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Wholesome Southern Cornbread Dressing with Sage Sausage

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A moist, savory, herb-packed Southern cornbread dressing made with sage sausage and homemade cornbread. This recipe delivers tender crumbs with crispy edges and a rich, comforting flavor that’s perfect for Thanksgiving or any Sunday supper.

Ingredients

Scale
  • 2 cups white cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 2 cups buttermilk, shaken well
  • 4 tablespoons unsalted butter, melted
  • 1 pound sage sausage (bulk, not links)
  • 1 large yellow onion, finely diced (about 1½ cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 3 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon poultry seasoning
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 cups low-sodium chicken broth (plus more if needed)
  • 2 large eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted (for greasing the dish)

Instructions

  1. Make the cornbread (day before or at least 8 hours ahead): Preheat oven to 425°F. Place a cast iron skillet (or 9-inch baking pan) in the oven to heat. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk eggs until frothy, then add buttermilk and melted butter. Pour wet ingredients into dry and stir until just combined. Carefully remove hot skillet from oven, add a tablespoon of butter or bacon grease, and swirl to coat. Pour batter in…
  2. Cook the sausage and vegetables: In the same cast iron skillet, cook sage sausage over medium-high heat, breaking it apart, until no longer pink and crispy bits form (8-10 minutes). Transfer sausage to a plate with a slotted spoon, leaving rendered fat in skillet. Reduce heat to medium, add onion and celery, and cook until soft and translucent (6-8 minutes), scraping up browned bits. Add garlic, fresh sage, thyme, poultry seasoning, salt, and pepper; cook 1 minute until fragrant. Remove from hea…
  3. Assemble the dressing: Preheat oven to 375°F. Grease a 9×13-inch baking dish with melted butter. In a large bowl, combine crumbled dried cornbread and cooked sausage mixture; toss gently. In a separate bowl, whisk together chicken broth and beaten eggs. Pour over cornbread mixture and stir gently until moistened (mixture should look wet but not soupy; add another ¼ cup broth if dry). Transfer to prepared dish and spread evenly without packing down.
  4. Bake the dressing: Bake uncovered for 35-40 minutes until top is golden brown and edges are crispy. Center should be set but moist (a knife inserted near middle should come out clean). Let rest 10-15 minutes before serving.

Notes

The cornbread must be dried out to prevent a gluey texture. Use fresh sage for best flavor. Do not overmix the dressing. Adjust salt carefully as sausage is already salty. For a vegetarian version, omit sausage and add 8 oz finely chopped mushrooms and extra olive oil. For gluten-free, use a 1:1 gluten-free flour blend. To make ahead, assemble completely and refrigerate up to 24 hours; add 10-15 minutes to baking time.

Nutrition

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

Find it online: https://perkypan.com/wholesome-southern-cornbread-dressing-with-sage-sausage/