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Lighter Southern Cornbread Dressing with Sage and Sausage

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A lighter version of classic Southern cornbread dressing with sage and sausage, featuring lean sausage, reduced butter, and low-sodium broth for a comforting yet guilt-free dish.

Ingredients

Scale
  • 6 cups crumbled cornbread (day-old preferred)
  • 1 pound lean ground sausage (turkey or chicken with sage)
  • 2 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 stalks celery, diced (about 1 cup)
  • 2 tablespoons fresh sage, chopped
  • 1 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional: fresh parsley or chives for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Crumble day-old cornbread into coarse pieces (about 6 cups) and set aside in a large mixing bowl.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned (5-7 minutes). Transfer to a plate, leaving about 1 tablespoon fat in the skillet.
  4. Reduce heat to medium. Add 2 tablespoons butter to the skillet. Once melted, add onion and celery; cook until softened (about 5 minutes). Add garlic and cook 1 minute more.
  5. Stir in fresh sage and dried thyme; cook 30 seconds until fragrant.
  6. Pour the vegetable-herb mixture over the crumbled cornbread. Add cooked sausage and stir gently to combine.
  7. In a small bowl, whisk together beaten eggs, chicken broth, salt, and pepper. Pour over cornbread mixture and stir until evenly moistened. Let rest 5 minutes.
  8. Transfer mixture to prepared baking dish and spread evenly. Cover with foil.
  9. Bake covered for 30 minutes. Remove foil and bake 15-20 minutes more until top is golden brown and edges are slightly crisp.
  10. Let rest 5-10 minutes before serving. Garnish with fresh parsley or chives if desired.

Notes

For best texture, use day-old cornbread. Toasting fresh cornbread crumbles at 350°F for 10 minutes helps them absorb broth better. Let dressing rest after adding liquid to prevent dryness. For a crispier top, broil 1-2 minutes at the end.

Nutrition

Keywords: cornbread dressing, sage, sausage, lighter, Southern, Thanksgiving, comfort food

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