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Best Easy Cornbread Dressing with Sage and Sausage

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This Easy Cornbread Dressing with Sage and Sausage has the perfect balance of savory, herbaceous flavor with crispy edges and a soft, custard-like center. It’s the recipe that converted a skeptic and will become your new holiday favorite.

Ingredients

Scale
  • 6 cups crumbled cornbread (about one 9x13 pan, day-old is best)
  • 1 box (8.5 oz) Jiffy cornbread mix
  • 1 large egg
  • 1/3 cup milk (whole milk works best)
  • 1 pound ground pork sausage (Jimmy Dean regular or sage flavor)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chicken broth (low sodium preferred)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the cornbread ahead of time. Make the cornbread according to the package directions using 1 egg and 1/3 cup milk. Bake in a 9×13 pan at 400°F for about 15 minutes, or until golden. Let it cool completely, then crumble it into a large bowl. For best results, let the crumbled cornbread sit out uncovered overnight to dry out. If short on time, spread the crumbles on a baking sheet and toast at 300°F for 10 minutes.
  2. Brown the sausage. Heat your large skillet over medium-high heat. Add the ground sausage and cook, breaking it up with a wooden spoon, until it is browned and crispy in spots, about 8 to 10 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the skillet.
  3. Sauté the vegetables. In the same skillet with the sausage fat, add the diced onion and celery. Cook over medium heat for about 5 to 7 minutes, stirring occasionally, until the vegetables are soft and translucent. Add the minced garlic and cook for one more minute until fragrant.
  4. Combine the base ingredients. In your largest mixing bowl, combine the crumbled cornbread, cooked sausage, and sautéed vegetables. Add the chopped sage, thyme, salt, and pepper. Toss everything together gently until evenly distributed.
  5. Prepare the liquid mixture. In a separate bowl or measuring cup, whisk together the chicken broth and beaten eggs until well combined. Slowly pour this mixture over the cornbread mixture, stirring gently as you go. The mixture should look moist but not soupy.
  6. Let it rest. Let the mixture sit for 10 to 15 minutes before baking. This allows the cornbread to absorb the liquid fully. If it looks too dry after resting, add a splash more broth. If it looks too wet, add a handful more crumbled cornbread.
  7. Bake to perfection. Preheat your oven to 375°F. Transfer the mixture to your greased 9×13 baking dish and spread it into an even layer. Drizzle the melted butter over the top. Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake for another 15 to 20 minutes, until the top is golden brown and the edges are crispy. The center should be set and slightly firm to the touch.
  8. Rest before serving. Let the dressing rest for at least 10 minutes after it comes out of the oven. Garnish with fresh parsley before serving.

Notes

Dry cornbread is non-negotiable for best texture. Do not overmix once liquid is added. Season as you go. Let the mixture rest before baking. For a vegetarian version, skip the sausage and add sautéed mushrooms and extra vegetables. For gluten-free, use gluten-free cornbread mix and sausage. For extra crunchy top, spread in a thinner layer or broil for the last 2-3 minutes.

Nutrition

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

Find it online: https://daintydine.com/best-easy-cornbread-dressing-with-sage-and-sausage/