Best 10 Sausage Cornbread Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Comforting, savory, and a true Southern classic, sausage cornbread dressing is a must-have side dish for any holiday feast. This versatile dish can be made with a variety of ingredients, but the key components are cornbread, sausage, and a flavorful blend of herbs and spices. In this article, we present three delicious sausage cornbread dressing recipes that are sure to impress your family and friends. The first recipe is a traditional Southern-style dressing made with crumbled cornbread, ground sausage, celery, onion, and a savory blend of seasonings. The second recipe is a vegetarian version made with a combination of cornbread, vegetables, and a flavorful vegetable broth. The third recipe is a unique twist on the classic dish, featuring a creamy cornbread dressing made with creamed corn, cornbread, and a hint of sweetness. Each recipe includes step-by-step instructions and helpful tips to ensure that your sausage cornbread dressing turns out perfect. Whether you prefer a traditional, vegetarian, or creamy cornbread dressing, you're sure to find a recipe in this article that will satisfy your taste buds and make your next holiday meal a memorable one.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE AND CORNBREAD DRESSING



Sausage and Cornbread Dressing image

Recipe for Kwanzaa.

Provided by Donna

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h50m

Yield 12

Number Of Ingredients 14

2 (8 ounce) packages corn bread mix
2 tablespoons vegetable oil
1 pound spicy pork sausage
2 onions, chopped
2 apples, cored and chopped
4 stalks celery, diced
¾ cup chicken broth
¼ cup unsalted butter, melted
¼ cup chopped fresh parsley
2 teaspoons rubbed sage
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Bake cornbread according to package directions. Cool and crumble into a large bowl.
  • Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
  • Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
  • Bake in the preheated oven for 35 to 45 minutes.

Nutrition Facts : Calories 378.9 calories, Carbohydrate 30.9 g, Cholesterol 36.9 mg, Fat 25.1 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 9.1 g, Sodium 963.6 mg, Sugar 7.4 g

SAUSAGE AND CORNBREAD DRESSING



Sausage and Cornbread Dressing image

At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. -Mandy Nall, Montgomery, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
4 medium onions, chopped (about 3 cups)
1/2 cup chopped celery
6 cups cubed day-old white or French bread
6 cups coarsely crumbled cornbread
2 large eggs
2 tablespoons steak sauce
2 teaspoons onion salt
2 teaspoons poultry seasoning
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon baking powder
2-1/2 to 3 cups reduced-sodium chicken broth

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot., Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine., In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.

Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 1112mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.

CORNBREAD AND SAUSAGE DRESSING



Cornbread and Sausage Dressing image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 to 12 servings

Number Of Ingredients 14

4 cups cubed cornbread
4 cups cubed French bread
1 pound sage sausage
4 tablespoons (1/2 stick) salted butter
2 cups finely diced celery
1 tablespoon fresh rosemary, chopped
2 carrots, peeled and very finely diced
1 large onion, diced
4 cups low-sodium chicken or turkey stock, plus more if needed
1/2 teaspoon ground thyme
1/4 teaspoon ground sage
Pinch of turmeric
Kosher salt
1/4 cup fresh parsley, chopped

Steps:

  • Spread the cornbread and French bread cubes out onto sheet pans. Let them dry out for several hours and up to overnight. You want them to be crisp/stale.
  • Preheat the oven to 350 degrees F.
  • Heat a large skillet over medium-high heat. Crumble the sausage into the skillet and brown until cooked through, 4 to 5 minutes. Remove the sausage into a large bowl and drain half the grease. Lower the temperature under the skillet to medium. Melt the butter, then add the celery, rosemary, carrots and onions. Cook until the onions are translucent, about 5 minutes. Add the chicken stock, thyme, sage and turmeric and bring to a boil.
  • Add the bread to the bowl with the sausage and toss to combine. Gradually ladle the broth mixture into the bread and sausage mixture, tossing lightly as you go, until completely combined. Taste and season with salt. If the mixture needs more moisture, you can add more stock as desired. Stir in the parsley and transfer to a baking dish. Bake until golden on top, 20 to 25 minutes.

