Pioneer Woman Best Cornbread Dressing

Pioneer Woman best cornbread dressing is an easy Thanksgiving side dish made with cornbread, sweet Italian sausage and Granny Smith apples, ready in 1 hour 20 minutes. It's an easy make-ahead Thanksgiving side for Christmas dinner, holiday potlucks or a cozy Sunday supper, and the bread dries out the day before.

Dry the French bread and cornbread cubes completely, several hours or overnight, because they soak up the hot broth without turning to mush. Skip the drying and you end up with a soggy, pasty dressing instead of golden cubes.

Mixing two breads, sturdy French bread and crumbly cornbread, gives you a dressing that holds its shape and still tastes sweet and tender. Cooking sausage, leeks and apples in the same pot builds a savory, slightly sweet base that plain celery-and-onion dressings can't match.

Pioneer Woman Best Cornbread Dressing

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

45

minutes

Cooking time

35

minutes

Calories

450

kcal

Dried bread cubes drink up a hot sausage, apple and herb broth, then bake until the top turns crisp and golden. Inside, the dressing stays soft and moist with browned bits of sausage in every bite.

Ingredients

• 1 1-pound loaf French bread, cut into 1-inch cubes (about 10 cups)
  

• 5 c. cubed cornbread
  

• 10 tbsp. salted butter
  

• 1 lb. loose sweet Italian sausage
  

• 5 celery stalks, diced
  

• 2 Granny Smith apples, cut into 1/2-inch chunks
  

• 2 large leeks (white and light green parts), rinsed and thinly sliced into half-moons
  

• 1/2 bunch parsley, chopped
  

• 4 tsp. chopped fresh sage
  

• 2 tsp. chopped fresh thyme
  

• 1 tbsp. kosher salt
  

• Black pepper, to taste
  

• 4 c. low-sodium chicken broth
  

Directions

• Dry the bread: Spread the cubed French bread and cornbread on 2 separate baking sheets. Leave them at room temperature until completely dried out, several hours or overnight.
• Cook the sausage: Preheat the oven to 375°F, then heat 4 tablespoons butter in a large pot over medium-high heat. Add the sausage and cook for 6 to 7 minutes, breaking it up with a wooden spoon until no longer pink. Then move it to a large bowl with a slotted spoon.
• Simmer the vegetables: Heat another 4 tablespoons butter in the same pot over medium-high heat. Add the celery, apples, leeks, parsley, sage, thyme, 1 teaspoon salt and a few grinds of pepper, then cook for 4 to 5 minutes until softened.
• Add the broth: Pour in the chicken broth and bring it to a boil. Then take the pot off the heat.
• Combine the dressing: Add the French bread to the bowl with the sausage and stir to combine. Add the hot broth mixture 1 cup at a time, stirring gently. Then fold in the cornbread with the remaining 2 teaspoons salt and a few grinds of pepper.
• Fill the baking dish: Scrape the mixture into a 2-quart baking dish. Stir gently so the bread doesn't break up too much.
• Bake and rest: Melt the remaining 2 tablespoons butter and drizzle it over the dressing. Bake uncovered for 25 to 30 minutes until golden and crisp on top, then let it sit for 10 to 15 minutes before serving.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 6-quart enameled Dutch oven, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make cornbread dressing ahead of time?

You can dry the bread cubes up to two days ahead and keep them at room temperature. Assemble and bake it on the day you serve it, since the broth-soaked bread is best fresh from the oven.

How do I store and reheat leftover dressing?

Cover leftovers and keep them in the fridge for a few days. Reheat in a 350°F oven until hot, with a splash of broth if it seems dry.

Can I swap the sausage for something else?

Any loose breakfast or mild pork sausage works in place of the sweet Italian. For a vegetarian version, leave it out and use vegetable broth, though you'll lose some savory depth.

Can I use store-bought bread instead of drying it myself?

Fresh bread is too moist and turns mushy in the broth. If you're short on time, bake the cubes in a low oven until they feel dry and crisp, then let them cool before mixing.

What's the most common mistake with dressing?

Stirring too hard breaks the bread down into paste, so fold gently once the cornbread goes in. Adding the broth gradually also helps, since you can stop when the bread is moist but not swimming.