Sweet and Savory Sausage Cornbread Stuffing

I have been making this dressing, minus the sausage, for over 30 years. This year I tried it with Jimmy Dean® pork sausage. The whole family just loved it. The sausage just took this dressing to another level of deliciousness. This will now be our family’s traditional dressing.

Step: 1

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Step: 2

Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.

Step: 3

Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.

Step: 4

Transfer stuffing to a 2-quart baking dish.

Step: 5

Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

Per Serving: 188 calories; protein 3.7g; carbohydrates 17.8g; fat 11.7g; cholesterol 34.1mg; sodium 633.2mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .