Cornbread Dressing
Cornbread Dressing is to DIE for! It is the perfect bread stuffing addition to your Thanksgiving spread!
Servings 8 servings
Calories 243kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian Sausage
- 1 cup onion diced
- 1 cup carrot chopped
- 2 stalks celery diced
- 1 whole prepared pan of cornbread 9×9
- 1 teaspoon poultry seasoning
- salt and pepper to taste
- 1 1/4 cups chicken stock or turkey stock
- 2 whole eggs
Instructions
- Heat up a large skillet over medium to medium-high heat. Chop carrot, onion, and celery.
- Add olive oil to hot pan and swirl to coat. Add Italian Sausage and break it apart while it browns. Sausage is cooked when no pink is left.
- Toss the veggies into the skillet with cooked Italian sausage and saute until tender, about 7 minutes. {If there isn’t enough grease in the pan from the sausage, pour in a little oil.} Season with salt and pepper.
- Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
- Add in poultry seasoning, salt, pepper and half the chicken broth.
- Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
- Add in remaining chicken broth (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
- Cover with foil and bake at 350 degrees F for 30 minutes.
Nutrition
Calories: 243kcal | Carbohydrates: 6g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 489mg | Potassium: 289mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2724IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg