Ingredients
Scale
- 8 to 9 cups cornbread, cubed (homemade or store-bought)
- 1 pound Italian sausage (breakfast, spicy, sage – your choice, optional)
- 1 ½ cups diced onion
- 1 ½ cups chopped celery
- 1 teaspoon salt (to taste)
- 1 teaspoon freshly ground pepper (to taste)
- 2 tablespoons fresh sage (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 ½ cups chopped pecans
- 2 eggs (lightly beaten)
- 2 tablespoons fresh parsley (chopped)
- 2 ½ to 3 ½ cups low-sodium turkey or chicken stock (or broth)
- 8 tablespoons unsalted butter (melted, divided)
Instructions
- Preheat oven to 300°F and dry cornbread cubes on a baking sheet for 20 minutes.
- Brown the sausage in a skillet, leaving some grease.
- Sauté onion and celery in the skillet until translucent.
- Add sage, thyme, and pecans, cooking for a couple more minutes.
- Whisk together 2 cups of broth and eggs in a separate bowl.
- Combine dried cornbread cubes, sausage, and vegetable mixture in a large bowl.
- Pour egg mixture and melted butter over the mix and fold gently.
- Transfer to a greased baking dish, cover with foil, and bake for 30 minutes.
- Remove foil, check moisture, add more broth if needed, and bake uncovered at 375°F for 15-25 minutes until golden.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Dried cornbread is essential for the best texture.
Check dressing moisture before the final bake; it should be damp but not soupy.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg