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Cornbread Dressing with Sausage and Collard Greens in a casserole dish.

Cornbread Dressing with Sausage and Collard Greens

Makes 8-10 servings
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Ingredients Method

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

Method
 

  1. Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Bake, covering with foil to prevent excess browning, until golden brown and set, 30 to 35 minutes.