Cornbread Dressing
Easy to make buttery Cornbread Dressing, LOADED with flavour! Deliciously moist, light and fluffy with a perfect crispy, golden crust.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 350°F (175°C).
Chop pre-baked cornbread into 1-inch pieces. Place into a large mixing bowl; set aside.
Heat half of the oil in a large pan over medium heat. Cook the sausages over for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the cornbread.
In the same pan, add the remaining oil and add the mushrooms, onions, celery, parsley, sage, thyme, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add the garlic and cook until fragrant (30 seconds).
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Continue Reading at Cafedelites →Chef's Notes
This dressing tastes delicious over our sweet cornbread! Or try our regular cornbread for something a little more salty.
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Reviews from the Original Source
I’ve been making this for years now. I use multigrain croissants and avocado bread mixed in, chicken sausage and omit the bell pepper in place of dehydrated and celery seeds instead of stalks. I use about 2 c of chicken broth and follow my own cornbread recipe. This is perfection AND gorgeous.
used this recipe for thanksgiving, was the best dressing i've ever had! will be a go to for here on out
Once again back here to make this recipe for Thanksgiving! This is the talk of every single holiday, all anyone can ask is if im making that AMAZING stuffing again. I tweak it with gluten free cornbread and gluten free honey wheat bread and its fantastic. After its almost done cooking I turn up the oven to broil and brown the top for a few minutes which makes it have the perfect mixture of textures, not too mushy!
Hello Karina!
Yes, the consistency was thicker but delicious! I followed your recipe for cornbread and dressing to a T! Wonderful! I received many comments! I was nervous as I always shy away from making this dish for the holidays but thanks to your recipe, I prevailed! Kudos!
This is very similar to my Grandmother's cornbread dressing. Hers was very basic - no sausage, mushrooms or peppers. She made her cornbread a day or two ahead and used left over biscuits instead of white bread.
This recipe sounds very good!
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