Cornbread Sausage Thanksgiving Dressing

Quick answer: How to make cornbread sausage thanksgiving dressing

Yield: 10 to 12 servings. Prep: 35 minutes. Cook: 55 minutes. Total: 1 hour 30 minutes. This original recipe is designed for a home Thanksgiving meal and uses ordinary supermarket ingredients. Read the full method before starting, keep cold ingredients refrigerated, and use a thermometer where a safe finishing temperature is specified. ^{[1] [2]}

Ingredients

10 cups dried cornbread cubes; 1 pound bulk breakfast sausage; 6 tablespoons unsalted butter; 1 diced onion; 4 diced celery ribs; 2 teaspoons rubbed sage; 1 teaspoon thyme; ½ teaspoon black pepper; 3 cups low-sodium chicken stock; 2 beaten eggs; ½ cup chopped parsley; salt as needed. ^{[1] [2]}

Step-by-step method

1. Heat the oven to 350°F and butter a 9-by-13-inch dish. Brown sausage in a skillet, breaking it into small pieces, until no pink remains; transfer it with a slotted spoon. Add butter, onion and celery to the pan and cook until tender, about 10 minutes. Stir in sage, thyme and pepper for one minute. ^{[1] [2]}

2. Combine cornbread, sausage, vegetables and parsley. Whisk stock with eggs, pour over the mixture and fold without crushing the cubes. Taste a small portion only after cooking it separately, then adjust salt if needed. Spread in the dish, cover and bake 30 minutes. Uncover and bake 20 to 25 minutes more until browned and the center reaches 165°F. ^{[1] [2]}

Make-ahead, storage and substitutions

Dry the cornbread cubes in a 275°F oven if they are fresh. Assemble up to one day ahead and refrigerate promptly. For a meatless version, omit sausage, add 12 ounces browned mushrooms and use vegetable stock. Divide leftovers into shallow containers within two hours and reheat to 165°F. ^{[1] [2]}

Serving plan and common mistakes

Brown the sausage fully and drain excess fat before combining it with the cornbread. Add stock in stages because homemade and packaged cornbread absorb differently. The dressing should hold together when pressed without releasing liquid. Bake until the center reaches 165°F, then cool leftovers promptly in shallow containers and use them within four days. ^{[1] [2]}