Cornbread Dressing With Sausage Apples And Sage

Cornbread Dressing With Sausage Apples And Sage

Every year we hear the same conversation. Is it called stuffing or is it dressing?  It always makes me giggle the debate continues on and on. The truth is, it really depends on what part of the country you find yourself. My Mom and Grandmas, made their "stuffing"  separate from the turkey and we have always called it dressing. They would use a combination of day old bread, biscuits, or cornbread whatever they had handy in their kitchens. It was the perfect dressed-up dish to compliment the moist turkey and gravy we knew was sure to come. If you're looking for a fun variation on dressing checkout my super popular recipe for Bundt Pan Cornbread Dressing, too. If you'd like to explore this difference, checkout this recipe for Classic Stuffing from The Girl Who Ate Everything.

Whatever the Name it's 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.

Tips and pointers:

• 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.

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Helpful Kitchen Items: 

• 13 x 9 inch Baking Dish
• Skillet
• Gravy Boat
• Mixing Bowls

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Cornbread Dressing With Sausage Apples And Sage

Prep Time20 mins

Cook Time50 mins

Total Time1 hr 10 mins

Course: Side Dish

Cuisine: American

Keyword: cornbread-dressin-sausage-apples-sage, cornbread-dressing-recipes, dressing-recipes, southern-dressing

Servings: 14 servings

Author: Melissa Sperka

Ingredients

• 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 Tbsp chopped fresh sage OR 1 tsp ground sage
• 1 Tbsp poultry seasoning May adjust to taste
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 3 14.5 oz cans chicken broth

Instructions

• 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 tsp 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.

Notes

• 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. 

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