Nashville, TN – What’s the first thing that pops into your head when you think of Thanksgiving dinner? Most people would say turkey, but running a close second is probably dressing or stuffing, specifically cornbread dressing if you have Southern roots.
A tried and true recipe that dates back generations is traditional cornbread dressing, seasoned with onion, celery and sage. To spice up the holiday table this year, add a few non-traditional ingredients to the dressing that will likely be the start of a new Thanksgiving dinner tradition.
For more cornbread recipes, go to www.marthawhite.com and click on recipes.
Sausage Cornbread Dressing with Apples and Pecans
Crisco® Original No-Stick Cooking Spray
2 (6 oz.) packages Martha White® Cotton Country® Cornbread Mix or Buttermilk Cornbread & Muffin Mix, prepared according to package directions
2 cups crumbled biscuits or toasted bread cubes
1/2 pound bulk pork sausage
1 cup chopped celery
1/2 cup chopped onions
1 1/2 cups chopped, unpeeled Granny Smith apples
3/4 cup coarsely chopped toasted pecans*
1/4 cup chopped fresh parsley
1 1/2 teaspoons dried sage leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1 (14 1/2 oz.) can chicken broth
1. Heat oven to 375°F. Spray a shallow 2 1/2-quart baking dish or pan with no-stick cooking spray. Coarsely crumble prepared cornbread in large bowl. Add crumbled biscuits.
2. Cook sausage, celery and onions in large skillet over medium-high heat until sausage is browned and vegetables are tender, stirring occasionally.
3. Add sausage mixture and all remaining ingredients to cornbread and biscuits. Mix well, stirring gently so cornbread does not crumble completely. Spoon into prepared baking dish.
4. Bake 30 to 35 minutes or until golden brown.
*Tip
To toast pecans: Place pecans in dry non-stick skillet; cook over medium heat, shaking pan until nuts are lightly browned. Or place pecans in a baking pan. Bake at 350°F for 10 to 15 minutes, stirring every 5 minutes, until lightly browned.
Makes 8 to 10 servings
