Easy Cornbread Dressing with Sausage Apples and Sage Recipe
How to Make the Best Cornbread Dressing with Sausage Apples and Sage
- Ingredients you'll need to make homemade Cornbread Dressing with Sausage Apples and Sage: 8 cups cubed sourdough bread, 8 cups cubed cornbread, butter, diced onion, celery, chicken stock, one pound breakfast sausage, Granny Smith apples, fresh sage, one can cream of chicken soup, poultry seasoning, black pepper and large eggs.
- Kitchen tools you'll need: Large bowl, whisk, measuring cups and spoons, apple corer, large skillet, spoon or rubber spatula for stirring, sharp knife, cutting board and 13 x 9 inch baking dish.
- Why add cream of chicken soup? It not only adds flavor but keeps the dressing super moist.
- To save time, the sausage, celery and onion can all be prepared and cooked in advance and put into plastic baggies. Chill them in the fridge until you're ready to assemble the dressing.
- This entire dish can be assembled the night before and baked just before serving. Allow it to sit on the counter for 15-20 minutes to come to room temperature. You may also need to add to the baking time.
- Do you have to add sausage and apples? No, this cornbread dressing recipe can also be prepared without the sausage or apples for a more classic version. No other adjustments needed. Serve it with a healthy drizzle of gravy, of course.
- Store baked Cornbread Dressing with Sausage Apples and Sage chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
- You can also reheat in a 325°F oven with foil on top just until heated through.
More Cornbread Recipes and Casseroles to Make
You probably refer to this dish by the name you were taught to call it and your children will do the same. My theory is, whatever you call it, you must have it on your Thanksgiving table.
- If you're looking for a fun variation on dressing checkout my super popular recipe for Bundt Pan Cornbread Dressing, too.
- Four ingredient Hot Water Cornbread is a humble dish that's easy to make.
- Another comforting casserole you may like is my Chicken and Dressing Casserole.
- Chili Chorizo Cornbread is a kicked up side dish to serve with soup, beans and chili.
- Old fashioned Crackling Cornbread is a must make!
- Pulled Pork Stuffed Cornbread is a one dish meal.
- Easy Cornbread Casserole is a cross between corn pudding and cornbread.
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Helpful Kitchen Items:
Cornbread Dressing with Sausage and Apples
- 2 ribs celery chopped
- 1 medium onion diced
- ½ cup butter
- 8 cup cubed sourdough bread
- 8 cup cubed cornbread
- 1 lb breakfast sausage cooked & crumbled
- 1 10 ¾ oz can cream of chicken soup
- 2 medium Granny Smith apples peeled cored and cut into chunks
- 2 large eggs beaten
- 2 tablespoon chopped fresh sage OR 1 teaspoon ground sage
- 1 tablespoon poultry seasoning May adjust to taste
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 14.5 oz cans chicken broth
- Preheat the oven to 350°F. Spritz a 13 x 9 inch baking dish or similar with cooking spray.
- In a stove top pan, saute onions and celery with butter until translucent. Season with salt and pepper to taste.
- To a bowl add vegetables, cornbread, bread, sausage, apples, soup, beaten eggs, sage, poultry seasoning, salt and pepper. (May add Poultry seasoning 1 teaspoon at a time and adjust to taste)
- Begin to add chicken stock to the ingredients in the bowl. Using a large spoon or spatula, fold the chicken stock through the mixture. If you use less cornbread and bread than I did, you may not need the entire 3 cans of stock. The dressing mixture should be very moist.
- Pour the dressing evenly into the prepared baking dish.
- Bake for 50-60 minutes or until golden.
- You may omit the sausage and apple if preferred, with no other additions needed.
- You may bake this dressing in individual size dishes, if preferred. Smaller portions will take less time to bake.