This cornbread sausage dressing recipe will surely impress your guests! Loaded with Italian sausage, veggies, herbs, and cornbread.
Turkey is always delicious but it’s the side dishes that win every time! Am I right? Cornbread sausage dressing is a bread-based side dish and a favorite at our Thanksgiving table.
Stuffing or dressing?
Have you ever wondered what the difference between the two is? The term stuffing tends to be used when the bread mixture is actually stuffed into the bird. The term dressing is used more when the casserole is cooked separately on the side.
Tips on making cornbread sausage dressing!
- I used Marie Callender's store-bought cornbread stuffing. But you can make my honey cornbread and let it dry out if you prefer.
- I used 3 cups chicken stock if you like a wetter consistency add another cup.
- I feel it's best to use fresh herbs in this recipe.
- You can add things in like sauteed mushrooms, peeled diced apples, dried cranberries, and even diced up walnuts or pecans.
Can I make cornbread sausage dressing ahead of time?
Yes, you can make it well in advance and freeze it, thaw in the refrigerator, and warm in the oven before serving.
You can also assemble it a day or two in advance and just bake before serving.
Here are more delicious Thanksgiving dishes.
- Brined Garlic Herb Turkey Breast
- Homemade Cranberry Sauce
- Make-Ahead Turkey Gravy
- Chipotle Maple Mashed potatoes
- Corn Pudding Casserole
- Slow Cooker Turkey Breast
Sausage Cornbread Dressing
- 2 tablespoons olive oil
- I large onion diced
- 3 ribs celery diced
- 2 large carrots peeled and diced
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lb ground Italian sausage
- 10 sage leaves finely chopped
- 2 sprigs rosemary leaves finely chopped
- ¼ cup fresh parsley chopped
- 10 cups cornbread I use store bought
- 3-4 cups chicken stock *see notes
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
- In a large bowl add the cornbread cubes and set aside.
- Heat a skillet on medium-high heat. Add olive oil, add the onions, celery, carrots, salt, and pepper and cook just until soft about 3-4 minutes, add garlic and cook another minute. Remove and add to the cornbread cubes.
- Add ground sausage to the skillet and cook until browned, (use a potato masher to help break up the sausage.) Drain and add to the cornbread cubes.
- Add the fresh herbs and chicken stock and mix until combined.
- Place dish on the middle oven rack. and bake 30-35 minutes. Tent with a piece of foil if it starts to get too brown