Southern Creole Sausage and Cornbread Dressing
This sausage and cornbread dressing is one of my favorite recipes of all time, a dish present on every Thanksgiving, Christmas, and Easter table set at my mom’s house. The original recipe lives in a non-descript church cookbook from somewhere in the Middle South in the 1970s, and it’s in danger of being destroyed with time and use. Another iteration lives in an email from 2008, which is terribly inconvenient. I decided to record it here for posterity, with some of my own notes added.
This savory cornbread stuffing hits all the taste centers in your primitive lizard brain, with fats and carbs and meats galore. Sorry/not sorry about the sticks of butter.
For the cornbread, make any recipe you’d like as long as it’s a full unsweetened round. I make mine in a cast-iron skillet. And if you don’t feel like making your own Creole seasoning, get a tin of Tony Chachere’s.