Southern Cornbread Dressing with Sausage

Cornbread dressing in a casserole dish with a spoon taking some out.

Southern Cornbread Dressing with Sausage

Southern cornbread dressing with sage sausage, fresh herbs and a mix of Jiffy cornbread and French bread. Make it the night before and bake it on the day.

Course Sides

Cuisine American

Keyword cornbread dressing with sausage, sausage dressing, southern cornbread dressing

Prep Time 40

Cook Time 45

Total Time 1 25

Servings servings

Calories 565kcal

Author Wendie Williams

Ingredients

2 boxes Jiffy cornbread mix
2 eggs
2/3 cup milk

For the dressing

6 cups French bread
1 lb ground pork sausage with sage
8 tablespoons butter
1 medium onion, diced
4 ribs celery, diced
2 large carrots, diced
3 cloves garlic, minced
1 tablespoon sage, chopped
1 tablespoon thyme
1 tablespoon rosemary, chopped
1 tablespoon parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper
3-4 cups low sodium chicken stock *see notes
2 eggs, beaten

Instructions

Bake the cornbread according to the package instructions and let cool. see notes
Cut the cornbread and french bread into one-inch cubes and place them on a baking sheet.
Preheat oven to 275 degrees bake for 40-45 minutes tossing every 15 minutes.
Heat a large skillet on medium-high heat and brown the sausage for 5 minutes.
Add in the butter, onions, celery, carrots and garlic cook until the sausage is browned and the vegetables are soft.
Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
In a large mixing bowl add the dried bread and cornbread cubes, sausage mixture, fresh herbs, salt, and pepper and mix.
Pour 2 cups of the chicken stock and beaten eggs over the mixture and gently toss. Add the additional cup of chicken stock if desired.
Spoon the dressing into the prepared baking dish. Cover with aluminum foil and place the dressing into the center of your oven.
Bake for 30 minutes, remove the foil, and bake another 15-20 minutes until golden brown.

Notes

If using store-bought dried bread crumbs you need to add an additional 1-2 cups of chicken stock.

Add more chicken stock until you get your desired consistency.

Bake the cornbread a few days ahead of time for a time saver.

This can be made the night before you plan to make it.
Then cover the dish with aluminum foil and refrigerate. You may want to add a splash or two of stock before baking.

Store in an airtight container for up to 4 days or freeze in an airtight container or freezer bag for up to 3 months.

Nutrition