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Cornbread Dressing – a must-have for Thanksgiving

Cornbread DressingCornbread dressing at Thanksgiving is almost as big a tradition as the actual day. You will find it in almost every household, and it’s the type of dressing that family members crave.

That’s why I like to make mine with the best ingredients. The two most important ingredients in cornbread dressing are the cornbread and the stock. I like to get the Hodgson Mill Cornbread Mix because it’s made with stone-ground yellow corn and whole-grain wheat flour. Also, when I follow the recipe on the box, the cornbread comes out perfect every time.

For the chicken stock, I always reach for Kitchen Basics. It is a rich, high-quality stock that is made by simmering McCormick Gourmet herbs and spices with chicken and vegetables that are cooked long enough to extract layers of hearty flavor.

This year, I thought I would put a Texas twist on my cornbread dressing by using the Hodgson Mill Mexican Style Jalapeño Cornbread Mix. Adding that great spicy flavor that everyone loves is sure to receive rave reviews.

Jalapeño Cornbread Dressing

1 box Hodgson Mill Mexican Style Jalapeño Cornbread Mix
1 lb Jennie-O Italian Turkey Sausage Links (Hot or Sweet)
1 medium white onion, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
1/4 cup chopped fresh parsley, plus more for garnish
1 egg
1 cup Kitchen Basics Chicken Stock
2 Tbs unsalted butter

The day before, cook cornbread mix according to package directions. Cut into small cubes, and leave out at room temperature overnight to dry.

When ready to prepare, preheat the oven to 350° F. Squeeze the turkey sausage out of the links. Heat a large skillet over medium heat; cook the turkey sausage, breaking it up with a wooden spoon and stirring occasionally. Cook sausage all the way through until it begins to brown, about 5 to 10 minutes. Add the onions, celery and garlic to the sausage. Cook, stirring occasionally, until the vegetables have browned (about 10 minutes). Remove from heat to cool. Place the cornbread pieces in a large bowl. Add the parsley, egg and sausage mixture. Begin working in the broth while stirring. Gradually pour in enough of the stock, so the dressing is not too dry but at the same time not too wet. Stir gently and stir well.

Butter a small casserole dish. Spread the dressing in an even layer. Dot the top of the dressing with pieces of butter. Bake until it’s heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with additional parsley, if desired.

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