June 20th, 2016
This turkey dressing is my all-time favorite dish at Thanksgiving. I even like it better than the turkey, and so does my daughter. My mom developed this recipe many years ago by combining ideas from both her mother and her mother-in-law (my two grandmothers). Her mother had always made a cornbread dressing, and her mother-in-law had used sausage. And then my mom added a lot more spices and herbs than either of my grandmothers used. The result is a dressing that is so good, I have never tasted another one that I like better. To make this dressing, you’ll need sausage, a large loaf of bread, celery, onions, butter, chicken broth, a variety of spices and herbs, and one recipe of your favorite cornbread ( I happen to use Alber’s).
Be sure you use Jimmy Dean sausage because it’s the best!
Recipe by Sara Brooks/Slightly Adapted by Winner Dinners
Serves about 15
1 full recipe of your favorite cornbread made without the sugar
2 (16-ounce) packages Jimmy Dean sausage, cooked and crumbled
1 (24-ounce) loaf of bread, toasted
1 large onion, chopped
2 cups celery, sliced
3 tablespoons sage
2 tablespoons parsley
1-1/2 tablespoons oregano
1-1/2 tablespoons basil
1 tablespoon thyme
1-1/2 teaspoons marjoram
1-1/2 teaspoons poultry seasoning
2 teaspoons salt
1 teaspoon pepper
1/2 cup butter, melted
2 (14-ounce) cans of chicken broth
Prepare the cornbread according to the package directions, but omit the sugar. Toast the bread. Tear the bread and the cornbread into small pieces and place in a bowl. Brown the sausage and add to the bowl along with the onion and celery. Add the spices and gently toss until combined. Add the butter and chicken broth and toss gently again. Stuff your turkey with the dressing (for the BEST flavor) or place the dressing in a glass pan, cover and bake for 30 minutes at 350. Then uncover and bake for an additional 10 minutes.