Studded with crispy bacon, sausage, and mushrooms, this dressing is so good it could be a meal by itself.
Sausage and Bacon Mushroom Dressing
Makes 10 to 12 servings
- 8 slices thick-cut bacon, cut into ½-inch pieces
- 2 (8-ounce) packages fresh cremini mushrooms, quartered
- 8 ounces ground pork sausage
- 1 cup sliced shallot
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 10 cups cubed day-old cornbread
- 3 cups low-sodium chicken broth
- 2 large eggs, lightly beaten
- 3 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- Garnish: fresh thyme
- Preheat oven to 350°.
- In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
- Increase heat to medium-high. Add mushrooms; cook, stirring occasionally, until browned, 3 to 4 minutes. Remove from skillet. Add sausage; cook, stirring frequently, until browned and crumbly. Add shallot, onion, and celery; cook, stirring occasionally, until tender, about 10 minutes. Remove from heat.
- In a large bowl, stir together sausage mixture, cornbread, broth, eggs, thyme, rosemary, pepper, salt, mushrooms, and half of bacon. Spoon into same skillet. Top with remaining bacon.
- Bake until lightly browned, about 30 minutes. Garnish with thyme, if desired.
Find more holiday inspiration in our newest issue of Southern Cast Iron.