Sausage and Cornbread Dressing
Bursting with cozy, comforting flavors, this Sausage and Cornbread Dressing is the ultimate holiday side dish that will steal the spotlight at your table. Made with rich, crumbly cornbread, savory ground sausage, and a medley of sautéed vegetables, this recipe is expertly seasoned with dried sage, thyme, and fresh parsley for a perfectly balanced bite. A mixture of chicken broth and eggs ensures a moist yet crispy texture as it bakes to golden perfection. Ideal for Thanksgiving or any festive gathering, this crowd-pleasing dish pairs beautifully with roasted turkey, ham, or even a simple green salad. Ready in just over an hour and serving 8, it’s an effortless way to add warmth and flavor to your celebration.
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Recipe Information
Ingredients
- 1 pound ground breakfast sausage
- 8 cups cornbread
- 4 tablespoons butter
- 1 large, diced yellow onion
- 3 diced celery stalks
- 2 cloves, minced garlic
- 2 cups chicken broth
- 2 large, beaten eggs
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon, for greasing olive oil (optional)
Instructions
Preheat your oven to 375°F (190°C). If needed, grease a large baking dish with a teaspoon of olive oil or butter.
Prepare the cornbread in advance if not using store-bought. Allow it to cool completely and cut it into 1-inch cubes or crumble it by hand.
In a large skillet over medium heat, cook the ground sausage, breaking it apart with a wooden spoon. Cook until browned and fully cooked through, about 7-10 minutes. Transfer the cooked sausage to a large mixing bowl.
In the same skillet, melt the butter. Add the diced onion, celery, and garlic. Sauté the vegetables for 5-7 minutes, or until softened and fragrant. Remove from heat.
In the mixing bowl with the sausage, add the cornbread, sautéed vegetables, chopped parsley, sage, thyme, salt, and pepper.
In a medium bowl, whisk together the chicken broth and beaten eggs. Pour the mixture over the cornbread mixture and gently stir until everything is evenly combined and slightly moist. Do not overmix to avoid breaking down the cornbread cubes too much.
Transfer the dressing mixture into the prepared baking dish, spreading it evenly.
Bake uncovered at 375°F (190°C) for 40-50 minutes, or until the top is golden brown and crispy. If the top browns too quickly, tent it with foil after 30 minutes of baking.
Allow the cornbread dressing to cool for 5-10 minutes before serving. Garnish with additional parsley, if desired. Enjoy!
Nutrition Facts
Calories |
4421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.4 g | 347% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 1100 mg | 367% | |
| Sodium | 11917 mg | 518% | |
| Total Carbohydrate | 355.5 g | 129% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 69.8 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 2065 mg | 159% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 4945 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
