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Cornbread Dressing with Sage and Pork Sausage

recipe image

Cal/Serv:
199

Yields:

8

Prep Time:

0

hours

10

mins

Total Time:

3

hours

0

mins

4
tbsp.

unsalted butter

1


small onion

1


stalk celery

1
tsp.

poultry seasoning

1
c.

chicken stock

3
c.

crumbled cornbread

1/2
lb.

sage pork sausage

1
tbsp.

chopped fresh sage


tsp.

cayenne pepper

salt

Freshly ground black pepper

  1. In a large skillet over medium-high heat, melt butter. Add onion, celery, and poultry seasoning and sauté for about 4 minutes. Add chicken stock and simmer 2 minutes more.
  2. In a large bowl, combine cornbread, onion-celery mixture, sausage, sage, cayenne, and salt and pepper to taste. Toss mixture well, being careful not to overmix. Stuff turkey (See Butter-Roasted Turkey with Giblet Pan Gravy recipe) or place stuffing in a buttered 9- by 13-inch casserole and bake at 350 degrees F for 40 to 45 minutes, or until golden brown and heated throughout.



<p>These recipes were whipped up by Chef Joe Randall, owner of Chef Joe Randall’s Cooking School in Savannah, Georgia.</p>
<p><strong>Turkey:</strong> Butter-Roasted Turkey with Giblet Pan Gravy <br /> <strong>Stuffing:</strong> Cornbread Dressing with Sage and Pork Sausage <br /> <strong>Potato:</strong> Mom Pan’s Creamy Mashed Potatoes<br /> <strong>Cranberry:</strong> Sun-Dried Cherry and Cranberry Salsa <br /> <strong>Wild Card:</strong> Southern-Style Green Beans </p>
<p>” data-src=”https://hips.hearstapps.com/del.h-cdn.co/assets/cm/15/10/54f8cb911fa39_-_nov-recipe-thanksgiving-turkey-dish-1110-m9zrrz-xl.jpg?fill=320:426&resize=480:*” title=”Butter Roasted Turkey with Gravy”></img></picture></div>
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<p><span>Kana Okada</span></p>
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