Sausage Cornbread Dressing With Smoked Turkey
This sausage cornbread dressing with smoked turkey is like no other. It could really be a meal all its own. This dressing recipe combines the richness of sage sausage with the smoky goodness of turkey, making it an unforgettable Thanksgiving side dish that deserves a special spot on your holiday table.
Ingredients
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/3 cup canola oil
- 2 tbsp butter, melted
- 2 large eggs
For the Dressing
- 8 cups cornbread
- 4 cups Italian or french bread, about 1/2 a large loaf
- 1 pound sausage
- 1 cup smoked turkey necks
- 1 cup celery, roughly chopped
- 1 cup onion, roughly chopped
- 4 cloves garlic
- 3 tbsp fresh sage leaves, finely chopped
- 1 tbsp chicken bouillon base
- 3-4 cups turkey or chicken broth
- 1.5 sticks butter, divided
- 1 tsp dried thyme
- Salt and pepper to taste
- fresh parsley, for garnish
Instructions
Make the Cornbread
- Preheat your oven to 400°F. Grease a 9x9-inch baking dish with butter or oil.
- In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder and salt.
- In another bowl, whisk together the buttermilk, canola oil, melted butter and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the cornbread batter into the prepared baking dish and bake for about 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow it to cool.
Dry Out the Bread
- Preheat your oven to 300°F.
- Crumble the cornbread into somewhat large pieces (it’ll break up more once you start making the dressing mixture)
- Cut the French bread into 1/2-inch cubes.
- Spread the crumbled cornbread and French bread cubes on a large baking sheet.
- Bake for 10-15 minutes or until they are dry but not browned. Remove from the oven and allow them to cool.
Prep the Turkey Necks
- Give the turkey necks a quick rinse until cool water. Place them in a large pot with enough water to cover them.
- Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 - 1.5 hours or until tender.
- Remove from pot and let cool. Once cool enough to handle, shred at least one cup of the turkey neck meat and set aside.
Make the Dressing
- In a large skillet, melt 1 sitck of butter (4oz) over medium heat. Add the celery and onion and cook until they start to turn translucent, about 4-5 minutes. Stir in garlic and cook for another 30 seconds. Add the sausage to the pan with the veggies and cook until sausage is browned, breaking it up with a spoon or fork as it cooks.
- Add the bouillon base, sage, dried thyme, salt and pepper to the skillet and sauté for another 2 minutes.
- In a large mixing bowl, combine the crumbled cornbread, French bread cubes, sausage and veggie mixture and smoked turkey meat.
- Pour 3-4 cups of turkey or chicken broth over the mixture and gently toss until everything is evenly combined. I like to add one cup at a time to ensure the liquid is evenly distributed. The dressing should be very moist but not overly soggy.
- Season with salt and pepper to taste.
Time to Bake!
- Preheat your oven to 350°F.
- Transfer the dressing mixture to a buttered 9x13-inch baking dish. I actually used two small casserole dishes because this is what I had on hand at the time. Place small pats of the remaining butter evenly on top of the dressing.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for another 15 minutes or until the top is crispy and golden brown.
- Garnish with fresh parsley and serve. Enjoy!
Notes
Drying Out the Bread: The step of drying out the cornbread and French bread in the oven is crucial. It helps the bread absorb the flavors of the other ingredients and results in a more cohesive texture. If you prefer, you can use "stale" bread instead, but drying it in the oven ensures even distribution of flavors.
Sausage Varieties: While sage sausage is a traditional choice for this dressing, you can experiment with different types of sausage to create unique flavor profiles. Mild or spicy sausage or even chorizo, can add exciting variations.
Fresh vs. Dried Herbs: If you don't have fresh sage leaves, you can use dried sage as a substitute. Keep in mind that dried herbs are more potent, so use about one-third of the amount called for fresh sage (in this case, approximately 1 tablespoon of dried sage).
Bouillon Base: This ingredient is optional but it really does add additional yummy flavor.
Make-Ahead: This dressing can be made in advance. Prepare it up to a day ahead and store it in the refrigerator. When you're ready to serve, reheat it in the oven for a warm, delicious side dish.
Storage: Leftover dressing can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven or microwave, and it will be just as tasty.
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