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    Home » Side Dishes » Cornbread Sausage Dressing

    Cornbread Sausage Dressing

    Published: Oct 18, 2024 by Anne Clark · This post may contain affiliate links · Leave a Comment

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    Cornbread and sausage dressing photos Pinterest pin.

    You have to try this Cornbread Sausage Dressing for the holidays! It’s seriously the best texture and flavor! Made with cornbread for that classic crumbly texture and French bread to soak up all the amazing flavors.

    Why add sausage to dressing? Mixing in some ground breakfast sausage adds more bold, savory flavor. Especially if you use the sausage with sage! It's the perfect blend of flavors and textures, making it taste like the holidays in every bite...it's just next-level.

    Baked stuffing in a white casserole dish with wooden spoon digging in.
    Jump to:
    • Why You'll Love Cornbread Sausage Dressing
    • Best Side Dishes for the Holidays
    • Ingredient List with Notes
    • Ingredient Swaps and Additions
    • How to Make Cornbread Sausage Dressing
    • Recipe Tips
    • What to Serve with Dressing
    • Sweet vs Savory Cornbread for Dressing
    • How to Dry Bread for Dressing and Stuffing
    • Frequently Asked Questions
    • More Holiday Recipes to Try
    • Recipe
    • Comments

    Why You'll Love Cornbread Sausage Dressing

    Flavor and texture. Just like my Southern Cornbread Dressing, this recipe is also moist and flavorful! Cornbread dressing is more traditional and classic, and Cornbread Sausage Dressing has the added flavor and texture of ground sausage. Either one of these would be an excellent side dish choice for Thanksgiving or Christmas!

    Easy prep-ahead recipe. Make the cornbread 1-2 days before you make the dressing. Toast the French bread cubes 1-3 days before making the dressing.

    Make-ahead friendly. You can mix everything up 1 day before you plan to serve it; that way, the only thing you need to do on serving day is bake it! Be sure to store it covered in the refrigerator, and you may need to bake it a few minutes longer to account for it going into the oven cold.

    Best Side Dishes for the Holidays

    Whether you're having a large crowd at your house, or you've been tasked to bring a side dish elsewhere, here are several side dishes that are always a hit:

    Buttery Mashed Potatoes with Sour Cream

    Cheesy Cabbage Casserole with Ritz Cracker Topping

    Candied Sweet Potatoes with Brown Sugar and Cinnamon

    Ingredient List with Notes

    Here are the ingredients you need to make Cornbread Sausage Stuffing! However, this photo and list do not contain the ingredients for the cornbread so be sure to check the corn meal mix package for those additional ingredients.

    Individual ingredients measured out in separate containers.
    • Cornbread and French bread - you got your crumbly texture from the cornbread and softness from the French bread to soak in all the wonderful seasonings and broth.
    • Ground pork breakfast sausage - love sage? Pick the one with sage already in it! Not a fan? Use the bold, spicy, or regular flavor - pick your favorite!
    • Unsalted poultry seasoning - classic dressing/stuffing seasoning. I like the unsalted version because the broth has plenty of salt in it. I use Walmart's brand, Great Value Poultry Seasoning.
    • Onion and celery - the key to getting the most flavor from these two? Grate them! Because grating them is easy, yes! More importantly, they practically melt right into the dressing. You can barely see them in there, but they're there providing wonderful flavor and added moisture!
    • Chicken broth - provides the moisture needed to keep the dressing from drying out. Also provides excellent flavor.

    Ingredient Swaps and Additions

    Sausage - not a fan of sage? Use regular or spicy ground breakfast sausage. You can use andouille, Italian link sausage, etc., but you need to remove it from the casing before using it in this recipe.

    Turkey broth - if you baked a turkey, you can use the broth for this dressing! Adjust the salt and seasonings to account for this swap.

    Vegetable broth - can be used instead of chicken broth.

    Regular loaf bread - you could use loaf bread instead of French bread. Check on it frequently while it's drying in the oven to make sure it's not getting too brown.

    Minced garlic - add 1-2 teaspoons of minced garlic; the kind that comes in a jar.

    Boiled eggs - add 1-2 chopped boiled eggs to the mixture before baking.

    How to Make Cornbread Sausage Dressing

    Here is a short summary with photos of the directions; be sure to follow the recipe card at the bottom of the page when you get ready to make it.

    Sausage, onion, and celery cooked in a skillet.

    Step 1. Cook the sausage, onion, and celery in a skillet over medium heat.

    Sausage mixture, seasonings, cornbread cubes, French bread cubes, egg, and broth mix up in a bowl.

    Step 2. In a large bowl, gently blend eggs, cornbread cubes, French bread cubes, chicken broth, parsley, poultry seasoning, black pepper, and sausage-onion-celery mixture.

