| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 8 to 12 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 8 to 12 servings |
Ingredients
- 4 cups cubed cornbread
- 4 cups cubed French bread
- 1 pound sage sausage
- 4 tablespoons (1/2 stick) salted butter
- 2 cups finely diced celery
- 1 tablespoon fresh rosemary, chopped
- 2 carrots, peeled and very finely diced
- 1 large onion, diced
- 4 cups low-sodium chicken or turkey stock, plus more if needed
- 1/2 teaspoon ground thyme
- 1/4 teaspoon ground sage
- Pinch of turmeric
- Kosher salt
- 1/4 cup fresh parsley, chopped
Instructions
- Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale.
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil.
- Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 467 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 17 g |
| Cholesterol | 76 mg |
| Sodium | 1130 mg |
| Serving Size | 1 of 10 servings |
| Calories | 467 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 17 g |
| Cholesterol | 76 mg |
| Sodium | 1130 mg |
Reviews
I substituted fresh herbs for the dry, otherwise cooked as per the recipe. Our guests were crazy about this dish. It is a permanent part of the Thanksgiving menu.
I’ve tried a lot of stuffing recipes over the years but this is my favorite!
Was cooking for 2 again this Thanksgiving. My husband has NEVER liked dressing/stuffing and refuses to eat it. This year, I abandoned my grandma’s recipe and decided to try Ree’s “easy” stuffing with cornbread and sausage, 2 things the hubs likes. OMG – he LOVED it! And he’ll be enjoying leftovers tonight. Said I need to make this recipe every year now. I loved it too. Thank you, Ree!
This was so easy to make and way better tasting then I thought it would be. Everyone loved it!
I made this dressing and my family went crazy now I make it every year!
For several years I’ve tried to make a really good dressing for Thanksgiving but just have had no luck. Well….until this year and with the help of your recipe! I saw you make this one and decided to try it. I am soooo glad I did because it was WONDERFUL! I was expecting it to be like all of my other ones where I would say “I’ll never make that one again.” Hahaha
Boy was I in for a surprise (along with all my guests) when I said “FINALLY this is a dressing I Iove!” And so did everyone else!!!! It is so easy to make.. it tastes JUST like what I remember Thanksgiving dressing to taste like….the leftovers are just as good as when I first served it… and YES it will now be my recipe for dressing at Thanksgiving. Thank you SO MUCH for sharing this recipe. Thank you for sharing ALL your recipes….and your cookware, serveware and your show!!! I love it when your kiddos are the production team! May the holiday season and the New Year be a happy and healthy one for all of you. Thank you again Ree!!!!!!!!
Very good dressing recipe. Very similar to the one I (used) make. I making it today for tomorrow’s Thanksgiving meal. I always think it tastes better the next day warmed up. I just tasted it before it went in the oven and it is perfect. I used to take the time to simmer the giblets and take the meat off the neck to include in the dressing. Never again. This is perfect. And if you have a vegetarian guest you can use vegetable broth to make it. Perfection.
Can this be made ahead of time or would it make it too ‘mushy’?
The carrots are part of the vegetables you added the stock to, then ladled into the bread and sausage mix. Not sure what the question was regarding the carrots. This dressing is delicious.
The carrots are listed in the ingredients and addressed in the instructions. Is there something else?