Oh friends! My Sausage & Cornbread Dressing needs to be on your Thanksgiving menu this year! It’s hearty, it feeds a crowd and it’s simple to make. You and your family and friends will LOVE this one!!
1 pound of breakfast sausage
1/4 cup butter
1 onion, chopped
6 celery stalks, chopped
1 jalapeno, chopped
a handful of fresh thyme, chopped
about 6 fresh sage leaves, chopped
6 eggs, lightly beaten
1 loaf of cornbread, crumbled
1 (14 oz) bag of stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing)
2 tablespoons poultry seasoning
8 cups chicken stock
Preheat your oven to 350 degrees.
Lightly spray a 9×13 baking dish with cooking spray. Set aside.
In a very large pot over medium-high heat, brown up your breakfast sausage until it’s cooked and crumbly. (Use the biggest pot you have!)
After it’s browned, add in your butter followed by the chopped onion, celery and jalapeno. Saute the veggies with the meat until they’re tender (about 10 to 12 minutes). Then, stir in your chopped herbs. Let everything simmer a few minutes together. Meanwhile, in a mixing bowl, add in your lightly beaten eggs, crumbled cornbread (just crumble it right up with your hands), stuffing mix and poultry seasoning. Toss this together before adding it to your meat and veggies. Toss everything together and then slowly pour in your chicken stock. Carefully mix everything together and then pour it all into your prepared baking dish.
At this point, you can pop it straight into the oven or cover and keep it in the fridge up to three days before baking.
Bake about 1 hour and 15 minutes or until the edges are browned and the middle isn’t very wobbly. Remove from oven and allow to sit about 10 minutes before slicing and serving.
The perfect side to your turkey this Thanksgiving.