Ree Drummond's Cornbread and Sausage Stuffing | The Pioneer Woman

Ree Drummond cooks her vegetables and herbs in sausage to infuse this traditional Thanksgiving side with savory flavor from start to finish. #ReeDrummond #ThePioneerWoman #FoodNetwork #Cornbread #Dressing #Thanksgiving Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3LMDPuP Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cornbread and Sausage Dressing RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 50 min Active: 25 min Yield: 8 to 12 servings Ingredients 4 cups cubed cornbread 4 cups cubed French bread 1 pound sage sausage 4 tablespoons (1/2 stick) salted butter 2 cups finely diced celery 1 tablespoon fresh rosemary, chopped 2 carrots, peeled and very finely diced 1 large onion, diced 4 cups low-sodium chicken or turkey stock, plus more if needed 1/2 teaspoon ground thyme 1/4 teaspoon ground sage Pinch of turmeric Kosher salt 1/4 cup fresh parsley, chopped Directions Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale. Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil. Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ree Drummond's Cornbread and Sausage Stuffing | The Pioneer Woman | Food Network https://youtu.be/aEjcYAoAWtQ