What’s the difference between stuffing and dressing? This is the type of question we at Lodge love to ask over a plate of Thanksgiving dinner. Our November 2023 Recipe of the Month features big fall-favorites like sage and apples, but adds day-old cornbread for a stuffed-to-the-brim casserole pan of dressing. We use our True Southern Skillet Cornbread Mix to whip it up. Whatever you call it, serve it at your Thanksgiving (or Friendsgiving!) celebration for a side that’s packed with flavor.
Level
Intermediate
Prep Time
30 minutes
Cook Time
1 hour
Serves
10-12
Cook it With Our
Directions
- Preheat the oven to 375° F. Cut cornbread into 1 inch cubes and toast on a baking pan or pizza pan for 15 minutes.
- In a 12 inch cast iron skillet over medium heat, cook the diced sausage until browned, about 3-5 minutes. Remove from the skillet and set aside.
- In the same skillet, melt the butter and sauté the diced onions, celery, mushrooms, and apples until everything is softened and the mushrooms are golden, about 5-7 minutes. Add the minced garlic, dried thyme, dried sage, ground black pepper, and salt. Sauté for another 1-2 minutes until fragrant.
- In a large mixing bowl, combine the cubed cornbread, cooked sausage, sautéed vegetable mixture, dried cranberries, chopped pecans, and chopped parsley. Gently toss to mix everything evenly.
- Grease a cast iron casserole pan and add the cornbread mixture into the prepared cast iron casserole dish, spreading it out evenly.
- Whisk together the chicken broth and heavy cream, then pour evenly over the cornbread mixture. The liquid should moisten the dressing without making it too soggy.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the dressing is cooked through. Serve and enjoy!
Want to cook along with Chef Kris as he makes this Recipe of the Month dish? Watch the video here!
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