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Today we are talking all things sausage!! The turkey can’t get all the glory. So I am sharing two of my favorite dishes for Thanksgiving – my sausage cornbread dressing and sausage stuffed mushrooms. They are sure to please your hungry guests!
Are you a stuffing or dressing lover? I wasn’t really either until I met my husband. His Mom makes THE best cornbread dressing! I try to replicate it, but it just isn’t the same. So I have come up with my own couple versions. I do a very simple cornbread dressing and then I also jazz it up from time to time with a sausage dressing.
SAUSAGE CORNBREAD DRESSING
This recipe is super simple and easy. I use just the store bought cornbread. Then for the sausage I use my go-to, Crowd Cow, their sweet Italian sausage has just the right blend of herbs and spices.
Alright so we are going to start with the cornbread. You can make your own but I use the good ole 52 cent brand! 😉 Make according to directions.
Then add in your spices – sage, rosemary, salt and a pinch of sugar. I usually add pepper but I ran out and didn’t realize till I was making this. I like this spice combo for the holidays but you could add in any of your favorites. Then pop in oven till golden brown. About 20 minutes or so.
While the cornbread is baking, start cooking your sausage. This sausage came in links so I just removed from the casing and crumbled in the pan. Once that is done remove and set aside. In the same pan add in your onions, carrots and celery.
I would suggest using already shredded carrots but I had these on hand. QUICK TIP: Use a potato peeler and then rough chop. So much faster then grating or cutting. Add a little olive oil and butter to pan and saute until soft. Then you can add it in with your sausage.
Once your cornbread cools a bit you can start breaking it apart with a forks or hands. Perfect job if you have a little helper at home. 🙂 You will then combine them together. Add in chicken stock till nice and moist. Transfer to a baking dish and cover with foil and bake around 30 minutes. Then remove foil and continue to bake for another 10 minutes.
Until edges are golden brown! Serve immediately! Or bring to your family gathering. Leftovers the next day! Goes perfect with all the Thanksgiving fixings! My favorite is with green bean casserole and sweet potato casserole! NOM NOM!!
SAUSAGE STUFFED MUSHROOMS
These little bit sized morsels are pretty darn tasty! You can use them as a side dish or an appetizer. The flavor is perfect for the holidays.
I believe this recipe yields about 24 mushrooms. There’s usually some mix left over depending on the size of your mushrooms. You can use any kind of mushroom you like, I used whole white mushrooms today. You will want to clean and gently wipe down. Next cut the stems off. You will also need to hollow out the insides. I have found a potato peeler really does the trick.
Then add then to a pan on medium heat with olive oil. Saute for a few minutes then add in your sausage. Continue cooking. My original recipe calls for leeks. I HIGHLY recommend using them. The flavor and color is just divine. However, I was not able to find any. 🙁 But never fear you can use a plain white onion. Chop about half an onion and add it to your mushroom sausage mix.
Once that is all nice and browned. Remove and set aside. You will know need a cup of cornbread stuffing. I saved some from my sausage cornbread dressing but you can also just use a box kind like Stove Top. I honestly prefer the Stove Top, it adds a ton of extra flavor. And looks just a bit prettier. However, if you are using just plain cornbread you will add in additional spices – sage, minced garlic, and Parmesan cheese. Then give it a good mix.
Now it is time to stuff your mushrooms. Give them a quick brush with olive oil. Then stuff away! Once all are stuffed. Sprinkle with Parmesan cheese and pop into oven for around 20 minutes or until brown and yummy!
Once they are done place them on a pretty cutting board or serving tray. Drizzle with olive oil. I used this amazing Black Truffle Oil. Totally optional. Just makes them a little extra for the holidays.
And that’s it my friends! Enjoy! If you missed my holy pies from last week check it out here!
Wishing you a happy and healthy Thanksgiving!
Happy Turkey Day!
XOXO, Ivy
Sausage Cornbread Dressing
Ingredients
- 2 Boxes Cornbread Mix (or homemade)
- 16 Ounces Sweet Italian Sausage
- 1 Medium Onion
- 3-4 Stalks Celery
- 2-3 Carrots
- 1/2 Teaspoon Sage
- 1/2 Teaspoon Rosemary
- 1/2 Teaspoon Kosher Salt
- 1 Pinch Sugar
- 1-2 Cups Chicken Broth
Instructions
- Preheat oven to 400 degrees.
- Prepare cornbread to package instructions.
- Add in spices, salt and dash of sugar into the cornbread mix.
- Butter the cast iron skillet. Pour cornbread in and bake for about 20 minutes or until golden brown.
- In a medium pan add sausage and cook till browned. Remove and set aside. Add onion, carrots and celery. Season with salt and pepper. Saute for a few minutes or until veggies are tender.
- Remove and mix veggies with sausage.
- Once the cornbread has cooled a bit. Break apart using a fork. In a large bowl, mix cornbread with the sausage mixture. Add chicken broth till mixture is saturated.
- Add into a large baking dish. Reduce oven to 375 degrees. Cover with foil and bake for 30 minutes. Remove foil and back about another 10 minutes or until edges are browned.
- Serve and enjoy!
Sausage Stuffed Mushrooms
Ingredients
- 24 Large Mushrooms
- 1/4 Tablespoon Olive Oil/Black Truffle Oil
- 16 Ounces Sweet Italian Sausage
- 1 1/2 Cups Leeks (green part)
- 1 Cup Cornbread/Stove Top Suffing Mix
- 1/4 Cup Chicken Broth
- 1/2 Teaspoon Sage
- 1 Teaspoon Minced Garlic
- 1/4 Cup Parmesan Cheese
Instructions
- Preheat oven to 375 degrees.
- Wipe mushrooms clean with paper towels. Remove stems and dice. Hollow out the caps if necessary. Brush each cap with olive oil.
- In a large skillet over medium heat add olive oil and mushroom stems, cook for 1 minute and then add sausage; breaking up any clumps. Saute for 3 minutes. Add the leeks and saute for another 3 minutes or until sausage is completely browned and leeks are tender. Remove from pan and set aside.
- In a medium bowl, combine stuffing mix and hot broth. Let sit for 2 minutes or until slightly softened.
- Stir in browned sausage mixture, sage, garlic, and Parmesan into stuffing.
- Fill each mushroom with stuffing mixture and arrange caps on prepared baking sheet. Sprinkle mushrooms with Parmesan.
- Bake in preheated oven for 20 to 25 minutes, or until golden. Serve immediately.
