Southern Soul Food Cornbread Dressing Recipe: The BEST Sweet Italian Sausage Cornbread Stuffing

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth is fresher and lower in sodium.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan binding agent.

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water with chicken bouillon

Water with bouillon is a cost-effective alternative.

Fill a pot with water and place it over low medium heat.

Once the water comes to a boil, add chicken gizzards and cover with a lid, leaving a crack to prevent overflow.

In a mixing bowl, add cornmeal, all-purpose flour, sugar, baking powder, seasoning salt, onion powder, garlic powder, sage, parsley flakes, black pepper, and thyme. Whisk together the dry ingredients.

In another mixing bowl, combine buttermilk, melted butter or margarine, vegetable oil, and eggs. Whisk until well blended.

Combine the wet ingredients with the dry ingredients and stir well.

Spread the mixture into a large baking pan or dish.

Chop onions, celery, and both red and orange bell peppers into small pieces.

Remove the skin from sweet Italian sausage and grind it up.

Cook the sausage over medium-high heat, breaking it up as it browns.

Add the chopped vegetables to the sausage and cook until softened.

Transfer the cornbread mixture to a large bowl and crumble it up.

Add cream of chicken and cream of celery to the cornbread mixture, stirring well to combine.

Chop the cooked gizzards into fine pieces and add them to the mixture.

Stir everything together until well combined, ensuring the mixture is moist but not soaking wet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens