Go Back

Cornbread Sausage Dressing

Cornbread sausage dressing combines homemade cornbread, browned breakfast sausage, herbs, and bread cubes in a baked, golden-topped side dish. Bake it covered first, then uncover until the center reaches 160°F.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 27 minutes
cooling and resting 40 minutes
Total Time 2 hours 32 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Southern
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the cornbread
  • 1 nonstick cooking spray for greasing the pans
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1.5 tsp kosher salt divided
  • 1 cup buttermilk
  • 1 egg large
  • 5 tbsp unsalted butter divided
For the dressing
  • 1 lb bulk breakfast sausage
  • 1 yellow onion medium, finely chopped
  • 3 celery ribs, finely chopped
  • 1 tsp rubbed sage
  • 1 tsp dried thyme
  • 0.5 tsp ground black pepper
  • 6 cups bread cubes plain dried
  • 4 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 8-inch square baking pan
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the cornbread
  1. Preheat the oven to 400°F.
  2. Grease an 8-inch square baking pan with nonstick cooking spray.
  3. Whisk the cornmeal, flour, sugar, baking powder, and 1 teaspoon of the salt in a large bowl.
  4. Whisk the buttermilk, 1 egg, and 4 tablespoons melted butter in a second bowl.
  5. Stir the wet mixture into the dry ingredients just until combined.
  6. Spread the batter in the pan.
  7. Bake for 20 to 25 minutes, until golden and a toothpick inserted in the center comes out clean.
  8. Cool the cornbread completely in the pan, about 30 minutes.
  9. Crumble the cornbread into a large bowl.
Make the dressing
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with cooking spray.
  3. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it up, until browned and cooked to 160°F.
  4. Transfer the sausage to the bowl with the crumbled cornbread.
  5. Melt the remaining 1 tablespoon butter in the skillet.
  6. Add the onion and celery, and cook for 6 to 8 minutes until softened.
  7. Stir in the sage, thyme, pepper, and remaining 1/2 teaspoon salt.
  8. Add the bread cubes and cooked vegetables to the bowl and toss to combine.
  9. Whisk the broth and 2 eggs in a separate bowl.
  10. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  11. Transfer the mixture to the prepared baking dish and cover with foil.
  12. Bake for 25 minutes.
  13. Uncover and bake for 20 to 25 minutes, until golden on top and the center reaches 160°F.
  14. Rest for 10 minutes before serving.

Notes

Cool the cornbread completely before crumbling so it mixes evenly into the dressing. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a vegetarian variation, use plant-based sausage and vegetable broth.