Italian Sausage Southern Cornbread Dressing | Recipes

Cook Time: 20 Minutes

    Ingredients

  • 1 pound Italian sausage
  • 1 pre-made cornbread
  • 4 slices dry wheat bread, cut into ½-inch cubes
  • 1 small onion, peeled and diced
  • 1 cup chopped celery
  • ½ cup dried cherries
  • ½ cup golden raisins
  • 2 tablespoons minced fresh sage
  • 1 ½ tablespoons dried thyme
  • 1 tablespoon dried rubbed sage
  • 2 eggs
  • 3 cups chicken or vegetable broth
  • 1½ teaspoons Italian seasoning
  • 2 eggs
  • 3 cups chicken broth

Directions

  • Place the sausage in a large skillet over medium heat and cook, stirring frequently, until the meat is crumbled and is no longer pink inside. Drain the fat and set the meat aside.
  • Slice the cornbread into small cubes and crumble slightly.
  • In a very large bowl or a roasting pan, combine the cornbread, wheat bread, onion, celery, dried cherries, and golden raisins.
  • Add fresh and dried sage and the thyme, rubbing the dry herbs between your hands to release their flavor and aroma.
  • In a small bowl, whip the eggs with a fork and stir in the broth. Pour most of the egg mixture into the cornbread mixture, and toss well to moisten.
  • Add the remaining broth if the dressing appears too dry. Spoon the mixture into a large, lightly greased casserole dish, cover with foil, and bake 45 minutes at 350 degrees.
  • Uncover and bake 10 to 15 minutes more to brown the top of the dressing. If desired, the dressing may be assembled 1 day ahead, covered, and chilled overnight before baking.
  • To bake, remove the dressing from the refrigerator, set it aside 30 minutes to come to room temperature, and bake as described above.

      • Ingredients

    • 2 1/3cups flour
    • 1 2/3cups yellow cornmeal
    • 2tablespoons sugar
    • 1tablespoon baking powder
    • 1 ½teaspoons salt
    • 2eggs
    • 1 ¾cups milk
    • ½cup canola oil

    Directions

  • Preheat the oven to 350 degrees. In a large bowl, stir together flour, cornmeal, sugar, baking powder, and salt; set aside. In a small bowl, whisk the eggs and stir in the milk and oil. Stir the milk mixture into the flour mixture and stir just until it is mixed.
  • Pour the cornbread batter into a lightly greased 9- by 13- inch baking pan. Bake 15 to 20 minutes or until a cake tester inserted into the middle of the cornbread comes out clean. Remove the cornbread from the oven and set it aside to cool. Cornbread may be made 1 or 2 days ahead.

    • Cook Time: 20 Minutes

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