About This Recipe
This versatile dressing recipe solves the eternal debate between cornbread and traditional bread stuffing lovers by doing both! Born from Southern tradition but simplified for modern kitchens, this hearty side dish combines the best of both worlds with savory breakfast sausage, aromatic vegetables, and rich stock for maximum flavor.
Why This Recipe Works
- Two stuffings, one recipe – Perfect for mixed-family preferences
- Smart shortcuts – Uses pre-cut veggies without sacrificing flavor
- Depth of flavor – Sausage-infused stock tenderizes the vegetables
- Customizable – Easily adapt with oysters, nuts, or eggs for special occasions
The “trinity” of onions, bell peppers, and celery forms the flavor foundation of this dressing, a technique borrowed from Cajun and Creole cooking. When slowly simmered in stock with crumbled breakfast sausage, these humble ingredients transform into something extraordinary – moist, flavorful, and with just the right amount of texture.
While traditional dressings often involve labor-intensive prep, this version embraces practical shortcuts. Pre-chopped fresh vegetables or frozen seasoning blends work beautifully here (a little chef’s secret). The extended simmering time means even shortcut vegetables become meltingly tender while absorbing all the savory goodness from the sausage and stock.
Below you’ll find the complete recipe with both preparation methods – the classic from-scratch version and smart time-saving alternatives. Whether you’re making this for Sunday supper or your holiday table, this adaptable dressing promises to become a new favorite.
Ingredients
- 1 bag herbed stuffing mix
- 1 bag cornbread stuffing mix
- 4 cups chicken or vegetable stock
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- ½ lb breakfast sausage
- 2 tbsp butter
- Salt and pepper to taste
- Optional: ½ cup chopped walnuts, 1 cup shucked oysters (drained), or 2 beaten eggs
Instructions
- Prep: Preheat oven according to stuffing package directions. Lightly grease two baking dishes. Dice onion, bell pepper, and celery; set aside.
- Cook sausage: In a large skillet over medium heat, cook breakfast sausage until browned, breaking it into small pieces. Remove and set aside.
- Sauté vegetables: In same skillet, melt butter. Add diced vegetables. Cook until softened (5-7 minutes).
- Simmer: Return sausage to skillet. Add stock and simmer 15-20 minutes until vegetables are tender. Season.
- Combine: Divide mixture between two bowls. Mix one with herbed stuffing, the other with cornbread stuffing. Add optional ingredients now if using.
- Bake: Transfer to baking dishes. Cover and bake at 350°F for 25-30 minutes. Uncover last 10 minutes to crisp.
- Serve: Let cool slightly before serving.
Tips
- Use pre-diced fresh or frozen vegetables to save time
- For richer flavor, substitute ½ cup stock with melted butter
- Add more stock if stuffing seems dry before baking