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The Best Cornbread Dressing with Sage and Sausage Recipe

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This cornbread dressing with sage and sausage is the perfect holiday side dish, featuring savory sausage, aromatic herbs, and tender cornbread. It’s a crowd-pleasing recipe that’s make-ahead friendly and always a showstopper at the table.

Ingredients

Scale
  • 8 cups crumbled day-old cornbread
  • 1 pound bulk pork sausage
  • 1 cup unsalted butter, divided
  • 2 large yellow onions, finely chopped (about 3 cups)
  • 4 celery stalks, finely chopped (about 2 cups)
  • 4 cloves garlic, minced
  • 1/4 cup fresh sage leaves, finely chopped
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon dried rosemary, crushed
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dried cranberries or chopped dried apples (optional)
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Crumble the day-old cornbread into a large mixing bowl, with pieces ranging from pea-sized to about an inch. Set aside.
  2. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until deeply browned and crispy in spots, about 8 to 10 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving the rendered fat in the pan.
  3. Reduce the heat to medium. Add 1/2 cup of the butter to the same skillet with the sausage fat. Once melted, add the chopped onions and celery. Cook, stirring occasionally, until soft and translucent, about 8 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the chopped fresh sage, thyme, and crushed rosemary. Cook for about 2 minutes, stirring constantly, until the herbs are fragrant and the sage has darkened slightly.
  5. Pour the onion-herb mixture over the crumbled cornbread in the large bowl. Add the cooked sausage back in. Toss everything together gently until evenly distributed.
  6. In a separate medium bowl or liquid measuring cup, whisk together the chicken broth, heavy cream, and beaten eggs. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Whisk until smooth.
  7. Pour the liquid mixture over the cornbread mixture. Use a spatula to fold everything together gently but thoroughly. The mixture should look very wet, almost like thick oatmeal.
  8. Transfer the mixture to the prepared baking dish and spread into an even layer. Dot the top with the remaining 1/2 cup of butter, cut into small pieces. Cover tightly with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 20 to 25 minutes, until the top is golden brown and the edges are crispy.
  9. Let the dressing rest for at least 10 minutes before serving. Serve warm, garnished with fresh sage leaves if desired.

Notes

Use day-old cornbread for best texture; fresh cornbread can be toasted in a 300°F oven for 10-15 minutes if needed. Brown the sausage properly for deep flavor. The mixture should look very wet before baking. Cover with foil for the first 30 minutes, then uncover for crispy top. Can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to covered baking time if starting cold.

Nutrition

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

Find it online: https://perkypan.com/the-best-cornbread-dressing-with-sage-and-sausage-recipe/