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.
And I couldn’t be more excited to share the rest of it with you this week!
To Make This Sausage and Cornbread Dressing You Will Need:
- olive oil spray
- mild or hot pork breakfast sausage
- yellow onion
- low-sodium chicken broth
- kosher salt
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.
Preheat your oven to 400℉ (or 200℃) 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.
Arrange the cornbread cubes in an even layer and bake for 10 to 14 minutes, rotating the pan halfway through.
Once golden, remove and set aside to cool.
Reduce the oven temperature to 350°.
Once cool, add to a large mixing bowl.
Meanwhile, brown 1 pound hot or mild pork sausage until fully cooked and browned.
Transfer to a paper towel lined plate and set aside.
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.
To the cornbread, add the sausage, celery and onions.
Next, measure and add 1/2 teaspoon kosher salt, 2 tablespoons minced parsley and 1 tablespoon each of mince rosemary, sage and thyme.
To 1-1/2 cups of low-sodium chicken broth, crack in one egg and whisk until incorporate.
Pour that into the bowl with the stuffing ingredients.
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.
Spray a 3-quart casserole dish with olive oil spray and transfer the stuffing mixture.
Reduce oven temp to 350℉ (or 180℃) and bake 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.
Click Here For More Stuffing Recipes!
Sausage and Cornbread Dressing
- olive oil spray
- 16 ounces cornbread, cubed (or about 6 cups) - homemade or store bought
- 1 pound bulk pork breakfast sausage, hot or mild
- 1½ 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
- 1½ cups low-sodium chicken broth, more or less to your preference
- 1 large egg
- Preheat your oven to 400℉ (or 200℃) 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℉ (or 180℃).
- 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.
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