Dress to impress this year with an elevated take on a classic savory dish! This Sausage Corn Bread Dressing is guaranteed to be a hit at your Thanksgiving table.
Dressing is a beloved staple among many Thanksgiving dinner tables. This recipe takes typical dressing to another level with the addition of Pioneer Country Gravy and savory breakfast sausage. Gravy is a flavorful enhancement to oftentimes bland chicken stocks that are used in traditional dressing recipes. Along with the breakfast sausage, this dish is packed with flavor and meant for a spot on your Thanksgiving plate.
Sausage Corn Bread Dressing is also the perfect recipe for those stressful Thanksgiving days in the kitchen. Prepare Morrison's Corn Bread and Pioneer Country Gravy beforehand for a quick and easy 10 minute prep time!
Sausage Corn Bread Dressing Ingredients
- 1 pkg. Morrison’s Corn Kits Corn Bread Mix prepared
- 1 pkg. Pioneer Country Gravy, prepared
- 16 oz. Breakfast Sausage
- 1 cup Celery, sliced
- ¼ cup Parsley, chopped
- 1 cup Onions, sliced into half-moons
- 1 tbsp. Garlic, sliced thin
- 1 ½ cups Chicken Stock
Sausage Corn Bread Dressing Instructions
- PREHEAT oven to 375˚F.
- DICE prepared corn bread, about 1-inch pieces. Set aside.
- BROWN the sausage in a skillet and break into small crumbles. When fully browned, remove from skillet and drain all but 1 tbsp. of fat.
- SAUTE in same skillet: onions, celery, garlic, and parsley, for 2 minutes on medium high heat. Then transfer all contents of the skillet plus the browned sausage to a large bowl.
- ADD chicken stock to the prepared Pioneer Country Gravy, stir.
- BACK IN SKILLET, add half of the diced corn bread, then top with contents of the large bowl. Then pour the prepared gravy and chicken stock, evenly, over the ingredients in the skillet. Top with remaining diced corn bread.
- BAKE for 30 minutes.
Tip: For a spicy twist on this recipe, use chorizo instead of breakfast sausage.
Time Saving Tips
According to Pioneer’s Head of Research & Development Chef Brian Mannett, there are a few key ways to save time in the kitchen:
- Prep. Pre-chopping vegetables, pre-baking bread, you name it! The more you can do ahead of time the better!
- Partial Cooking. Some dishes can even be cooked part of the way through, and then reheated closer to dinner time! Simply undercook your dish and then close to serving quickly reheat to finish cooking! This is something my family has always done especially with stuffings, mac and cheese, and corn pudding.
- Set out your turkey. Room temperature turkey cooks faster and tastes better!
- Gravy. Gravy is a wonderful addition to your Thanksgiving ingredients list and not just for the mashed potatoes. Use Pioneer Country Gravy to quickly add flavor during the cooking process.
Get the Scoop on more holiday recipes!
- The Cutest Santa Marshmallow Sugar Cookies Recipe
- Apple Brie Galette Recipe
- Delicious 3 Ingredient Peppermint Shake Recipe
Sausage Corn Bread Dressing
Ingredients
- 1 pkg. Pioneer Country Gravy, prepared
- 1 pkg. Morrison’s Corn Kits Corn Bread Mix, prepared
- 16 oz. Breakfast Sausage
- 1 cup Celery, sliced
- 1 cup Onions, sliced into half moons
- 1 tbsp. Garlic, sliced thin
- 1 ½ cups Chicken Stock
- ¼ cup Parsley, chopped
Instructions
- PREHEAT oven to 375˚F.
- DICE prepared corn bread, about 1-inch pieces. Set aside.
- BROWN the sausage in a skillet and break into small crumbles. When fully browned, remove from skillet and drain all but 1 tbsp. of fat.
- SAUTE in same skillet: onions, celery, garlic, and parsley, for 2 minutes on medium high heat. Then transfer all contents of the skillet plus the browned sausage to a large bowl.
- ADD chicken stock to the prepared Pioneer Country Gravy, stir.
- BACK IN SKILLET, add half of the diced corn bread, then top with contents of the large bowl. Then pour the prepared gravy and chicken stock, evenly, over the ingredients in the skillet. Top with remaining diced corn bread.
- BAKE for 30 minutes.
Notes
Tip: For a spicy twist on this recipe, use chorizo instead of breakfast sausage.
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