CORNBREAD/SAUSAGE DRESSING WITH DRIED CRANBERRIES



Cornbread/Sausage Dressing With Dried Cranberries image

An easy-to-make cornbread dressing that has become a tradition at our holiday table. Great with turkey, ham, goose, or duck.

Provided by Mark H.

Categories     Pork

Time 1h30m

Yield 16-24 serving(s)

Number Of Ingredients 12

12 cups of day-old cornbread (I make 3 packages of cornbread mix and allow to cool overnight)
4 tablespoons olive oil
4 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
2 lbs bulk pork sausage
2 tablespoons unsalted butter
3 cups chopped onions
6 stalks celery, chopped
1 -2 cup dried cranberries or 1 -2 cup dried cherries
4 tablespoons chopped fresh sage leaves or 2 teaspoons dried sage
1/4 cup chopped parsley
2 cups chicken broth
salt and pepper

Steps:

  • Preheat oven to 350.
  • Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 tblsp of olive oil.
  • Add 2 tblsp of fresh thyme (1/2 tblsp dried) to mixing bowl and toss cornbread to coat.
  • Spread the cornbread out on baking sheets and bake at 350 until slightly toasted (about 15 minutes).
  • Allow toasted cornbread to cool at room temperature for about 30 minutes, then return to bowl.
  • While cornbread is cooling, brown bulk sausage over medium heat until cooked through/lightly browned.
  • Use a slotted spoon to remove sausage from frying pan (or drain grease) and add sausage to mixing bowl.
  • Heat remaining 2 tblsp of olive oil and butter over medium heat and add onion and celery.
  • Saute onions and celery for about 10 minutes.
  • Add dried cranberries or cherries to onion/celery and saute for about 5 minutes.
  • Fold the mixture into the bowl with cornbread and sausage.
  • Add the remaining thyme, sage, parsley to the mixing bowl and toss well with spatula.
  • Drizzle the mixture with chicken broth to moisten and add salt and pepper to taste.
  • Place into baking pan (s), cover with foil and cook for 25-30 minutes.

Nutrition Facts : Calories 234, Fat 16.8, SaturatedFat 5.8, Cholesterol 57.1, Sodium 148.9, Carbohydrate 4.3, Fiber 1.1, Sugar 1.9, Protein 15.7

SAUSAGE CORNBREAD DRESSING



Sausage Cornbread Dressing image

The phrases "holiday dinner" and "low-fat" are seldom used together, unless Rebecca Baird's corn bread stuffing is on the menu. Made with turkey sausage, herbs, fruit and veggies, this recipe lets you enjoy all the trimmings without the guilt, notes the field editor from Salt Lake City, Utah.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 16 servings.

Number Of Ingredients 21

1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/4 cup unsweetened applesauce
2 large egg whites
DRESSING:
1 pound turkey Italian sausage links, casings removed
4 celery ribs, chopped
1 medium onion, chopped
1 medium sweet red pepper, chopped
2 medium tart apples, chopped
1 cup chopped roasted chestnuts
3 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 cup reduced-sodium chicken broth
1 large egg white

Steps:

  • For cornbread, combine the first 5 ingredients in a large bowl. Combine the buttermilk, applesauce and egg whites; stir into dry ingredients just until moistened. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large nonstick skillet, cook the sausage, celery, onion and red pepper over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Crumble cornbread over mixture. Add the apples, chestnuts, parsley, garlic, thyme and pepper. Stir in broth and egg white. , Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 464mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

CORNBREAD SPICY SAUSAGE STUFFING/ DRESSING



Cornbread Spicy Sausage Stuffing/ Dressing image

Sausage loaded dressing. Recipe #407287 was used to flavor the stuffing but your favored poultry seasoning will work fine. This makes enough to stuff the bird and have a casserole for crisper dressing. Leftovers can be frozen for future use.

Provided by Rita1652

Categories     Pork

Time 50m

Yield 15 serving(s)

Number Of Ingredients 10

10 ounces spicy pork Italian sausage, casing removed and crumbled
1/2 cup butter
1 large onion, chopped
4 celery ribs, sliced
1 large carrot, diced fine
4 garlic cloves, minced
1 teaspoon dried sage
1 teaspoon poultry seasoning, Rosemary Garlic Seasoning
16 ounces cornbread, crumbs Pepperidge Farm
2 cups chicken broth (Recipe #77787) or 2 cups turkey broth (Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy)

Steps:

  • Brown sausage in large skillet over medium heat until no longer pink, stirring to crumble meat.
  • Remove fat from cooked sausage.
  • Add butter to sausage over medium high. Add onions, celery, carrot and garlic cook for 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning, cook 1 minute more.
  • Combine cornbread crumbs t the sausage and onion mixture.
  • Pour broth over stuffing. Toss lightly until evenly moistened. Adding more or less to taste.
  • Stuff a turkey or place in a greased casserole.
  • This can be placed in the oven when the turkey comes out to rest for perfect timing.
  • Preheat oven to 350 degree. Bake for 20 minutes or until heated through. For drier stuffing, uncover during last 15 minutes of baking.

CORNBREAD AND SAUSAGE DRESSING



Cornbread and Sausage Dressing image

Add a cornucopia of vegetables, herbs, and sausage to packaged cornbread mix for a heart-warming, filling dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h50m

Yield 24

Number Of Ingredients 16

2 pouches (6.5 oz each) Betty Crocker™ cornbread and muffin mix
2/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, finely chopped (1 cup)
4 cloves garlic, finely chopped
1 lb bulk hot pork sausage
1/4 teaspoon crushed red pepper flakes
1 jalapeño chile, seeded, finely chopped
2 cups frozen corn, thawed
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 3/4 to 2 cups Progresso™ chicken broth (from 32-oz carton)

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool in pan 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes. Fluff cubes. Bake 10 minutes. Stir cubes; bake 10 to 15 minutes longer or until golden brown on top.
  • Meanwhile, in 10-inch skillet, cook celery, onion, garlic and sausage over medium-high heat 7 to 10 minutes, stirring frequently, until sausage is until no longer pink; drain if desired. Stir pepper flakes and chile into sausage mixture.
  • In another large bowl, place cornbread cubes, sausage mixture and remaining ingredients. Stir gently, adding enough broth to moisten bread cubes but not make mixture mushy.
  • Spoon dressing into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; bake 25 to 30 minutes or until hot in center.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g

CORNBREAD, SAUSAGE, AND PECAN DRESSING



Cornbread, Sausage, and Pecan Dressing image

Provided by Victoria Granof

Categories     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Sausage     Pecan     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound day-old cornbread, broken into 1 1/2"-2" pieces (9 cups)
1 pound breakfast sausage links, casings removed
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/4 cup apple cider vinegar
3 cups low-sodium chicken broth, divided
1 1/4 cups chopped toasted pecans (optional)
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 large eggs

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 250°F. Butter a 13x9x2" baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour. Let cool. Transfer to a very large mixing bowl.
  • Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2"-1" pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.
  • Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.
  • Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
  • Preheat oven to 350°F. Whisk 1 1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instantread thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover and chill.
  • Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

SAUSAGE-AND-CORNBREAD DRESSING



Sausage-And-Cornbread Dressing image

I'm posting this recipe at my son, James', request. He said that he could eat this three times a day! I think the original recipe was from " Southern Living" magazine, many years ago, but I've modified it to suit our tastes.. This recipe can be made a day in advance, refrigerated until it's time to be heated ( allow for additional cooking time ), and doubles well.This has been a staple at our Thanksgiving and Christmas dinners for many years years.

Provided by Leslie in Texas

Categories     Breads

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb mild bulk pork sausage (I usually use "original recipe" Owen's or Jimmy Dean's sausage)
2 tablespoons butter
2 cups diced onions (about 2 large)
2 cups diced celery (include some leaves from the inner celery stalks)
1/2 bunch parsley, leaves chopped (about 1 c.)
2 eggs, lightly beaten
1 (14 1/2 ounce) can chicken broth
1 (16 ounce) package plain cornbread stuffing mix (I use the bagged Pepperidge Farms brand)
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
salt and pepper

Steps:

  • Brown the sausage meat in a large skillet over medium heat, breaking meat up into small pieces as it cooks.
  • Drain cooked sausage (I drain it in a colander and then run hot water over the meat to remove as much fat as possible) and remove meat to a large bowl.
  • Add the butter to the skillet and melt over medium heat.
  • Add onions and celery to skillet and cook, covered, until onions and celery are cooked through, stirring occasionally.
  • Combine cooked vegetables, sausage,parsley,stuffing mix,and spices in the large bowl, stir in the beaten eggs and chicken broth and mix well.
  • Spray a casserole dish with cooking spray and fill with dressing mixture.
  • Cover and bake for one hour in a preheated 350 degree oven.
  • Remove cover and bake for an additional 15-20 minutes, to lightly brown top of dressing.
  • A cake tester or knife inserted should come out"clean" when the dressing is done.

SAUSAGE AND MUSHROOM CORNBREAD DRESSING



Sausage and Mushroom Cornbread Dressing image

I learned about corn bread dressing while living in the south for a few years. I decided to combine it with a few of my favorite stuffing ingredients to give it my own spin. -James Schend, Food Editor, Taste of Home

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 9 cups.

Number Of Ingredients 20

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups 2% milk
2 large eggs
1/4 cup plus 1 tablespoon olive oil, divided
1 tablespoon honey
1 tablespoon cider vinegar
CORN BREAD DRESSING:
1/2 pound bulk pork sausage
8 ounces sliced fresh mushrooms
3 celery ribs, chopped
1 large onion, chopped
1-1/2 cups soft whole wheat bread crumbs (3-4 slices)
3 large eggs, beaten
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon minced fresh rosemary
1 teaspoon pepper

Steps:

  • Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first 5 ingredients. In another bowl, whisk milk, eggs, 1/4 cup olive oil, honey and vinegar; whisk into dry ingredients. Remove skillet from oven; lightly grease with remaining olive oil. Pour in batter. Bake until golden brown, about 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely. , Meanwhile, in a large cast-iron skillet, cook sausage over medium-high heat, crumbling meat, until no longer pink. Remove and drain. In same skillet, cook mushrooms, celery and onion until onion is tender, about 5 minutes. Crumble cornbread into a large bowl; stir in sausage, mushroom mixture and remaining ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, at least 8 hours. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until top is browned and mixture is set, 40-45 minutes.

Nutrition Facts : Calories 276 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 592mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

Tips:

  • Use high-quality ingredients. The quality of your ingredients will directly impact the flavor of your dressing. Use fresh, flavorful sausage, cornbread, and vegetables.
  • Don't overcook the dressing. Overcooked dressing will be dry and crumbly. Bake it just until it is heated through.
  • Don't be afraid to experiment. There are many different ways to make cornbread dressing. Feel free to add your own favorite ingredients, such as chopped apples, pecans, or cranberries.
  • Make ahead. Cornbread dressing can be made ahead of time and reheated on Thanksgiving Day. This will save you time on the big day.

Conclusion:

Cornbread dressing is a delicious and versatile dish that is perfect for Thanksgiving dinner. With its savory flavor and moist texture, it is sure to be a hit with your family and friends. So next time you're looking for a side dish that is both easy to make and delicious, give cornbread dressing a try. You won't be disappointed!

Related Topics