Sausage Cornbread Dressing Recipe By Tasty Food

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GREAT GRANDMA TANZY'S BEST CORNBREAD SAUSAGE DRESSING



Great Grandma Tanzy's Best Cornbread Sausage Dressing image

Just like my Mom's BEST Banana Bread Recipe -I have tried, sampled, and made other Stuffing/Dressing Recipes before and believe me, NOTHING else comes close. Again, a little more work/fuss involved here as with Mom's Banana Bread, but WELL worth it. This submission is dedicated to my beloved Great Grandmother, God rest her soul - Ora Anice Adams-Tanzy...

Provided by stephanierndos

Categories     Winter

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 9

1 lb sage sausage (we use Jimmy Deans Sage)
1 large onion, chopped
3 stalks celery, chopped
cornbread, 1 large pan
16 ounces breadcrumbs, dressing seasoned (pepperidge farm works best)
1/2 cup butter
8 -16 ounces turkey broth
dried sage, as desired
poultry seasoning, as desired

Steps:

  • Saute onion & celery in butter until softened (note; you may need to drain the liquids off the onion/celery - if too wet).
  • Add crumbled sausage and cook until no longer pink.
  • In a large mixing bowl, crumble cornbread & mix in seasoned breadcrumbs.
  • Add celery, onion, and sausage mixture to cornbread & breadcrumbs, mix.
  • Add turkey broth a little at a time and mix. Continue adding & mixing a little broth at a time until mixture is moistened )again, you may add more for a wetter dressing, or less if you like it drier).
  • Grease a large casserole dish and bake in a preheated 375° oven for approximately 40 minutes.

Nutrition Facts : Calories 268.5, Fat 11.6, SaturatedFat 6.4, Cholesterol 24.4, Sodium 407.5, Carbohydrate 34.5, Fiber 2.4, Sugar 3.7, Protein 6.4

SKILLET SAUSAGE AND CORNBREAD DRESSING



Skillet Sausage and Cornbread Dressing image

Save space in the oven on the big day with this easy cornbread dressing. I start with a make-ahead buttermilk cornbread that has an extra depth of flavor, thanks to a dash of Dijon. A half hour before everyone sits down to the table, I saute some spicy sausage with Dijon mustard, vegetables, chestnuts and fresh herbs. After folding in the cornbread, the dish goes straight into a serving bowl -- leaving plenty of room for the other sides in the oven.

Provided by Geoffrey Zakarian

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 28

Unsalted butter, for the pan
1 cup cornmeal
1 cup all-purpose flour
2/3 cup granulated sugar
3 1/2 teaspoons baking powder
2 teaspoons kosher salt
1/2 cup buttermilk
1/2 cup whole milk
1/3 cup canola oil
2 tablespoons Dijon mustard
1 large egg, beaten
1 pound bulk spicy pork sausage
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons ground fennel seed
1 teaspoon celery salt
Kosher salt and freshly ground black pepper
1 cup chopped carrot
1 cup chopped celery
1 cup peeled, roasted chestnuts, chopped
1 cup chopped fennel
1 cup chopped Spanish onion
2 tablespoons minced garlic
1 tablespoon minced fresh sage leaves
1/2 cup white wine
2 cups chicken stock or low-sodium chicken broth
1/4 cup Dijon mustard
2 teaspoons chopped fresh parsley

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron skillet with butter.
  • Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil, Dijon mustard and egg until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. The cornbread can be made up to 1 day in advance. Wrap tightly in several layers of plastic wrap and store at room temperature.
  • For the stuffing: Crumble enough of the cornbread into large pieces to make 4 cups. Reserve the remaining cornbread for another use.
  • Add the sausage to a large skillet over medium heat and cook, breaking up with a wooden spoon, until the fat starts to render, about 8 minutes. Add the onion powder, garlic powder, fennel seed and celery salt and season with salt and pepper. Once the meat starts to brown and crisp, add the onion, carrot, celery, chestnuts, fennel, garlic and sage. Cook, stirring occasionally, until the meat is browned, the carrots become soft and tender and the onions are translucent, about 10 minutes.
  • Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and cook until mostly evaporated, about 3 minutes. Stir in the chicken stock and Dijon mustard and bring to a simmer. Fold in the cornbread until completely incorporated and the bread is moist and heated through, about 3 minutes. Season to taste with salt and pepper.
  • Transfer the stuffing to a serving bowl and garnish with the parsley.

