For well than 30 years, I have been making this dressing without the sausage. I gave Jimmy Dean® pork sausage a try this year. The entire family adored it. The addition of the sausage raised the level of deliciousness of this dressing. This will now serve as our family’s customary attire.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 1 2-quart casserole |
Ingredients
- 1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
- ½ cup salted butter
- 2 cups diced onion
- 2 cups diced celery
- 1 (8 ounce) package sliced mushrooms
- 1 teaspoon dried sage
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups crumbled sweet cornbread
- 3 slices day-old bread, cut into 1-inch cubes
- 1 cup chicken broth
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
- Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
- Transfer stuffing to a 2-quart baking dish.
- Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 633 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I added 1/4 cup dried cranberries, some extra spices – rosemary, marjoram, and thyme (1 tsp each). The recipe is short on chicken broth. When I noticed that it was dry, I added an extra cup of chicken broth. I stirred well and let the whole thing sit for 25-30 minutes to let the broth absorb and let the flavors come together more. Broiled as directed, 2-3 minutes. Took it out, stirred, but it back in. Did that three times total. You will have moist stuffing, with a combination of soft and crunchy.
It was fantastic! Made no changes. I really like the deep flavors you get with an easy preparation. My family liked it too.
This recipe is Fabulous! All the ingredients come together perfectly with the Jimmy Dean Sausage as the star in this dish! I used bagged stuffing with the cornbread and it turned out perfect. Will definitely be making again and again!
So good! haven’t made homemade dressing in years, and now I have a good recipe that the family all loved.
This has such a wonderful flavor! We loved the tender chunks of sausage, meaty mushrooms, and perfectly soft and sweet cornbread. What a perfect stuffing mixture! I don’t have a great broiler option on my oven, so I baked it about 20-30 minutes to crisp it up a little.
So delicious! I’m picky about my dressing and usually make the same recipe every year because I love it so much. This year I decided to try something new, which has completely different ingredients from my usual. So good and very flavorful! The sausage and cornbread go so well together. For the cornbread, I whipped up a box of Jiffy cornbread the day before. I also chopped the veggies the night before so they were ready to go on Thanksgiving. I love how quickly this comes together and would definitely make it again. It has the perfect amount of liquid to make it nice and moist, not dry at all like some dressings/stuffings can be.
This is my favorite stuffing recipe ever. The sausage keeps everything moist and enhances the flavor of all of the other ingredients. I have used cornbread from a mix as well as homemade, used dry bread, bagged stuffing cubes, etc. and it always turns out great. The one thing I don’t substitute out is Jimmie Dean Sausage. I do, however, change out the different types to suit my current mood. Most times I use the regular pork sausage but it is also very tasty using Italian or sage. I made this as written, minus the mushrooms this time because I didn’t have any on hand and we’re not going out to stores much these days due to the pandemic. If I happen to forget something at the grocery store, I just make do. Boy how times have changed! 🙂 One thing I love about this recipe is how versitile it is. I like to use dried cranberries and walnuts or pecans sometimes and it works beautifully with the other ingredients. I will sometimes add chopped waterchestnuts, carrots, apples, you name it and it always comes out delicious. I don’t just make this stuffing for holidays or special occasions; I make it throughout the year. Its easy to make and goes well with turkey, chicken, pork roasts and pork chops. It’s a great side to weeknight meals and reheats well , that is if there’s any left!