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Cozy Southern Cornbread Dressing with Sausage

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A moist, savory cornbread dressing with sausage, inspired by a cherished family recipe. This comforting dish is perfect for holiday tables or cozy fall gatherings.

Ingredients

Scale
  • 2 boxes (8.5 oz each) Jiffy corn muffin mix
  • 2 large eggs (room temperature)
  • 2/3 cup milk (whole milk preferred)
  • 1 lb bulk pork sausage (sage sausage recommended)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 stalks celery, diced (about 1 cup)
  • 4 tablespoons unsalted butter
  • 2 teaspoons dried sage (rubbed sage preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 teaspoon salt
  • 2 cups chicken broth (low-sodium)
  • 1 can (10.5 oz) cream of mushroom soup
  • 2 large eggs, beaten

Instructions

  1. Make the cornbread: Preheat oven to 400°F. Grease a 9×9 inch baking pan or 8-inch cast iron skillet. Whisk together Jiffy mix, 2 eggs, and milk until just combined. Pour into prepared pan and bake 18-22 minutes until golden and toothpick comes out clean. Cool completely, then crumble into a large bowl.
  2. Brown the sausage: In a large skillet over medium-high heat, cook sausage, breaking it up, until browned and no longer pink (6-8 minutes). Transfer sausage to a plate, leaving drippings in the pan.
  3. Sauté vegetables: Add butter to the skillet with drippings. Once melted, add onion and celery. Sauté over medium heat until onion is translucent and celery tender (5-7 minutes). Stir in sage, thyme, pepper, and salt; cook 1 minute until fragrant.
  4. Combine base: Add cooked sausage and sautéed vegetables (with all butter and drippings) to the crumbled cornbread. Toss gently to distribute evenly.
  5. Make broth mixture: In a separate bowl, whisk together chicken broth, cream of mushroom soup, and 2 beaten eggs until smooth.
  6. Combine everything: Pour broth mixture over cornbread mixture. Stir gently until well combined. Mixture should be very wet, like thick oatmeal. Add more broth if dry.
  7. Bake: Preheat oven to 350°F. Pour dressing into greased 9×13 baking dish and spread evenly. Bake 40-45 minutes until top is golden brown and edges bubble. Center should be set but slightly jiggly.
  8. Rest and serve: Let dressing rest at least 10 minutes before serving. Serve warm with gravy if desired.

Notes

Make cornbread a day ahead for better texture. Don’t overmix cornbread batter. Toast sage in hot pan for 30 seconds to enhance flavor. Let dressing rest before serving. Have extra broth on hand to adjust moisture. Don’t skip the eggs—they bind the dressing.

Nutrition

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

Find it online: https://lumalunch.com/cozy-southern-cornbread-dressing-with-sausage-recipe/