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Savory Sausage and Cornbread Dressing with Crispy Golden Top

sausage and cornbread dressing - featured image
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A comforting holiday side dish featuring savory sausage, aromatic herbs, and day-old cornbread baked to a golden, crispy finish. Perfect for Thanksgiving, potlucks, or cozy family dinners, this dressing balances a crunchy top with a moist, flavorful center.

Ingredients

Scale
  • 6 cups day-old cornbread, crumbled or cut into 1-inch cubes (homemade or store-bought)
  • 1 pound breakfast sausage, mild or spicy, casings removed
  • 1 large onion (about 1 cup), finely chopped
  • 3 stalks celery (about 1 cup), diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 2 to 2 1/2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1/2 cup chopped fresh parsley, dash of hot sauce, handful of toasted pecans

Instructions

  1. If baking homemade cornbread, prepare it a day ahead and let it dry out. Cut or crumble into 1-inch pieces and spread on a baking sheet to air-dry overnight.
  2. Heat a large skillet over medium heat. Add sausage, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Transfer sausage to a paper towel-lined plate to drain, leaving about 1 tablespoon of fat in the pan.
  3. Add chopped onion and diced celery to the skillet. Sauté over medium heat for 5-7 minutes until softened and lightly browned. Add minced garlic, sage, and thyme; cook for 1-2 minutes until fragrant. Remove from heat.
  4. In a large mixing bowl, gently toss the cornbread, cooked sausage, and sautéed vegetables together. Do not overmix.
  5. In a separate bowl, whisk together eggs and 2 cups chicken broth (add up to 2 1/2 cups if cornbread is very dry). Stir in salt and pepper.
  6. Pour the egg-broth mixture over the cornbread base. Gently fold until evenly moistened. Let sit for 5-10 minutes to allow flavors to meld.
  7. Spoon mixture into a greased 9×13-inch baking dish. Spread evenly without packing down. Drizzle melted butter over the top.
  8. Preheat oven to 375°F. Cover dish with foil and bake for 20 minutes. Remove foil and bake another 20-25 minutes until top is golden and center is hot. For extra crunch, broil for 2-3 minutes at the end, watching closely.
  9. Let dressing rest for 10 minutes before serving to set and cool slightly.

Notes

Dry your cornbread for best texture. Don’t overmix the dressing base. Taste sausage and veggie mixture before adding salt. For gluten-free, use GF cornbread mix and check sausage labels. Make ahead by assembling and refrigerating up to 24 hours before baking. Add-ins like mushrooms, apples, cranberries, or nuts are delicious. For extra crunch, broil briefly at the end.

Nutrition

Keywords: cornbread dressing, sausage dressing, Thanksgiving side, holiday casserole, southern dressing, easy stuffing, crispy top, comfort food

Find it online: https://katedishes.com/savory-sausage-and-cornbread-dressing-recipe-easy-homemade-holiday-side-with-crispy-golden-top/