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Sausage and Cornbread Dressing

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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.
Course Side Dishes
Cuisine American
Keyword cornbread, dressing, holiday, sausage stuffing, side dish, stuffing, Thanksgiving, Thanksgiving recipe
Prep Time 35 mins
Cook Time 30 mins
Total Time 1 hr 5 mins
Servings 10 servings
Calories 311
Author Laurie McNamara


  • olive oil spray
  • 16 ounces cornbread cubed (or about 6 cups) - homemade or store bought
  • 1 pound bulk pork breakfast 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