I have a shortcut to make an easy and delicious dressing for Thanksgiving.
The shortcut is to use storebought cornbread and stuffing mix. I have often made my breads from scratch, but we really can’t much tell the difference and it always made way too much and I hate waste.
My mom didn’t add cornbread, but I like the mix of textures and flavors. My mom also didn’t use the sausage in her dressing recipe, but I find it adds a nice texture and flavor. Some people like oysters and chestnuts. You can make this your own, with whatever flavors you like. There are different flavors and brands of stuffing mix and I often add in some fresh herbs like sage.
I start with sausage and veggies. I saute those in butter. It smells wonderful!
I like to crumble the sausage really fine so it all melds together well.
I add in crumbled cornbread and the stuffing mix. For this recipe, I used half the square of the storebought cornbread and about half the bag of stuffing mix. Probably 2 cups of each.
I pour just enough chicken stock (you could use turkey stock, vegetable stock, or homemade stock) until it’s wet and well-mixed.
It should be cool enough to add in the eggs. We don’t want those to scramble!
I spray my 8×8 pan with olive oil. I actually like to cover my pan in the fridge for overnight.
Ready for the oven!
This was always my favorite dish on Thanksgiving. It’s actually simple and so flavorful and makes great leftovers.
- 1/2 tube breakfast sausage
- 1 carrot peeled and chopped
- 1/2 onion chopped
- 5 celery stalks chopped
- 2 T butter
- 2 cups cornbread
- 2 cups herb stuffing mix
- 1-1.5 cups chicken stock
- 2 eggs
Sauté sausage and vegetables in butter until cooked through.
Crumble in cornbread and add bread mix.
Pour in chicken stock and mix. This should be cool enough to add in eggs so they don't scramble! If not, wait until cooled.
Mix in eggs. It should be quite wet.
Pour into greased 8×8 pan. Cover in fridge for overnight.
Bake 350* for about an hour or until firm and browned on top. Serve warm or room temperature.