Cornbread and Sausage Dressing
I actually start with packaged cornbread dressing. I know Tom probably thinks this is cheating, but I don’t care. I usually double this recipe – stuffing the bird and making pan dressing. When I double the recipe, I don’t double the sausage. This can all be done a day ahead of time, but don’t stuff the turkey early, do that just before you put the bird in the oven. I usually don’t prep it all early since I run out of fridge space, but I cook the sausage and vegetables the night before…
Ingredients
- 16 oz. package ground pork sausage
- 1 large onion, diced
- 2 large celery stalks, diced
- 16 oz. package cornbread dressing
- 1 1/2 cup chicken stock
- 1/4 cup fresh parsley, chopped
- 1/4 cup sherry
- 1/4 cup milk
- 1/2 teaspoon each – salt, pepper, thyme, nutmeg
Directions
- Cook sausage in large pan until completely cooked and crumbly
- Remove sausage, leaving 1 Tablespoon fat in pan
- Drain sausage in sieve or on paper towels
- Saute onion and celery in hot fat until onions are translucent
- Combine all ingredient in a large bowl and combine until moistened.
- Stuff bird, or spoon into lightly buttered 13×9 baking pan
- Bake uncovered at 350 for 30 minutes
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