    Unbaked dressing in a white casserole dish.

    Step 3. Pour the dressing mixture into a casserole dish.

    Baked dressing in white casserole dish with wooden spoon on the side.

    Step 4. Cover with foil and bake for 30 minutes. Uncover and bake 10 minutes.

    Recipe Tips

    • To save time, make the cornbread and the dried French bread cubes 1-2 days in advance. Store them in airtight containers.
    • Don’t be shy with seasoning. The sausage, poultry seasoning, and even a little fresh parsley can make a big difference.
    • Cover your dish with foil for the first 30 minutes to keep it from drying out. Then, uncover for the last 10 minutes to get that nice golden, crispy top.

    What to Serve with Dressing

    Here are some delicious dishes from My Kitchen Serenity that would pair wonderfully with Cornbread Sausage Dressing:

    1. Thanksgiving Chicken – Perfect for 4 people. It's very flavorful and super moist thanks to the garlic herb butter that's rubbed under the skin and on top of the skin!.
    2. Green Bean Casserole – with its layers of green beans, creamy sauce, Velveeta cheese, and topped with crushed Ritz crackers!
    3. Fruit Salad – not too heavy and brings something a little different to the table with its honey lime dressing.

    Sweet vs Savory Cornbread for Dressing

    It all depends on what you prefer and probably where you live! Southerners typically make savory, unsweet cornbread for their dressing, and Northerners usually use sweet cornbread (with added sugar or Jiffy mix). As for this recipe, I make a pan of unsweet cornbread; in fact, I use the cornbread recipe printed on the Martha White Self Rising Corn Meal Mix package.

    How to Dry Bread for Dressing and Stuffing

    The bread you use must be dried or the dressing will be too mushy. You can use the oven method or letting the bread cubes air out on the countertop for a day. I prefer the oven method as it gets the bread hard as croutons, which is good when making dressing or stuffing. My best tips for success are:

    • The oven method is the best method to get the driest bread cubes. 
    • Use French bread because it's less moist than regular loaf bread.  Cut it into approximately 1-inch cubes until you have about 2 cups of cubed bread (you only need 1 cup for the recipe but I always make a little extra just in cases it's needed). 
    • Place on a sheet pan and bake in a pre-heated oven at 300F for 15 minutes.  Then let the bread cubes cool off.  They should be fairly hard like croutons.
    • You can make the oven-dried bread cubes the day before if you want to.

    Frequently Asked Questions

    What size pan should I use?

    I always use my 11.5 x 8 x 2-inch (2-quart) ceramic casserole dish when I make cornbread dressing. You could use a 9 x 13-inch pan (ceramic, glass, or metal) but be sure to check on it sooner since the dressing won't be as thick and could cook faster.

    What meat goes with cornbread dressing?

    Traditional options are chicken, turkey, and ham. Other great meats that go with dressing are pork loin, pork chops, roast beef, smoked link sausage, duck, and lamp. Basically, whatever you want!

    How long will dressing last in the fridge?

    Store leftovers in an airtight container for up to 3 days. Oh, they are so good the next day!

    Is cornbread sausage dressing a southern side dish?

    Making dressing with cornbread is more of a southern tradition. Also, it's almost always served a side dish, instead of being stuffed inside a turkey; hence, the name "stuffing." I would say this recipe is very much southern; it has cornbread as the main base, ground sausage, and seasonings, along with onions, celery, and broth.

    Baked dressing in white casserole dish with wooden spoon on the side.

    More Holiday Recipes to Try

    • slice of pecan pie with dollop of whipped cream on white plate
      The Best Southern Pecan Pie
    • baked jalapeno cornbread in cast iron skillet with 3 jalapeno slices on top
      Cast Iron Jalapeno Cornbread
    • Cooked corn casserole in white bowl with spoon inserted into the casserole.
      Crock Pot Corn Casserole
    • Slice of sweet potato cornbread with a pat of butter and a drizzle of honey on top. Cast iron skillet in background. Small bowl of honey on the side.
      Sweet Potato Cornbread

    If you tried this Cornbread Sausage Dressing, please rate and review it below so I know how it turned out.  If you'd like a variety of recipes sent straight to your inbox, sign up here on my subscribe page!

    Follow me on Pinterest, Facebook, Instagram, and FlipBoard for delicious recipe ideas!

    Recipe

    Baked cornbread sausage stuffing in white casserole dish.

