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Cornbread Dressing With Sausage Apples And Sage
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Cornbread Dressing With Sausage Apples And Sage

Course Side Dish
Cuisine American
Keyword cornbread-dressin-sausage-apples-sage, cornbread-dressing-recipes, dressing-recipes, southern-dressing
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.