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    You are in: Home / Recipes / Cornbread and Sausage Dressing Recipe
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    Cornbread and Sausage Dressing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    GoodGrubCook's Note:

    I never ate the dressing at Thanksgiving until I made this the first time! It's not to heavy and you can make it as moist or dry as you like. A big hit that I now make often, not just on holidays! Adapted from

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    Serves: 12



    Units: US | Metric


    1. 1
      One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
    2. 2
      Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
    3. 3
      Ina sauté pan, cook onion and celery in butter until soft. Remove from heat, allow to cool.
    4. 4
      In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage (if used), garlic powder, salt and pepper. Mix well.
    5. 5
      In 1/4 cup increments, add chicken broth to stuffing mixture until consistency you desire. Toss gently until evenly moist.
    6. 6
      Place in a 2-qt casserole dish and bake at 350 degrees F for 30 minutes.
    7. 7
      If you use this recipe as stuffing, place loosely in the fowl and heat until stuffing is 160 degrees F.

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    Nutritional Facts for Cornbread and Sausage Dressing

    Serving Size: 1 (108 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 258.0
    Calories from Fat 138
    Total Fat 15.4 g
    Saturated Fat 5.2 g
    Cholesterol 25.0 mg
    Sodium 932.0 mg
    Total Carbohydrate 22.3 g
    Dietary Fiber 2.2 g
    Sugars 6.5 g
    Protein 7.1 g

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