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Cozy Southern Cornbread Dressing with Sausage

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This savory cornbread dressing with sausage is the ultimate comfort food, featuring crispy edges, a tender middle, and rich flavor from browned sausage and reserved drippings. Perfect for Thanksgiving or any cozy night.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 pound ground pork sausage
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth (plus more if needed)
  • 1/4 cup reserved sausage drippings
  • 2 large eggs, beaten
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust based on sausage saltiness)
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  1. Make the cornbread: Preheat oven to 400°F (200°C). Place a cast iron skillet or 8×8-inch baking dish in the oven to heat up.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk buttermilk, eggs, and melted butter until combined.
  4. Pour wet ingredients into dry ingredients. Stir until just combined (a few lumps are fine).
  5. Carefully remove hot skillet from oven. Grease with butter or oil, then pour in batter. Bake for 20-25 minutes until golden and a toothpick inserted in center comes out clean. Let cool completely.
  6. Crumble cooled cornbread into a large bowl. Let sit out uncovered overnight to stale, or spread on a baking sheet and bake at 300°F (150°C) for 10 minutes to dry out.
  7. Cook the sausage and vegetables: In a cast iron skillet, cook sausage over medium-high heat, breaking it up, until nicely browned (8-10 minutes).
  8. Transfer cooked sausage to a plate with a slotted spoon. Leave drippings in skillet. Measure out 1/4 cup drippings and set aside.
  9. In the same skillet, cook diced onion and celery over medium heat for 5-6 minutes until softened. Add minced garlic and cook 1 minute more. Remove from heat and let cool slightly.
  10. Assemble the dressing: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  11. In a large bowl, combine crumbled cornbread, cooked sausage, and sautéed vegetables. Toss gently.
  12. In a separate bowl, whisk together chicken broth, reserved sausage drippings, beaten eggs, sage, thyme, black pepper, and salt.
  13. Pour liquid mixture over cornbread mixture. Stir gently until evenly moistened (mixture should be wet but not soupy). Add more broth if needed.
  14. Transfer mixture to prepared baking dish and spread into an even layer.
  15. Bake uncovered for 35-45 minutes until top is golden brown and edges are crispy. For a crispier top, broil for the last 2-3 minutes.
  16. Remove from oven and let rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best texture, let cornbread stale overnight. Don’t skip the sausage drippings—they add essential flavor. If dressing is too dry, add more broth next time; if too wet, let cornbread dry out longer. Let dressing rest 10 minutes after baking to set.

Nutrition

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

Find it online: https://sunnysavory.com/cozy-southern-cornbread-dressing-with-sausage-easy-and-best-recipe/