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Best Southern Cornbread Dressing with Sage & Sausage

Southern cornbread dressing with sage and sausage - featured image
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This Southern cornbread dressing with sage and sausage is a comforting, flavorful side dish perfect for Thanksgiving or any cozy meal. Made with day-old cornbread, browned sausage, and plenty of fresh sage, it’s crispy on top and tender underneath.

Ingredients

Scale
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 ½ cups buttermilk
  • ¼ cup unsalted butter, melted (plus extra for greasing)
  • 1 pound ground pork sausage
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 ½ cups low-sodium chicken broth (plus more if needed)
  • 2 large eggs, beaten

Instructions

  1. Preheat oven to 425°F (220°C). Grease a 9-inch cast-iron skillet or 8×8-inch baking dish with butter.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate small bowl, whisk eggs, then add buttermilk and melted butter; stir until smooth.
  4. Pour wet mixture into dry ingredients and stir with a wooden spoon until just combined (a few lumps are fine).
  5. Pour batter into prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean. Cool completely.
  6. Let cornbread sit out overnight, uncovered, to dry out. (Alternatively, cube and toast at 300°F for 15 minutes.)
  7. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  8. Crumble cooled cornbread into a large mixing bowl, aiming for a mix of fine crumbs and small chunks.
  9. In a large skillet over medium-high heat, cook ground sausage, breaking it up, until browned and cooked through (6-8 minutes). Transfer to a plate, leaving 2 tablespoons drippings in pan.
  10. Reduce heat to medium. Add 4 tablespoons butter to pan. Once melted, add onion and celery; cook until softened (5-7 minutes). Add garlic and cook 1 minute.
  11. Stir in fresh sage, dried thyme, dried rosemary, black pepper, and salt; cook 30 seconds.
  12. Pour vegetable mixture over crumbled cornbread. Add cooked sausage. Toss gently with a fork.
  13. In a small bowl, beat 2 eggs. Pour chicken broth and beaten eggs over cornbread mixture; stir gently until moistened (mixture should be thick and scoopable, not soupy).
  14. Transfer to prepared baking dish and spread evenly without packing down.
  15. Bake uncovered for 35-40 minutes until top is golden brown and crispy around edges; center should be set but slightly jiggly.
  16. Let dressing rest for 10 minutes before serving.

Notes

Use day-old cornbread for best texture. Don’t overmix when adding broth and eggs. Let dressing rest after baking for clean slices. For make-ahead, assemble without baking and refrigerate up to 24 hours; add 10 minutes to baking time.

Nutrition

Keywords: southern cornbread dressing, sage and sausage dressing, thanksgiving dressing, cornbread dressing recipe, southern dressing

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