Cornbread sausage dressing

I adapted this from a recipe my mother gave me. It's now what I make each year. Enjoy and let me know what you think. Happy Thanksgiving!

Cornbread and sausage dressing

Overview

• Yield: Makes enough for 2 9x13 baking dishes
• Prep Time: 30 minutes
• Cook Time: 30-45 minutes

Ingredients

Meats and Vegetables

• 1 pound hot sausage
• 1 pound Italian sausage
• 1 large onion, diced
• 1 package frozen spinach, thawed
• 8 ounces mushrooms, sliced

Breads and Dairy

• 5 cups bread crumbs
• 5 cups crumbled cornbread (ideally made 2 days ahead and crumble to dry out)
• 5 tablespoons butter
• 5 eggs, beaten

Seasonings and Liquids

• 2 1/2 teaspoons dried sage
• 2 1/2 teaspoons dried parsley
• 1 1/4 teaspoons black pepper
• Salt to taste
• Up to 2 cups chicken broth
• Cooking spray for greasing pans

Instructions

1. Preparation:
2. Preheat your oven to 350°F (175°C)

3. Spray two 9x13 baking dishes with cooking spray

4. Cook the Meat:

5. In a large skillet over medium-high heat, brown both types of sausage
6. Break the sausage into small pieces as it cooks
7. Once browned, remove sausage with a slotted spoon

8. Leave the drippings in the pan

9. Cook the Vegetables:

10. In the same skillet with sausage drippings, sauté diced onion and mushrooms
11. Cook until onions are translucent and mushrooms are golden brown (about 5-7 minutes)
12. Thaw frozen spinach completely and squeeze out all excess water
13. Add spinach to the skillet

14. Cook until heated through

15. Combine Ingredients:

16. In a very large mixing bowl, combine:

    • Cooked sausage
    • Sautéed vegetables
    • Bread crumbs
    • Crumbled cornbread
    • Melted butter
    • Beaten eggs
    • Sage
    • Parsley
    • Black pepper
    • Salt to taste

17. Add Liquid:

18. Gradually add chicken broth, starting with 1 cup
19. Mix and add more broth slowly
20. Continue until mixture holds together when lightly pressed but isn't soggy

21. You may not need all 2 cups

22. Bake:

23. Divide mixture evenly between the two prepared baking dishes
24. Bake for 30-45 minutes
25. Top should be golden brown and crispy
26. Center should be hot

Tips for Success

• Spinach Preparation: Make sure to squeeze out as much liquid as possible from the spinach to prevent the dressing from becoming too wet
• Moisture Level: The dressing should be moist but not wet - add broth gradually until you reach the right consistency
• Make Ahead: You can prepare this a day ahead and refrigerate before baking
• Cornbread Tip: Making the cornbread 1-2 days in advance and letting it dry out will improve the final texture

Storage

• Make Ahead: Can be assembled up to 24 hours in advance and refrigerated unbaked
• Leftovers: Store covered in refrigerator for up to 3-4 days
• Reheating: Reheat covered in a 325°F oven until warmed through

2024-11-28