Christmas / December 24, 2023

Cornbread Sausage Stuffing (Dressing)

Cornbread Sausage Stuffing (or Dressing)

The great debate: stuffing vs dressing? For me, stuffing technically goes INSIDE the turkey, hence stuffing, and dressing goes alongside the turkey. However, I still call it stuffing when I make it alongside the turkey. Dressing seems to be a term used in the south and stuffing is used in the north. I'm sure this debate will continue for eternity. One thing I can guarantee you is that THIS stuffing (or dressing) is "just right." I scratch make cornbread as the base. If you want a vegan option, try my mushroom & date vegan stuffing (you won't miss the dairy). I like to use an apple, preferably a "sweeter" apple like honeycrisp or fuji. The sausage adds a great flavor but feel free to sub for chicken sausage or omit for vegetarian. The thyme and sage are what gives it those fall flavors. Use fresh, it'll be more potent. The alcohol in wine cooks off when you cook with it. It adds a nice acidity to the overall dish. Broil it for a few minutes at the end, the texture will be "just right."

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Prep Time 10

Cook Time 45

Total Time 55

Course Side Dish

Cuisine American, Christmas, Thanksgiving

Servings 10

Equipment

9x13 pyrex pan https://amzn.to/3T2f7LH **
large bowl https://amzn.to/46vpNoQ **
whisk https://amzn.to/3sHucrg **

Ingredients

1 batch https://zahavalox.com/buttery-savory-buttermilk-cornbread/
4 tbs organic unsalted butter
1 lb organic Italian sausage
2 yellow or white onions diced
1 organic red bell pepper diced
3 organic celery stalks diced
1 organic gala or honeycrisp apple
4 garlic cloves mined
10 sage leaves
1 small bunch of thyme
1/2 cup white wine
2 1/2 cups organic vegetable or chicken stock
2 organic large eggs
1 1/2 tsp kosher salt https://amzn.to/3Sa6PAV **
1/4 tsp fresh cracked black pepper https://amzn.to/3RoH0wh **

Instructions

Make the cornbread a day or 2 ahead of time, cube and set out on a sheet pan to dry and become stale. Alternatively, heat in the oven for 275℉ to dry out for about 30 minutes.
In a large saute pan, place the sausage over medium-high heat and cook for 8-10 minutes, until no longer pink. Set aside. Leave the grease in the pan.
Dice the onion, celery, bell pepper, and apple. Mince the garlic, thyme, and sage.
In the same pan with the reserved sausage grease, melt 4 tbs of butter in a large skillet over medium-high heat. Add the onions, celery, bell pepper, and apple. Add a tsp of salt and a few grinds of fresh cracked pepper. Saute until the vegetables have softened for about 10 minutes. Add the garlic, thyme and sage and cook for a minute, until fragrant. Add the wine, bring to a boil, reduce to a simmer and cook until the wine has mostly evaporated, 5-7 minutes.
In a large bowl, whisk the eggs and vegetable broth. Add the cornbread and vegetable mixture. Mix to combine.
Add the stuffing to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover and continue to bake until browned and heated through, 15 more minutes. Turn the broiler on high, and broil for 3 minutes. Keep a close eye on it so it doesn't burn. Enjoy!

Notes

** Amazon affiliate - I may receive compensation.

For the wine, do not use cooking wine. Definitely use a wine that you'd like to drink. It most certainly does not have to be expensive though.

Make ahead: This can be prepared up to 2 days in advance. Transfer to the baking dish, let it cool and come to room temperature. Cover with foil and refrigerate up to 2 days. When ready to serve, remove from fridge and let it come to room temp. Heat covered for 30 minutes and bake until browned, uncover and cook for 15 more minutes.

Storage: refrigerate in an airtight container for up to 5 days.

Keyword buttermilk cornbread, cornbread sausage dressing, cornbread sausage stuffing, sausage dressing, sausage stuffing, stuffing

Providing recipes that are "just right!"

Cornbread Sausage Stuffing (Dressing)