Cornbread Dressing with Sausage and Pecans
Cornbread Dressing with Sausage and Pecans is a Southern recipe that serves 10. This side dish has 521 calories, 14g of protein, and 39g of fat per serving. For $1.69 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by A Farm Girls Dabbles. 889 people were glad they tried this recipe. If you have pecans, black pepper, kosher salt, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is pretty good. If you like this recipe, take a look at these similar recipes: Country Cornbread Dressing with Pecans, Cornbread Dressing with Smoked Bacon and Pecans, and Cornbread Sausage Stuffing with Apples and Pecans.
Servings: 10
Ingredients:
1/4 c. apple cider vinegar
1 tsp. freshly ground black pepper
1-1/2 c. sliced celery
1 lb. day-old cornbread, torn into 1-1/2'' to 2'' pieces (I stirred together 2 packages of Jiffy mix, and baked it in a 9''x13'' pan for about 20 minutes.)
2 large eggs
1/2 c. chopped flat-leaf parsley
1 T. chopped fresh rosemary
2 T. chopped fresh sage
1 T. chopped fresh thyme
2 tsp. kosher salt
3 c. low-sodium chicken broth, divided
1-1/4 c. chopped toasted pecans
1 lb. pork breakfast sausage
3/4 c. (1-1/2 sticks) unsalted butter, plus more for coating the baking dish
2-1/2 c. chopped yellow onions
Equipment:
baking sheet
baking pan
oven
wooden spoon
mixing bowl
frying pan
bowl
whisk
kitchen thermometer
broiler
aluminum foil
Cooking instruction summary:
Preheat oven to 250°. Butter a 9'' x 13'' baking dish and set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 40 minutes to 1 hour. Let cool. Transfer to a very large mixing bowl.Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2'' to 1'' pieces with a wooden spoon, until browned, about 8-10 minutes. Transfer to bowl with cornbread but do not stir.Return skillet to heat and add the butter. Then add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1-1/2 cups broth, pecans, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.Preheat oven to 350°. Whisk remaining 1-1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes. To brown and crisp up the top, place under the broiler for a minute or two.Dressing can be made 1 day ahead. Bake as directed and then uncover and let cool. Cover and chill. Before serving, bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Step by step:
1. Preheat oven to 250°. Butter a 9'' x 13'' baking dish and set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets.
2. Bake, stirring often and rotating sheets halfway through, until dried out, about 40 minutes to 1 hour.
3. Let cool.
4. Transfer to a very large mixing bowl.Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2'' to 1'' pieces with a wooden spoon, until browned, about 8-10 minutes.
5. Transfer to bowl with cornbread but do not stir.Return skillet to heat and add the butter. Then add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes.
6. Add to cornbread in bowl.Return skillet to heat.
7. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute.
8. Pour into bowl with cornbread. Gently fold in 1-1/2 cups broth, pecans, parsley, sage, rosemary, and thyme.
9. Add salt and pepper.
10. Let cool.Preheat oven to 350°.
11. Whisk remaining 1-1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet).
12. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes. To brown and crisp up the top, place under the broiler for a minute or two.Dressing can be made 1 day ahead.
13. Bake as directed and then uncover and let cool. Cover and chill. Before serving, bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
Nutrition Information:
covered percent of daily need
