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Sausage and Cornbread Dressing

Sausage and Cornbread Dressing is a delicious side dish to serve this Thanksgiving. Toasted cornbread is tossed with browned hot (or mild) sausage, sautéed onions, celery and fresh herbs. A sweet and savory combination that is a flavor explosion for your tastebuds. This recipe serves 10.

I’ve died and gone to cornbread dressing heaven.

While pulling together my Thanksgiving menu I usually go through my many notebooks of hand written recipes in search of something I’ve jotted down in the past and never got around to making. I was flipping through pages when I found this gem and I can’t believe I’ve never shared it! It’s a classic. Sausage, cornbread and herbs?

A recipe SO simple yet packed with a ton of flavor. I then built the rest of menu around this stuffing. Did you see these cinnamon roasted hot honey sweet potatoes?? There’s more to come I promise.

Sausage and Cornbread Dressing

And I couldn’t be more excited to share the rest of it with you this week!

ingredients for Sausage and Cornbread Dressing

To Make This Sausage and Cornbread Dressing You Will Need:

  • olive oil spray
  • cornbread
  • mild or hot pork sausage
  • celery
  • yellow onion
  • parsley
  • rosemary
  • sage
  • thyme
  • low-sodium chicken broth
  • egg
  • kosher salt

hot pork sausage

What type of Pork is best for Cornbread stuffing (err dressing)?

I like to use hot pork sausage because I think the subtle heat works nicely with the sweetness of the cornbread. However, mild pork sausage would be just as delicious.

cubed cornbread

Preheat your oven to 400° and line a rimmed sheet pan with parchment and spray lightly with olive oil spray.

Then cut cornbread into 1-inch cubes. You will need 6 cups or 1 pound total.

cornbread cubes on sheet pan

Arrange the cornbread cubes in an even layer and bake for 10 to 14 minutes, rotating the pan halfway through.

toasted cornbread cubes

Once golden, remove and set aside to cool.

Reduce the oven temperature to 350°.

add toasted cornbread to large bowl

Once cool, add to a large mixing bowl.

Brown sausage in skillet

Meanwhile, brown 1 pound hot or mild pork sausage until fully cooked and browned.

transfer browned sausage to paper towel lined dish to drain

Transfer to a paper towel lined plate and set aside.

add onions and celery to skillet

Drain off all but 2 tablespoons fat from the sausage and add in 1-1/2 cups sliced celery and 1 cup diced yellow onion. Cook on medium to medium-low heat until tender and the onions translucent. About 10 to 12 minutes.

add sausage and sauteed veggies to corbread

To the cornbread, add the sausage, celery and onions.

add chopped fresh sage, rosemary and parsely

Next, measure and add 1/2 teaspoon kosher salt, 2 tablespoons minced parsley and 1 tablespoon each of mince rosemary, sage and thyme.

beat egg with broth

To 1-1/2 cups of low-sodium chicken broth, crack in one egg and whisk until incorporate.

pour into bowl

Pour that into the bowl with the stuffing ingredients.

toss to combine

Gently toss to combine.

I like big pieces of cornbread along with some crumbles in my stuffing. However, feel free to mix it up however you prefer.

transfer sausage and cornbread dressing to lightly sprayed casserole dish

Spray a 3-quart casserole dish with olive oil spray and transfer the stuffing mixture.

just baked Sausage and Cornbread Dressing

Bake (at 350°) for 30 minutes (rotate halfway through) or until the top is golden brown. Serve immediately.

Can You make Cornbread Dressing in advance?

Yes! After transferring the stuffing mixture to the casserole dish, cover tightly with plastic wrap and refrigerate 1 to 2 days! Then uncover and bake when you’re ready.

Sausage and Cornbread Dressing

Click Here For More Stuffing Recipes!

Enjoy! And if you give this Sausage and Cornbread Stuffing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Yield: 10 servings

Sausage and Cornbread Dressing

Sausage and Cornbread Dressing is a delicious side dish to serve this Thanksgiving. Toasted cornbread is tossed with browned hot (or mild) sausage, sautéed onions, celery and fresh herbs. A sweet and savory combination that is a flavor explosion for your tastebuds.

  • olive oil spray
  • 16 ounces cornbread, cubed (or about 6 cups) – homemade or store bought
  • 1 pound bulk pork sausage, hot or mild
  • cups sliced celery
  • 1 cup diced yellow onion
  • 1/2 teaspoon kosher salt
  • 2 tablespoons minced parsley
  • 1 tablespoon minced rosemary
  • 1 tablespoon minced sage
  • 1 tablespoon minced thyme leaves
  • cups low-sodium chicken broth, more or less to your preference
  • 1 large egg
  • Preheat your oven to 400° and lightly spray a 3-quart oven safe baking dish. Set aside.

  • Next, line a rimmed sheet pan with parchment paper and lightly spray with olive oil. Add cubed cornbread and bake 10 to 14 minutes or until toasted and golden brown. Set aside to cool slightly before adding to a large mixing bowl.

  • Reduce oven temperature to 350°.

  • Meanwhile, cook sausage in a skillet over medium heat until browned and fully cooked. Transfer to a paper towel lined plate (to absorb some of the lingering grease) before adding to the bowl with the cornbread.

  • Drain off all but 2 tablespoons of the fat from the skillet, discarding the rest. To the pan, add the celery and onion with a pinch of kosher salt.

  • Stir and cook over low to medium-low for 10 to 12 minute or until celery is soft and onions translucent.

  • Add this to the bowl with the cornbread and sausage.

  • Add in 1/2 teaspoon kosher salt and all of the herbs.

  • Whisk the egg into the broth before pouring into the bowl with the stuffing ingredients. Gently toss to combine.

  • Transfer to the prepared casserole dish and bake on the middle rack of your preheated oven for 30 minutes or until the top is golden brown. Rotate the pan halfway through to ensure even cooking and browning.

Serving: 1cup, Calories: 311kcal, Carbohydrates: 27g, Protein: 12g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 708mg, Potassium: 286mg, Fiber: 2g, Sugar: 8g, Vitamin A: 311IU, Vitamin C: 4mg, Calcium: 87mg, Iron: 2mg

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