Sausage Cornbread Dressing Recipe
Classic Southern Sausage Cornbread Dressing is the dish that anchors the holiday table — savory, herb-scented, and rich with the kind of flavor that only comes from doing it the old-fashioned way. This recipe pairs crumbly golden cornbread with seasoned sausage in a dressing that your family will talk about long after the meal is done.
Ingredients
1 pkg Pioneer® Yellow Corn Muffin Mix, prepared
1 pkg Pioneer® Country Gravy Mix, prepared
16 oz breakfast sausage
1 cup celery, sliced
1 cup onions, sliced into half-moons
1 tbsp garlic, sliced thin
1 ½ cups chicken stock
¼ cup parsley, chopped
This Sausage Cornbread Dressing Recipe uses Pioneer Yellow Cornbread Mix as the foundation for a perfectly textured, deeply savory dressing that pairs with any holiday spread.
Instructions
- Preheat the Oven
Preheat oven to 375°F.
- Dice the Cornbread
Dice prepared corn bread, about 1-inch pieces. Set aside.
- Brown the Sausage
Brown the sausage in a skillet and break into small crumbles. When fully browned, remove from skillet and drain all but 1 tbsp of fat.
- Sauté Aromatics
Saute in the same skillet: onions, celery, garlic, and parsley, for 2 minutes on medium-high heat. Then transfer all contents of the skillet plus the browned sausage to a large bowl.
- Prepare Gravy Mixture
Add chicken stock to the prepared Pioneer Country Gravy, stir.
- Layer and Pour
Back in skillet, add half of the diced cornbread, then top with contents of the large bowl. Then pour the prepared gravy and chicken stock, evenly, over the ingredients in the skillet. Top with remaining diced cornbread.
- Bake Until Set
Bake for 30 minutes. Tip: For a spicy twist on this recipe, use chorizo instead of breakfast sausage.
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