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Wholesome Southern Cornbread Dressing with Sage and Sausage

Southern cornbread dressing with sage and sausage - featured image
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A moist, savory cornbread dressing with earthy sage and rich sausage, perfect for holiday gatherings or cozy dinners. This Southern classic delivers crispy edges and soul-soothing flavor.

Ingredients

Scale
  • 2 cups yellow cornmeal (stone-ground preferred)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 ½ cups buttermilk
  • ¼ cup melted butter or olive oil
  • 1 pound ground pork sausage (mild or spicy)
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt (adjust based on sausage saltiness)
  • 2 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 2 tablespoons butter, melted (for brushing the top)

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Make the cornbread: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, beat eggs, then add buttermilk and melted butter. Pour wet into dry and stir until just combined (lumps are okay). Pour into prepared dish and bake for 20-25 minutes until golden and a toothpick comes out clean. Let cool completely.
  3. While cornbread cools, cook sausage in a large skillet over medium heat, breaking it up, until browned and cooked through (8-10 minutes). Transfer sausage to a plate, leaving about 2 tablespoons drippings in the pan.
  4. Sauté vegetables: Add diced onion and celery to the same skillet with drippings. Cook over medium heat for 5-7 minutes until softened. Add minced garlic and cook 1 minute more until fragrant.
  5. Crumble cooled cornbread into a large bowl, aiming for a mix of fine crumbs and small chunks.
  6. Combine: Add cooked sausage, sautéed vegetables, fresh sage, thyme, salt, and pepper to crumbled cornbread. Stir gently. In a small bowl, whisk together chicken broth and beaten eggs. Pour over cornbread mixture and stir until evenly moistened (consistency of thick oatmeal).
  7. Transfer mixture to greased 9×13 dish (or a fresh one). Spread evenly and brush top with melted butter. Bake at 375°F (190°C) for 30-35 minutes until top is golden brown and crispy, edges slightly darker, and center set but still moist.
  8. Let rest for 10-15 minutes before serving to allow it to set.

Notes

Let cornbread cool completely to avoid mushy dressing. Fresh sage is recommended for best flavor. For extra crispy edges, spray sides of dish with cooking spray before adding dressing. If top browns too quickly, cover loosely with foil for last 10 minutes.

Nutrition

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

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