Cornbread, 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.
Ingredients
- Butter or cooking spray the baking dish
- 1 pound pork sausage
- 6 tbsp butter
- 2 cups chopped apple
- 1 cup chopped onion
- 1 cup chopped celery
- ½ cup chopped green onion
- 1 pan cornbread, (about 4 to 5 cups, crumbled)
- 6 slices white bread, torn into small pieces
- 2 tsp dried rubbed sage, or to taste
- 1 tsp dried leaf thyme
- ½ tsp dried leaf marjoram
- 3 tbsp chopped fresh parsley
- 1 ½ to 2 cups unsalted or low sodium chicken broth
- Salt and freshly ground black pepper, to taste
Recommended Equipment
- 9-by-13-inch baking dish
Instructions
- Heat oven to 375°F and butter a 9-by-13-inch baking dish or spray it with cooking spray.Butter or cooking spray the baking dish
- Place a large skillet over medium heat. Add the sausage and cook, breaking up and stirring, for 6 to 8 minutes or until it is no longer pink. Remove the sausage and set aside, and pour off any drippings left in the pan. Add the butter, chopped apple, onion, and celery to the pan. Cook over medium heat for 4 to 6 minutes or until the onion is translucent. Add the green onion and cook 1 minute longer.1 pound pork sausage | 6 tbsp butter | 2 cups chopped apple | 1 cup chopped onion | 1 cup chopped celery | 1/2 cup chopped green onion
- In a large bowl, combine the crumbled cornbread and bread pieces. Toss with the sage, thyme, marjoram, and parsley. Stir the onion mixture and cooked sausage into the bread and herb mixture. Add 1 1/2 cups chicken broth and gently stir. Add more chicken broth as needed—it should be moist, not soggy. Taste and add salt and pepper, as needed.1 pan cornbread | 6 slices white bread | 2 tsp dried rubbed sage | 1 tsp dried leaf thyme | 1/2 tsp dried leaf marjoram | 3 tbsp chopped fresh parsley | 1 1/2 to 2 cups unsalted or low sodium chicken broth | Salt and freshly ground black pepper
- Spoon the mixture into the prepared baking dish and spread it evenly. Cover the pan tightly with foil and bake for 40 minutes. Remove the foil and continue cooking for about 10 minutes.
- Transfer the cornbread sausage dressing to a serving bowl and enjoy.
Day-old or slightly dry cornbread works best here — fresh cornbread is too moist and can make the dressing gummy. If your cornbread is fresh, crumble it onto a baking sheet and let it dry out at room temperature for a few hours first.
Nutrition
Calories: 281kcalCarbohydrates: 15gProtein: 10gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 52mgSodium: 474mgPotassium: 176mgFiber: 1gSugar: 2gVitamin A: 247IUVitamin C: 0.4mgCalcium: 29mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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