Sausage and Cornbread Dressing is a holiday tradition. Rather you enjoy it as stuffing or dressing, it just wouldn’t be a holiday dinner without it!
This post is in partnership with Bob Evans Farms.
Holiday traditions are an important part of most families. I didn’t give tradition too much thought until I realized how much it meant to my kids. Traditionally my mother in law always makes the dressing and it is so good! She usually makes it with chicken and that’s the same way I grew up eating it. We never stuffed it in the turkey, ever. I guess that’s why we call it dressing instead of stuffing.
I wasn’t sure how my family would take me adding in sausage instead of chicken and I changed up the seasonings a bit as well. First response was of course, this doesn’t taste like Grandma’s, but they did enjoy it. So much that there was not even a crumb leftover. I call that a success!
The Bob Evans Savory Sage Sausage added the best flavor and richness to this cornbread dressing. Our holiday menu does vary a little and being a food blogger, I like to try new things. I will definitely be making this Sausage and Cornbread Dressing again and again, it was so flavorful and a wonderful new tradition for our holiday feast!
I love that dressing can be made ahead of time, taking some of the pressure off of the holiday morning. I pressure myself up about plenty of other things and to not have additional stress over the meal is pretty nice.
Be sure to read my tips for a stress-free holiday dinner along with the best turkey I’ve ever cooked. I will be making a Peach and Ginger Glazed Honey Ham, Cranberry Salad, Brown Butter Mashed Potatoes, and Angel Rolls to go with our Sausage and Cornbread Dressing. Apple Pie with Pecan Crumble and my favorite Caramel Apple Pie Cheesecakes are also on the menu.
I hope you have a wonderful holiday with your family! I would love to hear about your traditions rather they are new or old!
Sausage and Cornbread Dressing
- 1 pound Bob Evans Maple Sausage
- ½ cup butter
- 1 medium onion, diced
- 3 stalks celery, diced
- 4 oz white mushrooms, diced
- 1 cup heavy cream
- 14 oz seasoned bread crumbs
- 1 batch cornbread, crumbled
- 2½ cups chicken broth
- 1 egg, beaten
- 1½ teaspoons granulated garlic
- ½ teaspoon ground sage
- 1 teaspoon salt
- ½ teaspoon pepper
- Add sausage to a skillet and place over medium-high heat. Break sausage apart as it cooks, stirring often until crispy and brown. Remove to a paper towel lined plate to drain.
- Wipe excess grease from skillet with a paper towel.
- Preheat oven to 375 degrees.
- Add butter and place skillet over medium heat. Add onion, celery and mushrooms. Cook, stirring often until vegetables are softened and onions start to brown. Add heavy cream and stir to combine, remove from heat when mixture begins to bubble. Stir in Bread Crumbs until well combined.
- Add mixture to a large bowl along with cornbread and sausage. Mix 1 cup of chicken growth with beaten egg. Pour over cornbread and sausage mixture, stirring to combined. Add seasonings and remaining chicken broth, stirring well until mixture is throughly combined.
- Place in a greased baking dish.
- Cover and bake for 1 hour. Remove cover and bake an additional 30 minutes or until cooked through.
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Disclosure: This post is in partnership with Bob Evans Farms. All thoughts and opinions are my own. Thank you for supporting the brands that support Miss in the Kitchen.