Savory Cornbread Dressing with Sausage, Apples, and Pecans
Savory Cornbread Dressing with Sausage, Apples, and Pecans - easy to make homestyle cornbread dressing with savory Italian sausage, fresh apples, toasty pecans, and fresh herbs.
Servings 8
Equipment
- 9x13 Baking Dish
Ingredients
- 1 pan cornbread prepared, cooled and cubed
- 2 tablespoons olive oil
- 1 cup onion diced
- 1/2 cup celery diced
- 1 pound Italian Sausage
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups apple diced, Honeycrisp recommended
- 1 cup pecans chopped
- 1 teaspoon fresh rosemary minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley
- 1 tablespoon fresh sage chopped
- 1/2 cup butter melted
- 4 cups cubed stuffing
- 1 cup apple cider
- 1 cup low-sodium chicken broth
- 3 eggs lightly beaten
Instructions
- Prepare an 8x8 pan of cornbread mix and set aside to cool. This can be done the day before. Once cooled completely dice cornbread into 1 inch cubes. Spread cornbread cubes on a baking sheet and let dry out slightly while preparing other ingredients.
- Adjust oven rack to middle position and preheat oven to 350℉ and spray 9x13 casserole dish with nonstick cooking spray. In a large skillet, heat olive oil over medium heat. Add onions and celery and sauté until they start to soften. Increase heat to medium high and add sausage to pan, breaking up the sausage as it cooks. Season with salt and pepper. Stir in salt and pepper, apples, pecans, and fresh herbs.
- In a large mixing bowl, combine sausage mixture, melted butter, cubed stuffing, apple cider, chicken broth, and eggs and mix well. Finally, gently stir in cornbread cubes.
- Transfer dressing to casserole dish and bake uncovered for 30-40 minutes until internal temperature reaches 165℉
Notes
Depending on what cornbread mix you use, you will need to have the additional ingredients to prepare the cornbread on hand as well. For the cornbread mix used in this recipe, I used butter, milk, and an egg.