When the sausage is about halfway cooked through, add 2 tablespoons of butter and add the chopped onion, celery, bell peppers, and garlic. ![]() Brown sausage in medium to large skillet over medium-high heat, crumbling as it cooks. ![]() If it's not stale, cut into 1-inch cubes and toast it until slightly browned. Place stale bread and cornbread into a large mixing bowl and set aside.I usually cook mine after the turkey comes out and is wrapped in foil to allow the juices to redistribute, but prep it while the turkey is cooking so it can go straight in. Preheat oven to 400☏ for softer stuffing/dressing or 425☏ for crunchier stuffing/dressing.While I've tried a lot of stuffing and dressing recipes over the years, I honestly just keep coming back to this old fashioned cornbread dressing as I find it to be the best. There's just something special about having turkey and rolls, but also having southern-style cornbread dressing finish out the meal with some extra carb and protein goodness.Īfter all, it's just one day a year, right? Well, I do love all the leftovers, too. Mashed potatoes, sweet potatoes, butternut squash, green beans, creamed corn, cranberry sauce, rolls and, of course, the gravy all have me drooling in upcoming culinary heaven.īut, what I probably look forward to most is the cornbread sausage stuffing or dressing. As much as I love turkey and all the desserts, what I really look forward to on Thanksgiving are the sides. One of the best, if not the best eating holidays of the year is obviously Thanksgiving. This sausage cornbread dressing recipe, or sausage cornbread stuffing recipe as some may like to call it, features a delicious crispy topping with a moist and creamy center.
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