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Cornbread, Sausage, and Pecan Dressing

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Introduction

Discover the rich, hearty flavors of Southern cuisine with our “Cornbread, Sausage, and Pecan Dressing.” This beloved recipe brings together classic ingredients in a symphony of taste that pays homage to traditional Southern cooking. Its combination of savory sausage, sweet cornbread, and nutty pecans creates an unforgettable dish perfect for brunches or as a comforting main course.

Tips for this recipe

To elevate your “Cornbread, Sausage, and Pecan Dressing,” consider the following tips: ensure all ingredients are at room temperature to allow for even cooking. Use a non-stick cast iron skillet or Dutch oven for optimal results in browning sausages. And lastly, give yourself enough time to properly prepare each component; this dish shines with patience and care.

Why you will love this recipe

This “Cornbread, Sausage, and Pecan Dressing” offers a delightful blend of textures and flavors that cater to all palates. The savory sausage is complemented by the subtly sweet cornbread and crunchy pecans. Each bite promises comfort and warmth with every mouthful, making it an ideal dish for family gatherings or a cozy weekend meal.

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 pound day-old cornbread, broken into 1 1/2″-2″ pieces (9 cups)
  • 1 pound breakfast sausage links, casings removed
  • 2 1/2 cups chopped yellow onions
  • 1 1/2 cups 1/4″ slices celery
  • 1/4 cup apple cider vinegar
  • 3 cups low-sodium chicken broth, divided
  • 1 1/4 cups chopped toasted pecans (optional)
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 large eggs

Adviced equipments

  • Cast Iron Skillet
  • Electric Mixer (Handhited or Stand)
  • Dutch Oven
  • Large Bowls
  • Measuring Cups and Spoons
  • Cutting Board
  • Sauté Pan
  • Mixing Spatula
  • Pepper Grinder (optional)
  • Oven Mitts

History of the recipe

The roots of “Cornbread, Sausage, and Pecan Dressing” can be traced back to Southern America’s rich culinary history. This dish has evolved over generations, with each family adding their own touches. Its simplicity allows for adaptability across regions, reflecting the diverse agricultural products of the South – cornbread made from locally grown cornmeal, sausage crafted from various meats available to farmers, and pecans harvested in nearby orchards.

fun facts about this recipe

Did you know that “Cornbread, Sausage, and Pecan Dressing” was a staple meal for Southern settlers? It combined readily available ingredients to create filling dishes. Over time, it has become synonymous with holiday traditions in the South. The use of pecans, native to North America, also speaks to this region’s natural bounty and its influence on local cuisine.

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Cornbread, Sausage, and Pecan Dressing

Cornbread, Sausage, and Pecan Dressing

amanda

Equipment

  • - Cast Iron Skillet: Ideal for cooking sausage and potentially cornbread, offering even heat distribution.

  • - Electric Mixer (Handhited or Stand): Useful for mixing dressing ingredients smoothly.

  • - Dutch Oven: Great for slow-cooking methods that might be involved in preparing a dish like this.

  • - Large Bowls: Essential for mixing, stirring, and serving purposes during recipe prep.

  • - Measuring Cups and Spoons: Accurate measuring tools are vital for any successful cooking endeavor.

  • - Cutting Board: Useful for preparing ingredients like sausage or vegetables (not directly mentioned but generally useful).

  • - Sauté Pan: Ideal for browning sausages and possibly any veggies included in a similar dish.

  • - Mixing Spatula: Helps with folding ingredients or scraping bowls cleanly without making them dirty again.

  • - Pepper Grinder (optional): For adding fresh pepper, enhancing flavor profiles typical in various dressings and sausage dishes.

  • - Oven Mitts: Necessary for safely handling hot cookware during preparation or baking processes.

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish

  • 1 pound day-old cornbread, broken into 1 1/2"-2" pieces (9 cups)

  • 1 pound breakfast sausage links, casings removed

  • 2 1/2 cups chopped yellow onions

  • 1 1/2 cups 1/4" slices celery

  • 1/4 cup apple cider vinegar

  • 3 cups low-sodium chicken broth, divided

  • 1 1/4 cups chopped toasted pecans (optional)

  • 1/2 cup chopped flat-leaf parsley

  • 2 tablespoons chopped fresh sage

  • 1 tablespoon chopped fresh rosemary

  • 1 tablespoon chopped fresh thyme

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 2 large eggs

Instructions

1

Instruction 1

Arrange racks in upper and lower thirds of oven; preheat to 250°F. Butter a 13x9x2" baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour. Let cool. Transfer to a very large mixing bowl.
2

Instruction 2

Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2"-1" pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.
3

Instruction 3

Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.
4

Instruction 4

Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
5

Instruction 5

Preheat oven to 350°F. Whisk 1 1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instantread thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover and chill.
6

Instruction 6

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
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