Sourdough Cornbread Dressing
Today I am sharing one of my favorite side dishes to make during the holidays Sourdough and Cornbread Dressing. In the past I made this recipe with a loaf of French bread; however, I thought I would change it up this year to include my sourdough bread.
Bread Tips
Any sourdough bread can be used for this recipe. If you have a recipe that you love, certainly use that or you can pick one up at your local farmers market or grocery store.
What Ingredients are Needed for Sourdough and Cornbread Dressing
This sourdough and cornbread dressing are made using simple ingredients. However, I do add a special ingredient to my dressing, sausage. I will fry up a pound of regular breakfast sausage or sometimes I will use Italian. I know it sounds a bit odd; however, you have to try it as the flavor of cornbread and sausage is delicious. If you are not a fan, you can definitely omit the sausage.
1 loaf of sourdough bread (baked day before)
1 box of Jiffy cornbread (made and baked to package instructions)
32 oz chicken broth or stock
1 large onion
1 bundle of green onions
4 celery stalks
Salt and Pepper
Sage
1 pound of sausage (optional)
2 tablespoons of butter
2 eggs
Olive oil
Instructions
Day One:
Cut a loaf of sourdough bread in the morning and bake for about an hour in a 175-degree oven. Place on a cookie sheet and let sit on the counter to dry out all day. I will bake a loaf of sourdough bread the day before I start my dressing.
In the evening or end of the day, bake the cornbread as package directs.
Crumble the cornbread and add to a large mixing bowl.
Place the sourdough cubes in a food processor or break up by hand and add to the mixing bowl with the cornbread.
Sauté onions, celery and garlic with a bit of olive oil and the two tablespoons of butter until soft and add to the mixing bowl.
In the same pan fry up the sausage (optional). I use breakfast sausage, but you can use any kind.
Add to the mixing bowl with the other ingredients.
Next, add your seasonings and mix well.
At this time add about 20 oz of the chicken stock or broth and combine well. Save some for the next day if it is too dry.
Cover with aluminum foil and place in your refrigerator until you are ready to bake the next day.
Day Two:
The next day beat two eggs and add to the dressing with the chopped green onions. Stir well and add the remainder of the chicken broth or stock. If you feel it is a bit to dry you can certainly add a bit more. Just make sure that the dressing is not too wet or have a soupy consistency.
Bake in a preheated 350 degree oven for approximately 45 to 60 minutes and the top is golden brown.
I hope you try this dressing as I think you will love it.
Happy Baking!
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