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Homemade Southern Cornbread Dressing with Sage Sausage

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This homemade Southern cornbread dressing with sage sausage is a comforting holiday side dish that combines savory cornbread, deeply caramelized sage sausage, and aromatic vegetables for a moist, flavorful dressing that’s perfect for Thanksgiving, Christmas, or any special meal.

Ingredients

Scale
  • 1 cup yellow cornmeal (preferably stone-ground)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar (optional)
  • 1 cup buttermilk
  • 1/3 cup vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 pound sage breakfast sausage
  • 1 large yellow onion, finely diced
  • 3 celery stalks, finely diced
  • 4 tablespoons unsalted butter
  • 2 cups chicken broth (low-sodium)
  • 2 large eggs, beaten
  • 1 tablespoon dried sage (or 2 tablespoons fresh, finely chopped)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Make the cornbread (can be done a day ahead): Preheat oven to 400°F (200°C). Grease an 8×8 baking pan. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk together buttermilk, oil, and eggs. Pour wet into dry and stir until just combined. Pour batter into prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean. Cool completely, then crumble into a large bowl.
  2. Toast the cornbread: Spread crumbled cornbread on a baking sheet and toast at 350°F (175°C) for 10-15 minutes, stirring once, until dry and just golden at edges. Let cool.
  3. Brown the sausage: In a large skillet over medium-high heat, cook sage sausage, breaking it up, for 8-10 minutes until deeply caramelized. Transfer to a plate with a slotted spoon, leaving fat in the pan.
  4. Sauté the vegetables: Add butter to the same skillet. Add onion and celery; cook over medium heat for 8-10 minutes until soft and translucent. Season with a pinch of salt and pepper.
  5. Combine the dressing: In a large bowl, combine toasted cornbread, cooked sausage, and sautéed vegetables. Sprinkle with dried sage, thyme, remaining salt, and pepper. Toss gently.
  6. Add the liquid: In a separate bowl, whisk together chicken broth and beaten eggs. Pour over cornbread mixture, starting with 1 1/2 cups. Fold gently until moist but not soupy; add more broth if needed.
  7. Bake the dressing: Preheat oven to 375°F (190°C). Transfer mixture to a greased 9×13 baking dish. Bake for 35-40 minutes until top is golden and edges are crispy; center should be set but slightly jiggly.
  8. Rest and serve: Let dressing rest for at least 10 minutes. Garnish with fresh parsley and serve warm.

Notes

Toast the cornbread to prevent a mushy texture. Use day-old cornbread if possible. Brown the sausage deeply for maximum flavor. Season in layers. Let the dressing rest before serving. If top browns too quickly, tent with foil.

Nutrition

Keywords: cornbread dressing, sage sausage, Southern dressing, Thanksgiving side, holiday dressing, homemade dressing, cornbread stuffing

Find it online: https://tablemira.com/homemade-southern-cornbread-dressing-with-sage-sausage/