Skillet Cornbread Dressing with Sausage
A comforting Southern-style skillet cornbread dressing packed with savory sausage and aromatic herbs, cooked to golden perfection. This side dish pairs wonderfully with your favorite dinner entrees and brings warm, homestyle flavors to your table.
Ingredients
Check ingredients as you go.
- Base Ingredients
- Vegetables
- Liquids
- Base Ingredients
- Herbs & Spices
- Seasoning
- Base Ingredients
- Garnish
Let’s make it
Cooking Vegetables
In a large skillet over medium heat, melt the butter. Add the chopped onion and celery, sautéing until softened and translucent, about 5-7 minutes.
Cooking Sausage
Add the sausage to the skillet, breaking it into small pieces with a spatula, and cook until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
Adding Herbs
Stir in the fresh sage and thyme leaves, cooking for an additional 1-2 minutes to release their aromas.
Combining Ingredients
In a large mixing bowl, combine the crumbled cornbread with the cooked sausage and vegetable-herb mixture. Toss gently to mix evenly.
Moistening Dressing
Beat the eggs lightly and pour over the cornbread mixture. Gradually add the chicken broth, stirring gently until the mixture is moistened but not soupy. Season with salt and freshly ground black pepper to taste.
Cooking Dressing
Heat the skillet to medium-low and evenly spread the cornbread dressing mixture into it, pressing gently to compact. Cover with a lid or foil and cook on the stove for 20 minutes, allowing the bottom to crisp and the dressing to set.
Finishing Dressing
Remove the lid and increase the heat to medium. Cook uncovered for another 5-7 minutes to brown the top slightly, watching carefully to prevent burning.
Serving
Remove from heat and let the skillet dressing rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Tips & notes
Using day-old or slightly dried cornbread helps the dressing hold its texture and absorb flavors better. Don't over-saturate the mixture with broth to avoid sogginess. Covering the skillet traps steam and helps cook the dressing evenly, while finishing uncovered crisps the top delightfully.
Saving it for later
Store leftovers in an airtight container in the refrigerator within two hours of cooking. Use within 3-4 days for best quality. This dish can be frozen in a freezer-safe container for up to 2 months; thaw completely in the refrigerator before reheating.
Reheating
Reheat leftovers covered in a skillet over medium heat until warmed through, adding a splash of broth if needed to retain moisture. Alternatively, reheat in a 175°C (350°F) oven covered with foil for 20 minutes. Ensure internal temperature reaches 165°F (74°C).
