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As all-American as Thanksgiving, cornbread dressing is a must for any holiday table--with or without the bird. Use fresh chorizo: a highly seasoned, coarsely ground pork sausage. Store-bought corn muffin mixes tend to be sweet, so substitute your own recipe if you prefer.  (Make sure it yields 10 cups.)

Jackie Mills
Recipe by MyRecipes November 2004

Gallery

Credit: Charles E. Walton IV

Recipe Summary test

prep:
20 mins
cook:
50 mins
total:
70 mins
Yield:
Makes 8 to 10 servings (12 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bake muffin mix according to package directions in 2 (8-inch square) baking dishes. Cool and cut into 1-inch cubes. Preheat oven to 400°. Spread cornbread cubes in a single layer onto 2 (15- x 10- x 1-inch) jellyroll pans; bake 10 minutes or until lightly browned.

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  • Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until browned. Remove from skillet with a slotted spoon. If less than 3 tablespoons of sausage drippings remains in skillet, add enough butter to make 3 tablespoons of liquid.

  • Add onion, celery, and carrot to skillet, and cook, stirring occasionally, 8 minutes or until softened. Stir in apple, and cook 5 minutes or until beginning to soften. Stir in broth, salt, and pepper. Transfer mixture to a large bowl; stir in sausage, cornbread cubes, eggs, and parsley. Transfer to a 9- x 13-inch greased baking dish. Bake, covered, at 350° for 25 minutes; uncover and bake 5 more minutes.

Chef's Notes

Prepare dressing up to a day in advance, and store, covered, in refrigerator. To reheat, bake, covered, in a preheated 350° oven for 25 minutes; uncover and bake 10 more minutes.

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