Dressing is as prominent as turkey to the tradition of Thanksgiving, and this recipe has been on our Thanksgiving table for many years. It has a rich taste, and includes a twist, courtesy of the Italian sausage. I hope you enjoy it as much as we do!
You can spread the cooking over two days with this recipe, as this dressing uses day old cornbread, among other ingredients.
¾ cup cornmeal
1 cup unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon salt
½ teaspoon baking soda
2 large eggs
4 tablespoons unsalted butter, melted and cooled
1 ½ cup buttermilk
Preheat oven to 400 degrees F. Butter an eight inch square glass baking dish. In a large bowl, mix the cornmeal, flour, sugar, salt, and baking soda. In a separate bowl, whisk together 2 large eggs, 4 tablespoons unsalted butter, and 1 ½ cup buttermilk.
Stir into the dry ingredients.
Pour into the dish, and bake for 25 minutes or until golden brown.
Italian Sausage and Cornbread Dressing
Day old corn bread, crumbled
2 tablespoons unsalted butter
2 tablespoons olive oil
3 sweet Italian sausages, removed from casings
1 small yellow onion, chopped
3 celery stalks, with leaves, finely chopped
3 large eggs, beaten
1 teaspoon dried thyme
Freshly ground pepper
2 tablespoons minced fresh flat-leaf Italian parsley
Preheat oven to 325 degrees F. Butter a 9 x 13 inch baking dish. Put the corn bread in a large bowl. In a large frying pan, melt the butter with the oil over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion and cook another 3 minutes.
Add the sausage mixture and celery to the cornbread and mix well. Stir in the eggs, thyme, ½ teaspoon salt, ½ teaspoon pepper, and parsley. Stir in as much of the stock as needed to make the mixture moist.
Transfer to the baking dish and cover with aluminum foil. Bake dressing for 45 minutes, and then remove the foil and bake for another twenty minutes, until light brown and crisp.
Adapted from Williams-Sonoma Christmas cookbook.