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Cozy Southern Cornbread Dressing with Sage & Sausage

Southern cornbread dressing with sage and sausage - featured image
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This cozy Southern cornbread dressing with sage and sausage is a savory, aromatic side dish perfect for holiday gatherings. Made with homemade cornbread, crispy sausage, and fresh herbs, it features a tender interior and golden, crispy edges.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal (stone-ground preferred)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional, skip for savory)
  • 2 large eggs, room temperature
  • 1 ½ cups buttermilk
  • 4 tablespoons unsalted butter, melted (plus more for greasing)
  • 1 lb ground pork sausage (e.g., Jimmy Dean)
  • 6 tablespoons unsalted butter
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 garlic cloves, minced
  • 3 tablespoons fresh sage, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon black pepper
  • ½ teaspoon salt (adjust based on sausage saltiness)
  • 2 ½ cups low-sodium chicken broth (plus more if needed)
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Make the cornbread (day before or at least 4 hours ahead): Preheat oven to 400°F (200°C). Grease a 9×9-inch baking pan or 8-inch cast iron skillet with butter. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using). In a separate bowl, whisk eggs, buttermilk, and melted butter until combined. Pour wet into dry and stir until just combined. Pour batter into prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean. Cool completely, t…
  2. Brown the sausage: In a large skillet over medium-high heat, cook sausage, breaking it up, for 6-8 minutes until deeply browned and crispy. Transfer with a slotted spoon to a plate, leaving about 2 tablespoons of fat in the pan.
  3. Sauté the aromatics: Reduce heat to medium. Add butter to the skillet with the sausage fat. Once melted, add onion and celery. Cook 8-10 minutes until soft and translucent. Add garlic and cook 1 minute. Stir in sage, thyme, rosemary, salt, and pepper. Cook 1-2 minutes until fragrant. Remove from heat.
  4. Combine the dressing: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, combine dried cornbread cubes, cooked sausage, and sautéed vegetables. Toss gently. In a separate bowl, whisk together chicken broth and beaten eggs. Pour over cornbread mixture and stir gently until moistened. Let sit 10-15 minutes.
  5. Bake the dressing: Transfer to prepared dish and spread evenly. Cover with foil and bake 30 minutes. Remove foil and bake 20-25 minutes more until top is golden and edges bubble. Let rest 10 minutes before serving.
  6. Garnish and serve: Sprinkle with fresh parsley. Serve warm.

Notes

For best results, dry cornbread cubes thoroughly to prevent mushiness. Let dressing rest 10 minutes after baking to set. Make ahead: assemble and refrigerate overnight; add 10-15 minutes to baking time. For gluten-free, use gluten-free flour and cornmeal. For dairy-free, use plant-based butter and almond milk with lemon juice.

Nutrition

Keywords: cornbread dressing, sage, sausage, Thanksgiving, holiday side, Southern recipe, comfort food

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