Cornbread with Sausage and Cranberry Dressing
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Recipe Overview
Overview
This Cornbread with Sausage and Cranberry Dressing is a delightful twist on traditional stuffing, perfect for your Thanksgiving table. The recipe starts with hydrating craisins, which add a burst of sweetness to the dish. The combination of cornbread and toasted bread creates a wonderful texture, ensuring each bite is both hearty and satisfying.
As you sauté the onions, celery, and garlic in olive oil, the kitchen fills with a warm, inviting aroma. Adding mild Italian sausage brings a savory richness that balances beautifully with the sweet notes from the cranberries and apples. The zest of an orange adds a refreshing brightness that elevates the overall flavor profile.
Once combined, the mixture is baked to perfection, allowing the flavors to meld together. The result is a dressing that is not only delicious but also visually appealing, making it a standout side dish for any holiday gathering. Serve it alongside turkey or pork for a truly memorable meal.
This dressing is not just for Thanksgiving; it can be enjoyed year-round as a comforting side dish. With its unique blend of flavors and textures, it’s sure to become a favorite in your household.
Recipe Details
Steps & Tips
Add one cup of craisins to hot water to cover them and set aside.
Tip: Use craisins with less sugar to avoid overly sweet dressing.
Heat a skillet and add one tablespoon of olive oil.
Add one cup of chopped onions and one cup of chopped celery to the skillet.
Tip: Don't chop onions and celery too small to maintain texture.
Add two large minced garlic cloves and stir for about 1 minute.
Tip: Avoid burning garlic by stirring it for only about 1 minute.
Add one pound of mild Italian sausage to the skillet and cook until well done.
Tip: Zest the whole orange for added flavor in the dressing.
Zest one orange while the sausage is cooking.
Break up about four cups of cornbread into pieces.
Add three cups of toasted bread to the cornbread.
Season the sausage with sage, thyme, rosemary, salt, pepper, and parsley.
Tip: Use a combination of cornbread and regular bread for better flavor.
Tip: Season the sausage to your taste with salt and pepper.
Cover and let the mixture simmer for about 2 minutes.
Mix two cups of hot water with Better Than Bouillon chicken flavor.
Tip: You may not need to use the full two cups of broth.
Turn off the heat and combine the sausage mixture with the cornbread and bread.
Add drained craisins and 1/3 cup of chopped pecans to the mixture.
Tip: Leave the apple for last to prevent it from browning.
Chop an apple into pieces and add it to the mixture.
Spray a 9x13 baking dish with non-stick spray.
Tip: Spray the baking dish with non-stick spray for easier cleanup.
Dump the combined mixture into the baking dish.
Add five tablespoons of melted butter to the mixture.
Pour in the prepared broth, using between 1 and 3/4 to 2 cups.
Cover the dish with aluminum foil.
Bake in a preheated oven at 350° for 40 minutes, covered for the first 20 minutes.
Tip: Remove the foil after 20 minutes to allow the dressing to brown.
Add a little more parsley for garnish before serving.
Serve the dressing.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Bread
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Craisins add a touch of sweetness and moisture to the dressing.
- •Using a combination of cornbread and regular bread enhances the texture and flavor.
- •Zesting an orange brightens the dish with a fresh citrus note.
- •Sausage provides a savory depth that complements the sweetness of the cranberries.
