Happy
Thanksgiving!
It’s my favorite
time of year again when family & friends gather round the dinner table and time
is set aside to reflect on God’s blessings. This year I continued my annual
tradition of cooking a completely new dish I’d never cooked before. This year I
cooked Homemade Cornbread Dressing, to get the recipe for the Spinach Spoon
Bread I made last year- click here!
The Cornbread
Dressing turned out so delicious, I’m glad to share the recipe with you. See below and enjoy!
Homemade Cornbread Dressing
Found On: This Gal Cooks
Recipe type: Side Dish
Serves: 10-15 servings
Prep time: 20 mins | Cook time: 45 mins | Total time: 1 hour 5 mins
Ingredients
•
3 mild Italian turkey
sausage links, casings removed
•
1 prepared Cast Iron
Buttermilk Cornbread, cooled (I used Trader Joe’s Pumpkin Cornbread
Mix)
•
2 tbsp butter
•
2 tbsp olive oil
•
½ small onion,
chopped
•
1 C celery, chopped
•
1 tsp fresh thyme,
chopped
•
Sea salt and pepper
for seasoning (a pinch of each)
•
1½ C turkey stock
•
2 tbsp minced fresh
parsley
•
3 eggs, beaten
•
1 tbsp sherry
Instructions
1. Crumble your cooled cornbread and place in a large mixing bowl.
 |
| Prepared and Cooled Pumpkin Cornbread |
2. In a large skillet or pot over medium heat, melt the butter and the oil.
Add the sausage and cook until browned, crumbling the sausage as it cooks. Add
the onion, celery and sherry. Scrape the bits off the bottom of the skillet and
then cook until the veggies are tender.
3. Add the sausage mixture to the crumbled cornbread and mix well. Allow to
cool for a few minutes and then add the eggs, thyme, parsley, sea salt and pepper.
Mix well. Stir in the turkey stock until moistened.
4. Place the dressing in a well greased 13x9 baking dish. Bake at 350 for
45 minutes or until the top is golden.
If desired, transfer to a serving dish.
 |
| On the dinner table ready to serve. |
Notes
Adapted from The Williams Sonoma
Cookbook
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