i love experimenting with ingredients to create a flavorful update to an already delicious recipe . This is a winning combination. I kept it simple using store bought cornbread along with sausage meat because dressing really does taste good with sausage meat. It’s a big Thanksgiving tradition in my family. I added to this many of my favorite flavors of the season, dried cranberries, walnuts, fresh rosemary and of course sage. The result is a great side to any holiday feast!
From by the bay , wishing you flavorful dressing food memories!
Cornbread, Sausage and Walnut Dressing
- 8 cups stale cornbread, cut into 1/2” cubes and toasted
- 1 1/2 pound spicy sausage meat, remove casings
- 4 tablespoons unsalted butter
- 2 large celery stalks, chopped
- 1 large Vidalia onion, chopped
- 2 cloves garlic minced
- 1/2 cup chopped walnuts
- 1 cup dried cranberries
- 2 teaspoons fresh rosemary, minced
- 1 tablespoon fresh sage, chopped
- 1/8 teaspoon dried rubbed sage
- 1 teaspoon fine sea salt
- 2 to 3 cups low sodium chicken stock
- 1/2 teaspoon fresh ground black pepper
To make dressing place a large skillet on medium heat and cook sausage, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add the celery and onion. Saute ingredients together until softened about 10 minutes. Add garlic and saute another minute. Add the walnuts and herbs cook another 1 to 2 minutes. Remove from heat and add to the bowl with the cooked sausage meat. Add the bread cubes, cranberries and 2 cups chicken stock to the bowl. Mix the ingredients together and season with salt and pepper. If the dressing is dry add more stock. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. Remove from refrigerator and allow to come to room temperature. Place dressing into a lightly buttered baking dish. Bake in a 350 oven for 30 minutes. Remove from oven and serve warm.