Print

Best Southern Cornbread Dressing with Sage and Sausage

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

This Southern Cornbread Dressing with Sage and Sausage is a crowd-pleasing holiday side dish that’s moist, flavorful, and easy to make ahead. It combines savory sausage, aromatic sage, and perfectly textured cornbread for a comforting, unforgettable dish.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium-grind preferred)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 pound ground breakfast sausage (e.g., Jimmy Dean)
  • 1 cup unsalted butter
  • 2 large yellow onions, finely diced
  • 4 stalks celery, finely diced
  • 3 tablespoons fresh sage, chopped (or 1 tablespoon dried)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon poultry seasoning
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 cups low-sodium chicken broth (or turkey broth)
  • 2 large eggs, lightly beaten
  • 8 cups day-old white bread, cubed (French or Italian loaf)

Instructions

  1. Make the cornbread (day before or at least 4 hours ahead): Preheat oven to 400°F (200°C). In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate small bowl, whisk eggs, buttermilk, and melted butter. Pour wet into dry and stir until just combined. Pour into a greased 8-inch square pan and bake for 20-25 minutes until golden and a toothpick comes out clean. Cool completely, then crumble or cube. Let dry out overnight or for several hours.
  2. Prepare the bread cubes: Spread day-old bread cubes on a baking sheet and let sit out overnight. If short on time, toast in a 300°F (150°C) oven for 10-15 minutes, stirring once, until dry but not hard.
  3. Brown the sausage: In a large skillet over medium-high heat, cook sausage, breaking it up, until deeply browned and crumbly (8-10 minutes). Transfer sausage to a plate with a slotted spoon, leaving rendered fat in the pan.
  4. Sauté the aromatics: Add 1 cup butter to the same skillet with sausage fat. Once melted, add diced onions and celery. Cook over medium heat, stirring occasionally, for 8-10 minutes until soft and translucent. Add chopped sage, thyme, poultry seasoning, pepper, and salt. Cook for another minute until fragrant.
  5. Combine the dressing base: In a large mixing bowl, combine crumbled cornbread, toasted bread cubes, and browned sausage. Pour sautéed vegetable and butter mixture over the top and toss gently to combine.
  6. Add the broth and eggs: In a separate bowl, whisk together chicken broth and beaten eggs. Pour over bread mixture and stir gently but thoroughly. Mixture should be very moist but not soupy. Let sit for 10 minutes to allow bread to absorb liquid.
  7. Bake to perfection: Preheat oven to 350°F (175°C). Transfer dressing mixture to a greased 9×13-inch baking dish and spread evenly. Bake for 45-55 minutes until top is golden brown and dressing is set in the center. For a crispier top, broil for the last 2-3 minutes.
  8. Rest before serving: Let dressing rest for at least 10-15 minutes after coming out of the oven before serving.

Notes

For best texture, dry the cornbread and bread cubes overnight. Brown the sausage properly for deep flavor. Use the ‘squeeze test’ before baking: grab a handful of mixture and squeeze gently; a little liquid should drip out. The dressing is even better the next day. For a crispier top, broil for the last 2-3 minutes.

Nutrition

Keywords: cornbread dressing, sage, sausage, Southern, holiday, Thanksgiving, stuffing, side dish

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