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Wholesome Cornbread Dressing with Sage & Sausage

Wholesome Cornbread Dressing with Sage & Sausage - featured image
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This hearty cornbread dressing features homemade cornbread, hot breakfast sausage, and fresh sage for a moist, flavorful side dish perfect for Thanksgiving or cozy dinners. It’s a recipe born from a chance conversation that has become a family favorite.

Ingredients

Scale
  • 1 cup yellow cornmeal (stone-ground preferred)
  • 1 cup all-purpose flour (unbleached)
  • 1 tablespoon baking powder
  • 1 teaspoon salt (fine sea salt or table salt)
  • 1 cup buttermilk
  • 1 large egg (room temperature)
  • 4 tablespoons unsalted butter, melted
  • 1 pound hot breakfast sausage
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 tablespoons fresh sage, chopped
  • 2 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter, for greasing the dish

Instructions

  1. Make the Cornbread: Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan. In a medium bowl, whisk together cornmeal, flour, baking powder, and salt. In a small bowl, whisk buttermilk and egg until smooth. Pour wet ingredients into dry and stir until just combined. Fold in melted butter. Pour batter into prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean. Let cool completely.
  2. Cook the Sausage and Vegetables: In a large skillet over medium heat, cook sausage, breaking it up, until browned (8-10 minutes). Transfer sausage to a plate, leaving about 2 tablespoons fat in skillet. Add onion and celery; sauté until softened (5-7 minutes). Stir in fresh sage and cook 1 minute more. Remove from heat.
  3. Crumble the Cornbread: Once cornbread is completely cool, crumble it into a large bowl using your hands. Aim for a mix of fine crumbs and pea-sized pieces (about 4-5 cups).
  4. Combine Everything: Add cooked sausage and sautéed vegetables to the crumbled cornbread; toss gently. In a small bowl, whisk together chicken broth and beaten eggs. Pour over cornbread mixture and stir until moistened (like wet sand). Season with salt and pepper to taste.
  5. Bake the Dressing: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with 2 tablespoons butter. Spread dressing evenly in dish. Bake for 35-40 minutes until top is golden and edges are crisp. Let rest 10 minutes before serving.
  6. Serve and Enjoy: Spoon onto plates or a platter. Garnish with fresh sage leaves if desired.

Notes

For best results, make cornbread a day ahead and let it cool completely. Use fresh sage for brighter flavor. Season carefully as sausage and broth add salt. To toast cornbread crumbs for extra crunch, spread on a baking sheet and bake at 350°F for 5-7 minutes before mixing. Dressing can be assembled up to 24 hours in advance and refrigerated; add 5-10 minutes to baking time if starting cold.

Nutrition

Keywords: cornbread dressing, sage, sausage, Thanksgiving, holiday side dish, homemade cornbread

Find it online: https://tablemira.com/wholesome-cornbread-dressing-with-sage-and-sausage/