Sausage Apple Cranberry Dressing
One of the BEST Southern Cornbread Dressing Recipes for the holidays! Loaded with sausage, apples and cranberries, this dressing is moist and full of flavor.
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Servings: 10
Ingredients
- 3 6.5 oz yellow cornbread mix packages
- buttermilk as directed
- 1 tablespoon canola oil
- 1 lb ground sausage, browned
- 1 medium honeycrisp apple, chopped
- 1 medium granny smith apple, chopped
- 1 C dried cranberries
- ½ C diced yellow onion
- ½ C diced celery
- 1 10 ¾ oz can cream of chicken soup
- 1 14 oz can chicken broth
- 1 stick butter, room temperature
- 2 large eggs, room temperature, beaten
- ½ teaspoon poultry seasoning
- ½ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 450 ° Fahrenheit. Add 1 tablespoon oil to your skillet. Place in oven while it is preheating.
- Prepare cornbread in a mixing bowl as instructed on mix packages. Use buttermilk as a substitute for the water or milk designated on the mix. Use the same measurement for the buttermilk as designated on the mix for the other liquids.
- Stir apples, cranberries, browned sausage, celery, and onion into the cornbread batter.
- Pour cornbread batter into heated skillet. Bake for the time designated on the mix package. You may have to bake a few minutes longer to compensate for the moisture the apples release into the cornbread as it bakes.
- Remove cornbread from oven after baking. Allow to cool, but not completely. Turn oven temperature down to 350 degrees.
- While cornbread is still warm, remove from skillet and break into pieces in large mixing bowl. Add butter and mix together, breaking down the cornbread.
- Add soup, eggs and seasonings to cornbread mixture. Mix ingredients together until all are well-incorporated. Stir in just enough broth so that the cornbread mixture looks almost like a batter again (don't make it overly wet), about half the can.
- Spoon cornbread dressing into 9x13 casserole dish. Bake at 350 ° Fahrenheit for 30- 40 minutes or until dressing is golden brown and set in the middle.
Notes
This is a moist dressing that doesn't need a gravy!
This dressing can also be made ahead of time and frozen. Allow to thaw for 24 hrs and allow dish to come to room temperature before baking. If made a day before, store in fridge, then bring to room temperature before baking.