Easy To Make Cornbread Dressing with Sausage and Pecans
Nothing completes a roasted turkey or chicken better than a delicious and homey bread stuffing...er dressing, or filling? Whatever you call it, it just feels like home cooking, and this cornbread dressing is just the right thing for your holiday table or Sunday dinner!
In recent years their has been a lot of caution given regarding cooking the stuffing in the bird. It is important to be aware of food borne illness and exercise all of the recommended cautions. Click here to see the USDA guidelines.
Regionally, there are a lot of variations and add-ins for dressing. One of my favorites is this cornbread and pecan dressing, and I especially love adding andouille sausage to it! It seems especially appropriate if you are going to fry a turkey, or like me cook it on your kamado grill. While you can't stuff a turkey if you are going to fry it, you can stuff a turkey that you are cooking on the kamado grill because you can cook it at 325 degrees like the USDA recommends. But, if you are roasting your bird in the oven, have no worries because it is just as delicious!
Beyond accompanying a roasted bird, I love to make individual stuffed chicken breasts with this for a weeknight meal. Plus, it is great with a crown roast or roasted pork loin or chops.
I like to use a combination of fresh made cornbread and packaged dried bread stuffing or cubes. If you use the pre-seasoned variety adjust the amount of salt you use. If you use fresh bread you will need to use less broth.
For a variation, you can also make it with sage sausage or smoke sausage. Anything you like really. There are a lot of variations of turkey sausage that work great as well. Because this is a homestyle recipe, it really is very malleable, allowing you to adapt it to your specific needs. Anyway you slice it, it is delicious, and warm, and cozy. And maybe even nostalgic. Everything you need to serve a family memory for the holidays!
- 18 ounces fresh cornbread
- 12 ounces dried stuffing croutons
- 1 cup finely diced celery
- 1 cup finely diced onion
- 8 ounces andouille sausage, small dice (or smoked sausage)
- 1 tablespoon chopped garlic
- 3 tablespoons chopped parsley
- 1/2 cup butter
- 1 teaspoon cajun seasoning
- 2 cups chicken broth
- 1/2 cup milk
- 2 whole eggs, beaten
- 1 teaspoon salt and pepper
Heat a 4 quart stock pot on medium heat.
Add butter and heat until melted.
Add onion, garlic, and celery, and saute' until onion is translucent.
Add diced sausage and continue to saute'
Stir in cajun seasoning.
Add chicken broth and milk and heat until just simmering.
Remove from heat and mix in dried croutons.
Let stand for 1 minute.
Mix in crumbled corn bread and parsley.
Adjust seasoning and mix in beaten eggs.
Place stuffing in buttered 9" x 13" casserole.
Bake at 350 degrees for 30 minutes or until internal temperature reaches 165 degrees F.
If stuffing the cavity of a turkey be sure to follow the USDA guidlines regarding safe handling of stuffed poultry.