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Sausage Cornbread Dressing
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Sausage Cornbread Dressing

This delicious cornbread dressing with sausage is my families favorite Thanksgiving side dish.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Servings 24 servings
Calories 180kcal
Author Leigh Anne Wilkes

Ingredients

  • 2 1/2 cups water
  • 1 cup brown rice
  • 12` oz cornbread dressing 1 box
  • 16 oz Jimmy Dean regular sausage 1 package
  • 1 1/2 cup celery chopped
  • 1 cup onion chopped
  • 1/2 cup butter
  • 2 1/2 cups chicken broth

Instructions

  • Boil water and add brown rice.  Cover and cook until rice is cooked and fluffy (about 30-45 minutes)
  • Brown sausage.
  • Melt butter and saute celery and onions until soft.
  • Mix together cooked rice, dressing, cooked sausage, celery and onion mixture.
  • Add in chicken broth and stir to moisten.
  • Place in a 9 x 13 pan and bake at 350 degrees F covered for 30 minutes.  Remove cover and bake for another 15 minutes until browned and crispy around edges. 

Notes

    1. One of the reasons I love making a dressing rather than a stuffing is that I can control the moisture. I don't like a soggy, wet stuffing but prefer my dressing on the drier side. If you want this dressing damper, just add more gravy to it!
    1. You can use pork, chicken or turkey sausage in this recipe. Just use uncooked bulk sausage, not sausage links. If want to make this recipe vegetarian you can leave out the sausage all together.
    2. I always make my dressing  1-2 days ahead of time, keep it covered with foil and in the refrigerator until ready to bake. It is the perfect make ahead side dish.

Nutrition

Calories: 180kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 450mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg