This recipe is a family favorite from Vice President-elect Kamala Harris. The combination of the sweet apples and spicy sausage works particularly well in this dressing that her family often serves at Thanksgiving.
Make Ahead: The cornbread can be baked 1 day in advance.
Storage Notes: Leftovers can be refrigerated for up to 3 days.
Servings: 10 - 12 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 10-12 servings
Ingredients
- 4 tablespoons unsalted butter, melted, plus more for greasing the pan
- Two (8 1/2-ounce) packages Jiffy Corn Muffin Mix
- 2/3 cup whole milk
- 2 large eggs
- 1 tablespoon olive oil or vegetable oil
- 1 pound spicy pork sausage, such as hot Italian, casings removed
- 2 medium white or yellow onions, diced
- 2 medium apples, cored and diced
- 4 stalks celery, diced
- 3/4 cup chicken broth
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 teaspoons dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Kosher salt
- Freshly ground black pepper
Directions
Position a rack in the middle of the oven and preheat to 400 degrees. Grease a 9-by-13 pan with butter and line with parchment paper, greasing that as well, leaving enough overhang on the long sides to serve as a sling later.
In a large bowl, whisk together the corn muffin mix, milk and eggs — the batter will be slightly lumpy. Scrape the batter into the pan and smooth the top. Bake for 15 to 20 minutes, until a tester inserted in the center comes out clean. Transfer to a wire rack (keep the oven on) and cool for 10 minutes in the pan, then lift the slab out and transfer to a wire rack to cool completely. Finely crumble the cornbread into a very large bowl.
Reduce the oven temperature to 375 degrees. Lightly grease a 9-by-13-inch baking dish with butter.
In a large skillet over medium-high heat, heat the oil until shimmering. Add the sausage and cook, breaking up the pieces with a wooden spoon or spatula, until no longer pink, 5 to 8 minutes. Using a slotted spoon, transfer the sausage to the bowl with the cornbread crumbs, leaving the fat behind in the skillet.
Add the onions, apples and celery to the skillet, still over medium-high. Cook, stirring from time to time, until softened but still somewhat crisp, 5 to 7 minutes. Transfer the onion mixture to the bowl with the cornbread crumbs and sausage. Add the broth, melted butter, parsley, sage, thyme and rosemary, and gently mix to combine. Season to taste with salt and pepper.
Transfer the dressing to the prepared pan and bake for 40 to 45 minutes, uncovered, until the top is lightly browned and crusty. Serve warm.
Recipe Source
Adapted from a recipe shared online by Vice President-elect Kamala Harris.
Tested by Becky Krystal.
Email questions to the Food Section at food@washpost.com.
