Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Sausage and Cornbread Dressing

4

0 min

Sausage and Cornbread Dressing

Sausage and Cornbread Dressing Photo 1

Time

0 min

Serving

12 persons

Calories

379

Rating

4.00★ (122)

Cuisine

Author: Victoria Buriak
Recipe for Kwanzaa.

Ingredients

  • corn bread mix: 2 packages (8 ounce packages)
  • vegetable oil: 2 Tbsp
  • spicy pork sausage: 1 pound
  • onions: 2 piece (chopped)
  • apples: 2 piece (chopped)
  • stalks celery: 4 piece (diced)
  • chicken broth: 0.75 cup
  • unsalted butter: 0.25 cup (melted)
  • fresh parsley: 0.25 cup (chopped)
  • rubbed sage: 2 tsp
  • thyme: 0.5 tsp (dried)
  • rosemary: 0.5 tsp (dried)
  • salt: 0.5 tsp
  • ground black pepper: 0.25 tsp

Metric Conversion

Stages of cooking

Sausage and Cornbread Dressing Photo 21
Sausage and Cornbread Dressing Photo 32
Sausage and Cornbread Dressing Photo 43
Sausage and Cornbread Dressing Photo 54
  1. Bake cornbread according to package directions. Cool and crumble into a large bowl.
    Sausage and Cornbread Dressing Photo 2
  2. Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
    Sausage and Cornbread Dressing Photo 3
  3. Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
    Sausage and Cornbread Dressing Photo 4
  4. Bake in the preheated oven for 35 to 45 minutes.
    Sausage and Cornbread Dressing Photo 5

How did you like this article?

You may also like