Cornbread Dressing with Sausage and Apples
Take your Thanksgiving menu to the next level.
By Ree Drummond
Jump to recipe
Yields:
8 - 10 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 20 mins
This is unlike any Thanksgiving dressing you've had before! (Psst—the total time below doesn't account for drying time too, so be sure to factor that in.)
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Ingredients
- 1
1-pound loaf French bread, cut into 1-inch cubes (about 10 cups)
- 5 cups
cubed cornbread
- 10 Tbsp.
salted butter
- 1 lb.
loose sweet Italian sausage
- 5
celery stalks, diced
- 2
Granny Smith apples, cut into 1/2-inch chunks
- 2
large leeks (white and light green parts), rinsed and thinly sliced into half-moons
- 1/2
bunch parsley, chopped
- 4 tsp.
chopped fresh sage
- 2 tsp.
chopped fresh thyme
- 1 Tbsp.
kosher salt
Black pepper, to taste
- 4 cups
low-sodium chicken broth
Directions
- Step 1Spread out the cubed French bread and cornbread on 2 separate baking sheets and leave out at room temperature until completely dried out, several hours or overnight.
- Step 2Preheat the oven to 375 ̊. Heat 4 tablespoons butter in a large pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until no longer pink, 6 to 7 minutes. Remove to a large bowl with a slotted spoon.
- Step 3Heat another 4 tablespoons butter in the same pot over medium-high heat. Add the celery, apples, leeks, parsley, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables and apples are softened, 4 to 5 minutes. Pour in the chicken broth, bring to a boil and remove from the heat.
- Step 4Add the French bread to the bowl with the sausage and stir to combine. Gradually add the hot broth mixture, 1 cup at a time, gently stirring to combine. Add the cornbread to the bowl along with the remaining 2 teaspoons salt and a few grinds of pepper and gently stir (be careful not to break up the bread too much). Scrape the mixture into a 2-quart baking dish.
- Step 5Melt the remaining 2 tablespoons butter and drizzle over the dressing. Bake, uncovered, until golden and crisp on top, 25 to 30 minutes. Let sit for 10 to 15 minutes before serving.
Make-ahead tip: Make the dressing through the end of step 4 up to 2 days in advance; cover and refrigerate. On Thanksgiving, bake, covered, at 300 ̊ until hot, 1 hour. Uncover, drizzle with 2 tablespoons melted butter and continue baking until golden, 10 more minutes.
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