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Best Sage Sausage Cornbread Dressing: Easy Holiday Side

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A comforting holiday side dish featuring crispy, golden-brown sage sausage cornbread dressing made with stale cornbread, fresh herbs, and savory Italian sausage.

Ingredients

Scale
  • 10–12 cups stale cornbread, crumbled into 1-inch pieces
  • 1/2 cup unsalted butter, melted
  • 1 pound Italian sausage (mild or hot), removed from casing
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 1/4 cup fresh sage, chopped
  • 1 tablespoon fresh thyme, leaves stripped
  • 2 to 3 cups chicken broth, warm and low-sodium
  • 3 large eggs, beaten
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper (adjust to taste)

Instructions

  1. If using fresh cornbread, bake according to package directions, cool, cube, and bake at 300°F for 15-20 minutes to dry out. Ensure cornbread is firm, not soft.
  2. Heat a large skillet over medium-high heat. Add sausage meat, breaking it up with a wooden spoon. Cook until browned and crispy, about 8-10 minutes. Drain excess grease but leave some for flavor. Remove sausage and set aside.
  3. In the same skillet, add a tablespoon of butter if needed. Sauté diced onion and celery over medium heat for 5-7 minutes until softened. Add fresh sage and thyme in the last minute to release oils. Remove from heat.
  4. In a large mixing bowl (at least 6 quarts), whisk together beaten eggs, warm chicken broth, salt, and pepper. Pour over crumbled cornbread and toss gently to coat. Let sit for 10 minutes to absorb liquid.
  5. Add the cooked sausage, sautéed vegetables, and juices to the bread mixture. Gently fold together. Transfer to a greased 9×13 inch baking dish and spread evenly. Drizzle remaining melted butter over the top.
  6. Preheat oven to 350°F (175°C). Bake for 30-40 minutes until the top is golden brown and a knife inserted into the center comes out clean. Cover loosely with foil if browning too quickly.
  7. Let the dressing rest for 10 minutes before serving to allow it to set. Garnish with extra fresh sage if desired.

Notes

Use stale, day-old cornbread to prevent sogginess. Always use warm broth to help the bread absorb liquid evenly without becoming mushy. Let the dressing rest for 10 minutes after baking to ensure it holds together when served. For dietary tweaks, use gluten-free cornbread, substitute butter with olive oil for dairy-free, or use flax eggs for egg-free versions.

Nutrition

Keywords: sage sausage cornbread dressing, holiday side dish, Thanksgiving recipe, comfort food, crispy dressing, easy holiday cooking

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