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Cozy Southern Cornbread Dressing with Sage and Sausage

cornbread dressing with sage and sausage - featured image
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A cozy, savory cornbread dressing packed with sage and sausage, born from a happy kitchen accident. Perfect for holidays or any night you need comfort food.

Ingredients

Scale
  • 4 cups crumbled or cubed day-old cornbread
  • 1 pound ground pork sausage (mild or spicy)
  • 2 tablespoons fresh sage, finely chopped
  • 1 large yellow onion, diced
  • 2 ribs celery, diced
  • 1 ½ cups low-sodium chicken broth
  • ¼ cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional: pinch of red pepper flakes, ¼ cup dried cranberries, handful of chopped pecans

Instructions

  1. Preheat oven to 375°F (190°C). If not already done, cut or crumble cornbread into bite-sized cubes, spread on a baking sheet, and toast for 8-10 minutes until golden and slightly crisp. Set aside to cool.
  2. In a large skillet or Dutch oven over medium-high heat, cook ground sausage for 6-8 minutes, breaking it up, until browned and cooked through. Transfer to a plate with a slotted spoon, leaving about 2 tablespoons of rendered fat in the pan.
  3. Add butter to the skillet with the sausage fat. Once melted, add diced onion and celery. Cook for 5-6 minutes until soft and translucent. Add chopped sage and cook for 1 more minute.
  4. In a large mixing bowl, combine toasted cornbread cubes, cooked sausage, and the sautéed onion-celery-sage mixture. Toss gently to distribute evenly.
  5. In a separate bowl, whisk together chicken broth, heavy cream, and beaten eggs. Season with 1 teaspoon salt and ½ teaspoon black pepper.
  6. Pour the broth mixture over the cornbread mixture. Gently fold until the liquid is absorbed and the cornbread is evenly moistened. It should look like a thick, chunky batter.
  7. Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the dressing mixture evenly in the dish and gently press into an even layer.
  8. Bake for 25-30 minutes, until the top is golden brown and the dressing is set. A knife inserted in the center should come out clean.
  9. Let the dressing rest for 5-10 minutes before serving. Serve warm, garnished with fresh sage leaves if desired.

Notes

Toast the cornbread to prevent sogginess. Use a light hand when mixing to avoid a dense texture. Let the dressing rest after baking for best texture. For a vegetarian version, skip sausage and use sautéed mushrooms and vegetable broth. For a gluten-free option, use gluten-free cornbread mix and broth.

Nutrition

Keywords: cornbread dressing, sage, sausage, southern dressing, holiday side, comfort food, Thanksgiving dressing

Find it online: https://leilameals.com/cozy-southern-cornbread-dressing-with-sage-and-sausage/