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Cornbread and Sausage Dressing

Add a cornucopia of vegetables, herbs, and sausage to packaged cornbread mix for a heart-warming, filling dish.

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( 56 Ratings)

56 Ratings

5 Stars 20%

4 Stars 38%

3 Stars 25%

2 Stars 14%

1 Stars

Member Reviews ( 2 )

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Prep Time 40 min
Total Time 1 hr 50 min
Servings 24

Ingredients

2: pouches (6.5 oz each) Betty Crocker® cornbread and muffin mix

2/3: cup milk

1/4: cup butter or margarine, melted

2: eggs

3: medium stalks celery, chopped (1 1/2 cups)

1: large onion, finely chopped (1 cup)

4: cloves garlic, finely chopped

1: lb bulk hot pork sausage

1/4: teaspoon crushed red pepper flakes

1: jalapeño chile, seeded, finely chopped

2: cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed

1 1/2: teaspoons chopped fresh or 1/2 teaspoon dried sage leaves

1 1/2: teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves

1: teaspoon salt

1/2: teaspoon pepper

1 3/4: to 2 cups Progresso® chicken broth (from 32-oz carton)

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Directions

1 Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool in pan 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes. Fluff cubes. Bake 10 minutes. Stir cubes; bake 10 to 15 minutes longer or until golden brown on top.
2 Meanwhile, in 10-inch skillet, cook celery, onion, garlic and sausage over medium-high heat 7 to 10 minutes, stirring frequently, until sausage is until no longer pink; drain if desired. Stir pepper flakes and chile into sausage mixture.
3 In another large bowl, place cornbread cubes, sausage mixture and remaining ingredients. Stir gently, adding enough broth to moisten bread cubes but not make mixture mushy.
4 Spoon dressing into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; bake 25 to 30 minutes or until hot in center.

EXPERT TIPS

Expert Tips

For an extra kick, use bulk hot Italian pork sausage; for milder taste, use regular sausage.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 370mg; 370%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 0g 0% Sugars 4g 4% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 12/1/2010 1:08:57 PM REPORT ABUSE contrarymary66 said:

Rating:

I made this for Thanksgiving dinner and it was a big hit!

This reply was: Helpful Inspiring

Posted 12/27/2009 12:16:25 PM REPORT ABUSE kimhoffmann said:

Rating:

This is really a great recipe, it has a nice balance of heat from the jalapeno and sweetness from the corn. I think I've made this recipe for my family at least 4 times since Thanksgiving, yes, they like it that much! I omit the red pepper flakes because that's a bit too spicey for my taste, I add some other spices that add lots of flavor, oregano, cumin and a pinch of chili powder. For moisture I mix chicken stock with a little bit of dry white wine and spoon it over the top just before baking...perfecto!!

This reply was: Helpful Inspiring