Creamy Southern Cornbread and Sausage Dressing
A classic Southern baked dressing blending crumbled cornbread, savory sausage, and aromatic vegetables, enriched with cream and herbs for a creamy, flavorful holiday side or hearty dinner.
Ingredients
Check ingredients as you go.
- Base
- Protein
- Vegetables
- Herbs
- Liquids
- Binder
- Cooking
- Seasoning
Let’s make it
Preparation
Preheat the oven to 175°C (350°F). Grease a 9x13 inch baking dish with butter or cooking spray.
Cooking Vegetables
In a large skillet over medium heat, melt butter. Add chopped onion, celery, and minced garlic. Sauté until vegetables are softened and translucent, about 5–7 minutes.
Cooking Sausage
Add the pork sausage to the skillet. Break it apart and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
Mixing
In a very large mixing bowl, combine the crumbled cornbread with the cooked sausage and vegetables mixture. Stir in chopped parsley, sage, and thyme.
Combining Liquids
In a separate bowl, whisk together chicken broth, heavy cream, and beaten eggs. Pour this liquid mixture over the cornbread and sausage mixture. Gently fold until the bread is moistened but not mushy.
Seasoning & Resting
Season the dressing with salt and freshly ground black pepper to taste. Let the mixture sit for 5 minutes to allow the bread to absorb the liquids.
Baking
Transfer the mixture evenly into the prepared baking dish. Cover with foil and bake for 25 minutes.
Finishing Bake
Remove the foil and bake for an additional 15 minutes until the top is golden brown and the dressing is set in the center.
Resting
Let the dressing cool for 5–10 minutes before serving to allow flavors to meld and texture to set.
Tips & notes
For best flavor, use day-old cornbread so it absorbs liquid without becoming too mushy. Fresh herbs can be substituted with 1 teaspoon dried sage and 1/2 teaspoon dried thyme if unavailable. Do not skip the resting time after baking to let the dressing firm up nicely before serving.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
Reheating
To reheat, cover the dressing with foil and warm in a 175°C (350°F) oven until heated through, about 15–20 minutes. You can also microwave individual servings till hot, stirring halfway through for even heating.
