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Best Southern Cornbread Dressing: Easy Fall Sage & Sausage Recipe

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This best Southern cornbread dressing with sage and sausage is a moist, flavorful side dish perfect for fall gatherings. It combines savory sausage, earthy sage, and perfectly moist cornbread for a crowd-pleasing comfort food.

Ingredients

Scale
  • 2 cups yellow cornmeal (medium-grind, like White Lily or Martha White)
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs (room temperature)
  • 1 ½ cups buttermilk
  • ¼ cup unsalted butter, melted (plus more for greasing skillet)
  • 1 pound ground pork sausage (mild breakfast sausage recommended)
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 3 stalks celery, finely diced (about 1 cup)
  • 4 tablespoons unsalted butter
  • 2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried sage, rubbed)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • ½ teaspoon black pepper
  • ½ teaspoon salt (adjust based on sausage saltiness)
  • ¼ teaspoon cayenne pepper (optional)
  • 2 ½ cups low-sodium chicken broth (plus more if needed)
  • 2 large eggs, lightly beaten

Instructions

  1. Make the Cornbread (Day Before or at least 4 hours ahead): Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to heat. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, and melted butter. Pour wet into dry and stir until just combined (a few lumps are fine). Carefully remove hot skillet, add a tablespoon of butter to coat, pour in batter (it should sizzle). Bake for 20-25 minutes until gold…
  2. Brown the Sausage: In a large skillet or Dutch oven over medium-high heat, cook ground sausage, breaking it up, until well browned and cooked through (8-10 minutes). Keep about 2 tablespoons of fat in the pan. Transfer sausage to a plate with a slotted spoon.
  3. Sauté the Aromatics: In the same pan with rendered fat, add 4 tablespoons butter. Once melted, add diced onion and celery. Cook over medium heat, stirring occasionally, until soft and translucent (8-10 minutes). Add chopped sage, thyme, black pepper, salt, and cayenne (if using). Cook for 1 minute until fragrant.
  4. Combine the Base: Pour the vegetable-herb mixture over crumbled cornbread in a large bowl. Add cooked sausage. Gently toss with hands or a large spoon until evenly distributed. Do not mash.
  5. Add the Broth and Eggs: In a separate bowl, whisk together 2 ½ cups chicken broth and 2 beaten eggs. Pour slowly over cornbread mixture, stirring gently. Mixture should look very wet, like thick porridge. If dry, add another ¼ to ½ cup broth. Let sit for 10-15 minutes.
  6. Bake the Dressing: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Pour dressing mixture into dish and spread evenly (do not pack). Bake for 35-45 minutes until top is golden brown and edges are bubbling. Center should be set but slightly jiggly. Tent with foil if browning too quickly.
  7. Rest and Serve: Let dressing rest for 10-15 minutes before serving. This allows steam to settle and structure to firm up slightly.

Notes

Do not use sweet cornbread; it will make the dressing taste like dessert. Let the cornbread dry out overnight for best texture. The dressing mixture should look very wet before baking; the cornbread absorbs the liquid. Let the dressing rest after baking to set. For make-ahead, assemble in dish, cover, and refrigerate up to 24 hours; add 10-15 minutes to baking time.

Nutrition

Keywords: southern cornbread dressing, sage and sausage dressing, fall dressing recipe, thanksgiving dressing, cornbread dressing

Find it online: https://recipebelle.com/best-southern-cornbread-dressing-easy-fall-sage-and-sausage-recipe/