A tried-and-true recipe cornbread dressing recipe made extra special with savory sausage that's perfect for Thanksgiving or as a meal on its own.
JUMP TO RECIPEMy family’s absolute favorite thing on the Thanksgiving table is always the cornbread dressing. Period. And I ask myself once again why I don't make it other times of the year...
When I really feel like putting on the dog (like if we have extra company coming or I'm taking dressing to a covered-dish event), I add one thing that makes it extra special. Sausage!
One meager package of regular breakfast sausage turns traditional cornbread dressing into something truly special AND it turns a side dish into a meal if you're so inclined!
If you're not into sausage or just want a traditional recipe for cornbread dressing, simply omit the sausage!
This IS my recipe for traditional dressing - it just has a pound of sausage added.
Mama's Special Cornbread Dressing is almost like this but she uses half cornbread and half Pepperidge Farms stuffing - probably because she's not a native Southerner but everyone LOVES it so give it a try if you're looking for something that's a little of both worlds.
TIPS FOR MAKING CORNBREAD DRESSING WITH SAUSAGE
- Jimmy Dean or Swaggerty breakfast sausage are my favorites because of the flavor AND because neither is excessively greasy so there's no need to drain after browning.
- If you love the flavor, use sage sausage. I find that sage can overpower other flavors so I've always used it sparingly, but if you love it go for it!
- If you don't have a favorite family-sized cornbread recipe, feel free to use two 6-serving box mixes or use my recipe for Skillet Cornbread.
- Bell peppers can be added if that's how your family enjoys dressing - simply sauté with the celery and onions.
NOTES ON COOKING CORNBREAD DRESSING WITH SAUSAGE
- By ‘family-size’ I mean a 13x9 pan or large skillet of cornbread.
- Feel free to leave the sausage out if you’d prefer!
- 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.
MORE FAVORITE THANKSGIVING SIDE DISH RECIPES
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.
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
A tried-and-true recipe cornbread dressing recipe made extra special with savory sausage that's perfect for Thanksgiving or as a meal on its own.
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 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 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 (here's my recipe).
- Feel free to leave the sausage out if you’d prefer!
- 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.
