Can you put sausage in cornbread dressing?

Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Spoon into large bowl. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended.

How do you make Southern Cornbread Dressing with sausage?


  1. 1 recipe Southern-Style Unsweetened Cornbread (about 2 1/2 pounds), cut into 3/4-inch dice.
  2. 1 stick unsalted butter.
  3. 1 1/2 pounds sage sausage, removed from casing.
  4. 1 large onion, diced (about 2 cups)
  5. 4 large stalks celery, diced (about 2 cups)
  6. 2 medium cloves garlic, minced.
  7. 1/4 cup minced fresh sage leaves.

What kind of sausage do you use for cornbread stuffing?

spicy pork sausage
What you’ll need To Make Cornbread Stuffing. This recipe calls for spicy pork sausage. The sausage doesn’t add a lot of heat to the dish, but if you’ve got guests that are really sensitive to any heat at all, feel free to substitute the spicy variety with mild/sweet sausage.

How do you make old fashioned Southern Cornbread Dressing?

To Make The Dressing:

  1. Preheat oven to 350 F.
  2. In a large bowl, crumble up the cornbread and set aside.
  3. In a large skillet, melt the butter.
  4. Add the celery, onions, green bell pepper, and red bell pepper.
  5. Saute until tender.
  6. Stir the vegetables into the cornbread.
  7. Stir in the prepared chicken thighs and breadcrumbs.

Can you put sausage in your dressing?

This classic and simple dressing is made with cubed French bread, spices, chicken broth, and ground sausage, it’s the perfect addition to any holiday spread.

How do you make sausage dressing?

Homemade Sausage Stuffing is the very best Thanksgiving sausage dressing recipe you can make! Made with fresh bread and tons of flavor, it won’t disappoint….Sausage:

  1. 1 tablespoon sage (dried or minced fresh)
  2. 1 teaspoon kosher salt.
  3. 1 teaspoon brown sugar.
  4. ½ teaspoon black pepper (freshly ground )

How do you make Grandma’s cornbread dressing?


  1. 1 (16 ounce) package dry corn bread mix.
  2. 2 tablespoons butter.
  3. ½ cup chopped celery.
  4. 1 small onion.
  5. 2 eggs, beaten.
  6. 2 cups chicken stock.
  7. 2 tablespoons dried sage.
  8. salt and pepper to taste.

Do you cook sausage before adding to stuffing?

The first step is to cook up your sausage until it’s browned. The celery and onions go into the pan along with some butter, and everything is cooked until tender. The sausage and veggies get tossed with bread cubes, chicken broth, eggs and herbs, then the stuffing goes into the oven to bake.

How do you make Jimmy Dean sausage stuffing?


  1. Preheat oven to 325°F.
  2. Add stuffing mix, chicken broth, black pepper and egg; mix just until blended.
  3. Spoon into lightly greased 13 x 9-inch baking dish; cover with foil.
  4. Bake 50 minutes to 1 hour or until thoroughly (160°F).

How to make the best Southern cornbread recipe?

– You can start off by greasing your cast iron skillet with a little vegetable oil. Set the oven to 425 degrees and heat your skillet. – Blend corn meal, flour, baking powered and sugar in a mixing bowl. – Next using oven mittens, carefully remove the cast iron skillet from the oven. – Pour batter into the skillet and return to oven.

How do you make homemade cornbread dressing?

If you haven’t already,dry your cornbread and bread cubes.

  • Preheat oven to 350 degrees F.
  • Add the butter to a large skillet over medium heat.
  • Add basil,thyme,rosemary,fresh parsley,and chicken broth and bring to a simmer.
  • Add the dried bread cubes to a large bowl.
  • Gradually add more broth mixture,just until everything is evenly moistened.
  • What is the best cornbread dressing?

    Use buttermilk: If the box calls for milk,you can always substitute buttermilk.

  • Add spice: Want to add some heat to your batch of cornbread?
  • Stir in cheese: A handful of shredded cheese stirred into the batter is always welcome with savory cornbread.
  • What is the best cornbread dressing recipe?

    1 large pan of cornbread (large cast iron skillet size,or make 2 pans of cornbread) i use martha whites recip[e on bag.

  • 4 pieces of toasted bread (crumbled)
  • 1 large onion (diced)
  • 4-6 stalks of celery (diced)
  • 4 raw eggs (hand whipped)
  • 3 can cream of chicken soup
  • 2 can swanson’s 10 1/2 oz chicken broth
  • 1 stick butter (melted)