Southern Cornbread Dressing with Sausage

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

Southern Cornbread Dressing with Sausage

Homemade Cornbread Sausage Stuffing comes together with simple pantry ingredients and only requires just a little bit of effort. No standing over the stove for hours is needed. You can save that energy for some other delicious recipes!

Course Sides

Cuisine American

Keyword cornbread, dressing, stuffing, thanksgiving

Prep Time 20

Cook Time 45

Total Time 50

Servings servings

Calories 565kcal

Author Wendie

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, and carrots 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 consistancy.

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

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