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Best Southern Cornbread Dressing with Sage Sausage – Easy Holiday Side

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This southern cornbread dressing with sage sausage is a savory, moist, and golden-brown holiday side dish that has become a family favorite. It features a perfect balance of tender cornbread, flavorful sage sausage, and aromatic vegetables, all baked to perfection.

Ingredients

Scale
  • 2 boxes (8.5 ounces each) Jiffy corn muffin mix
  • 2 large eggs, room temperature
  • 2/3 cup whole milk
  • 1 pound sage pork sausage
  • 1 cup unsalted butter (2 sticks)
  • 2 cups yellow onion, finely diced (about 1 large onion)
  • 1 1/2 cups celery, finely diced (about 4–5 stalks)
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon poultry seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1/2 teaspoon cayenne pepper (optional)
  • 4 large eggs, beaten
  • 2 to 3 cups low-sodium chicken broth

Instructions

  1. Preheat oven to 400°F. Grease a 9×13-inch baking dish or an 8×8-inch square pan.
  2. In a medium bowl, combine Jiffy corn muffin mix, 2 eggs, and milk. Stir until just combined. Pour into prepared pan and bake for 15-20 minutes until golden brown. Let cool completely.
  3. Crumble cooled cornbread into a large mixing bowl, creating a mix of fine crumbs and larger pieces. Set aside.
  4. In a large cast iron skillet over medium-high heat, cook sage sausage for 8-10 minutes until browned. Use a slotted spoon to transfer sausage to a plate, leaving fat in the skillet.
  5. Add butter to the same skillet with sausage drippings. Melt over medium heat. Add onion and celery, cook 8-10 minutes until soft and translucent.
  6. Add parsley, sage, thyme, poultry seasoning, salt, black pepper, and cayenne (if using). Cook 1 minute until fragrant.
  7. Pour vegetable-butter mixture over crumbled cornbread. Add cooked sausage and stir gently to combine.
  8. In a small bowl, beat 4 eggs. Pour over cornbread mixture and stir. Gradually add 2 cups chicken broth, stirring after each addition. Add more broth if needed until mixture is moist but not soupy.
  9. Preheat oven to 350°F. Grease a 9×13-inch baking dish. Transfer dressing mixture to dish and spread evenly.
  10. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake 20-25 minutes more until top is golden brown and crispy. Let rest 10 minutes before serving.

Notes

For make-ahead: Assemble dressing, cover, and refrigerate up to 24 hours before baking. Let sit at room temperature 20 minutes before baking. For gluten-free: Use gluten-free cornbread mix and certified gluten-free broth. For dairy-free: Use plant-based butter and unsweetened almond or oat milk. For vegetarian: Omit sausage, use 3 tablespoons olive oil, add 1 cup sautéed mushrooms, and use vegetable broth. For spicier version: Use hot breakfast sausage or add 1-2 teaspoons red pepper flakes.

Nutrition

Keywords: southern cornbread dressing, sage sausage dressing, holiday side dish, Thanksgiving dressing, cornbread stuffing, southern side dish, easy dressing recipe

Find it online: https://flurpchef.com/best-southern-cornbread-dressing-with-sage-sausage-easy-holiday-side/