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Cornbread sausage dressing

2024-11-28

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