Cornbread and Sourdough Dressing with Turkey Sausage

Cornbread and Sourdough Dressing with Turkey Sausage

Makes about 12 cups

The flavors in this dressing are traditional, but it makes use of both sourdough whole wheat bread and cornbread. Full of sausage, mushrooms and hazelnuts, it's as delicious on its own as it is inside your Thanksgiving bird.

  • 1/2 pound turkey breakfast sausage
  • 2 cups chopped yellow onion
  • 1 1/2 cups celery, sliced on the diagonal
  • 1 tablespoon minced garlic
  • 2 cups button mushrooms, quartered
  • 2 teaspoons thyme
  • 4 teaspoons sage
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup toasted, skinned, chopped hazelnuts
  • 3 eggs
  • 1 1/2 cups unsalted chicken broth
  • 1 teaspoon sea salt
  • 3 cups stale sourdough whole wheat bread crumbs
  • 6 cups stale cornbread, cubed or crumbled
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Break sausage into small chunks and place in a medium saucepan on low heat; cook just until it's no longer pink. Add onion and cook until soft. Add celery and cook until bright green and still slightly crisp. Add garlic and mushrooms and cook until mushrooms are chocolate brown. Add sage, thyme and hazelnuts. Remove from heat. (You can do this part one day ahead and refrigerate this mixture.)

In a large mixing bowl whisk together eggs, broth and salt. Stir in above mixture. Add sourdough bread crumbs and toss until most of the liquid is absorbed. Gently fold in cornbread.

Use about 3/4 cup per pound of turkey as stuffing. To bake extra outside the bird, press the dressing into a greased pan and bake alongside turkey during its last hour in the oven.

Nutritional Info: 
Per Serving:250 calories (100 from fat), 11g total fat, 1.5g saturated fat, 70mg cholesterol, 490mg sodium, 31g carbohydrate (3g dietary fiber, 6g sugar), 9g protein

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