Cornbread and Sausage Dressing
This savory cornbread dressing is baked to perfection with crispy edges, a golden top, and a moist, flavorful center. Cast iron creates the best crust, but a casserole dish works too. Make ahead up to two days — the flavors get even better.
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
Tried this recipe?Let us know how it was!