Smoked Sausage Cornbread Dressing

The holiday season is in full swing and we’ve made it over one holiday hump (see ya next year, Thanksgiving!) but the season is far from over…which is great news for my tummy and tastebuds! One of the sides I always look forward to during the holidays is the classic cornbread dressing.

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My grandmother usually takes the reins every holiday and makes her version, a savory dressing filled with crumbled pork sausage and pulled meat from turkey necks. She’s made it nearly every year for as long as I can remember, so, of course a wave of nostalgia rolls over me every time I eat it!

This year, with some notes from my OG (outstanding Grandmother!), I decided to try my own version of cornbread dressing. I wanted to change it up a little, so I went with a smoky sausage instead of her usual ground pork and turkey necks. When it comes to smoked sausage, Rabideaux’s is where it’s at! I was introduced to this smoky sausage by my father-in-law a few years back and it’s been my go-to every since.

This smoked sausage dressing pulls all the flavors that I love from my grandmothers dressing; crumbly cornbread, sautéed onion, bell pepper, celery and garlic and the flavor that really brings it all together…the earthy spices in poultry seasoning. If you’re looking for all the flavors of Thanksgiving in one spot, look no further! Poultry seasoning is a great mix of thyme, sage, marjoram, rosemary, black pepper & nutmeg and will instantly infuse the perfect holiday flavor into the dressing.

My grandmother’s version is still my favorite, but this savory smoked sausage dressing is definitely going in the rotation! Not only is it great for the holidays, but it would make a great addition to a breakfast spread if you’re trying to feed a crowd. What are some of your favorite twists on the classic holiday dishes??

Yield: 8-10 servingsAuthor: The Craft ChewPrint Recipe

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Smoked Sausage Cornbread Dressing

prep time: 30 minscook time: 40 minstotal time: 70 mins

ingredients:

• 2 boxes Jiffy Corn Muffin Mix
• 4 eggs 
• 2/3 cup milk
• 1/2 medium white or yellow onion, diced
• 1 bell pepper (any color), diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1 link smoked sausage, chopped into bite sized pieces
• 2 - 2 ½ cups low sodium chicken broth
• 1 tsp. poultry seasoning
• salt & pepper to taste

instructions:

1. Preheat oven to 400°F. Make cornbread by combining both packages of corn muffin mix with 2 of the eggs and milk. Pour into greased 8x8 pan and bake for 20-25 mins.
2. While cornbread is in the oven, brown sausage in a pan, remove and set aside.
3. Sauté onion, bell pepper and celery (adding a little butter or oil, if necessary). After a couple minutes, add garlic and continue cooking until veggies are slightly translucent. 
4. Once cornbread has baked and cooled, crumble into a large mixing bowl. Add sausage, veggies, chicken broth, 2 beaten eggs, poultry seasoning and salt & pepper to taste. Mix until thoroughly combined. 
5. Transfer to large (~9x13) oven safe baking dish and bake uncovered at 350°F for 35-45 minutes or until golden brown.