Sausage and Cornbread Dressing

I have been making this dish for Thanksgiving for 6 or 7 years now! I love it and it really is so simple. My Mom always makes an oyster dressing for Thanksgiving that is equally as delicious and I will try to share that one with you too, but we found that we wanted to add another dressing to the Thanksgiving menu and I started making this one.

You will see below that I use a sweet cornbread for the recipe and there is just something about the sweet and savory tastes to me that I just love. I hope you enjoy it!

Sausage and Cornbread Dressing

based off this recipe from Martha Stewart

Ingredients

1 pound fresh pork sausage, I like to use the sage Jimmy Dean
1 large onion, (about 2 cups), finely chopped
3 celery, finely chopped (1 1/2 cups)
Kosher salt and freshly ground pepper
2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups) *Buy Fresh Markets Sweet Cornbread. It’s the best and easiest time saver. I use it every time.
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 cup low-sodium chicken broth (add more as needed)

Directions

Step 1

Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
Step 2

To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
Step 3

Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet.
Step 4

Transfer all of the stuffing to a 9×13″ baking dish. Bake until top is golden brown, about 45 minutes.