Three Pepper Sausage Cornbread Dressing Recipes

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PEPPER-AND-SAUSAGE CORNBREAD DRESSING



Pepper-and-Sausage Cornbread Dressing image

This dressing combines corn bread, turkey broth, three kinds of pepper and a healthy scattering of fiery sausage for a Thanksgiving dish that is crunchy on top, moist within and alive with flavor. The copious use of that turkey broth, or a good chicken broth, is crucial here; also necessary is an understanding that the cooking should last long enough to crisp the exterior without burning it, while not going on so long as to dry out the dish. When in doubt, add a splash more broth. And know that this dish works well for any gluten-avoiders at your table; the related cornbread recipe does not use wheat flour.

Provided by Sam Sifton

Categories     stuffing and dressing, side dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 1/2 pounds andouille sausage, or substitute fresh chorizo or hot Italian sausage
1 medium yellow onion, peeled and diced
2 ribs celery, cleaned and diced
2 red or orange bell peppers, seeded and diced
2 poblano or Anaheim peppers, seeded and diced
2 serrano or jalapeño peppers, seeded and diced
2 tablespoons fresh cilantro, cleaned and roughly chopped
1 to 2 cups turkey or chicken stock (recipe here; if using store-bought broth, use low-sodium variety)
2 whole eggs, beaten
1 pan corn bread (recipe here), cut into chunks and allowed to dry overnight (alternatively, toast fresh corn bread in warming oven for approximately 10 minutes)
Kosher salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 375. Heat olive oil in large flat-bottomed sauté pan over medium-high heat. Add sausage and sauté until browned, approximately 10 minutes. Remove to a large bowl and set aside.
  • Add onions and reduce heat to medium, then sauté until they begin to turn clear and soften, approximately 5 minutes. Add celery and peppers and continue cooking until peppers begin to soften, approximately 10 minutes.
  • Pour vegetable mixture into bowl with sausage, add cilantro and toss to mix.
  • Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.
  • Pour mixture into a large roasting pan and add beaten eggs and cubed corn bread, mixing by hand. Add turkey or chicken stock to moisten, cover with aluminum foil and place in oven for 30 to 35 minutes, or until it is soft and the flavors well incorporated. For a crunchy top, remove foil for final 10 minutes of cooking. Dressing can be made ahead of time and reheated later. Add additional stock if needed, and salt and pepper to taste.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 284 milligrams, Sugar 3 grams, TransFat 0 grams

CORNBREAD DRESSING



Cornbread Dressing image

Cornbread Dressing is to DIE for! It is the perfect bread stuffing addition to your Thanksgiving spread!

Provided by Lauren's Latest

Categories     Side Dish

Time 50m

Number Of Ingredients 10

1 tablespoon olive oil
1 pound mild Italian Sausage
1 cup onion (diced)
1 cup carrot (chopped)
2 stalks celery (diced)
1 whole prepared pan of cornbread (9×9)
1 teaspoon poultry seasoning
salt and pepper (to taste)
1 1/4 cups chicken stock (or turkey stock)
2 whole eggs

Steps:

  • Heat up a large skillet over medium to medium-high heat. Chop carrot, onion, and celery.
  • Add olive oil to hot pan and swirl to coat. Add Italian Sausage and break it apart while it browns. Sausage is cooked when no pink is left.
  • Toss the veggies into the skillet with cooked Italian sausage and saute until tender, about 7 minutes. {If there isn't enough grease in the pan from the sausage, pour in a little oil.} Season with salt and pepper.
  • Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
  • Add in poultry seasoning, salt, pepper and half the chicken broth.
  • Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
  • Add in remaining chicken broth (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
  • Cover with foil and bake at 350 degrees F for 30 minutes.

Nutrition Facts : Calories 243 kcal, Carbohydrate 6 g, Protein 10 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 489 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SAUSAGE CORNBREAD DRESSING



Sausage Cornbread Dressing image

The phrases "holiday dinner" and "low-fat" are seldom used together, unless Rebecca Baird's corn bread stuffing is on the menu. Made with turkey sausage, herbs, fruit and veggies, this recipe lets you enjoy all the trimmings without the guilt, notes the field editor from Salt Lake City, Utah.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 16 servings.

Number Of Ingredients 21

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/4 cup unsweetened applesauce
2 large egg whites
DRESSING:
1 pound turkey Italian sausage links, casings removed
4 celery ribs, chopped
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 medium tart apples, chopped
1 cup chopped roasted chestnuts
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 cup reduced-sodium chicken broth
1 large egg white

Steps:

  • For cornbread, combine the first 5 ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble cornbread over mixture. Add the apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white. , Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 464mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

CORNBREAD DRESSING



Cornbread Dressing image

Super flavorful, unique, and easy to make, Cornbread Dressing is not your average Thanksgiving dressing. Your family will be begging for more!

Provided by Aubrey

Categories     Side Dish

Time 1h15m

Number Of Ingredients 14

16 ounces cooked cornbread (crumbled)
1 tablespoon olive oil
1 pound pork sausage
1 cup yellow onion (chopped)
3 stalks celery (chopped)
2 cloves garlic (minced)
2 teaspoons ground sage
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chicken stock
2 eggs (beaten)
Fresh parsley (chopped (for garnish))

Steps:

  • Preheat the oven to 400 degrees F. Spray the inside of a 9-inch x 13-inch casserole dish with cooking spray and set aside.
  • On a large baking sheet, add the cooked cornbread and toast in the heated oven for 10 minutes, making sure to toss it halfway through. Remove, set aside, and lower the heat on the oven to 350. degrees F.
  • Heat olive oil in a large skillet over medium heat for 2 minutes until the pan is well coated. Add the pork, onion, celery, and garlic cloves. Cook until the pork is browned and the onions are transparent and tender, about 5-8 minutes.
  • Add the sage, thyme, poultry seasoning, salt, and pepper. Stir so all the veggies are coated with the spices. Cook for 2 minutes more, and then remove from heat.
  • In a large bowl, add sausage mixture, toasted cornbread, chicken broth, and beaten eggs. Mix to combine. Transfer mixture to the prepared baking dish.
  • Cover dish with foil and bake for 30 minutes. Carefully uncover the dish and bake for 10 more minutes, or until the top is brown and toasted.
  • Remove from oven and allow the dressing to cool for 10 minutes. Garnish with fresh chopped parsley.

Nutrition Facts : Calories 283 kcal, Carbohydrate 24 g, Protein 10 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 77 mg, Sodium 640 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

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