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Best Southern Sage Sausage Cornbread Dressing: Easy Holiday Side

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A traditional Southern cornbread dressing featuring crispy edges, a moist center, and savory sausage with fresh sage. This recipe uses a homemade cornbread base for superior texture and flavor, making it the perfect holiday side dish.

Ingredients

Scale
  • 1 cup yellow cornmeal (fine or stone-ground)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 cup canned corn, drained
  • 1 pound breakfast sausage (pork with sage or fennel)
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1/4 cup fresh sage leaves, chopped
  • 3–4 cups chicken broth (low-sodium)
  • 4 tablespoons unsalted butter
  • 1 teaspoon black pepper, freshly cracked
  • Salt to taste

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 9×13 inch baking pan or cast-iron skillet.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  3. In a separate bowl, whisk eggs, buttermilk, and melted butter.
  4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in drained corn.
  5. Spread batter into prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean.
  6. Let cornbread cool completely, then crumble into large, uneven chunks (approx. 8-10 cups). Place in a very large mixing bowl.
  7. In a large skillet over medium heat, cook sausage until browned. Drain excess grease, leaving about 1 tablespoon.
  8. Add diced onion and celery to the skillet. Sauté for 5-7 minutes until softened. Add fresh sage in the last minute.
  9. Transfer sausage and vegetable mixture to the bowl with crumbled cornbread.
  10. Melt 4 tablespoons of butter. Pour over the cornbread mixture along with 3 cups of chicken broth and black pepper.
  11. Gently fold everything together. Taste and adjust seasoning with salt and pepper. Add remaining broth if mixture is too dry.
  12. Transfer mixture to a greased 9×13 inch baking dish. Cover loosely with foil and bake at 350°F (175°C) for 30 minutes.
  13. Remove foil and bake for another 15-30 minutes until top is golden brown and crispy.
  14. Let rest for 10 minutes before serving.

Notes

Ensure cornbread is completely cool and dry before crumbling to prevent mushiness. If in a rush, dry crumbled cornbread in a 300°F oven for 10 minutes. Save some sausage grease for added flavor. Dressing needs to be well-seasoned as cornbread is bland. Can be assembled 24 hours in advance and refrigerated.

Nutrition

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

Find it online: https://lindabake.com/best-southern-sage-sausage-cornbread-dressing-easy-holiday-side/