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Crispy Sausage Sage Cornbread Dressing

crispy sausage sage cornbread dressing - featured image
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A forgiving and flavorful Thanksgiving side dish that transforms dry cornbread into a savory, crispy casserole with browned sausage and fresh herbs. Perfect for holiday gatherings or last-minute rushes.

Ingredients

Scale
  • 8–10 cups crumbled dry cornbread
  • 1 lb mild Italian sausage (casings removed)
  • 1/2 cup unsalted butter
  • 1 large yellow onion, diced
  • 1/4 cup fresh sage leaves, chopped
  • 2–3 cups low-sodium chicken broth, warmed
  • 2 large eggs, room temperature
  • 1/4 cup apple cider
  • 1 tsp dry thyme
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Prepare the cornbread: If homemade, bake 24 hours in advance and crumble. If moist, toast at 300°F for 10 minutes to dry out. Aim for 8-10 cups of dry crumbs.
  2. Brown the sausage: Heat a large skillet over medium-high heat. Cook crumbled sausage until browned and crispy (8-10 minutes). Drain excess grease, leaving about 2 tablespoons.
  3. Sauté aromatics: Add diced onion and minced garlic to the skillet with the sausage. Cook for 3-4 minutes until translucent. Stir in chopped sage and dry thyme; cook for 1 minute until fragrant.
  4. Combine dry ingredients: Place crumbled cornbread in a large mixing bowl. Pour the sausage and herb mixture over the cornbread and toss gently to distribute evenly.
  5. Add wet ingredients: Whisk eggs, warm chicken broth, and apple cider in a separate bowl. Pour over the cornbread mixture. Toss gently until the bread absorbs the liquid; it should look moist but not soupy.
  6. Season: Taste a small piece of the bread and add salt and pepper as needed, keeping in mind the saltiness of the sausage and broth.
  7. Transfer to baking dish: Grease a 9×13 inch baking dish. Pour the dressing into the dish and press down gently to create an even layer.
  8. Top with butter: Dot the top of the dressing with small pieces of butter or sprinkle with olive oil to ensure a crispy crust.
  9. Bake: Preheat oven to 375°F (190°C). Bake uncovered for 25-30 minutes until the top is golden brown and crispy and edges are bubbling.
  10. Rest and serve: Let the dressing rest for 5-10 minutes before serving to allow it to set.

Notes

Use dry, crumbly cornbread to avoid a mushy texture. If using fresh cornbread, toast it first. Do not overcrowd the skillet when browning sausage to ensure proper browning. Let the dressing rest before serving to help it set. Can be made ahead by prepping cornbread and browning sausage a day in advance.

Nutrition

Keywords: Thanksgiving, cornbread dressing, sausage stuffing, holiday side dish, crispy dressing, easy recipe, comfort food

Find it online: https://zoeplate.com/crispy-sausage-sage-cornbread-dressing-easy-thanksgiving-side/