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Cornbread Dressing Recipe

Cornbread Dressing recipe


This is a yummy side dish made with sweet cornbread and spicy Italian sausage. It has crunchy celery, tasty herbs, and sweet cranberries. It's baked until warm and golden!


1 recipe cornbread, cubed into 1-inch cubes
1 pound hot Italian sausage, casings removed
1/2 yellow onion, diced
2 stalks celery, chopped
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon dried nutmeg
1 teaspoon dried ground sage
1 teaspoon salt, more or less to taste
1/2 teaspoon ground black pepper
1/2 cup dried cranberries
1/2 cup roughly chopped pecans
1 large egg, beaten
1/4 cup unsalted butter, melted
1/2 cup chicken broth


Preheat oven to 300 degrees F. Spread cornbread cubes onto an ungreased 9x13-inch rimmed baking sheet and bake for 20 minutes, stirring gently halfway through.
Increase oven temperature to 375 degrees F and grease a 9x13-inch baking pan with cooking spray. Set aside.
In a large non-stick pan over medium heat, cook sausage, onion, celery, rosemary, thyme, nutmeg, sage, salt, and pepper until sausage is cooked through and vegetables are tender.
Remove from heat and stir in cranberries and pecans.
In a small bowl, whisk together egg, melted butter, and chicken broth.
Combine the sausage mixture and toasted cornbread in a large bowl. Pour the egg mixture over and gently fold everything together, being careful not to overmix.
Transfer the mixture to the prepared baking pan and bake at 375 degrees F for 20-30 minutes, or until warmed through and golden on top.
Serve the cornbread dressing as a delicious side to your main dish.

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