Sausage Cornbread Dressing (Cast Iron or Casserole Dish)
This sausage cornbread dressing is everything I want in a holiday side — crispy and golden on top with a moist, almost creamy inside. The base is simple dried cornbread, but once you add sage sausage, onion, celery, garlic, and a rich turkey stock, it becomes comforting and flavorful in a way boxed stuffing can never match.
I truly believe this dressing tastes even better when baked in cast iron. The skillet gives you those caramelized edges and an evenly crisp top that a casserole dish can’t quite duplicate. But if you don’t have a cast iron pan large enough, a classic 9×13 or oval casserole dish still works beautifully. The flavors are the same — the skillet just gives you a little extra magic.
The trick to a great Southern-style cornbread dressing is making sure the cornbread is very, very dry. Fresh cornbread is too moist, so I always make mine a day or two ahead, cube it, and let it sit out under a kitchen towel. If it still feels soft, I dry it in a low oven at 200°F until every piece feels like a crouton. Dry cornbread absorbs flavor the way a sponge absorbs water — it transforms.
Another thing I love about this recipe is that it can be made ahead. Once mixed, the unbaked dressing can rest in the refrigerator up to two days. The flavors deepen and meld together, making it even better once baked.
This is holiday comfort food at its best — easy, dependable, and full of flavor.
Cornbread and Sausage Dressing
Ingredients
- 1 Recipe basic cornbread
- 1 pound Sausage, sage is best
- 3-4 cups Turkey stock
- 3 sticks Celery, small dice
- 1 onion, small dice
- 4 cloves garlic, minced
- 1/4 cup chopped fresh sage
- 2 tsp Poultry seasoning
- 3 eggs
- 1 tsp kosher salt more to tast
- 1/4 tsp fresh cracked pepper
Instructions
Dry the Cornbread
- Make the cornbread 1–2 days ahead. Break it into small cubes and spread on sheet pans.Cover loosely with a clean kitchen towel and let it air-dry.If not dry enough, place in a 200°F oven and stir every 10 minutes until fully dry and crisp.
Cook the Sausage & Vegetables
- In a large Dutch oven or wide pot, melt 2 tablespoons butter over medium-high heat.Add sage sausage and break it up very finely (no large chunks).Cook until the pink is almost gone, about 8 minutes.Add onion, celery, garlic, and poultry seasoning.Cook until vegetables have softened, about 8–10 minutes.Add 2 cups of turkey stock, season with salt & pepper, and stir in chopped fresh sage.Remove from the heat.
Combine Everything
- Place your very dry cornbread cubes into a large mixing bowl.Pour the entire hot sausage mixture over the cornbread.Gently fold until all pieces are moistened but not smashed.
Bake
- Generously butter a 12-inch cast iron skillet.Spoon the mixture into the skillet and lightly press it down — just enough to help it hold together, not packed tight.Dot the top with small cubes of butter.Bake uncovered at 375°F for 45 minutes, until:the top is goldenedges are crispcenter reaches 150°F internallyLet cool 5 minutes before serving.
Optional Alternate Method
- If you don’t want to use cast iron:Butter a 9×13 baking dishPress dressing in lightlyBake the exact same way