Sausage Apple Cranberry Cornbread Dressing

A little bit of everything in an easy dressing you can prepare ahead of time. Easily made vegetarian through omission.

Step 1 Toast cornbread

Crumble up pre-made cornbread onto a baking sheet, and toast in a 250F oven for about an hour. If you've got stale bread rip it up and toast it too- dressing is a fine time to use it up.

While the cornbread is in the oven we'll prepare the rest of the ingredients.

Comments

[Alex7382]

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[nfsells4u]

i forgot to let this know that this turned out amazing!!! it was a big hit...might not be able to wait for thanksgiving to make it again.

[canida]

Awesome!

[nfsells4u]

I will let you know...my "amounts" filled a rectangular 9 x 11 pampered chef stoneware casserole dish perfectly.

[her]

looks wonderful but no list of ingredients or how much of what. Can u be more specific?

[canida]

Yeah, I don't go too much for hard-and-fast measuring in my recipes. The base ingredients are listed in Step 2, and the rest (mostly optional) as they appear in later steps. Try the "view all steps" option (left gray box on the list of steps at the top) to see it in a more useful format. Then you can just scroll through the whole thing. You can also set "view all steps" as a preference on your settings- that's what I do.

[nfsells4u]

I just threw this together... 1 onion 1 green and 1 red pepper, 4 stalks of celery, 1 1/2 pounds of sweet sausage, 4 cloves of garlic, fresh ground pepper, 1 apple 1 cup cranberries, handful of parsley, sage and 1 tbsp oregano, 1 egg beaten, 2 cans of chick broth, 3/4 cups milk. I had a plate of cornbread so I cubed that it was about an 8 x 8 amount and 1/2 bag of additional bread crumbs. Smells amazing can't wait to cook it later...good luck!!!

[canida]

Thanks! I made this for ~45 last year, so my measurements were pretty wonky. It would have been even worse than usual trying to convert them to a usable format. Your proportions sound pretty good- hope it tastes as good as it smells!