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Made with homemade cornbread, crumbled sausage, fresh sage and thyme. So crumbly and so good. Truly a family-favorite!
I do love a classic Thanksgiving stuffing, but my heart will always remain with this cornbread dressing forever and ever.
I mean, nothing beats a crumbly, made-from-scratch buttermilk cornbread, right? You take that, toast them into cornbread cubes and mix with crumbled sausage, pecans, and all the fresh herbs for the most epic dressing/stuffing situation.
It really is hard to beat that. Especially when serving with a piping hot gravy soaked piece of turkey and a slice of pumpkin pie for dessert.
- 1 Buttermilk Cornbread, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 pound mild ground pork sausage
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 onion, diced
- 3 celery ribs, diced
- 1 cup chopped pecan halves, toasted
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh sage leaves
- 1 tablespoons chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- 3 cups chicken stock
- 2 large eggs, lightly beaten
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Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
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Spread Buttermilk Cornbread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 13-15 minutes; set aside and let cool.
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Heat olive oil in a Dutch oven over medium heat. Add sausage and cook until browned, about 5-8 minutes, making sure to crumble the sausage as it cooks. Transfer sausage to a paper towel-lined plate.
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Melt butter in the Dutch oven. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in pecans, parsley, sage and thyme until fragrant, about 1 minute.
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Remove from heat; stir in cornbread cubes and sausage; season with salt and pepper, to taste. Stir in chicken stock and eggs until absorbed and well combined. let stand 5 minutes, stirring occasionally, until liquid is absorbed.
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Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 40-45 minutes.
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Serve immediately.
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