If you have never tried a cornbread dressing, you are missing out. This recipe should certainly make it to your holiday table! This Southern Cornbread Dressing With Sausage is the perfect side for your Thanksgiving or Christmas table.
What Makes This Dressing Do Good?
If you haven't tried cornbread dressing, you are in for a treat. It is very different from regular dressing in a lot of good ways. I can say this safely as I grew up on bread dressing.
For starters, I love this flavor so much more. The combination of cornbread, sausage, celery, onions, sage, etc is perfect.
The ease of it. You can make this dish a day ahead, than on serving day, bake and it is ready to go. It is really easy to do.
It goes well with any protein or salad you are serving, or honestly, it is hearty enough to serve on its own.
- Cornbread- I use the recipe from Albers, it is just on the box and really simple to make. You can also use a mix if you like to make the cornbread. My only recommendation is not to get a sweetened version. This is a savory dish and you do not want it too sweet.
- Ground Sausage- Our family favorite is Jimmy Dean hot. But, feel free to use any kind you want.
- Celery- What is a good stuffing without celery?
- Onions- You can omit these if you aren't an onion person, I recommend using them though.
- Sage- A dry or fresh is great. I have used both and love both. I do like to use the fresh as a decoration on top.
- Vegetable or chicken stock- I have used both and love both.
- Eggs- these are used as a binder and will keep the dressing together instead of crumbly.
- Salt, pepper, and cayenne- I kept the seasoning easy in this one as you don't need much. All the other ingredients add so much flavor.
- Butter- What is a Southern dish without butter? Not Southen, that is what.
How To Make The Recipe
- Start by cooking your cornbread and letting it cool slightly.
- Next, cook your sausage in a pan. When it is a few minutes from being done, add in your celery and onions. Let them cook for just a couple of minutes.
- Now it is time to mix it all together. I add everything into a good-sized bowl and mix well. Pour the mix into a buttered pan, then pour or spoon your butter over the top.
- Bake the cornbread dressing until it is golden brown on the top. Remove and it is ready to go. I love to serve this whole it is hot, but it is also good reheated as well.
- If you are not used to cornbread dressing, you might want to add in some regular bread crumbs as well. You can use 50% cornbread and 50% regular bread crumbs. Make the dressing per the instructions below.
- You can easily make this dressing the day before. That makes prep work the day of so easy. You can simply pull it out and bake. No mess or anything.
- If you want to change things up a bit, you can always use link sausage cut into slices. Or you can use ham as well, cut into smaller chunks.
- You can also add in any other vegetables that you would like. You can add in different squash, root veggies, etc.
What Is The Difference Between Stuffing and Dressing?
Well, stuffing is generally referred to as dressing that you fill the cavity of your turkey with.
Dressing is just the regular dressing you make, as shown in this recipe, baked in a pan. The terms are used interchangeably, and I have no problem with that.
How long will this stay good for?
After this is baked, you can cool it and wrap it well. It will hold well in the fridge for up to 7 days easily. To reheat, simply microwave.
Other Thanksgiving Recipe Ideas
- Grilled Stuffed Pork Tenderloin
- Parker House Rolls
- Garlic and Herb Rolls
- Autumn Kale Salad
- Butternut Risotto
- Wild Rice Casserole
Sausage Cornbread Dressing
- 4-5 cups cornbread, crumbled make sure and leave this in large pieces. It will break apart while you are mixing.
- 8 ounce ground sausage We love Jimmy Dean's hot sausage.
- 4 tablespoon butter, melted
- ¾ cups celery, chopped
- ½ cup onion, chopped
- 1 teaspoons sage, fresh or dried
- 2 cups vegetable or chicken stock
- 2 eggs, beaten
- salt and pepper to taste I used about 1teaspoon salt, ½ teaspoon ground pepper
- 1 teaspoons cayenne pepper or crushed red pepper this is optional, we like everything a little spicy. If you aren't into spice, leave this out.
- Preheat oven to 375 degrees.Cook sausage in saucepan over medium heat. Add in celery and onions, continue to cook another 3-5 minutes. Add all ingredients to large bowl and mix lightly, but well enough to combine. I do this with a rubber spatula in order to not break up the cornbread more than needed. Spray or butter a 8x8, or 9x9 pan. Pour dressing into pan. If you like, you can also add more melted butter on top. I used to do this, but cut it out where possible now :).Bake for 25-35 minutes until golden brown.This is best served immediately, although I do love it as a leftover too. Now, sit back and enjoy. You deserve it!