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Sausage-Cornbread Dressing

Sausage-Cornbread Dressing

Oxmoor House JANUARY 1983

  • Yield: 9 cups (enough for a 12-pound turkey)


  • 2 cups cold water
  • 6 cups cornbread crumbs
  • 6 slices bread, cut into 1-inch cubes
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup butter or margarine
  • 1/2 pound bulk pork sausage
  • 2 cups chopped celery
  • 1 medium onion, finely chopped


Place reserved giblets in saucepan with water; cover, and simmer 1 to 2 hours or until giblets are tender. Remove from broth, reserving 1 cup broth. Chop giblets; set aside.

Combine cornbread and bread cubes in a large mixing bowl; add water, salt, and pepper. Set aside.

Melt butter in a large skillet; add sausage, celery, and onion. Sauté 3 minutes. Cover, and cook an additional 30 minutes or until sausage is browned and vegetables are tender; stir frequently. Remove from heat; stir into bread mixture. Add reserved giblet broth and giblets, mixing well.


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Sausage-Cornbread Dressing Recipe