Dixie Belle Stuffing [For a 12-Pound Turkey]
Submitted by adams
A Southern-style cornbread stuffing with browned sausage meat, onions, celery, and parsley. Sized to fill a 12-pound turkey, this Dixie Belle dressing comes together in just 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minDown South, stuffing means cornbread, and cornbread means sausage. That’s just how it’s done.
Crumbled sausage gets browned until crispy, then tossed with cornbread stuffing mix while the onions and celery saut? in those rendered drippings until soft and sweet.
A splash of water brings it all together into a moist, savory stuffing that’s ready to fill a 12-pound bird.
Parsley adds a little freshness to balance all that rich, porky goodness.
Pro Tips
- Brown the sausage in chunks first, then break it up; this gives you crispy bits that add texture throughout the stuffing
- Use the sausage drippings to saut? the vegetables so all that flavor goes back into the stuffing instead of down the drain
- If you prefer dressing baked outside the bird, spread it in a buttered casserole dish and bake covered until heated through
- This stuffing can be assembled a day ahead and refrigerated; just bring it to room temperature before stuffing the turkey
Ingredients
Directions
- Cut sausage in thick slices. Brown 5 minutes on each side in a medium-size frying pan, then break in small chunks.
Cook 1 minute longer or until mo pink remains.
Remove with a slotted spoon and combine with stuffing mix in a large bowl.
- Stir onions and celery into drippings in pan; saut? until soft. Stir in water; heat to boiling.
Pour over sausage mixture; add parsley; toss lightly until evenly moist.
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