Description
This Southern Cornbread Dressing with Sage and Sausage is a comforting, family-favorite dish perfect for holidays or any day that needs a little warmth. Made with simple ingredients like cornbread mix, bulk pork sausage, and aromatic herbs, it’s budget-friendly, make-ahead friendly, and loved by picky eaters.
Ingredients
- 2 boxes (8.5 ounces each) cornbread mix (e.g., Jiffy)
- 2 large eggs
- 2/3 cup milk (whole milk preferred)
- 1 pound bulk pork sausage (mild or sage-flavored)
- 1 large yellow onion, finely diced (about 1 1/2 cups)
- 3 stalks celery, finely diced (about 1 cup)
- 4 tablespoons unsalted butter
- 2 teaspoons dried sage (or 1 tablespoon fresh, finely chopped)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (plus more to taste)
- 2 cups low-sodium chicken broth (plus more if needed)
- 2 large eggs, lightly beaten
Instructions
- Make the Cornbread (Day Before or 2 Hours Ahead): Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish or an 8×8-inch pan. In a medium bowl, whisk together cornbread mix, eggs, and milk until just combined. Pour into prepared pan and bake for 15-20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let cool completely.
- Crumble the Cornbread: Once completely cool, crumble cornbread into a large bowl, aiming for a mix of fine crumbs and small chunks. Set aside.
- Brown the Sausage: In a large skillet or Dutch oven over medium-high heat, cook bulk sausage, breaking it up, until deeply browned and crispy, about 8-10 minutes. Transfer sausage to a plate with a slotted spoon, leaving drippings in the pan.
- Cook the Vegetables: Reduce heat to medium. Add butter to the pan with drippings. Once melted, add diced onion and celery. Cook, stirring occasionally, until soft and translucent, about 6-8 minutes. Scrape up browned bits from the bottom.
- Add the Seasonings: Stir in dried sage, thyme, black pepper, and salt. Cook for 1 minute until fragrant.
- Combine Everything: Pour cooked vegetables and pan juices over crumbled cornbread. Add browned sausage. Toss gently with a fork to combine.
- Add the Broth and Eggs: In a small bowl, whisk together chicken broth and beaten eggs. Pour over cornbread mixture. Stir gently until evenly moistened. Mixture should look wet but not soupy; add more broth if needed.
- Bake the Dressing: Preheat oven to 350°F (175°C). Transfer mixture to a greased 9×13-inch baking dish. Spread evenly. Bake for 35-45 minutes, until top is golden brown and edges are crispy. Center should be set but slightly soft. For a crispier top, broil for the last 2-3 minutes.
- Rest Before Serving: Let dressing rest for 10 minutes before serving.
Notes
For best results, use day-old cornbread. If using sage-flavored sausage, reduce dried sage to 1 teaspoon. For a dairy-free version, substitute butter with plant-based alternative and use unsweetened almond milk in cornbread. The dressing can be assembled the night before and refrigerated; add 10-15 minutes to baking time. Leftovers keep for up to 4 days in the refrigerator and freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving (1/12 of r
- Calories: 380
- Sugar: 8
- Sodium: 780
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 2
- Protein: 14
Keywords: cornbread dressing, sage, sausage, Thanksgiving, Southern, comfort food, holiday side dish