Southern Cornbread Dressing

Southern Cornbread Dressing is my family side dish not just for Thanksgiving but on any given Sunday. This is my go to dressing recipe that i have been making for over 20 years. It’s made with sweet and spicy Italian sausage and delicious homemade cornbread. Never dry and always moist and full of flavor.

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What You’ll Love About This Recipe

• Full of Flavor: made with both sweet and spicy Italian sausage giving it a unique and delicious flavor
• Moist on the Inside and Crispy Edges: the best of both worlds with a crispy top and moist inside
• Great for Making Ahead: Save time and make this essential Thanksgiving side dish ahead.

Ingredients

• Cornbread: Homemade cornbread adds rich flavor and the perfect crumbly texture that soaks up every bit of seasoning and broth.
• Sweet Italian Sausage: Adds a mild, savory richness that balances beautifully with the cornbread. It brings depth without overpowering the classic Southern flavors.
• Spicy Italian Sausage: Gives the dressing a subtle kick and enhances the overall flavor. Even a small amount boosts the warmth and adds a delicious contrast to the sweet cornbread
• Stuffing Mix: Helps create a perfect, fluffy texture by absorbing moisture and preventing the dressing from becoming too dense. It also adds extra seasoning and stability.
• Butter: Adds richness and helps soften the vegetables while bringing a classic, comforting flavor that ties everything together.
• Celery: Provides a fresh, aromatic crunch that balances the richness of the sausage and cornbread. It’s a must for true Southern dressing flavor.
• Onion: Adds sweetness and depth as it cooks down. The sautéed onions blend perfectly into the dressing, giving each bite a savory, home-cooked taste.
• Ground Sage: A traditional holiday seasoning that brings warmth and earthiness. Sage is essential for that nostalgic Thanksgiving flavor everyone expects in dressing.
• Thyme: Adds subtle herbal notes that pair beautifully with sage and sausage. It enhances the savory profile without being overpowering.
• Chicken Stock: Keeps the dressing moist and flavorful. It helps bind all the ingredients together and prevents the dressing from drying out while baking.
• Eggs: Work as a binder to hold the dressing together. They also help create that perfect soft, custard-like interior.
• Salt: Enhances all the natural flavors of the cornbread, sausage, and herbs. A little goes a long way here.
• Black Pepper: Adds mild heat and balances the richness of the dressing. It rounds out the flavors and gives a little extra depth.

Substitutions and Variations

• Sausage: Use all sweet or all spicy sausage if preferred. Pork sausage, turkey sausage, or chicken sausage all work well.
• Stuffing Mix: Replace with additional cornbread or French bread cubes.
• Chicken Stock: Swap with turkey stock or vegetable broth.
• Herbs: Add rosemary, poultry seasoning, or parsley for extra flavor.

What You Will Need

• Baking Dish
• Mixing Bowls
• Cooking Utensils

Watch Me Make Cornbread Dressing

Instructions

Preheat your oven to 350°F.

Step 1: Prepare the Sausage

In a skillet over medium heat, cook the sweet and spicy Italian sausage until browned. Break it into small pieces as it cooks, then remove from the pan and set aside.

Step 2: Sauté the Vegetables

In the same skillet, melt the butter. Add the onion and celery and cook for 5–7 minutes, or until soft and fragrant.

Step 3: Mix the Base

In a large bowl, combine the crumbled cornbread, stuffing mix, cooked sausage, sautéed vegetables, sage, thyme, salt, and black pepper.

Step 4: Add Liquids

Pour in the chicken stock a little at a time and gently mix. The dressing should be very moist but not soupy.

Step 5: Add Eggs

Allow the mixture to cool slightly, then stir in the beaten eggs until fully incorporated.

Step 6: Bake

Spread the dressing mixture into a greased 9×13 baking dish. Bake for 35–45 minutes, or until golden brown on top with slightly crisp edges

Let it rest for 10 minutes before serving so the dressing can set.

Tips for the Best Cornbread Dressing

1. Use day-old cornbread for the best texture: Fresh cornbread is too soft and will turn mushy.
2. Add the chicken stock slowly: You want it moist, not soupy. Add more if needed — dressing dries out as it bakes.
3. Don’t skip the eggs: They help bind everything together and give the dressing that classic “set” texture.
4. Taste the mixture before baking: Adjust salt, pepper, and sage to your preference.
   

How to Store, Freeze & Reheat

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze fully baked dressing for up to 3 months. Wrap tightly in foil and place in a freezer bag.

Reheat

• Oven: 300°F for 20–25 minutes, covered.
• Microwave: Heat individual portions for 1–2 minutes.
• Add a splash of chicken stock if reheating a large portion so it stays moist.

FAQs