Lest you think I am totally ignoring Thanksgiving since there has been no mention of it or any Thanksgiving dinner recipes on the blog so far, I am sharing our family’s all time favorite dressing recipe today!
No, I am not ignoring Thanksgiving! In fact I am SO EXCITED for Thanksgiving! We are headed out to Utah to spend the holiday with our three college kids and Jim’s family! Yes, there will be close to 50 Wilkes’ gathered together to celebrate this next week. Many thanks and blessings to my sister in law Tricia who will be hosting this year!
Since we will be in Utah I won’t be doing much of the cooking so I haven’t been focused on a Thanksgiving menu. But I couldn’t let the holiday go by without sharing Aunt Dawn’s Sausage Cornbread Dressing recipe. I actually posted this recipe two years ago but with no pictures. It is so good it deserves to be posted again with pictures!
We have been making this dressing for Thanksgiving since the first time we enjoyed it over 20 years ago when we spent Thanksgiving with Aunt Dawn and Uncle Glenn up in Washington!
If you have been reading this blog for any length of time it will come as no surprise to you that I prefer my dressing dry – no mushy, runny, gooey dressing for me! Dry, dry, dry! The advantage to dry dressing is each person can personalize the mushiness to their personal tastes with the amount of gravy they add!
I love the combination of cornbread stuffing, sausage and brown rice in this recipe. The brown rice adds a nice texture and a nutty flavor.
I’d love for you to try it and maybe it will become your family’s favorite too!
I am so missing my daylight. It gets dark way too early these days so please excuse my not so great photos!! We are just going have to start eating dinner earlier in the day!
PS – if you are looking for a quick and easy decoration for your Thanksgiving table be sure and check out what I posted over at Your Homebased Parties today.
- 2 1/2 C water
- 1 C brown rice
- 1 box cornbread dressing will have two pouches inside, use both
- 1 package Jimmie Dean Sausage I use regular
- 1 1/2 C celery chopped
- 1 C onion chopped
- 1/2 C butter
- 2 1/2 C chicken broth
- Boil rice in water until water is absorbed (remember brown rice takes a lot longer than white rice to cook)
- Brown sausage
- Saute celery and onions in butter
- Mix rice, cornbread dressing, susage, onions and celery together and stir in chicken broth
- Place in a 9 x 13 pan and bake covered for 30 minutes at 350 degrees
- Remove cover and bake for 15 additional minutes allowing top to brown and crisp up
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