It’s Thanksgiving Week — Today’s Recipe: Cornbread, Sage, and “Sausage” Dressing, from The New Vegetarian South by Jennifer Brulé

As we enter into the final preparations for Thanksgiving, we’re highlighting delicious recipes from recent UNC Press cookbooks. Each day this week, our authors bring you their best dishes to help make your holiday special and memorable.

Today, it’s —

Cornbread, Sage, and “Sausage” Dressing, from The New Vegetarian South by Jennifer Brulé

I should have named this “triple corn dressing” because corn is used in three ways: cornbread, corn kernels, and corncob broth. Vegetarian sausage replaces pork sausage, and lots of freshly chopped herbs add more layers of flavor. Keep in mind that cornbread dressing is slightly crumbly, just like cornbread, but I think that makes the dish seem lighter.

Makes 8 servings

4 tablespoons unsalted butter, divided
1 recipe Cornbread, cut into 1-inch cubes (about 7–8 cups)
1 medium red onion, chopped (about 1 cup)
2–3 celery stalks, trimmed and chopped (about 1 cup)
1 cup corn kernels (from 2 ears fresh corn)
1/2 teaspoon kosher or sea salt
1/4 cup chopped fresh sage
1/4 cup chopped fresh parsley
8 ounces vegetarian breakfast sausage patties (such as Morning Star Farms, Quorn, or Gimme Lean), thawed and crumbled
2 cups Corncob and Leek Broth
2 large eggs, beaten

Preheat the oven to 350°.

Grease a 6- to 8-quart baking dish with 1 tablespoon of the butter and set aside.

Spray a rimmed baking tray with nonstick cooking spray and lay in the cornbread cubes. Bake until just dried out, but not colored, about 10 minutes.

While the cornbread cubes are baking, sauté the onions, celery, and corn with 1 tablespoon of the butter in a sauté pan, set over medium heat, for about 5 minutes, until the onions are translucent and soft. Season with the salt.

Melt the remaining 2 tablespoons of butter.

Pour the baked cornbread cubes into a large mixing bowl, then pour the hot onions, celery, and corn, fresh herbs, and crumbled sausage over the top and gently toss to mix.

Pour the broth, melted butter, and beaten eggs over the top and mix gently. Pile the dressing into a prepared baking dish, cover with aluminum foil or a lid, and bake, covered, for 45 minutes.

Serve warm.

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Jennifer Brulé is the executive chef and owner of the flexitarian restaurant Davidson Ice House, in Davidson, North Carolina. She is also the author of author of Learn to Cook 25 Southern Classics 3 Ways. For more, follow her on Twitter, on Instagram, or visit her website.