Sausage Dressing Recipe

Wooden spoon scooping sausage cornbread dressing from a white baking dish, showing the moist interior and golden crust, with celery and garlic nearby

No ratings yet

This sausage dressing starts with Auntie Rose’s cornbread and gets loaded up with sage sausage, veggies, and herbs. Golden on top and moist in the middle, boos!

Prep Time35

Cook Time1 55

Cooling Time45

Total Time3 15

Course: Side Dish

Cuisine: Southern

Servings: servings

Calories: 540kcal

Author: Jocelyn Delk Adams

Equipment

9-inch cast iron skillet
9x13 Baking Dish
large skillet
Mixing Bowls

Ingredients

For the Cornbread

2 1/2 cups self-rising cornmeal
2 1/2 tbsp all purpose flour
2 1/2 tsp granulated sugar
1 1/4 cups whole milk room temperature
3 large eggs room temperature and beaten
1/2 cup sour cream room temperature
1/2 cup salted butter melted
2 1/2 tbsp vegetable oil

For the Dressing

1 lb Jimmy Dean Sage Sausage
1 cup minced onion
1 cup minced celery
¼ cup minced green bell pepper
2 tablespoons minced garlic
4 tablespoons butter
2 cans cream of mushroom soup
6 oz stuffing mix
32 oz unsalted chicken broth + ½ cup
1 teaspoon black pepper
1½ teaspoons poultry seasoning
1 teaspoon sage
1 teaspoon thyme
2 teaspoons Worcestershire sauce
Prepared cornbread completely cooled and crumbled

Instructions

For the Cornbread

Preheat the oven to 375°F and position the rack in the middle.
In a large bowl, whisk together the cornmeal, flour, and sugar. In a separate bowl, whisk together the milk and beaten eggs.
Add the wet ingredients to the dry ingredients and whisk until combined. Whisk in the sour cream, then the melted butter. The batter will be slightly runny.
Heat a 9-inch cast-iron skillet over high heat until very hot. Add the vegetable oil and carefully pour in the batter. It should sizzle when it hits the skillet.
Bake for 35-45 minutes, until golden brown and a toothpick inserted in the center comes out mostly clean.
Cool in the skillet for about 20 minutes, then turn the cornbread onto a wire rack and allow it to cool completely.

For the Dressing

Preheat the oven to 350°F.
Brown the Jimmy Dean sage sausage in a skillet, breaking it into small crumbles. Drain excess grease if necessary.
Break the cooled cornbread by hand into fine crumbs in a large roasting pan or large mixing bowl.
Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the onion, celery, and green bell pepper and sauté for about 5 minutes, until softened. Add the minced garlic and sauté for another 1 minute.
Add the sautéed vegetables and cooked sausage to the crumbled cornbread. Add the cream of mushroom soup and stuffing mix and mix thoroughly.
Add the poultry seasoning, sage, thyme, black pepper, Worcestershire sauce, and 32 ounces chicken broth. Mix until everything is evenly combined.
Transfer the dressing to a 9x13-inch baking dish. Add the remaining ½ cup broth around the edges, cover tightly with foil, and bake for 45 minutes.
Remove the foil and continue baking for approximately 30 minutes, until the top is golden brown. The center should reach an internal temperature of 180°F.

Notes

How to Store

Fridge: Divide leftovers into shallow airtight containers and refrigerate for up to 4 days. You don't need to wait for the whole pan to cool completely on the counter.
Freezer: Freeze baked dressing in airtight containers or tightly wrapped portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Add a splash of broth if the dressing looks dry, cover with foil, and reheat at 350°F until the center reaches 165°F. Uncover toward the end if you want the top crisp again.

Tip: To freeze unbaked dressing, assemble it in a shallow freezer-safe metal or foil pan, wrap tightly, and freeze immediately. Bake directly from frozen without thawing. Keep it covered until heated through, then uncover to brown. Allow extra baking time and check the center with a thermometer.

Nutrition