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Sausage Cornbread Dressing

Chef Ayo Cherry upgrades a box of cornbread stuffing with spicy sausage, aromatics, and of course, butter to create a southern-style Thanksgiving dressing.

Tasty Team
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 6 servings

  • 1 tablespoon olive oil
  • 8 oz spicy pork sausage (225 g), casings removed
  • 2 stalks celery, diced
  • ½ large yellow onion, diced
  • 2 cloves garlic, minced
  • kosher salt, to taste
  • 1 box cornbread mix
  • 1 ½ cups boiling water (360 mL)
  • ½ unsalted butter, melted

Nutrition Info

  • Calories 311
  • Fat 22g
  • Carbs 18g
  • Fiber 1g
  • Sugar 5g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 7–8 minutes.
  2. Add the celery, onion, and garlic. Season with salt and cook until the vegetables are tender, about 5 minutes.
  3. Add the cornbread stuffing and toss to combine. Pour the boiling water and melted butter over the stuffing mix.
  4. Remove the pan from the heat, cover, and let sit for 5 minutes, until all of the liquid is absorbed. Fluff with a fork, then transfer to a small casserole dish.
  5. Turn the broiler to high.
  6. Broil the dressing for 1–2 minutes, until browned and crispy on top.
  7. Enjoy!

Ingredients

for 6 servings

  • 1 tablespoon olive oil
  • 8 oz spicy pork sausage (225 g), casings removed
  • 2 stalks celery, diced
  • ½ large yellow onion, diced
  • 2 cloves garlic, minced
  • kosher salt, to taste
  • 1 box cornbread mix
  • 1 ½ cups boiling water (360 mL)
  • ½ unsalted butter, melted

Nutrition Info

  • Calories 311
  • Fat 22g
  • Carbs 18g
  • Fiber 1g
  • Sugar 5g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 7–8 minutes.
  2. Add the celery, onion, and garlic. Season with salt and cook until the vegetables are tender, about 5 minutes.
  3. Add the cornbread stuffing and toss to combine. Pour the boiling water and melted butter over the stuffing mix.
  4. Remove the pan from the heat, cover, and let sit for 5 minutes, until all of the liquid is absorbed. Fluff with a fork, then transfer to a small casserole dish.
  5. Turn the broiler to high.
  6. Broil the dressing for 1–2 minutes, until browned and crispy on top.
  7. Enjoy!

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