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Cornbread and Sourdough Dressing with Turkey Sausage

Makes about 12 cups
Time 1 hr 30 min
The flavors in this dressing are traditional, but it makes use of both whole wheat sourdough and cornbread. Full of sausage, mushrooms and hazelnuts, it's as delicious on its own as it is inside your Thanksgiving bird.
Ingredients
  • 1/2 pound turkey breakfast sausage
  • 2 cups chopped yellow onion
  • 1 1/2 cup sliced celery
  • 1 tablespoon minced garlic
  • 2 cups button mushrooms quartered
  • 2 teaspoons fresh thyme
  • 4 teaspoons fresh sage
  • 1/2 teaspoon ground black pepper
  • 1/2 cup toasted, skinned and chopped hazelnuts
  • 3 eggs
  • 1 1/2 cup low-sodium chicken broth
  • 1 teaspoon fine sea salt
  • 3 cups whole wheat sourdough bread crumbs
  • 6 cups cubed or crumbled stale cornbread
Method

Break sausage into small chunks and place in a medium saucepan on medium 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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 pound turkey breakfast sausage
  • 2 cups chopped yellow onion
  • 1 1/2 cup sliced celery
  • 1 tablespoon minced garlic
  • 2 cups button mushrooms quartered
  • 2 teaspoons fresh thyme
  • 4 teaspoons fresh sage
  • 1/2 teaspoon ground black pepper
  • 1/2 cup toasted, skinned and chopped hazelnuts
  • 3 eggs
  • 1 1/2 cup low-sodium chicken broth
  • 1 teaspoon fine sea salt
  • 3 cups whole wheat sourdough bread crumbs
  • 6 cups cubed or crumbled stale cornbread