Cornbread, Sausage and Pecan Stuffing or Dressing
Serves 8 to 10
This cornbread stuffing recipe is very good, whether used as a side dish casserole, which is what I usually do, or a poultry filling. It is equally good with pork. The dressing goes together quickly and can be assembled one or two days ahead, refrigerated, then baked or stuffed into a bird, as directed in the notes below. Leftovers reheat very well and can be frozen for later use. The recipe can easily be halved or doubled. For another delicious cornbread dressing recipe with the addition of apples, see the similar and related recipes links.
- 1 pound fresh bulk sausage or links, casings removed
- 1-1/2 cups chopped onions
- 1/2 cup chopped celery
- 5 cups crumbled cornbread, store-bought or homemade (see recipes in the similar and related links)
- 1-1/2 cups pecans, chopped
- 1/4 cup dry sherry
- 1/4 cup milk
- 1/4 cup chopped fresh parsley
- 1-1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
- 1-1/2 teaspoons chopped fresh sage, or 1 teaspoon dry rubbed
- 1/4 teaspoon grated nutmeg
- 12 tablespoons butter, melted
- Salt and pepper to taste
Preheat oven to 350° F. In a medium skillet over medium heat, cook sausage, breaking up lumps, until no longer pink. Drain thoroughly; place in a large bowl. Sauté onion and celery in 1-2 tablespoons sausage fat until soft. Drain and add to sausage. Add remaining ingredients to sausage mixture. Toss gently but thoroughly. Place in a large buttered or sprayed baking dish. Cover tightly with foil and bake for 1 hour. Uncover and bake for an additional 30 minutes or until hot and slightly browned on top.
Notes: If using as a stuffing, cool to room temperature then stuff the bird loosely, putting extra stuffing in a baking dish. Roast according to favorite recipe, being certain the center of the stuffing reaches a temperature of 180° F.