Side Pannel
Homemade Cornbread Dressing
Homemade Cornbread Dressing
- Recipe Submitted by maryjosh on 12/20/2016
Ingredients List
- 3 mild Italian turkey sausage links, casings removed
- 1 prepared Cast Iron Buttermilk Cornbread, cooled
- 2 tbsp butter
- 2 tbsp olive oil
- ½ small onion, chopped
- 1 C celery, chopped
- 1 tbsp dry sherry
- 3 eggs, beaten
- 1 tsp fresh thyme, chopped
- 2 tbsp minced fresh parsley
- Kosher salt and pepper (a pinch of each or to taste)
- 1½ C turkey stock
Directions
Preheat oven to 350.
Crumble your cooled cornbread and place in a large mixing bowl.
In a large skillet or pot over medium heat, melt the butter and the olive oil. Add the sausage and cook until browned, crumbling the sausage as it cooks. Add the onion, celery and sherry. Scrape the bits off the bottom of the skillet and then cook until the veggies are tender.
Add the sausage mixture to the crumbled cornbread and mix well. Allow to cool for a few minutes and then add the eggs, thyme, parsley, kosher salt and pepper. Mix well. Stir in the turkey stock until moistened.
Place the dressing in a well greased 2.5 quart baking dish. Bake at 350 for 30-40 minutes or until the top is golden.
Crumble your cooled cornbread and place in a large mixing bowl.
In a large skillet or pot over medium heat, melt the butter and the olive oil. Add the sausage and cook until browned, crumbling the sausage as it cooks. Add the onion, celery and sherry. Scrape the bits off the bottom of the skillet and then cook until the veggies are tender.
Add the sausage mixture to the crumbled cornbread and mix well. Allow to cool for a few minutes and then add the eggs, thyme, parsley, kosher salt and pepper. Mix well. Stir in the turkey stock until moistened.
Place the dressing in a well greased 2.5 quart baking dish. Bake at 350 for 30-40 minutes or until the top is golden.
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