A cornbread and bread dressing, made with tart apple, hot sausage and pecans.
Sausage Cornbread Dressing with Apple and Pecan
I first made this dressing last Christmas, then again this Thanksgiving and I may even make it again this Christmas, though I'm actually still trying to settle between having a bread or rice dressing, since I'm going with a prime rib roast this year.
Yes, I'm moving away from the traditional turkey and dressing dinner for Christmas this year and going the route of a very expensive hunk of prime rib roast beef with au jus, that I have already warned The Cajun will not be cooked "well done."
If he absolutely has to have it cooked more than medium rare, I'm pointing him directly to the microwave! Since a hunk of beef like this is not typically on my financial radar and I'm not solidly comfortable that I won't ruin it, I am planning to do the Cajun ham too. That way if I manage to ruin the roast, at least we'll still have some ham to fall back on.
This is a nice variation of the standard cornbread dressing of cornbread and bread, but dressed up just a bit with sausage, tart apples and pecans, just for something a little bit different.
Whether you're planning on making a beef or poultry entree this Christmas, I think this would be a nice one to add to the table. It'd be an excellent stuffing if you're doing a roulade too. Just put any excess dressing in a small baking dish to serve on the side.
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| Apple, sausage and pecan dressing with a drizzle of turkey gravy. |
Here's how to make it.
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