Simply A (RD) Fact: Did you know that many people refer to stuffing cooked outside the turkey as "dressing"?
Ingredients
8oz sweet Italian sausage (3 links), casing removed
2 teaspoon olive oil
2 medium-sized onions, chopped
6 stalks celery, chopped
8oz crimini mushrooms, halved and sliced
3 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon black pepper
Leaves from 2-3 fresh thyme springs
~4-5 cups cubed cornbread - amount from a 9"x9" baking pan
½-1 cup low sodium chicken broth, amount depending how dry your cornbread is
Cooking spray
Instructions
Preheat oven to 350 degrees. Grease a 9"x13" baking dish with cooking spray and set aside.
In a large skillet set over medium heat, add in the sausage. Using a spatula, break the sausage into large crumbled and brown thoroughly. When the sausage is browned and cooked through, remove to a paper towel-lined plate.
Add olive oil to skillet and add in the onion and celery. Cook for 2-3 minutes until soft and translucent.
Add in garlic and mushrooms and continue to cook for an additional 2-3 minutes until the mushrooms are tender and brown.
Add in the salt, pepper, and thyme leaves - stir to combine. Taste and adjust seasonings as needed.
Pour veggie mixture into a large bowl. Add in the cornbread cubes and toss to combine.
Pour the chicken broth over the cornbread - starting with ½ cup of broth and adding more until the cornbread is moist (but not soggy!). Stir to completely combine.
Dump the cornbread mixture into the greased baking dish. Bake for 25-30 minutes until golden brown. This can be made ahead of time and reheated before dinnertime!