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Cornbread Dressing with Sausage and Apples

Cornbread Dressing with Sausage and Apples | BourbonandHoney.com
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This make ahead cornbread dressing is made with crunchy cornbread, sweet apples, celery, onions and lots of spicy sausage.

Ingredients

Scale
  • Cornbread
  • 5 tablespoons butter, melted
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/2 cups buttermilk
  • Cornbread Dressing
  • 3 medium stalks celery, chopped
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 pound bulk hot pork sausage
  • 1 poblano or jalapeno chile, seeded, finely chopped
  • 1 large apple, chopped
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon fresh pepper
  • 2 cups chicken stock

Instructions

  1. Heat oven to 425°F. Lightly grease 8-inch square cake pan. In a large bowl, mix the butter, cornmeal, flour, baking powder, baking soda, salt, eggs and buttermilk just until moistened (batter will be lumpy). Spread batter in pan. Bake 20 to 25 minutes or until golden brown. Cool in pan 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes and gently fluff. Bake 10 minutes. Stir cubes; bake 10 to 15 minutes longer or until golden brown on top.
  2. Meanwhile, in a large skillet, cook celery, onion, garlic, sausage and poblano over medium-high heat 7 to 10 minutes, stirring frequently, until sausage is until no longer pink; drain if desired.
  3. Reduce oven temperature to 350°F. Gently toss cornbread with sausage mixture and remaining ingredients. Add just enough broth to moisten cornbread cubes but not make mixture mushy. Spoon into a 3-quart baking dish.Cover with foil; bake 25 to 30 minutes, remove foil and bake an additional 10 to 15 minutes or until hot in center and golden on the top.

Nutrition

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