Are you ready to elevate your Thanksgiving feast or simply enjoy a comforting, flavorful meal? Then look no further! This cornbread dressing with sausage and sage is a delicious side dish that's sure to become a family favorite. It's the perfect blend of savory sausage, fragrant sage, and sweet cornbread, creating a symphony of textures and tastes. Whether you're a seasoned cook or just starting your culinary journey, this easy recipe is perfect for creating a homemade masterpiece. Let's get started!
Ingredients:
This recipe yields about 12 servings of delicious cornbread dressing.
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For the Cornbread:
- 1 ½ cups all-purpose flour
- ¾ cup yellow cornmeal
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
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For the Dressing:
- 1 pound breakfast sausage, removed from casings
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 cup chicken broth
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- ½ teaspoon black pepper
- 2 tablespoons butter
- 1 cup crumbled cornbread (from the recipe above)
Instructions:
Making the Cornbread:
- Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, oil, and egg.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Don't overmix!
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool completely before crumbling it for the dressing.
Assembling the Dressing:
- While the cornbread is baking, cook the sausage in a large skillet over medium heat until browned and cooked through. Break it up with a spoon as it cooks. Drain off any excess grease.
- Add the chopped onion and celery to the skillet and cook until softened, about 5-7 minutes.
- Stir in the chicken broth, sage, and black pepper. Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
- Remove from heat and stir in the crumbled cornbread and melted butter. Gently combine everything until evenly moistened. Don't overmix, as this can make the dressing soggy.
- Pour the dressing into a greased 9x13 inch baking dish.
- Bake at 350°F (175°C) for 30-40 minutes, or until heated through and lightly browned on top.
Tips for the Best Cornbread Dressing:
- Don't overmix the cornbread batter: Overmixing develops the gluten, resulting in a tough cornbread.
- Use fresh sage whenever possible: Fresh sage offers a brighter, more intense flavor than dried sage.
- Adjust the seasonings to your taste: Feel free to add more sage, pepper, or even a pinch of thyme or rosemary for a unique twist.
- Make ahead: You can assemble the dressing ahead of time and bake it just before serving.
Variations:
- Add cranberries and pecans: For a festive twist, stir in ½ cup of dried cranberries and ½ cup of chopped pecans along with the cornbread.
- Use different sausage: Spicy Italian sausage or chorizo would add a delicious kick.
- Add vegetables: Consider incorporating other vegetables like mushrooms, carrots, or bell peppers.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350
- Fat: Approximately 20g
- Protein: Approximately 10g
- Carbohydrates: Approximately 35g
This hearty and flavorful cornbread dressing is a perfect addition to any meal. Enjoy this delicious and easy recipe! It’s a great example of healthy meals and quick dinner ideas that don’t compromise on flavor. Homemade cooking at its best!