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Sausage and Mushroom Cornbread Dressing

1 review
Total Time
Prep: 20 min. + chilling Bake: 55 min.

By Taste Of Home Editorial Team

Recipe by James Schend, Pleasant Prairie, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

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, Pleasant Prairie, Wisconsin

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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.
    • Test Kitchen Approved

    Sausage and Mushroom Cornbread Dressing

    1 review
    Prep Time 20 min
    Cook Time 55 min
    Yield 9 cups

    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 bulk pork 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
    Text Ingredients

    Directions

    1. Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first 5 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 cast-iron 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 cornbread 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 top is browned and mixture is set, 40-45 minutes.

    Nutrition Facts

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

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