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Cornbread Dressing with Sage and Pork Sausage

Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

45 minutes


4-6 people


  • Salt
  • 1/8 teaspoon(s) cayenne pepper
  • 1 tablespoon Wild Mushroom and Sage Olive Oil
  • 1 tablespoon chopped fresh sage
  • 3 cups crumbled cornbread
  • 1/2 pound pork sausage, cooked and crumbled or 3 cups sautéed mushrooms
  • 1 cups chicken stock
  • 1 teaspoon poultry seasoning
  • 1 stalk celery, finely diced
  • 4 tablespoons unsalted butter
  • 1 small onion, finely diced
  • Make this dish vegetarian by substituting wild mushrooms for the pork sausage.
  • Freshly ground black pepper


  • In a large skillet over medium-high heat, melt butter. Add onion, celery, and poultry seasoning and sauté for about 4 minutes. Add chicken stock and simmer 2 minutes more.
  • In a large bowl, combine cornbread, onion-celery mixture, sausage, sage, oil, cayenne, and salt and pepper to taste. Toss mixture well, being careful not to over-mix.
  • Stuff turkey and cook until turkey is done or place stuffing in a buttered 9- by 13-inch casserole and bake at 350 degrees F for 40 to 45 minutes, or until golden brown and heated throughout.
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