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Best Easy Sage Sausage Cornbread Dressing Recipe

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This cornbread dressing features savory sage sausage, tender cornbread, and a perfect balance of herbs. It’s a budget-friendly, picky eater-approved side dish that reheats beautifully and tastes like a warm hug.

Ingredients

Scale
  • 1 pound ground pork sausage (mild or hot)
  • 8 cups crumbled day-old cornbread
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 4 tablespoons unsalted butter
  • 2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

  1. Preheat your oven to 375°F. Position the rack in the center of the oven.
  2. Cook the sausage in a large skillet over medium heat, breaking it up with a wooden spoon, until browned and no pink remains (6-8 minutes). Leave about a tablespoon of fat in the pan. Transfer sausage to a plate with a slotted spoon.
  3. In the same skillet, add 4 tablespoons of butter and melt over medium heat. Add diced onion and celery, and cook for 5-7 minutes until onion is translucent and celery is softened, scraping up browned bits.
  4. In a large mixing bowl, combine 8 cups crumbled day-old cornbread with dried sage, dried thyme, garlic powder, black pepper, and salt. Toss gently to distribute herbs.
  5. Add the cooked sausage and sautéed onion and celery (with all the butter and oil) to the bowl. Stir gently to combine.
  6. In a separate bowl or liquid measuring cup, whisk together 2 cups chicken broth and 2 beaten eggs until pale and slightly frothy.
  7. Pour the broth and egg mixture over the cornbread mixture. Fold gently with a spatula until moist but not soupy. Add another ¼ cup broth if dry.
  8. Grease a 9×13-inch baking dish with butter or non-stick spray. Spoon the dressing mixture into the dish and spread into an even layer without pressing down.
  9. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  10. Remove foil carefully and continue baking for 15-20 minutes until the top is golden brown and edges are crispy. The center should be set and a knife inserted in the middle should come out clean.
  11. Let the dressing rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Don’t skip drying the cornbread; fresh cornbread will turn gummy. Watch salt levels as sausage and broth are salty. Use a metal pan for crispier edges. Don’t overmix; leave some texture. Let the dressing rest before serving for better texture.

Nutrition

Keywords: cornbread dressing, sage sausage dressing, Thanksgiving side dish, holiday dressing, easy dressing recipe

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