Sausage and Mushroom Cornbread Dressing
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min.
YIELD: 9 cups.
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
Ingredients
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1-1/2 cups yellow cornmeal
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1/2 cup all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1-1/2 cups 2% milk
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2 large eggs
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1/4 cup plus 1 tablespoon olive oil, divided
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1 tablespoon honey
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1 tablespoon cider vinegar
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CORN BREAD DRESSING:
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1/2 pound bulk pork sausage
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8 ounces sliced fresh mushrooms
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3 celery ribs, chopped
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1 large onion, chopped
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1-1/2 cups soft whole wheat bread crumbs (3-4 slices)
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3 large eggs, beaten
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1 carton (32 ounces) reduced-sodium chicken broth
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1 tablespoon minced fresh rosemary
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1 teaspoon pepper
Directions
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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.
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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.
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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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