Leslie's Cornbread Stuffing Recipe

Everyone has a go-to dish, and cornbread dressing is mine.  I make it every Thanksgiving.  I think I love it because of the savory flavors with a hint of sweetness. 

When I was growing up my mother made it with shredded chicken.  I make it with crumbled sausage.  You can hold the meat if you are a vegetarian.  Either way, you will love it as much as I do.

Ingredients

• Jimmy Dean Premium Pork Maple Sausage Roll, 16 oz.
• 8 cups crumbled cornbread (about 1 batch)
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced mushrooms
• 4 cloves garlic, minced
• 2 cups chicken broth
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• Tony Chachere seasoning or Allspice Seasoning to taste
• Black pepper to your likin'

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large skillet, brown and crumble sausage until fully cooked. 
3. Add the onions, celery, mushrooms, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
4. In a large bowl, combine the crumbled cornbread, sautéed sausage vegetables mix, parsley, sage, and thyme. Mix well to combine and season to taste.
5. Pour the broth over the cornbread mixture. Stir until everything is well combined and the cornbread is evenly moistened.
6. Transfer the mixture to the greased baking dish and spread it out evenly.
7. Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and the dressing is set.
8. Remove from the oven and let it cool for a few minutes before serving.

Enjoy this delicious cornbread dressing alongside your Thanksgiving turkey and other side dishes. It's sure to be a hit with your family and friends!