This has become a family favorite for every Christmas and Thanksgiving. I've made it nearly every year since it was published in 1999. My daughters are now making it, too. I add 1/2 to 1 cup more broth than it calls for. And I always use the the basic cornbread receipe that's recommended and cook it in an iron skillet. I usually serve the dressing with turkey, but my family will eat it with any main dish. Make the cornbread the night before to save you time the next day.
Cornbread, Sausage, and Pecan Dressing
- 1 (16-ounce) package ground pork sausage
- 1 large onion, chopped
- 2 large celery ribs, chopped
- Basic Cornbread, crumbled
- 1 1/2 cups coarsely chopped pecans
- 1/4 cup chopped fresh parsley
- 1 1/2 cups chicken broth
- 1/4 cup dry sherry or chicken broth
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving 1 tablespoon drippings in skillet. Drain sausage on paper towels.
- Sauté onion and celery in hot drippings over medium-high heat until tender. Remove vegetables with a slotted spoon.
- Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.
- Bake, covered, at 350° for 30 minutes or until thoroughly heated.
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