Print

Quick Southern Cornbread Dressing with Sage and Sausage

Quick Southern Cornbread Dressing with Sage and Sausage - featured image
Print Recipe

This quick and easy cornbread dressing with sage and sausage comes together in under an hour, using simple pantry ingredients. It’s the perfect weeknight comfort food that even self-proclaimed dressing haters will love.

Ingredients

Scale
  • 1 batch cornbread (about 4 cups crumbled)
  • 2 tablespoons butter, melted
  • 1 pound breakfast sausage (mild or sage-flavored)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2–3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (optional, adjust to taste)
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons butter, cut into small pieces (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Crumble cornbread into a large mixing bowl. If fresh, spread on a baking sheet and toast for 5-7 minutes to dry it out.
  2. Cook sausage in a large skillet over medium-high heat, breaking it up, until browned and cooked through (5-7 minutes). Leave about 1 tablespoon of fat in the pan. Transfer sausage to the bowl with cornbread using a slotted spoon.
  3. In the same skillet, sauté diced onion and celery over medium heat until soft and translucent (4-5 minutes). Add minced garlic and cook 30 seconds until fragrant. Scrape into the bowl with cornbread and sausage.
  4. Sprinkle dried sage, dried thyme, black pepper, salt, and cayenne (if using) over the cornbread mixture. Toss to distribute evenly.
  5. In a small bowl, whisk together chicken broth and beaten eggs. Pour over the cornbread mixture and stir gently until evenly moistened. The mixture should be wet but not soupy; adjust with extra broth or cornbread if needed.
  6. Pour dressing into a greased 9×13-inch baking dish and spread into an even layer. Dot the top with small pieces of butter.
  7. Bake for 25-30 minutes until the top is golden brown and edges are slightly crispy. The center should be set but moist; a knife inserted should come out clean.
  8. Let rest for 5-10 minutes before serving to allow liquid to absorb fully.

Notes

Toast fresh cornbread to prevent mushiness. Don’t overmix to avoid gummy texture. Use room temperature eggs. Let dressing rest before serving for best texture. For make-ahead, assemble and refrigerate unbaked for up to 24 hours; add 10 minutes to baking time.

Nutrition

Keywords: cornbread dressing, southern dressing, sage and sausage dressing, quick dressing, weeknight comfort food, Thanksgiving dressing

Find it online: https://dinadishes.com/quick-southern-cornbread-dressing-with-sage-and-sausage/