Ultimate Cornbread Sausage Dressing Recipe

Why You’ll Love This Recipe

• Comfort Food Classic: Packed with savory sausage, tender cornbread, and aromatic herbs, it’s everything you love about hearty Southern cooking.
• Easily Customizable: Make it your own with add-ins like dried cranberries or nuts, or swap sausage for mushrooms for a vegetarian twist.
• Perfect for Entertaining: Feeds a crowd and pairs beautifully with roasts, turkey, or simple salads.

Ingredients Breakdown

Essentials

• Cornbread: Use a homemade batch (a day or two old works best) or store-bought for convenience.
• Sausage: I like mild Italian or breakfast sausage, but you can use spicy sausage to amp up the heat.
• Vegetables: Onion, celery, and garlic form the aromatic base. Dice them finely so they cook evenly.
• Chicken Broth: Adds moisture and brings all the flavors together—you can use vegetable broth if preferred.
• Eggs: These bind the dressing together, creating that perfect, cohesive texture.
• Herbs: A mix of fresh parsley, sage, and thyme gives it that classic, comforting flavor. Dried herbs will also work in a pinch.

Pro Tips

• Let your cornbread dry out a bit before using to avoid a soggy texture. Toasting the cornbread cubes briefly in the oven helps, too!
• For a deeper flavor, deglaze the pan with a splash of white wine after cooking the sausage and veggies.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove and set aside, leaving the drippings in the pan.
3. Add the onion, celery, and garlic to the skillet. Sauté until softened and aromatic, about 5–7 minutes.
4. In a large mixing bowl, combine the crumbled cornbread, cooked sausage, sautéed vegetables, and chopped herbs.
5. In a separate bowl, whisk together the chicken broth and eggs. Pour this mixture over the cornbread mixture, stirring gently to combine.
6. Transfer it all to the prepared baking dish. Spread evenly and bake for 30–35 minutes, or until the top is golden brown and slightly crispy.

Chef’s Tips and Tricks

• Make Ahead: Assemble the dressing the day before and store it, covered, in the refrigerator. Bake just before serving for ultimate freshness.
• Texture Perfection: If your dressing seems a bit dry before baking, add a splash more broth. You want it moist but not soup-like.
• Presentation Tip: Garnish with a sprinkle of chopped parsley for a pop of color and freshness.

Recipe Variations and Serving Suggestions

• Add a Twist: Mix in dried cranberries or chopped pecans for a sweet and crunchy contrast.
• Vegetarian Option: Replace sausage with sautéed mushrooms and use vegetable broth.
• Serving Ideas: Pair with roasted turkey, glazed ham, or simply enjoy as a standalone dish with a crisp green salad.

FAQs

Can I freeze this dressing?

Yes! Freeze it either fully baked or uncooked for up to 3 months. Thaw overnight in the fridge before reheating or baking.

How do I reheat leftovers?

Cover with foil and reheat in a 350°F oven for 15–20 minutes, or until warmed through.

What if I don’t have cornbread?

You can substitute regular bread cubes or even gluten-free bread if needed, though the flavor will be different.

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