I just love Cornbread and Sausage Stuffing or Dressing that’s crunchy on top with a moist and creamy center.
As much as I love turkey and all the desserts, what I really look forward to on Thanksgiving are the sides. Mashed potatoes, sweet potatoes, butternut squash, green beans, creamed corn, cranberry sauce, rolls and, of course, the gravy all have me drooling in upcoming culinary heaven, but what I probably look forward to most is the cornbread and sausage stuffing or dressing.
There’s just something about having turkey and rolls, but also having stuffing or dressing finish out the meal with some extra carb and protein goodness. After all, it’s just one day a year, right? Well, yeah, about that… The boyfriend and I decided to make it be two days this year. We just couldn’t keep passing up all the early nice turkey deals, so last week we had an early Thanksgiving meal. This works perfectly for us as we love turkey and trying new recipes, so we can change things up a bit for Thanksgiving Day while getting all of our favorites in. Plus, it’s pretty awesome to have enough leftovers to not have to cook for a few days.
It’s, again, probably a southern thing, but my favorite stuffing or dressing hands down involves cornbread. I know a lot of people don’t like it because they think it has a weird texture, but that’s usually from the cornbread stuffing having too much liquid or being crumbled into fine particles with no chunks. Growing up, I actually didn’t have stuffing or dressing very much. My mom was a great cook, but one thing she did not excel at was dressing no matter how much she tried. However, I was lucky enough to grow up near a small restaurant chain called K&W Cafeteria.
I so miss living near this restaurant as just about everything they served was tasty and you just couldn’t beat the price. One of my favorite meals at K&W was the turkey and cornbread dressing. It had such a unique flavor, yet was moist and just perfect. So perfect that I ordered it every time I went there and they had it. One of the most prominent flavors of the dressing was green bell pepper, so that is an ingredient I have chosen to carry forward with one of my own favorite cornbread stuffing recipes, along with a few other additions.
The nice thing about this recipe is that it is rather versatile. Don’t add in any of the veggies you don’t like and add in any others you may like such as mushrooms or apples, use whatever type of bread you like (though I do suggest white or sourdough) toasted or just stale and in whatever size chunks you prefer, change up the herbs, etc. Now that I’ve written a short story, let’s get on to the recipe!
Here’s the dressing ready to go into a nice toasty oven.