Laura Lecorte Sausage, Cornbread And Chestnut Dressing – a delicious recipe with corn bread, country style white bread, Italian pork sausage, yellow onion, celery stalk, herbs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375. Butter a shallow gratin pan
2
Spread the corn bread and white bread on baking sheet and bake for about 20 minutes, until toasted (this can be done a day or two ahead)
3
In a saute pan over med heat, brown the sausage until cooked through, transfer to a large bowl.
4
Return the pan to medium heat. Add olive oil if needed and add onion. Saute until soft and translucent, 5-7 minutes. Season with salt and pepper. Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and stir gently to combine.
5
Transfer the dressing to the prepared gratin pan, cover with foil and bake for 40 minutes. Remove the foil and continue baking until browned and crispy. about 40 minutes more. Serves 10-12
1155
kcal
Calories
37
g
Fat
97
g
Carbs
117
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 cups cubed day old corn bread (1 inch cubes), 2 cups cubed day old country style white bread with crust removed, 1 1/2 pounds mild Italian pork sausage, 1 yellow onion, finely chopped, and more.
Yes, Laura Lecorte Sausage, Cornbread And Chestnut 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.
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