Print

Cozy Southern Cornbread Dressing with Sage Sausage

Southern cornbread dressing with sage sausage - featured image
Print Recipe

This cozy Southern cornbread dressing with sage and sausage is the perfect comfort food for fall gatherings. It features a tender, custard-like interior with crispy golden-brown edges, made with simple ingredients and a quick broiler trick for the best texture.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium-grind preferred)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 tablespoon honey
  • 1 pound ground pork breakfast sausage (with sage preferred)
  • 1 large yellow onion, finely diced
  • 3 celery ribs, finely diced
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 teaspoon dried thyme
  • 1 1/2 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter (for sautéing)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Place your cast iron skillet inside while it heats up.
  2. Make the cornbread: In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. In a separate bowl, whisk 1 cup buttermilk, 2 eggs, 1/2 cup melted butter, and 1 tablespoon honey until smooth. Pour the wet ingredients into the dry and stir just until combined.
  3. Bake the cornbread: Carefully remove the hot skillet from the oven and swirl a tablespoon of butter in it to coat the bottom. Pour the cornbread batter into the skillet. Bake for 18-22 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let it cool in the skillet for 10 minutes, then transfer to a cooling rack to cool completely.
  4. Cook the sausage and vegetables: While the cornbread cools, heat a large skillet over medium-high heat. Add 1 pound of sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving about 1 tablespoon of drippings in the pan.
  5. Sauté the aromatics: Reduce the heat to medium. Add 2 tablespoons of butter to the drippings. Once melted, add 1 diced onion and 3 diced celery ribs. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in 2 tablespoons of fresh chopped sage and 1 teaspoon of dried thyme. Cook for another minute until fragrant.
  6. Combine the dressing: Crumble the cooled cornbread into a large bowl. Add the cooked sausage, the sautéed vegetables, and 1 1/2 cups of chicken broth. Stir gently until everything is moistened. Season with salt and pepper to taste.
  7. Bake the dressing: Preheat the oven to 375°F (190°C). Grease the same cast iron skillet (or a 9×13 baking dish) with butter. Transfer the dressing mixture to the skillet and spread it evenly. Bake for 25-30 minutes, until the top is golden brown and the edges are crispy. For extra crunch, switch the oven to broil for the last 2-3 minutes.
  8. Rest and serve: Let the dressing cool in the skillet for 5-10 minutes. Garnish with fresh parsley and serve warm.

Notes

For best texture, use fresh cornbread that has been cooled completely. Add broth gradually to avoid sogginess. The dressing can be assembled a day ahead and refrigerated; add 10 minutes to baking time. For a vegetarian version, substitute sausage with sautéed mushrooms and extra butter.

Nutrition

Keywords: cornbread dressing, sage sausage, Southern dressing, Thanksgiving side, comfort food, fall recipe

Find it online: https://cookyep.com/cozy-southern-cornbread-dressing-with-sage-sausage/