This easy cornbread dressing recipe is packed with spicy sausage and sweet cornbread! A great make ahead stuffing recipe especially for Thanksgiving!
2 pounds cornbread (either from muffins or a loaf)
1 pound spicy pork sausage
6 tablespoons butter
1 cup diced onion
1 cup diced apple, peeled
1 cup diced celery
2 teaspoons poultry seasoning
1 tablespoon fresh thyme, chopped
1 teaspoon kosher sat
1/2 teaspoon black pepper
3 cups chicken stock
3 eggs, beaten
extra butter for buttering the dish and on top of the dressing
Preheat the oven to 350 degrees.
Add the butter to a large skillet over medium heat. Once the butter is melted, add the sausage to brown, breaking up with a spoon.
Once the sausage is browned, add the onion, celery and apple.
Cook for 5 minutes until the onion has softened.
Add the poultry seasoning, thyme, salt and pepper then the chicken broth.
Bring the broth to a simmer and cook for 15 minutes.
While the broth is simmering you can toast the cornbread. (You can also do this ahead of time)
Toast the cornbread in the oven for about 10 minutes. You just want the cornbread dried out and slightly toasted, not burnt.
Place the cornbread in a large bowl then pour the chicken broth and sausage mixture on top. Stir gently to combine then add the beaten eggs and stir.
Pour into a buttered 9″ x 13″ casserole dish and dab some extra butter on top.
Cover with foil and bake for 35 minutes. Remove the foil and bake another 10-15 minutes to crisp up the top of the dressing.
Add an additional 5-10 minutes to the covered cooking time if the dressing is cold from the refrigerator.
Keywords: sausage stuffing, cornbread stuffing, cornbread dressing, thanksgiving side dish, thanksgiving stuffing, thanksgiving dressing