Cornbread Dressing with Sausage

Course Side Dish

Cuisine American, Southern

Keyword cornbead-dressing-with-sausage, cornbread-sausage-dressing-apples, southern-cornbread-dressing

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 1004kcal

Author Melissa Sperka

Preheat the oven to 350°F. Spritz a 13x9-inch baking dish with nonstick cooking spray.
In a large skillet saute onions and celery in melted butter for 2-3 minutes over medium-high heat, until softened. Season with salt and pepper to taste. Remove from the skillet to a large bowl.
In the same skillet cook the breakfast sausage over medium-high heat until no pink remains around 6-8 minutes. Drain excess fat from the pan.
Transfer sausage to the large bowl with the cornbread cubes, bread cubes, apples, canned soup, beaten eggs, sage, poultry seasoning, salt, black pepper and garlic powder. (You can add poultry seasoning 1 teaspoon at a time and adjust to your taste.)
Begin to add chicken stock to the ingredients in the bowl. Using a large spoon or spatula, stir the chicken stock through the cornbread 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.
Place into the oven. Bake for 50-60 minutes or until the top is lightly golden brown then serve drizzled with gravy.

You can omit the sausage and apples with no other adjustments needed.
Make your own cornbread, use store-bought cornbread or use my Skillet Honey Cornbread Recipe.
Make-Ahead Preparation: 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.
You can also bake this dressing in individual size dishes, if preferred. Smaller portions will take less time to bake.
To save time, the sausage, celery and onion can all be cooked in advance and put into plastic baggies. Pop them into the fridge until you're ready to assemble the cornbread dressing.