and Cornbread Dressing
The top of this dressing is nice and crusty while the center remains moist. The sage and thyme scent this dressing perfectly and the aroma while it is baking wafts through the house bringing everybody to the kitchen. Lots of onion and celery add both texture and mouth watering flavor. Sparky gives it two thumbs up!
Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.
Servings: 10 servings
Ingredients
- 1 pound bulk pork sausage cooked and crumbled
- 2 medium onions diced
- 4 stalks celery diced
- 5 cups dry cornbread 1 inch cubes
- 3 cups dry white bread 1 inch cubes
- 2 tsp rubbed sage
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3-3 1/2 cups chicken broth
Instructions
- Dice up the onions and the celery.
- Cube the dry cornbread.
- Cube the dry white bread and place the cornbread and white bread in the biggest bowl you have.
- Mix in the onions and celery, then sprinkle the sage, thyme, salt and pepper evenly over the top and mix in well. I find using 2 spoons or spatulas to be helpful.
- Stir in the cooked, crumbled pork sausage, then slowly pour in 3 cups of chicken broth and stir until well combined. The dressing should be very moist but not saturated with liquid. If it appears to be dry, stir in another 1/2 cup of chicken broth.
- Spoon into the prepared pan (s). I divided mine into two 8 inch square baking dishes as we are having a small gathering.
- I used an 8 inch square aluminum pan for the other half of the dressing. I covered it tightly and put it in the freezer for another day. It freezes well!
- Pop the dressing in the oven at 375 degrees for 30-40 minutes until the top is nice and crusty!
- Serve right from your baking pan and if you choose, liberally covered with turkey gravy!
- Thanks for stopping by today friends. I truly appreciate you all. Dan and I wish everyone a wonderful day of giving thanks for all our blessings! When I count my blessings, I count you all!
- Journey on! Hugs and much love from me, Karen, TJG
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