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Wholesome Cornbread Sausage Dressing: Best Easy Sage Recipe

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A simple, hearty cornbread dressing with sage and sausage, inspired by a stranger’s grandmother. Perfect for holiday feasts or cozy dinners, this recipe delivers crispy edges and a tender, custard-like interior.

Ingredients

Scale
  • 1 recipe cornbread (about 6 cups crumbled), day-old
  • 1 pound ground pork sausage (breakfast or Italian, mild or spicy)
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 to 4 celery ribs, diced (about 1 cup)
  • 3 tablespoons fresh sage, chopped
  • 1 teaspoon fresh thyme leaves (optional)
  • 1.5 to 2 cups low-sodium chicken or turkey broth
  • 4 tablespoons unsalted butter
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1/2 cup dried cranberries, 1/4 cup toasted pecans, 1 diced apple, handful chopped parsley

Instructions

  1. Make the cornbread a day ahead. Bake your favorite cornbread recipe in a 9×9-inch pan. Let it cool completely, then cover loosely with a kitchen towel and leave on the counter overnight. Alternatively, cube the cornbread and toast in a 300°F oven for 10-15 minutes to dry it out.
  2. Preheat your oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
  3. Brown the sausage. In a large skillet over medium-high heat, cook the ground sausage, breaking it apart, until browned and cooked through (6-8 minutes). Leave about 1 tablespoon of fat in the pan. Transfer sausage to a plate with a slotted spoon.
  4. Sauté the aromatics. Reduce heat to medium. Add 4 tablespoons butter to the same skillet. Once melted, add diced onion and celery. Cook, stirring occasionally, until onion is translucent and celery softened (5-7 minutes).
  5. Add the herbs. Stir in chopped sage and thyme (if using). Cook for 1 minute until fragrant. Remove from heat.
  6. Crumble the cornbread. In a large mixing bowl, crumble the day-old cornbread into uneven pieces (some walnut-sized chunks, some finer crumbs).
  7. Combine the sausage and aromatics. Add the browned sausage and onion-celery mixture (including all buttery bits) to the bowl with cornbread. Gently toss to combine.
  8. Whisk the eggs and broth. In a small bowl, whisk 2 eggs until frothy. Pour in 1.5 cups broth, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk until combined.
  9. Pour the liquid over the dressing. Slowly pour the egg-broth mixture over the cornbread mixture. Gently fold until combined. The mixture should be moist but not swimming; add remaining 1/2 cup broth if dry. Texture should be like thick oatmeal.
  10. Transfer to the baking dish. Spoon dressing into prepared dish, spreading evenly without pressing down. Smooth top gently.
  11. Bake until golden and set. Bake for 25-30 minutes until top is golden brown and edges crispy. Center should be set but slightly jiggly. For extra crispiness, broil last 2 minutes.
  12. Let it rest. Remove from oven and let rest 10 minutes before serving.

Notes

Day-old cornbread is non-negotiable to avoid mushiness. Don’t overmix the dressing. Season in layers. Let dressing rest before slicing. Can be assembled (without eggs) up to 2 days ahead. Freezes well for up to 3 months.

Nutrition

Keywords: cornbread dressing, sausage dressing, sage dressing, Thanksgiving dressing, holiday side dish, cornbread sausage dressing

Find it online: https://elaraeats.com/wholesome-cornbread-sausage-dressing-best-easy-sage-recipe/