    Cornbread Sausage Dressing

    Made with cornbread for that classic crumbly texture and French bread to soak up all the amazing flavors. Ground sausage adds extra flavor that everyone will fall in love with. Popular for Thanksgiving and Christmas meal gatherings!
    No ratings yet
    Print Pin For Later Rate
    Course: holiday side dish, Side Dish
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Extra time for making the cornbread and French bread cubes.: 1 hour hour
    Total Time: 2 hours hours
    Servings: 8
    Author: Anne Clark | My Kitchen Serenity

    Equipment

    • cheese grater for grating the onion and celery
    • measuring cup(s)
    • measuring spoons
    • 11.5 x 8 x 2 inch (2 qt) casserole dish
    • sheet pan for toasting the French bread cubes

    Ingredients

    • 1 pan cooked and cooled cornbread. Make sure you have the ingredients you need to make cornbread (corn meal mix, eggs, milk, oil, etc.) I tested the recipe with Martha White Self-Rising Corn Meal Mix
    • ¼ loaf French bread, cut into 1-inch cubes and oven-dried see Notes for how to dry out the bread

    Dressing Ingredients

    • 4 cups cornbread cubes, about 1" cubes see Notes about the cornbread
    • 1 cup dried French bread cubes
    • ½ lb ground breakfast sausage
    • ½ cup grated yellow onion (about ½ med onion) see Notes about grating the onion
    • ½ cup grated celery (about 2 celery stalks) see Notes about grating the celery
    • 2 large eggs
    • 2 cups chicken broth
    • ⅓ cup chopped fresh parsley
    • 1 teaspoon unsalted poultry seasoning
    • ¼ teaspoon black pepper
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F. Spray a casserole dish with non-stick spray. I tested this recipe with an 11.5 x 8 x 2 inch (2 qt) casserole dish.
    • Add the sausage, onion, and celery to a skillet and cook until the sausage is browned and no longer pink. Turn off the heat and set skillet to the side to cool. If there is any grease in the skillet, drain it off.
    • In a large mixing bowl, add the eggs and lightly whisk them. Then add the cornbread cubes, French bread cubes, chicken broth, parsley, poultry seasoning, black pepper, and sausage-onion-celery mixture.
    • Toss gently, making sure the cornbread and French bread cubes are moistened but don't overmix because you want the cubes to remain somewhat intact but not completely crumbled.
    • Pour the mixture into the casserole dish, spread it out evenly but don't mash it down.
    • Cover with foil and bake for 30 minutes. Uncover and bake 10 minutes.
    • If desired, serve the remaining loaf of French bread, sliced, buttered, and toasted, with the rest of your meal. Or save it for another day!

    Notes

    Cornbread Notes
    Make a regular sized pan of cornbread (I tested the recipe with Martha White Self-Rising Corn Meal Mix.  I used the cornbread recipe on the side of the container).  Traditional southern cornbread is not sweet, so I do not recommend Jiffy or adding sugar to the batter unless that's what you and your family are accustomed to.
    After the cornbread is baked, let it completely cool off.  You can make the cornbread the day before if you want to.  Then cut it up into approximately 1-inch cubes.  Do not crumble the cornbread, you want this dressing to be chunky with some crumbs.
    French Bread Notes
    The bread you use must be dried out or the dressing will be too mushy.  After you've cubed it, you can let it sit out for 24 hours or bake it in the oven (the oven method is the best method to get the driest bread cubes).  I use French bread because it's less moist than regular loaf bread.  Cut it into approximately 1-inch squares until you have about 2 cups of cubed bread (you only need 1 cup for the recipe but I always make a little extra just in cases it's needed.  Place on a sheet pan and bake at 300F for 15 minutes.  Then let the bread cubes cool off.  They should be fairly hard like croutons. You can do this step the day before if you want to.
    Grating the Onion and Celery
    I like to use a box grater because (1) it's super easy to do, (2) there are no big chunks in the dressing, and (3) the shredder takes away those pesky strings on the celery.  Use the large holes to do this step.
    Easy prep-ahead recipe: Make the cornbread 1 day before you make the dressing. Toast the French bread cubes 1-2 days before making the dressing.  Store in airtight containers until ready to use.
    Make-ahead friendly: You can mix everything up 1 day before you plan to serve it; that way, the only thing you need to do on serving day is bake it! Be sure to store it covered in the refrigerator, and you may need to bake it a few minutes longer to account for it going into the oven very cold.
    Bake and Freeze for Later:  Make and bake the dressing, and let it cool completely.  Wrap it in foil then place into a thick ziplock bag, write the date on it, and place in the freezer for up to 3 months.  Let thaw in the refrigerator for 24 hours before heating it up.  Bake covered at 350F until nice and hot. Add a little broth if it seems dry.
    Ingredient Substitutions and Additions:  See the post above for the list of items that can be added or swapped.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

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    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

    I’d love to hear from you!

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