I’m still thinking of interesting ways to combine ingredients for holiday dishes. This one is excellent, unless you’re a southern cornbread dressing purist. I’m really a stuffing person. I grew up eating a bread and gizzard stuffing (hot, cold, and for breakfast, lunch, or supper). I still love it, but not many people in the south share my enthusiasm! Plain cornbread dressing just doesn’t do it for me. I’d rather eat good cornbread. So here’s my spin on cornbread dressing.
Cornbread and Sausage Dressing
- 2-3 cups day old cornbread, crumbled
- 1 cup roasted and peeled chestnuts* chopped, or crushed pecans
- 1 cup cooked and crumbled sausage
- 3 TBSP butter
- 1 rib celery, chopped
- 1/2 onion, chopped
- 1 cup broth (and you might need additional)
- 1 egg beaten
- 1/2 cup dried cranberries or fresh cranberries, chopped
- 1 tsp poultry seasoning
- 1/2 tsp fennel seed (optional)
- 1/2 tsp ground sage or chopped fresh sage
- 1/2 tsp smoked paprika
- 1/2 tsp Tony Chachere
- In a large bowl, mix together cornbread, chestnuts, and sausage.
- Melt butter in a skillet. Cook celery and onion until onion is translucent. Stir into cornbread mixture.
- Add the rest of the ingredients and combine well. Add additional broth, if too dry.
- Place in a greased baking dish.
- Bake at 350° until lightly brown on top, about 30-45 min.
- *Roasted and peeled chestnuts are available at large grocers or at specialty stores in jars or packages.