Classic American Cornbread Dressing with Sausage

Let’s make it

1. 1

   Preparation

   Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.

2. 2

   Vegetables

   In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion, celery, and garlic and sauté until soft and translucent, about 5 minutes.

3. 3

   Sausage

   Add the sausage to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 7–8 minutes. Drain excess fat if necessary.

4. 4

   Assembly

   In a large mixing bowl, combine the crumbled cornbread with the cooked sausage and vegetable mixture. Stir to mix evenly.

5. 5

   Seasoning

   Add the dried sage, thyme, salt, and black pepper to the cornbread mixture. Stir to distribute the seasonings evenly.

6. 6

   Moistening

   Pour in the chicken broth gradually, stirring gently to moisten the mixture without making it soggy. The mixture should be moist but not soupy.

7. 7

   Binding

   Add the beaten eggs to the mixture and fold in until well combined. The eggs will help bind the dressing during baking.

8. 8

   Baking Prep

   Transfer the cornbread dressing mixture to the prepared baking dish. Dot the top with the remaining 2 tablespoons of butter in small pieces.

9. 9

   Baking

   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for an additional 10-15 minutes until the top is golden and crisp.

10. 10

    Finishing

    Remove the dressing from the oven and let rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired.