Kamala’s Southern Cornbread Sausage Dressing
Ingredients
- 1 standard loaf cornbread preferably a day or two old and not too sweet
- 1 lb spicy Italian sausage casings removed
- 2 tbsp extra-virgin olive oil
- 2 yellow onions diced
- 2 medium apples cored and diced, no need to peel
- 4 stalks fresh celery diced
- ¾ cup unsalted chicken broth
- ¼ cup unsalted butter melted (1 stick)
- ¼ cup fresh Italian parsley chopped
- 2 tsp chopped fresh sage
- ½ tsp fresh thyme
- ½ tsp chopped fresh rosemary
- 1½ tsp kosher salt or to taste
- 24 turns fresh-cracked black pepper
Instructions
- Preheat the oven to 350℉ and grease a standard 9"x13" casserole pan.
- Use your hands to break the cornbread into chunks and crumbles, and place in a large mixing bowl. (PRO TIP: The cornbread will break apart a little more when mixed with the other ingredients, so don't make the crumbles too small.)
- Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking the sausage into pieces with your spoon or spatula. Cook, stirring frequently, until browned and cooked through.
- Drain the crumbled, cooked sausage on a paper towel-lined plate, and discard about half of the cooking grease.
- Return the skillet to the stove. Cook the onion, apples, and celery over medium heat until the onions are translucent and the celery and apples are lightly softened.
- Add the sausage, celery/apple/onion mixture, chicken broth, belted butter, herbs, salt, and pepper into the large mixing bowl with the crumbled cornbread. Mix just until fully combined. Taste for seasoning.
- Pour the cornbread dressing mixture into the casserole pan and bake, uncovered, for around 45 minutes, or until golden brown. Serve warm.