My family broke tradition last Thanksgiving and changed their cornbread dressing recipe. We took the dish to a friend’s house for dinner and let me tell you- it was a big hit! So my advice to you is, don’t be afraid to break tradition. Your family might like the new recipe better than the old one!

Try using your cast iron skillet when making this recipe. That is what I did and it was truly amazing!

Cornbread and Sausage Dressing

8 ounces regular breakfast pork sausage
5 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 (14 ounce) bag Cornbread classic stuffing (I use Pepperidge Farm)
2-3 cups (33% less sodium) chicken broth

Preheat oven to 350F. Cook sausage in a 12-inch cast iron skillet until brown. Remove sausage and set aside. Leave drippings in pan. Melt butter in skillet. Add onion and celery and cook until onion is transparent. Remove pan from heat.

Stir cornbread stuffing and sausage into onion mixture. Stir in chicken broth. For crispy dressing use 2 cups broth (this is how Doc likes it). For semi-crispy use 2½ cups broth. For dressing that is soft, solid and can be cut into slices use 3 cups broth.

Bake 30 minutes until dressing is hot and cornbread is golden brown. Remove from oven and serve. Makes 10 servings. Enjoy!

Published in The News and Neighbor on November 14, 2018