Cornbread Dressing with Sausage Apples and Sage
Tips for Making Cornbread Dressing with Sausage Apples and Sage
- The sausage, celery and onion can all be prepared in advance and put into plastic baggies in the fridge until you're ready to assemble.
- The entire dish can be assembled the night before and baked just before serving. Allow to sit on the counter for 15 minutes to come to room temperature.
- This cornbread dressing recipe can also be prepared without the sausage or apples for a more classic version.
- Serve it with a healthy drizzle of gravy, of course.
Cornbread Dressing is a Must at the Holidays
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. Another comforting casserole you may like is my Chicken and Dressing Casserole.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
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.