CORNBREAD AND SAUSAGE STUFFING



Cornbread and Sausage Stuffing image

Some cooks use diced giblets (heart, gizzard, and liver) in addition to the pork sausage in order to give this cornbread-based stuffing an extra meaty taste. It's the perfect partner for our Roast Turkey with Herb Butter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h40m

Number Of Ingredients 8

1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
1 large onion, (about 2 cups), finely chopped
3 celery, finely chopped (1 1/2 cups)
Kosher salt and freshly ground pepper
2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 cup low-sodium chicken broth

Steps:

  • Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
  • To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
  • Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups.
  • Spoon remaining stuffing into an 8" baking pan; it should reach the top. Bake until top is golden brown, about 45 minutes.

CORNBREAD AND SAUSAGE DRESSING



Cornbread and Sausage Dressing image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 14

4 cups cubed cornbread
4 cups cubed French bread
1 pound sage sausage
4 tablespoons (1/2 stick) salted butter
2 cups finely diced celery
1 tablespoon fresh rosemary, chopped
2 carrots, peeled and very finely diced
1 large onion, diced
4 cups low-sodium chicken or turkey stock, plus more if needed
1/2 teaspoon ground thyme
1/4 teaspoon ground sage
Pinch of turmeric
Kosher salt
1/4 cup fresh parsley, chopped

Steps:

  • Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale.
  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil.
  • Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes.

CORNBREAD, SAUSAGE, AND PECAN DRESSING



Cornbread, Sausage, and Pecan Dressing image

Found this recipe years ago in a "Southern Living" magazine and have been stuffing my turkey every thanksgiving with this very southern, tasty favorite ever since!

Provided by Recipe Baroness

Categories     Grains

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

1 (16 ounce) package ground pork sausage
1 large onion, chopped
2 large celery ribs, chopped
2 lbs pepperidge farms cornbread stuffing mix
1 1/2 cups coarsely chopped pecans
1/4 cup chopped fresh parsley
2 cups chicken broth
1/2 cup butter
1/2 teaspoon salt
1/4-1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage
2 hard-boiled eggs, chopped up

Steps:

  • Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
  • Remove sausage, reserving 1 tablespoon drippings in skillet.
  • Drain sausage on paper towels.
  • Saute onion and celery in hot drippings over medium-high heat until tender.
  • Remove vegetables with a slotted spoon.
  • Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened, adding more chicken broth as needed.
  • Spoon into a lightly greased 13- x 9-inch baking dish.
  • Bake, covered, at 350° for 30 minutes or until thoroughly heated.
  • Note:.
  • If you like a smoother, moister stuffing add 2 single serving bags of instant grits to the mixture.

Nutrition Facts : Calories 598.2, Fat 31.9, SaturatedFat 10.1, Cholesterol 82.9, Sodium 1509.5, Carbohydrate 61.9, Fiber 12.6, Sugar 5.1, Protein 16.7

SAUSAGE CORNBREAD DRESSING RECIPE BY TASTY



Sausage Cornbread Dressing Recipe by Tasty image

Chef Ayo Cherry upgrades a box of cornbread stuffing with spicy sausage, aromatics, and of course, butter to create a southern-style Thanksgiving dressing.

Provided by Katie Aubin

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
8 oz spicy pork sausage, casings removed
2 stalks celery, diced
½ large yellow onion, diced
2 cloves garlic, minced
kosher salt, to taste
1 box cornbread mix
1 ½ cups boiling water
½ unsalted butter, melted

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 7-8 minutes.
  • Add the celery, onion, and garlic. Season with salt and cook until the vegetables are tender, about 5 minutes.
  • Add the cornbread stuffing and toss to combine. Pour the boiling water and melted butter over the stuffing mix.
  • Remove the pan from the heat, cover, and let sit for 5 minutes, until all of the liquid is absorbed. Fluff with a fork, then transfer to a small casserole dish.
  • Turn the broiler to high.
  • Broil the dressing for 1-2 minutes, until browned and crispy on top.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 9 grams, Sugar 5 grams

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