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Best Southern Sausage Sage Cornbread Dressing: Easy Holiday Side

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A reliable and delicious Southern-style cornbread dressing featuring crispy edges, a soft center, savory Italian sausage, and fresh herbs. This recipe balances rich flavors with a perfect texture, making it an ideal side dish for holidays or cozy dinners.

Ingredients

Scale
  • 1 large batch homemade or store-bought cornbread (about 8–10 cups cubed, slightly dry or day-old)
  • 1/2 cup (113g) unsalted butter, melted
  • 1 lb (450g) Italian sausage (mild or hot), casings removed
  • 1 large yellow onion, finely diced
  • 3 stalks celery, finely diced
  • 1/4 cup fresh sage, chopped
  • 1 tablespoon fresh thyme, leaves stripped
  • 3 cloves garlic, minced
  • 4 to 5 cups (950ml – 1.2L) low-sodium chicken broth
  • 4 large eggs, beaten
  • 1/2 cup (120ml) heavy cream (optional)
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Cornbread: If making from scratch, bake and cool completely. Cube into 1-inch pieces. Spread on a baking sheet and air dry for an hour or toast at 300°F (150°C) for 10 minutes to remove moisture.
  2. Cook the Sausage: Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a spoon, until no longer pink (6-8 minutes). Drain excess fat if necessary, then set aside.
  3. Sauté Aromatics: In the same skillet, cook diced onions and celery in sausage drippings until softened (4-5 minutes). Add garlic, sage, and thyme in the last minute, stirring constantly.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk together beaten eggs, heavy cream, and chicken broth until well combined.
  5. Mix the Dressing: Add cornbread cubes to the wet mixture and gently fold to coat. Add the cooked sausage and vegetable mixture. Fold gently to avoid crushing the bread. The mixture should be moist but not swimming in liquid.
  6. Rest the Mixture: Let the mixture sit for 10 minutes to allow the bread to absorb the liquid evenly.
  7. Bake Covered: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Pour in the dressing, spread evenly, and cover tightly with aluminum foil. Bake for 30 minutes.
  8. Bake Uncovered: Remove foil and bake for another 15-20 minutes until the top is golden brown and crispy, and the center reaches 165°F (74°C).
  9. Rest Before Serving: Let the dressing rest for 10 minutes before cutting to help it set.

Notes

Ensure cornbread is dry before mixing to prevent mushiness. Use room temperature eggs to prevent the bread from seizing. For a crispy top, broil for the last 2-3 minutes. The dressing can be assembled up to 24 hours in advance and refrigerated.

Nutrition

Keywords: Southern cornbread dressing, sausage dressing, holiday side dish, Thanksgiving recipe, easy dressing, crispy cornbread dressing, sage dressing

Find it online: https://shimmersnack.com/best-southern-sausage-sage-cornbread-dressing-easy-holiday-side/