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Cozy Cornbread Dressing with Sage and Sausage

cozy cornbread dressing with sage and sausage - featured image
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This moist and tender cornbread dressing features savory sausage, fresh sage, and a golden, crispy top. It’s the perfect holiday side dish that will have everyone coming back for seconds.

Ingredients

Scale
  • 8 cups crumbled cornbread (about one 9x13 pan), day-old preferred
  • 1 pound mild or spicy breakfast sausage, casings removed
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 ribs celery, diced (about 1 cup)
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 2 to 2½ cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup dried cranberries (optional)
  • ¼ cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish with butter or non-stick spray.
  2. Crumble the cornbread into a large mixing bowl. Set aside.
  3. In a large skillet over medium-high heat, brown the sausage, breaking it up with a wooden spoon, until crumbly and no longer pink (6 to 8 minutes). Leave about 1 tablespoon of fat in the pan.
  4. Add the butter to the same skillet. Once melted, add the diced onion and celery. Cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent and the celery has softened.
  5. Stir in the chopped sage and thyme. Cook for 1 minute until fragrant.
  6. Pour the sausage and vegetable mixture over the crumbled cornbread. Add the beaten eggs, salt, and pepper. Stir gently to combine.
  7. Pour in 2 cups of chicken broth and stir gently. If the mixture seems dry, add the remaining ½ cup of broth.
  8. Transfer the mixture to the prepared baking dish and spread evenly. Do not press down.
  9. Bake for 35 to 45 minutes, until the top is golden brown and the center is set but slightly jiggly. A knife inserted into the center should come out clean.
  10. Let rest for 10 minutes before serving.

Notes

For best results, use day-old cornbread that is dry. If using fresh cornbread, spread crumbled cornbread on a baking sheet and toast at 300°F for 10 to 15 minutes. Do not skip browning the sausage properly to develop fond. Taste your broth before adding salt, as some broths are salty. The dressing can be assembled (without baking) up to 24 hours in advance and stored in the refrigerator.

Nutrition

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

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