Print

Best Homemade Thanksgiving Sausage and Cornbread Dressing

classic thanksgiving sausage and cornbread dressing - featured image
Print Recipe

This classic Thanksgiving dressing features spicy pork sausage, tender cornbread, and aromatic herbs for a rich, savory side dish. Perfectly balanced with crispy edges and a moist center, it’s a crowd-pleasing recipe that honors tradition while delivering incredible flavor.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium-grind, like Bob’s Red Mill)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted (plus more for greasing)
  • 1 pound spicy pork sausage (casings removed if using links)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage (rubbed sage preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups low-sodium chicken stock (plus more if needed)
  • 2 tablespoons unsalted butter, melted (for the top)
  • Salt to taste

Instructions

  1. Make the cornbread: Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan or cast-iron skillet with butter.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk egg, buttermilk, and melted butter until combined. Pour wet ingredients into dry and stir until just combined (a few lumps are fine).
  4. Pour batter into prepared pan and bake for 20-25 minutes until golden and a toothpick inserted in center comes out clean. Cool completely.
  5. Cut cooled cornbread into 1-inch cubes and spread on a baking sheet. Let dry out overnight, uncovered, or toast in a 300°F (150°C) oven for 15-20 minutes until dry and slightly crisp.
  6. Cook the sausage: In a large skillet over medium-high heat, cook sausage, breaking it up, until no longer pink and crispy (8-10 minutes). Transfer to a bowl with a slotted spoon, leaving rendered fat in skillet.
  7. Add diced onion and celery to the skillet and cook over medium heat until softened (5-7 minutes). Add garlic and cook 1 minute more. Remove from heat and cool slightly.
  8. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
  9. In a large bowl, combine dried cornbread cubes, cooked sausage, and cooked vegetables. Sprinkle sage, thyme, rosemary, black pepper, and cayenne (if using) over the top. Toss gently.
  10. Pour chicken stock over the mixture and toss again. Cornbread should be moist but not swimming. Let sit 10 minutes to absorb liquid.
  11. Transfer dressing to prepared baking dish and spread evenly. Drizzle melted butter over the top. Cover with foil and bake for 30 minutes.
  12. Remove foil and bake 15-20 minutes more until top is golden brown and crispy. Internal temperature should reach 165°F (74°C).
  13. Let rest 5-10 minutes before serving.

Notes

Don’t skip drying the cornbread—it prevents sogginess. Use low-sodium stock to control salt. Let dressing rest after baking for best texture. Can be assembled a day ahead and refrigerated unbaked; add 10-15 minutes to baking time.

Nutrition

Keywords: Thanksgiving dressing, sausage cornbread dressing, holiday side dish, cornbread stuffing, Thanksgiving recipe, homemade dressing

Find it online: https://forkifyfun.com/best-homemade-thanksgiving-sausage-and-cornbread-dressing/