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Cozy Southern Cornbread Dressing with Sage Sausage

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This cozy Southern cornbread dressing with sage sausage is a recreation of a beloved diner recipe, featuring a perfect balance of moisture and peppery sage sausage. It’s a crowd-pleasing side dish that’s ideal for Thanksgiving or any cozy gathering.

Ingredients

Scale
  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large eggs, room temperature
  • 1 1/2 cups buttermilk, shaken
  • 1/4 cup unsalted butter, melted (plus more for greasing)
  • 1 pound sage sausage
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 tablespoons unsalted butter
  • 2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste

Instructions

  1. Make the cornbread (day before or at least 4 hours ahead): Preheat oven to 400°F. Grease a 9-inch square baking pan or 8-inch cast iron skillet with butter. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda. In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth. Pour wet into dry and stir until just combined. Pour batter into prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean. Cool completely, then crumble…
  2. Toast the cornbread cubes: The next day, preheat oven to 350°F. Spread crumbled or cubed cornbread on a large baking sheet in a single layer. Bake for 10-12 minutes, stirring halfway, until lightly golden and dry. Let cool.
  3. Cook the sausage: In a large skillet over medium-high heat, cook sage sausage, breaking it up, for 6-8 minutes until browned. Transfer sausage to a plate with a slotted spoon, leaving rendered fat in skillet.
  4. Sauté the vegetables: Reduce heat to medium. Add 4 tablespoons butter to skillet with sausage fat. Once melted, add diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until soft and translucent. Scrape up browned bits from bottom of pan.
  5. Warm the broth: In a small saucepan or microwave, warm chicken broth until hot but not boiling.
  6. Combine the dressing: In a large mixing bowl, combine toasted cornbread, cooked sausage, and sautéed vegetables. Sprinkle fresh sage, thyme, black pepper, and cayenne (if using) over top. Toss gently to distribute.
  7. Add the broth and eggs: In a small bowl, lightly beat the two eggs. Pour warm broth over cornbread mixture, then add beaten eggs. Stir gently until well combined. Mixture should be moist but not soupy.
  8. Bake the dressing: Preheat oven to 375°F. Transfer dressing mixture to a greased 9×13 baking dish and spread evenly. Bake for 35-40 minutes until top is golden brown and edges are crispy. Center should be set. For a crunchier top, broil for last 2-3 minutes.
  9. Rest before serving: Let dressing rest for at least 10 minutes before serving.

Notes

Do not skip drying out the cornbread; it prevents mushy dressing. Season as you go for depth. Watch oven temperature and rotate dish halfway through baking. Do not overmix the dressing. Let it rest before serving.

Nutrition

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

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