If any of you know my dad, you will know the production that is the Dewey Family Thanksgiving. And even if you don’t, the Dewey Family Thanksgiving has been featured on this blog five years running. You can find all the recaps here. If you’re just joining the Dewey Family Thanksgiving, let me give you some background into the Dewey Family Thanksgiving…
Thanksgiving usually begins several days before with Dad cooking turkey parts for stock and gravy. It is this intense process where he saves the drippings, the fat, and of course the stock. Everything is from scratch… I’ve honestly never known anything besides homemade gravy and stuffing. I know, I’m spoiled. But honestly some of my best Thanksgiving memories involve spending the morning and afternoon in the kitchen with my Dad.
And as I’ve gotten older, he’s given me “the power” to plan dishes and cook right alongside him. I truly enjoy the time spent in the kitchen with my parents, we cook A LOT while we are together and it is honestly my favorite part of spending time with them – whether we are in their kitchen or mine.
While many of the dishes you can find on our Thanksgiving table change year to year, one of the standbys you can find on the table every single year is Dad’s Cornbread Stuffing. Every year we have all place votes on which one we like better: cornbread or traditional. And every year we get a different winner. Because what’s better than one type of stuffing? TWO types of stuffing! Because honestly there’s no such thing as too much stuffing.
Dewey Family Cornbread Stuffing
cornbread stuffing with hot link sausage, pecans, and cranberries.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
Ingredients
- Double batch of cornbread, chopped (approx. 12 cups)
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 4 stalks celery, diced
- 1/2 – 3/4 lb. Cajun, Hot Link, or Andouille Sausage, diced
- 1/2 cup milk
- 1/2 cup liquid stock of your choice
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 1/3 cup pecans, chopped
- 1/3 cup dried cranberries
- salt and pepper to taste
Instructions
- Cut the cornbread into 1-inch cubes. Pour into a large bowl and set aside.
- Melt the butter in a large skillet. Add the onions, celery, and diced sausage and cook for 3-4 minutes. Add the broth, milk, and herbs. Stir to combine and remove from heat.
- Add the pecans and cranberries to the large bowl with the cornbread. Ladle the broth mixture into the bowl, tossing as you go until the dressing has the moisture level you want. Salt and pepper to taste.
- Spoon the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20-30 minutes at 350 degrees until golden brown and crispy on top.
- Serve and enjoy!
Nutrition
- Serving Size: 10
Looks delish😋