Cooked pork sausage, chopped apple, and sage flavor this savory cornbread dressing. The dressing is an excellent choice for a holiday meal with turkey, chicken, or ham.
PrintCornbread, Sausage, and Apple Dressing
This moist and savory cornbread sausage dressing includes chopped apple and a blend of herbs and seasonings, creating a comforting side dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Thanksgiving, Stuffing, Cornbread, Sausage
- Cuisine: Southern
Ingredients
Scale
- 1 pound pork sausage
- 6 tablespoons butter
- 2 cups chopped apple
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup chopped green onion
- 1 pan baked cornbread, crumbled (8-inch or 9-inch pan or skillet)
- 6 slices bread, torn into small pieces
- 2 teaspoons dried rubbed sage, or to taste
- 1 teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf marjoram
- 3 tablespoons chopped fresh parsley
- 1 1/2 to 2 cups chicken stock, unsalted or low sodium
- salt and freshly ground black pepper, to taste
Instructions
- Place a large skillet over medium heat. Add the sausage and cook, breaking up and stirring, until lit is no longer pink. Remove the sausage and set aside.
- Pour off any excess drippings. Add the butter, chopped apple, onion, celery, and green onion. Cook until the onion is translucent. Add the green onion and cook 1 minute longer.
- Heat oven to 375 F.
- Grease and flour a 9×13-inch baking dish.
- In a large bowl, combine the crumbled cornbread and bread pieces in a large bowl. Toss with the sage, thyme, marjoram,and parsley.
- Stir the onion mixture and cooked sausage to the bread and herb mixture. Add 1 1/2 cups chicken broth and gently stir. Add more chicken broth, as needed, to make a moist mixture. Taste and add salt and pepper, as needed. Spoon into the prepared pan and spread evenly.
- Cover the pan tightly with foil and bake for 40 minutes.
- Remove the foil and continue cooking for about 10 minutes.
