Cornbread Dressing with Sausage and Mushrooms Recipe

Cornbread Dressing with Sausage and Mushrooms

Discover the ultimate holiday side dish that elevates any feast with savory sausage, earthy mushrooms, and golden cornbread. This easy, crowd-pleasing recipe serves 6 to 8 and is ready in under 2 hoursperfect for inspiring your next gathering!

• Level: Easy
• Yield: Serves 6 to 8
• Nutritional Information per Serving (1 of 8 servings):
  • Calories: 516
  • Total Fat: 22 g
  • Saturated Fat: 6 g
  • Carbohydrates: 64 g
  • Dietary Fiber: 2 g
  • Sugar: 2 g
  • Protein: 16 g
  • Cholesterol: 100 mg
  • Sodium: 1128 mg
• Total Time: 1 hour 35 minutes
• Active Time: 35 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil, plus more for greasing the dish
• 1/2 pound ground Italian sausage, removed from casing and crumbled
• 8 ounces white button mushrooms, thinly sliced
• 2 celery stalks, finely chopped
• 1 yellow onion, finely chopped
• 2 tablespoons fresh sage, minced
• Kosher salt and freshly ground black pepper, to taste
• 6 cups stale cornbread cubes (store-bought or homemade)
• 3/4 cup low-sodium chicken broth
• 1/2 cup whole milk
• 1 large egg, lightly beaten

Instructions

1. Warm the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon until browned and fully cooked, about 10 minutes. Transfer the sausage to a medium bowl with a slotted spoon, leaving the fat in the pan. Add mushrooms, celery, and onions to the skillet and saut until tender, stirring occasionally, for about 10 minutes. Stir in the sage and continue cooking for 2 more minutes. Season with salt and pepper, then remove from heat.
2. In a large bowl, place the cornbread cubes. Add the cooked sausage and vegetable mixture and stir to combine. Let this mixture cool slightly.
3. In a separate bowl, whisk together chicken broth, milk, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour this liquid over the cornbread mixture and gently stir to evenly coat. If not baking immediately, cover and refrigerate until ready.
4. Preheat oven to 375F (190C).
5. Transfer the mixture to a greased 9x13-inch baking dish and bake for 30 to 40 minutes, until the top is golden brown and irresistible.

Pro tip: Use day-old cornbread for the best textureyour guests will rave about this flavorful twist on a classic![1][5]