Sausage & Corn Bread Dressing Recipe

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Sausage & Corn Bread Dressing Recipe
Sausage & Corn Bread Dressing Recipe photo by Taste of Home
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Sausage & Corn Bread Dressing Recipe

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Publisher Photo
At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. —Mandy Nall, Montgomery, Alabama
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

Ingredients

  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 4 medium onions, chopped (about 3 cups)
  • 1/2 cup chopped celery
  • 6 cups cubed day-old white or French bread
  • 6 cups coarsely crumbled corn bread
  • 2 large eggs
  • 2 tablespoons steak sauce
  • 2 teaspoons onion salt
  • 2 teaspoons poultry seasoning
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder
  • 2-1/2 to 3 cups reduced-sodium chicken broth

Directions

Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon, reserving drippings in pot.
Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and corn bread; toss to combine.
In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness.
Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned. Yield: 12 servings.
Originally published as Sausage & Corn Bread Dressing in Taste of Home November 2014, p44

Nutritional Facts

3/4 cup: 240 calories, 6g fat (1g saturated fat), 48mg cholesterol, 1112mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 11g protein.

  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 4 medium onions, chopped (about 3 cups)
  • 1/2 cup chopped celery
  • 6 cups cubed day-old white or French bread
  • 6 cups coarsely crumbled corn bread
  • 2 large eggs
  • 2 tablespoons steak sauce
  • 2 teaspoons onion salt
  • 2 teaspoons poultry seasoning
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder
  • 2-1/2 to 3 cups reduced-sodium chicken broth
  1. Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon, reserving drippings in pot.
  2. Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and corn bread; toss to combine.
  3. In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness.
  4. Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned. Yield: 12 servings.
Originally published as Sausage & Corn Bread Dressing in Taste of Home November 2014, p44

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Reviews forSausage & Corn Bread Dressing

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keely27 User ID: 4249986 240464
Reviewed Dec. 28, 2015

"Made this for the extended family Thanksgiving and got several compliments and a request to bring it next year"

MY REVIEW
gucci65 User ID: 7131119 135800
Reviewed Dec. 1, 2014

"Made this for Thanksgiving. Huge hit !!!!! I love the Italian turkey sausage in this recipe !"

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