A super easy Southern dressing (or stuffing) recipe made extra special with sausage and cornbread.
JUMP TO RECIPEThe development of this recipe was sponsored by College Inn Broth. As always, all opinions are my own.
My family’s favorite Thanksgiving dish isn’t the turkey. It isn’t the sweet potato casserole. It isn’t the cranberry sauce. It isn’t the mashed potatoes.
It’s the dressing.
Period.
So why do we only cook it at Thanksgiving if we love it so much??
I decided to make my Cornbread Dressing with Sausage this weekend so you can have the recipe in time for T-Day but also to show you how easy it is to make anytime you want it.
And if you use rich, high quality broth like College Inn (they even have Turkey Broth – holla!) it will taste just like something you spent all day cooking. P.S… I can always find the College Inn broths at Wal-Mart.
When I want to make it extra special, I add sausage to my dressing. If you like, use the sage sausage for a little extra “thanksgivingny” flavor :o) Or feel free to leave the sausage out altogether. Without, this is a great base recipe for traditional southern style cornbread dressing.
Ever wonder why some people call it stuffing and some people call it dressing? What I've always heard (and what makes total sense to me) is if it goes in the bird, it's 'stuffing'. If you serve it as a side dish, it's 'dressing'.
This is an AWESOME side dish for Thanksgiving! Here are some more of my favorites for Turkey Day (or a good Sunday dinner!)
- Sweet Potato Praline Casserole - A classic recipe with whipped sweet potatoes crowned with a pecan praline topping.
- Southern-Style Green Beans & Potatoes - Green Beans & Potatoes cooked low and slow (both stove-top and crock pot instructions).
- Squash Casserole - A delicious squash casserole recipe made with herb stuffing, sour cream and cream of chicken soup.
- Southern-Style Collard Greens - A step-by-step recipe for cooking authentic Southern collard greens.
- Corn Casserole with Cheese & Bacon - An easy casserole recipe with corn, butter, cheddar cheese, bacon, a little flour, eggs and chives!
- Pineapple Casserole - A sweet, savory, Southern casserole with pineapple, buttery Ritz crackers and sharp cheddar cheese.
- Country-Style Baby Lima Beans - A no-fail Southern recipe for tender baby lima beans (butterbeans) cooked low and slow with bacon.
- Zucchini Pie - Sauteed zucchini and onions with Italian herds and cheese baked in a crescent roll crust.
Recipe for Southern Cornbread Dressing with Sausage
Southern Cornbread Dressing with Sausage
Ingredients
- 1 family-size pan of cornbread (see notes)
- 1 pound sausage
- 1 large onion, diced
- 3-4 celery stalks, diced (about 2 cups)
- 1/2 cup butter (1 stick)
- 2 cups chicken or turkey broth
- 1 can cream of chicken soup
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning (or more to taste)
Instructions
- Crumble corn bread into small pieces then add to a large mixing bowl; set aside.
- Cook and crumble sausage until cooked through and nicely browned. Drain fat then add sausage to the bowl of cornbread (do not stir yet).
- Sauté onion and celery in butter for 4-5 minutes or until onion is semi-translucent. Add veggies and butter to the bowl of cornbread (do not stir yet).
- Combine chicken broth, cream of chicken soup, salt and poultry seasoning in a mixing bowl then whisk together until smooth. Pour broth mixture into bowl with cornbread mixture and gently stir and fold until well combined.
- Spray a 2-quart baking dish with cooking spray (or grease with butter) then spoon cornbread mixture into dish.
- Bake, uncovered, at 350 degrees for 25-35 minutes or until lightly browned and heated through.
Notes
- By ‘family-size’ I mean a 13x9 pan or large skillet of cornbread. You can also use 2 6-serving boxes cornbread mix, prepared
- Feel free to leave the sausage out if you’d prefer
- If you like bell pepper in your dressing, add about a cup when sautéing the onion and celery
- Do not prepare the cream of chicken soup before adding
- If you prefer your dressing to be more dense and loaf-like, stir the ingredients really well before spooning into the baking dish
- My family also really likes to add chopped boiled eggs too! I think that's a regional thing
