Holiday Series -Sausage And Sage Cornbread Dressing

CookingWithCarolyn's picture

Dec. 21, 2015

Today's recipe is my family's favorite. Check it out!


For cornbread:
Cornmeal 2 Cup (32 tbs)
All purpose flour 2 Cup (32 tbs)
Granulated sugar 1/2 Tablespoon
Baking powder 2 Tablespoon
Kosher salt 3/4 Teaspoon
Buttermilk 2 1/2 Cup (40 tbs)
Vegetable oil 1 Cup (16 tbs)
Eggs 5 , beaten
Butter 3 Tablespoon
For cornbread dressing:
Italian turkey sausage/Pork sausage 1 Pound (choice of Hot or Mild)
Butter 1/2 Tablespoon (1 Stick)
Vegetable oil/Extra virgin olive oil 4 Tablespoon
Diced onions 2 Cup (32 tbs)
Diced celery 1 1/2 Cup (24 tbs)
Diced bell pepper 1 1/2 Cup (24 tbs)
Garlic 6 Clove (30 gm) , finely chopped
Fresh chopped sage leaves 4 Tablespoon
Fresh chopped thyme 2 Tablespoon
Chopped italian parsley 2 Tablespoon
Poultry seasoning 4 Teaspoon (Unsalted)
Eggs 4 , beaten
Low sodium chicken stock/Broth 8 Cup (128 tbs) (6 Cups for a courser dressing)
All purpose seasoning 3 Tablespoon (Grand Diamond)
Kosher salt To Taste
Black pepper To Taste



Preheat oven to 375°F.



In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and mix well.

Make a well in center and pour buttermilk, oil, eggs and mix well. Mix until smooth.

Melt butter in a baking dish and pour cornbread mixture and pop into oven. Bake for 35-40 minutes or until golden brown.

Allow to cool completely.

Reduce the oven temperature to 350°F.

Crumble cornbread in a large bowl and set aside.

Slightly warm stock in a saucepan.

In a large skillet, heat oil and brown the sausage in it.

Allow to cook well and crumble it. Once done, remove to another bowl.

In the same skillet, add butter and oil.

Saute onions for 5 minutes and add veggies, garlic, sage, thyme, parsley and cook for another 5 minutes.

Add vegetable mixture, poultry seasoning, stock, all purpose seasoning, cornbread crumbles, salt, pepper and sausage. Mix well.

Adjust seasonings to taste and add eggs.

Transfer to baking dish and bake uncovers for 1 hour and 15-30 minutes.



Serve with favourite roasted meat and enjoy!



For best results bake the cornbread 1 to 2 days prior to using in the dressing so that it would be well dried before crumbling.


Recipe Summary

Difficulty Level: Medium
Cook Time: 130 Minutes
Ready In: 130 Minutes
Servings: 20

Nutrition Facts

Serving size

Calories 368Calories from Fat 196

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 494 mg20.58%

Total Carbohydrates 32 g10.7%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet