Post photos of lip-smacking food or share your recipes.

Cornbread Dressing with Sausage Recipe

Cornbread Dressing With Sausage Recipes for a Festive Holiday!

Cornbread dressing with sausage is a popular stuffing for Thanksgiving turkeys. You can add some spices and other ingredients of your choice to make this recipe more tempting and delicious.
Marlene Alphonse
Last Updated: Dec 10, 2017
Southwest style stuffing
Thanksgiving has finally arrived and it's time to celebrate. This is one such occasion when family and friends meet and enjoy meals together. It's time to hone one's culinary skills and dish out new delicacies. Turkey recipes are an integral part of every Thanksgiving meal and the below given recipes will certainly enhance your meal experience.
Dressing Recipe with Sausage
  • Dry cornbread mix, 3 packages
  • Sausage, 1 lb.
  • Dry Bread Crumbs, 5 cups
  • Onion, (finely chopped) 2 cups
  • Green Bell Pepper, (finely diced) ¼ cup
  • Garlic Cloves, (slivered) 5
  • Fresh Parsley, (finely chopped) ¾ cup
  • Eggs, (beaten) 2
  • Celery, (chopped) (1 bunch) 2½ cups
  • Chicken Broth, 5 cups
  • Margarine, ½ cup
  • Dried Sage, 1½ tsp.
  • Poultry Seasoning, 2 tbsp.
  • Salt, as per taste
Cooking Instructions
Before making this recipe, cook the cornbread according to the instructions given on the package. Once the cornbread cools down, crumble it in a large bowl and mix the bread crumbs. Take a large iron skillet and cook the sausage in margarine, till it becomes brown in color.
Now add the chopped onion, green bell pepper, celery, and garlic to the sausage. Cook till they become tender. Stir in the poultry seasoning, sage, parsley, and salt. Mix well. Now add the eggs, chicken broth and cornbread mixture to the skillet, and incorporate all the ingredients. Transfer the contents to a well-greased baking pan and bake it in a preheated oven at 350° F for about half an hour. The dressing is ready.
With Sausage and Apples
  • Cornbread, (cut into cubes) 5 cups
  • Crusty Bread, (cubed) 3 cups
  • French Bread, (cut into cubes) 4 cups
  • Italian Sausage, 1½ lb.
  • Granny Smith Apples, (diced into large cubes) 5
  • Chicken Broth, 2 cups
  • Crimini or White Button Mushrooms, 2 cups
  • Large Onion, (diced) 1
  • Brown Sugar, 4 tbsp.
  • Kosher Salt, ¾ tsp.
  • Canola Oil, 3½ tbsp.
  • Turmeric, 1 tsp.
  • Freshly Ground Black Pepper, 1 tsp.
  • Ground Thyme, 1 tsp.
  • White Wine, 1½ cups
  • Rosemary Leaves, (minced) 2 tsp.
  • Fresh Parsley, (finely chopped) for garnish
Cooking Instructions
Before starting with this recipe, preheat the oven at approximately 400° F. Cut the bread in cubes and keep them overnight so that they become dry and crisp. Wash the mushrooms in cold water and dry them with a paper towel. Halve the mushrooms and place them in a large bowl. Drizzle canola oil and sprinkle kosher salt. Now toss the mushrooms so that they get evenly coated with oil. Roast the mushrooms in the oven for about 15 to 20 minutes, till they turn golden brown. Remove the bowl from the oven and place it aside.
Now on an iron skillet, add 1 tbsp. of canola oil and cook the Italian sausage, till it turns brown. Crumble the sausage and cook it thoroughly. Dice the onion and fry it in the same skillet till it turns golden brown. Core out the apples and slice them into cubes. Toss these apple cubes in the skillet and sprinkle brown sugar. Cook them for about 5 minutes till the apples turn crisp and the sugar is caramelized. Lower the heat and pour the white wine. Allow it to simmer for about 2 minutes. Transfer the cooked onions and apples to a separate dish and pour the chicken broth into the skillet. Add the ground thyme and turmeric, and stir the mixture. Now add the chopped rosemary to the skillet.
Next, take a large, clean bowl and place the bread cubes in it. Add the crumbled sausage, apple and onion mixture with the roasted mushrooms and chicken broth mixture. Combine them properly with a spoon. Add a dash of salt and pepper for taste and sprinkle the chopped parsley on top. Transfer the cornbread dressing to a baking dish and bake it in the preheated oven at 375° F for about 20 to 25 minutes, till it turns brown.
With Andouille Sausage
  • Coarsely Crumbled Cornbread, 2 cups
  • Andouille Sausage, (chopped) 1½ cups
  • Chicken Stock, ½ cup
  • Yellow Onions, (finely chopped) 1 cup
  • Green Onions (with greens), (chopped) ¼ cup
  • Green Bell Peppers, (diced) ¼ cup
  • Olive Oil, 5 tbsp.
  • Celery, (finely chopped) ¼ cup
  • Garlic Cloves, (slivered) 8 to 10
  • Old Bay Seasoning, 1 tsp.
  • Freshly Ground Black Pepper, 1 tsp.
  • Salt, as per taste
Cooking Instructions
For this stuffing, heat the olive oil in a large iron skillet. Cook the onions and sausage together in the skillet, till they are browned. Stir in the bell peppers, green onions, garlic, and celery, and cook for about a couple of minutes. Now add the chicken stock, Old Bay seasoning , cornbread and mix well. Sprinkle pepper and salt to taste and remove it from the heat. Use this recipe to stuff turkey, chicken or pork.
These were a few methods to cook a delicious dressing for stuffing the turkey. Don your chef's cap and cook these finger licking and easy stuffing recipes for Thanksgiving, and enjoy 'delectable' praises from family and friends. Happy Thanksgiving!