A hearty cornbread dressing blended with sausage and collard greens is the perfect easy side to bring along to any holiday party.
Cornbread Dressing with Sausage and Collard Greens
Makes 8-10 servings
Ingredients
- 1 (16-ounce) package mild Italian sausage, casings removed
- 1½ cups diced yellow onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 cups chopped collard greens
- 1 tablespoon chopped fresh thyme
- 1 cup heavy whipping cream
- 2 large eggs, lightly beaten
- ¼ cup chopped fresh parsley
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 8 cups cubed day-old cornbread (about ½-inch pieces)
- 8 cups cubed day-old white bread (about ½-inch pieces)
Instructions
- Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
- In a large braiser, cook sausage over medium heat, breaking up meat with a spoon, until browned, 7 to 10 minutes. Add onion and garlic; cook until vegetables are tender, about 10 minutes. Add broth, collards, and thyme; cook, stirring occasionally, until collards are tender, 10 to 15 minutes.
- In a large bowl, whisk together cream, eggs, parsley, salt, and pepper until combined. Gently combine sausage-and-greens mixture, cornbread, and white bread. Transfer bread mixture into prepared baking dish.
- Bake, covering with foil to prevent excess browning, until golden brown and set, 30 to 35 minutes.
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