Okay, friends—if you’re looking for *that* side dish that steals the show, this is it. My Cornbread Sausage & Sage Dressing is comfort food magic: savory, cozy, and just the right balance of rustic and elegant. It’s everything I want on a holiday plate—or let’s be honest, any chilly weekend when I’m craving something hearty and herby. So grab your biggest mixing bowl and let’s get this stuffing (or dressing… we don’t judge!) into the oven.
Why You’ll Love This Recipe
This dressing reminds me of my grandma’s Thanksgiving table—warm, rich, and wonderfully aromatic. I’ve added a few personal chef tweaks to boost flavor and make the whole process easier for busy home cooks like us.
- Ultra-flavorful with browned sausage, fresh sage, and garlic
- Comforting cornbread base with crumbly, soft-in-the-middle texture
- Great for holidays, but also freezer-friendly for any time
- Customizable with sweet or savory mix-ins
- Simple to make ahead and reheat without drying out
Ingredients Breakdown
Essentials
- 2 cups yellow cornmeal
- 1 cup all-purpose flour (or replace with more cornmeal for gluten-free)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup granulated sugar (optional—but I love the sweet-savory contrast!)
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 lb ground pork sausage (mild or sweet)
- 1 tbsp olive oil or unsalted butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 3 tbsp fresh sage, chopped (or 1 tbsp dried + 1 tsp dried thyme)
- 1 tsp fresh thyme leaves (optional)
- 1/2–1 cup low-sodium chicken or turkey stock, warmed
- 2 large eggs, lightly beaten
- 2 tbsp unsalted butter, melted for topping
Pro Tips
- No buttermilk? Use 2 cups whole milk + 2 tbsp lemon juice or white vinegar
- Swap dried cranberries or diced apples for a sweet twist
- Use spicy Italian sausage for a kick
- Dry your cornbread a day ahead for best texture
Step-by-Step Instructions
- Make the cornbread: Preheat oven to 400°F. In a large bowl, mix cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. In another bowl, whisk buttermilk, eggs, and butter. Combine wet and dry; pour into a greased 9×9 or 9×13 pan and bake 20–25 minutes until golden and set. Cool completely (ideally overnight) and cube into 1-inch pieces.
- Dry the cornbread: Preheat oven to 350°F. Spread cornbread cubes on a sheet pan and bake for 15–20 minutes, stirring once, until they’re dry and just lightly golden. Let cool.
- Cook the sausage and aromatics: In a large skillet over medium heat, cook sausage until browned and cooked through, about 6–8 minutes. Remove with a slotted spoon. In same pan, add olive oil or butter, then sauté onion and celery for 5–7 minutes until soft. Add garlic, sage, and thyme and cook 1 more minute. Season with salt and pepper.
- Mix the dressing: In a large bowl, combine dried cornbread, sausage, and veggie-herb mixture. Optional: fold in apples or cranberries. In a smaller bowl, whisk the eggs and stock together. Pour over the cornbread mixture gradually, tossing gently to coat—moist but not soggy is the goal! Salt and pepper to taste.
- Bake: Transfer everything to a greased 9×13-inch baking dish. Dot the top with 2 tablespoons of melted butter. Cover with foil and bake at 350°F for 40 minutes. Remove foil and continue baking another 15–20 minutes until top is golden and lightly crisped. For extra crisp, broil 1–2 minutes at the end.
- Let it rest: Let the dressing sit for 10 minutes before diving in—it helps the flavors settle and makes it easier to slice and serve.
Chef’s Tips and Tricks
- Let cornbread dry out overnight or toast well—this helps it hold up to the moisture of the stock without turning mushy.
- Add stock slowly—your cornbread’s moisture level will vary. You don’t want a soggy mess!
- Taste before baking: once the eggs and stock are folded in, make sure it’s well seasoned.
- Butter the top—those golden crispy bits are *everything*.
Recipe Variations and Serving Suggestions
- Add-ins: Mix in 1/2 cup diced apples, pears, pecans, or cranberries for extra flavor and texture.
- Gluten-free: Use a GF cornbread mix (check labels) and skip the flour or sub with GF blend.
- Spicy: Use hot Italian sausage and add a pinch of chili flakes.
- Serving ideas: With roasted turkey, chicken, gravy, or even a leafy green salad for a lighter dinner.
- Make it a meal: Add sautéed greens or roasted root veggies right into the mix for a one-dish meal.
FAQs
Can I make this ahead of time?
Yes! Assemble the dressing the day before, cover, and refrigerate. Bake as directed, adding an extra 10–15 minutes if it’s straight from the fridge.
Can I freeze this?
Absolutely. After baking, let it cool completely, then wrap tightly and freeze. Reheat with a little stock at 350°F until warmed through.
What’s the difference between stuffing and dressing?
Stuffing is typically cooked inside the bird, while dressing is baked separately. This recipe is technically a dressing—but honestly, call it what you love!
Recipe Card
Prep Time: 40 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar (optional)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 lb ground pork sausage
- 1 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 3 tbsp fresh sage (or 1 tbsp dried + 1 tsp thyme)
- 1/2–1 cup chicken stock
- 2 eggs, beaten
- 2 tbsp melted butter, for topping
Instructions:
- Make and dry the cornbread as directed. Cube and toast.
- Cook sausage until browned. Sauté aromatics with herbs.
- Mix sausage, aromatics, and cornbread. Add stock and eggs. Season.
- Transfer to baking dish, top with butter, and bake until golden.
- Let rest 10 minutes before serving.
Nutrition: ~280 calories per serving
Was this dressing the highlight of your holiday table (or even your weekday dinner)? I’d love to hear how it turned out—leave a comment below or tag me on social @TheKitchensAid if you’re sharing your delicious creation!
