Take-out Tuesday, Holiday Dressing with Focaccia, Cornbread & Sausage

the Painted Apron

8 years ago

This dressing might put a different twist on your holiday table, with 2 different kinds of bread, flavorful sausage, and herbs

It’s easy to toss together and you can double the recipe for a crowd

We used rosemary focaccia bread from the bakery, and some leftover Sour Cream Cornbread

Sauteed onions and celery

Combine with chicken broth, poultry seasoning and parsley to make a tasty sauce to moisten the bread cubes and sausage

Season the bread with salt and pepper

Then pour the vegetable broth mixture over all

Add beaten eggs and stir gently to combine

Transfer to a greased, or cooking oil sprayed casserole dish

Refrigerate at this point up to 24 hours before baking if desired

Bake covered for 30 minutes, then uncover and continue baking until hot and starting to turn golden and crispy on top

Holiday Dressing with Focaccia, Cornbread & Sausage

Course Side Dish

Cuisine American

Keyword Christmas appetizer, cornbread stuffing, foccocia bread stuffing, holiday dressing, holiday side dish, stuffing, Thanksgiving

Prep Time 10

Cook Time 1

Servings 6

Spray a 2 quart casserole dish with cooking oil spray. Brown sausage in skillet, remove and drain on paper towels. Add onion to skillet with butter, and cook for 5-8 minutes until soft and starting to brown. Add celery and continue to cook until celery is softened. Add broth and seasonings.
Place bread cubes in a large mixing bowl. Add sausage. Add beaten eggs. Pour vegetable mixture over all and stir gently. Transfer to prepared baking dish. Cover. Dish can be refrigerated at this point until baking.
Bake covered at 350 for 30 minutes. Uncover and continue to bake for 30 minutes.