Sausage and Mushroom Corn Bread Dressing Recipe

Sausage and Mushroom Corn Bread Dressing Recipe
Sausage and Mushroom Corn Bread Dressing Recipe photo by Taste of Home
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Sausage and Mushroom Corn Bread Dressing Recipe

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I learned about corn bread dressing while living in the south for a few years. I decided to combine it with a few of my favorite stuffing ingredients to give it my own spin. —James Schend, Food Editor, Taste of Home
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 55 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 55 min.

Ingredients

  • 1-1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups 2% milk
  • 2 large eggs
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
  • CORN BREAD DRESSING:
  • 1/2 pound Jones No Sugar Pork Sausage Roll sausage
  • 8 ounces sliced fresh mushrooms
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1-1/2 cups soft whole wheat bread crumbs (3-4 slices)
  • 3 large eggs, beaten
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon pepper

Directions

Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first five ingredients. In another bowl, whisk milk, eggs, 1/4 cup olive oil, honey and vinegar; whisk into dry ingredients. Remove skillet from oven; lightly grease with remaining olive oil. Pour in batter. Bake until golden brown, about 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely.
Meanwhile, in a large skillet, cook sausage over medium-high heat, crumbling meat, until no longer pink. Remove and drain. In same skillet, cook mushrooms, celery and onion until onion is tender, about 5 minutes. Crumble corn bread into a large bowl; stir in sausage, mushroom mixture and remaining ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, at least 8 hours.
Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until browned and mixture is set, 40-45 minutes. Yield: 9 cups.

Test Kitchen tips
  • This is a lighter, fluffier dressing that won't leave you stuffed. (Hello, seconds!)
  • Pressed for time? Speed up the process by using a corn bread mix.
  • Make it southwestern with chorizo and cumin instead of sausage and rosemary.
  • Originally published as Sausage and Mushroom Corn Bread Dressing in Taste of Home November 2017

    Nutritional Facts

    3/4 cup: 276 calories, 13g fat (3g saturated fat), 90mg cholesterol, 592mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 11g protein.

    • 1-1/2 cups yellow cornmeal
    • 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1-1/2 cups 2% milk
    • 2 large eggs
    • 1/4 cup plus 1 tablespoon olive oil, divided
    • 1 tablespoon honey
    • 1 tablespoon cider vinegar
    • CORN BREAD DRESSING:
    • 1/2 pound Jones No Sugar Pork Sausage Roll sausage
    • 8 ounces sliced fresh mushrooms
    • 3 celery ribs, chopped
    • 1 large onion, chopped
    • 1-1/2 cups soft whole wheat bread crumbs (3-4 slices)
    • 3 large eggs, beaten
    • 1 carton (32 ounces) reduced-sodium chicken broth
    • 1 tablespoon minced fresh rosemary
    • 1 teaspoon pepper
    1. Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first five ingredients. In another bowl, whisk milk, eggs, 1/4 cup olive oil, honey and vinegar; whisk into dry ingredients. Remove skillet from oven; lightly grease with remaining olive oil. Pour in batter. Bake until golden brown, about 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely.
    2. Meanwhile, in a large skillet, cook sausage over medium-high heat, crumbling meat, until no longer pink. Remove and drain. In same skillet, cook mushrooms, celery and onion until onion is tender, about 5 minutes. Crumble corn bread into a large bowl; stir in sausage, mushroom mixture and remaining ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, at least 8 hours.
    3. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until browned and mixture is set, 40-45 minutes. Yield: 9 cups.

    Test Kitchen tips
  • This is a lighter, fluffier dressing that won't leave you stuffed. (Hello, seconds!)
  • Pressed for time? Speed up the process by using a corn bread mix.
  • Make it southwestern with chorizo and cumin instead of sausage and rosemary.
  • Originally published as Sausage and Mushroom Corn Bread Dressing in Taste of Home November 2017

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