Cornbread Pepper Dressing Recipe

Name: Cornbread Pepper Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb breakfast sausage; 12 onion, chopped; ⅛ cup butter; ⅛ cup coconut oil; 1 ¼ cups water; 7 ounces cornbread stuffing mix; 1 large egg; ½ cup dried currant; ½ cup pine nuts; 1 tablespoon black pepper (less to taste); 1 teaspoon sea salt; 1 teaspoon poultry seasoning; 1 teaspoon marjoram

Servings: persons

14 lb breakfast sausage
12 onion, chopped
⅛ cup butter
⅛ cup coconut oil
1 ¼ cups water
7 ounces cornbread stuffing mix
1 large egg
½ cup dried currant
½ cup pine nuts
1 tablespoon black pepper (less to taste)
1 teaspoon sea salt
1 teaspoon poultry seasoning
1 teaspoon marjoram

1
Saute sausage and onions with butter and coconut oil until saugsage is cooked through.
2
Add water and bring to boil.
3
Remove from heat and add cornbread.
4
Toss until evenly moist.
5
Add remaining ingredients.
6
If not using immediately, reserve egg for later addition.
7
Toss until well blended.
8
Stuff your bird or bake in medium casserole dish in 350 degree oven for 25 to 30 minutes.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 14 lb breakfast sausage, 12 onion, chopped, ⅛ cup butter, ⅛ cup coconut oil, and more.

Yes, Cornbread Pepper Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornbread Pepper Dressing

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