Sausage Cornbread Dressing
penney lane kitchen
penney lane kitchen
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  • 5.0 from 1 reviews Sausage, Bacon, & Roasted Chile Cornbread Dressing Print Prep time 15 mins Cook time 45 mins Total time 1 hour Easy cornbread dressing done in about an hour with sausage, bacon and a fire roasted chiles for added flavor. No need to stress over the holiday dressing this year-this one is simple and delicious. Author: Kathy Penney Recipe type: Side Serves:
  • 6 cups Ingredients 1 16oz package of Jimmie Dean Sage Pork Sausage 1½ cups Celery Chopped 1 Medium White Onion Chopped 1 small can fire roasted diced chiles, drained 1 large clove garlic, finely chopped 3 strips hickory bacon cooked into bacon bits (divided) 4 cups toasted cornbread crumbs 1 egg beaten 1 cup chicken broth 1 teaspoon Tony Chachere ¼ cup fresh parsley (divided) Instructions Preheat oven to 325°. Brown sausage in large skillet and then add onions, celery, and garlic. Cook sausage and vegetables for about 8-10 minutes then drain. Add mixture to a large bowl, then add cornbread, Tony Chachere, parsley, and bacon bits (saving enough parsley and bacon bits for garnish). Add the egg and broth and stir to combine. Grease a casserole dish and add dressing. Cover with aluminum foil and bake for 45 minutes. Baked uncovered for the last ten minutes. Garnish with remaining parsley and bacon bits. 3.2.2807



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