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Best Southern Cornbread Dressing with Sausage Recipe

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This Southern Cornbread Dressing with Sausage is a family-approved, budget-friendly dish that combines savory sausage, tender cornbread, and aromatic herbs for a moist, flavorful side perfect for Thanksgiving or any gathering.

Ingredients

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  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large eggs (room temperature)
  • 1 1/2 cups buttermilk
  • 1/2 cup unsalted butter, melted (plus more for greasing)
  • 1 tablespoon sugar
  • 1 pound bulk breakfast sausage
  • 1 large yellow onion, finely diced (about 1 1/2 cups)
  • 3 stalks celery, finely diced (about 1 cup)
  • 4 tablespoons unsalted butter
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust based on sausage saltiness)
  • 2 large eggs, lightly beaten
  • 2 to 3 cups low-sodium chicken broth (or turkey broth)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Make the Cornbread (Day Before or Several Hours Ahead): Preheat oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or 8×8 baking dish with butter. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda. In a separate bowl, whisk eggs, buttermilk, and melted butter. Pour wet ingredients into dry and stir until just combined. Pour batter into prepared pan. Bake for 20 to 25 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let …
  2. Cook the Sausage and Vegetables: In a large skillet over medium heat, cook breakfast sausage, breaking it up with a wooden spoon, until browned and no longer pink (6 to 8 minutes). Use a slotted spoon to transfer sausage to a plate, leaving rendered fat in skillet. Add 4 tablespoons butter to skillet. Once melted, add diced onion and celery. Cook for 5 to 7 minutes, stirring occasionally, until soft and translucent.
  3. Season and Combine: Add dried sage, thyme, rosemary, black pepper, and salt to cooked vegetables. Stir and cook for 1 minute more. Remove skillet from heat. Pour vegetable and spice mixture over crumbled cornbread. Add cooked sausage. Toss gently with a fork to combine.
  4. Add the Broth and Eggs: In a small bowl, lightly beat 2 eggs. Pour over cornbread mixture. Then pour in 2 cups of broth. Stir gently until everything is moistened. Mixture should look like a thick, scoopable batter. If too dry, add remaining cup of broth a little at a time. Let mixture sit for 5 to 10 minutes.
  5. Bake the Dressing: Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with butter or non-stick spray. Transfer dressing mixture to prepared dish and spread into an even layer. Bake for 35 to 45 minutes, until top is golden brown and edges are slightly crispy. Center should be set but still moist. For a crisper top, broil for last 2 to 3 minutes.
  6. Rest and Serve: Let dressing rest for 10 minutes before serving. Garnish with fresh chopped parsley if desired. Serve warm.

Notes

For best texture, use day-old cornbread. Let the mixture rest 5-10 minutes after adding broth to allow cornbread to absorb liquid evenly. If making ahead, assemble through step 4, cover, and refrigerate up to 24 hours; let sit at room temperature 30 minutes before baking, adding 10-15 minutes to baking time.

Nutrition

Keywords: southern cornbread dressing, sausage dressing, thanksgiving dressing, cornbread dressing with sausage, holiday side dish

Find it online: https://sparklespoon.com/best-southern-cornbread-dressing-with-sausage-recipe/