E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Stuffed Cornbread Dressing Lodge Cast Iron | October 2, 2023 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 Lodge 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 Cast Iron Casserole Pan Ingredients 1 package of True Southern Skillet Cornbread, made 1 day ahead 1 cup diced smoked sausage 4 tablespoons butter 1 cup diced Granny Smith apples 1 cup diced celery 1 cup diced onion 1 cup diced cremini mushrooms ½ cup chopped, dried cranberries ½ cup chopped pecans ¼ cup chopped parsley 4 cloves garlic, minced 1 teaspoon thyme 1 teaspoon sage ½ teaspoon black pepper ½ teaspoon salt 2 cups low-sodium chicken broth ¼ cup heavy cream 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! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Stuffed Cornbread Dressing Lodge Cast Iron | October 2, 2023 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 Lodge 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 Cast Iron Casserole Pan Ingredients 1 package of True Southern Skillet Cornbread, made 1 day ahead 1 cup diced smoked sausage 4 tablespoons butter 1 cup diced Granny Smith apples 1 cup diced celery 1 cup diced onion 1 cup diced cremini mushrooms ½ cup chopped, dried cranberries ½ cup chopped pecans ¼ cup chopped parsley 4 cloves garlic, minced 1 teaspoon thyme 1 teaspoon sage ½ teaspoon black pepper ½ teaspoon salt 2 cups low-sodium chicken broth ¼ cup heavy cream 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! Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
