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Baked cornbread dressing with sausage and vegetables in a casserole dish with a serving spoon revealing the moist interior.
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Cornbread Dressing with Sausage

Cornbread dressing already has a permanent spot on my holiday table, but adding sausage takes it somewhere else, honey. This Cornbread Dressing with Sausage has plenty of seasoning, because bland dressing will never leave my kitchen. Growing up with Mississippi and Louisiana roots, I know dressing is one of those dishes people take very seriously. This version is moist without being mushy, packed with flavor in every bite, and exactly what I want sitting next to the turkey and gravy.
Course Side Dish
Cuisine American, Southern
Keyword cornbread dressing with sausage, cornbread sausage stuffing, sausage and dressing
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 392kcal
Author Brandi Crawford

Equipment

Ingredients

  • day old cornbread
  • 16 oz ground sage sausage Two teaspoons of ground sage can be used if using regular sausage.
  • 1 cup diced white onions
  • ½ cup diced celery
  • ½ cup diced green peppers
  • 4 garlic cloves minced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 10.5 oz cream of chicken soup I use homemade linked here.
  • 2 ½ cups chicken broth
  • 2 eggs Beaten

Instructions

  • Preheat oven to 350 degrees.
  • You can find my Homemade Cornbread recipe here. Crumble the day-old cornbread into a large mixing bowl. The cornbread should be slightly dry, which helps it absorb the broth and seasonings without turning mushy. I don't crumble the cornbread too finely because I like to leave some larger pieces for texture.
    day old cornbread
  • Heat a large skillet over medium-high heat. Add the sausage and cook until browned and no longer pink, breaking it apart into crumbles as it cooks. Drain any excess fat. I like to leave about a teaspoon in the pan to add flavor.
    16 oz ground sage sausage
  • Add the onions, celery, and green peppers to the skillet. Cook until the vegetables are soft and fragrant. Add the garlic and cook briefly until fragrant.
    1 cup diced white onions, ½ cup diced celery, ½ cup diced green peppers, 4 garlic cloves minced
  • Add the cooked sausage and sautéed vegetables to the bowl with the crumbled cornbread. Add the poultry seasoning, salt, and pepper. Stir to evenly distribute everything. Stop and taste the mixture. You want to do so before you add the eggs. Make adjustments to the spices as necessary. I usually find I may need a little more salt.
    1 teaspoon poultry seasoning, 1 teaspoon salt, ¼ teaspoon ground black pepper
  • Stir in the cream of chicken soup and chicken broth. Add the broth gradually until the dressing is very moist but not soupy. You may need more or less broth. Work slowly and use your judgement.
    10.5 oz cream of chicken soup, 2 ½ cups chicken broth
  • Whisk the eggs separately, then fold them into the cornbread mixture until everything is well combined. The eggs will help bind the dressing as it bakes.
    2 eggs Beaten
  • Transfer the dressing to a greased baking dish and spread it into an even layer. Bake at 350°F for 40-50 minutes, or until the center is set and the top and edges are lightly browned.
    The center should be set and moist, while the top and edges should have some beautiful golden-brown color. If it still looks wet or soupy in the middle, give it more time.
  • Let the dressing rest for about 10 minutes before serving. This gives it time to firm up while keeping the inside moist and tender.

Notes

  • Use day-old cornbread. Slightly dry cornbread absorbs the broth and seasonings better without turning mushy.
  • Don’t crumble the cornbread too finely. Leave some larger pieces for texture.
  • Sauté the vegetables first. Cook the onions, celery, and green peppers until soft before adding them to the dressing.
  • Cook the sausage first. Brown and crumble it, then drain any excess grease if necessary.
  • Season before adding the eggs. Taste the mixture and adjust the poultry seasoning, salt, and pepper before adding raw eggs.
  • Add the broth gradually. How much you need will depend on how dry your cornbread is.
  • The mixture should be very moist. Don’t be scared if it looks a little wetter than expected. Some of that moisture will cook off in the oven.
  • Don’t make it soupy. You want plenty of moisture, but there shouldn’t be broth pooling in the bottom of the bowl.
  • Avoid overmixing. Stir just until everything is combined. Overmixing can make the dressing pasty.
  • Don’t overbake. The center should be set but still moist, with lightly browned edges and a golden top.
  • Let it rest before serving. About 10-20 minutes will help the dressing set and make it easier to scoop.
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Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 19g | Protein: 13g | Fat: 27g