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YIELD

12 servings

TYPE

Side Dish

TIME

55 minutes

LEVEL

Beginner

Here's What You'll Need

1

cornbread, pork sausage, olive oil, vidalia onion, sage, oregano, chicken stock, heavy cream, eggs, salt, black pepper

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Cube the Cornbread

2

Preheat an oven to 375 F. Cut the cornbread into large cubes about 1 ½ -2" in size. Place in a large mixing bowl.

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Brown the Sausage

3

Heat olive oil in a large skillet. Add Italian sausage, then cook, breaking up with a wooden spoon, until browned on all sides, about 5-7 minutes.

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Sauté the Onion

4

Add onion, season with salt, then cook 4-6 minutes, or until light golden brown. Add sage and oregano, stir well. Transfer to the bowl with cornbread cubes.

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Mix Wet Ingredients

5

In a 2 cup measuring cup, whisk together chicken broth, heavy cream, eggs, salt, and black pepper.

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Gently Toss Cornbread Dressing

6

Pour the wet ingredients onto the cornbread mixture, then very gently toss together to evenly coat being careful not to break the cornbread up too much.

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Bake the Dressing

7

Transfer cornbread to a casserole  dish that's been coated with cooking spray, spread into an even layer. Bake for 30 minutes or until the top is browned and crispy. Serve immediately.

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