Print

Best Southern Cornbread Dressing with Sage and Sausage

Southern Cornbread Dressing with Sage and Sausage - featured image
Print Recipe

This Classic Southern Cornbread Dressing with Sage and Sausage is the dish that made me realize stuffing was overrated. Baked separately in a casserole dish, it gets those crispy edges and is deeply comforting.

Ingredients

Scale
  • 8 cups crumbled stale cornbread
  • 1 pound bulk breakfast sausage
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 3 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 to 2 ½ cups low-sodium chicken broth
  • 2 large eggs, beaten
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Crumble the cornbread into a large mixing bowl. You want a mix of fine crumbs and slightly larger pieces for texture. Set aside.
  3. Brown the sausage. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the skillet.
  4. Cook the aromatics. Reduce the heat to medium. Add the butter to the skillet with the sausage fat. Once melted, add the diced onion and celery. Cook, stirring occasionally, until softened and translucent, about 8-10 minutes. The edges should just start to turn golden.
  5. Add the herbs. Stir in the chopped sage and thyme leaves. Cook for 1 minute until fragrant.
  6. Combine everything. Pour the cooked vegetables and all the butter-fat mixture over the crumbled cornbread. Add the cooked sausage. Toss gently with a spatula to distribute everything evenly.
  7. Add the liquid. In a separate small bowl or measuring cup, whisk together the beaten eggs and 2 cups of chicken broth. Pour this over the cornbread mixture. Stir gently until all the crumbs are moistened. The mixture should look like wet sand, not soup. If it seems dry, add the remaining ½ cup of broth.
  8. Season and taste. Add salt and black pepper to taste. Give the mixture a final stir.
  9. Transfer to the baking dish. Spread the dressing evenly in the prepared dish. Don’t press it down too firmly.
  10. Bake. Place the dish in the preheated oven and bake for 35-45 minutes, until the top is golden brown and crispy. The center should be set and slightly firm to the touch. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
  11. Rest and serve. Let the dressing cool for 10 minutes before serving.

Notes

Stale cornbread is non-negotiable. Fresh cornbread will turn into mush. If you forgot to make it ahead, cut the cornbread into cubes and bake at 300°F for 15-20 minutes until dried out. Don’t overmix once you add the liquid. Let the dressing rest for 10 minutes after baking for cleaner slices.

Nutrition

Keywords: cornbread dressing, southern dressing, sage and sausage dressing, thanksgiving side dish, holiday dressing

Find it online: https://forkifyfun.com/best-southern-cornbread-dressing-with-sage-and-sausage/