Southern Cornbread Dressing
Southern Cornbread Dressing is a holiday classic that’s full of soul, familiar flavors, and the comforting aromas of home.
Servings 9 servings as a side dish
Calories 435kcal
Ingredients
- 1 batch cornbread search on the blog "cornbread"
- 4 slices day-old bread cut into 1-inch cubes
- 2 tablespoons oil
- 1 pound pork sausages
- 8 ounces mushrooms sliced
- 1 onion finely chopped
- 4 stalks celery finely chopped
- 1/2 cup parsley chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- 3/4 teaspoon salt or more to taste
- 1/2 teaspoon fresh ground black pepper
- 6 cloves garlic minced
- 3 1/2 cups chicken broth
- 1/2 cup butter melted
- 1 cup dried cranberries
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350°F.
- Chop the cornbread into 1-inch pieces and place into a large mixing bowl, set aside.
- Add half of the oil to a large pan over medium heat. Once hor, add the sausages and cook for about 10 minutes breaking them with a wooden spoon. Cook until browned and cooked through.
- Once the sausage has been cooked add it to the bowl with cornbread.
- In the same pan, over medium heat, add the remaining oil and add the mushrooms, onion, garlic, celery, parsley, thyme, rosemary, salt, and pepper. Sauté until the vegetables are softened, about 8-10 minutes.
- Transfer mixture to the bowl with the cornbread.
- Add the broth and melted butter, and stir to combine until the liquid is absorbed.
- Add the cranberries and chopped pecans, stir to combine.
- Pour the mixture into a lightly greased 9x13-inch baking dish.
- Cover with foil.
- Bake for 20-25 minutes, remove foil and bake 5 more minutes until browned on top. Serve warm.
- Garnish with parsley, cranberries, and slivered almonds.
Video
Nutrition
Calories: 435kcal | Carbohydrates: 25g | Protein: 11g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 1060mg | Potassium: 409mg | Fiber: 3g | Sugar: 12g | Vitamin A: 481IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg