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Sausage Cornbread Dressing

Sausage Cornbread Dressing - recipe card
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This savory sausage cornbread dressing combines crumbled homemade cornbread with seasoned turkey sausage, aromatic vegetables, and fresh herbs. Baked until golden and crisp on top, it’s a comforting, flavorful side dish perfect for holidays or any hearty meal. The texture is moist yet light, with a delicious balance of sweet cornbread and savory sausage.

Ingredients

Scale
  • For the cornbread:
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • For the dressing:
  • 1 pound turkey sausage, casings removed
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely diced
  • 2 celery stalks, finely diced
  • 1 medium red bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups low-sodium chicken broth
  • 1 large egg, beaten

Instructions

  1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking pan.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, eggs, and melted butter. Pour wet into dry and stir until just combined.
  3. Pour batter into prepared pan and bake for 20-25 minutes, until golden and a toothpick comes out clean. Let cool completely, then crumble into bite-sized pieces.
  4. In a large skillet over medium heat, cook turkey sausage, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Transfer to a large bowl.
  5. In the same skillet, melt butter over medium heat. Add onion, celery, and bell pepper. Cook until softened, about 5-7 minutes.
  6. Add garlic, sage, thyme, poultry seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  7. Add the cooked vegetables and crumbled cornbread to the bowl with sausage. Toss gently to combine.
  8. In a small bowl, whisk together chicken broth and beaten egg. Pour over the cornbread mixture and stir until evenly moistened. Let sit for 10 minutes to absorb liquid.
  9. Transfer mixture to a greased 9×13-inch baking dish. Bake at 375°F (190°C) for 30-35 minutes, until heated through and top is golden brown.
  10. Let rest for 5-10 minutes before serving.

Notes

Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months. Reheat: Thaw overnight in refrigerator if frozen. Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Alternatively, microwave individual portions on high for 1-2 minutes. For a crisper top, reheat uncovered in the oven.

Nutrition

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Find it online: https://gordonramsayeats.com/sausage-cornbread-dressing/