Southern Cornbread Dressing

Old-fashioned Southern Cornbread Dressing is a must-have side dish for every holiday table. Made with sweet honey cornbread, savory sage sausage, fresh herbs & vegetables resulting is a moist & buttery dish with a crispy golden crust.

Why You'll Love this Southern Cornbread Dressing:

• Sweet & Savory Goodness. Sweet honey cornbread is mixed with buttery veggies and savory ground sausage.
• The Perfect Texture. Once baked this dressing forms the perfect golden crust. Break it up to reveal tender cornbread dressing underneath.
• Make Ahead Friendly. Mix this dressing the day before you need to serve it and pop it into the fridge until you're ready to bake it.

Key Ingredients:

• Cornbread: For this recipe I love to use a honey cornbread mix. It gives it a wonderful sweetness that goes really well with the sausage.
• Day Old Bread: Mixed with the cornbread to give the dressing structure. Leftover biscuits or dinner rolls also work!
• Ground Pork Sausage: Use your favorite variety! For this recipe I love to use sage sausage for extra herby flavor.
• Fresh Herbs: A blend of parsley, sage, and thyme for a cozy aroma and flavor.
• Stock & Eggs: Help bind everything together.

Dietary Swaps:

• Gluten-Free: To make this gluten-free use a GF cornbread mix (I love love love the Krusteaz mix) and your favorite GF bread. Also ensure that sausage and broth are labeled gluten free.
• Dairy-Free: Swap butter with a dairy free version such as Earth Balance.
• Vegetarian: Omit the sausage and use a veggie stock.

Recipe Variations:

• Add More Veggies: such as sliced celery or cubed butternut squash.
• Mix Up the Protein: with shredded chicken, turkey, bacon, or chicken sausage.
• Add Dried Fruits or Nuts: such as dried cranberries, raisins, figs, dates, or apricots for sweetness. Chopped pecans, walnuts, or pistachios for crunch.

Tips & Recipe Notes:

• No day old bread? Use this low heat quick dry method: spread bread slices on to a baking sheet and bake at 225°F for 30-45 minutes until dry.
• I recommend using fresh herbs to give the most flavor in this recipe, but if you need to use dried, cut the amount by ½.
• To make-ahead, mix cornbread dressing ingredients up to a day in advance. Pour mix into a baking dish, cover tightly with foil, and refrigerate until the day of use. Take out of the refrigerator at least 30 minutes before baking.

More Holiday Side Dishes You Will Love:

• Baked Candied Yams
• Shaved Brussels Sprouts Salad with Bacon
• Roasted Sweet Potato Salad
• Easy Southern-Style Creamed Corn
• Easy Southern Fried Cabbage with Bacon & Onions
• Low-Carb Cheesy Cauliflower Bake with Bacon & Mushrooms

Recipe

Southern Cornbread Dressing

Made with sweet honey cornbread, savory sage sausage, and fresh herbs & vegetables resulting is a moist & buttery dish with a crispy golden crust.

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Total Time 1 hour hr 10 minutes mins

Course Side Dish

Servings 8

Calories 468 kcal

Ingredients

  

1x2x3x

• 1 box honey cornbread mix prepared
• 4 slices day old bread
• ½ lb sage pork sausage
• 6-8 oz baby bella mushrooms roughly chopped
• 2 cups yellow onion diced
• ½ cup flat-leaf parsley chopped
• 1 ½ tablespoon fresh sage leaves chopped
• 1 tablespoon fresh thyme leaves removed from stem
• 5-6 large cloves garlic minced
• 2 hard boiled eggs chopped
• 3 cups chicken stock
• 8 tablespoon butter melted + 1 tablespoon for cooking
• 1 large egg whisked
• 1 teaspoon kosher salt
• Pinch ground nutmeg

Instructions

 

• Preheat oven to 350°F.
• Crumble prepared cornbread into a large bowl. Tear day-old bread into chunks and add; set aside.
• Melt 1 tablespoon butter in a pan over medium heat. Add sausage, cook until browned, then transfer to paper towel-lined plate.
• In the same pan, cook mushrooms and onions 6-8 min until soft. Add parsley, sage, thyme, and garlic; cook 1-2 min. Remove from heat.
• Add sausage, vegetable mixture, and chopped eggs to cornbread; mix.
• Whisk melted butter, chicken stock, egg, salt, and nutmeg. Pour over cornbread mixture and mix gently.
• Transfer to buttered 9x13 pan. Cover with foil; bake 20-25 min. Remove foil and bake 10-15 min until top is golden.
• Let cool 1-2 min, slice, and serve.

Notes

• No day old bread? Use this low heat quick dry method: spread bread slices on to a baking sheet and bake at 225°F for 30-45 minutes until dry.
• I recommend using fresh herbs to give the most flavor in this recipe, but if you need to use dried, cut the amount by ½.
• To make-ahead, mix cornbread dressing ingredients up to a day in advance. Pour mix into a baking dish, cover tightly with foil, and refrigerate until the day of use. Take out of the refrigerator at least 30 minutes before baking.
• Nutrition values are an estimate only. 

Nutrition

Calories: 468kcalCarbohydrates: 40gProtein: 12.3gFat: 35.1gSaturated Fat: 11.4gSugar: 13.5g

Keyword cornbread dressing, cornbread sausage stuffing

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