Mom’s Sausage and Cornbread Dressing is a beloved Southern staple that brings comfort and nostalgia to every holiday meal. This savory dressing combines crumbly, golden cornbread with flavorful sausage, herbs, and vegetables for a hearty and delicious side dish. It’s warm, aromatic, and packed with flavor—just like Mom used to make.
Mom’s Sausage and Cornbread Dressing:
Whether served alongside roast turkey, chicken, or ham, this homemade cornbread dressing adds soul to your table. Each bite delivers a perfect balance of savory sausage, buttery cornbread, and fragrant spices, creating a dish that feels like a warm hug from home.
History of Cornbread Dressing:
Cornbread dressing has deep roots in Southern American cuisine. Originating as a creative way to use leftover cornbread, early recipes often included local herbs and poultry broth. The addition of sausage became popular in the 20th century, adding richness and depth to the flavor. Passed down through generations, this dish remains a cherished part of family feasts, particularly during Thanksgiving and Christmas.
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Mom’s Sausage and Cornbread Dressing – A Southern Holiday Classic
Ingredients
- 8 cups crumbled cornbread (homemade or store-bought)
- 1 pound pork sausage
- 1 cup chopped onion
- 1 cup chopped celery
- ½ cup chopped green bell pepper
- 2 teaspoons poultry seasoning
- 1 teaspoon dried sage
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 cups chicken broth (more if needed)
- 2 eggs, beaten
- 2 tablespoons butter, melted
Instructions
- Preheat Oven: Set oven to 175°C (350°F) and lightly grease a large baking dish.
- Cook Sausage: In a skillet over medium heat, cook sausage until browned. Drain excess fat and set aside.
- Sauté Vegetables: In the same skillet, cook onion, celery, and bell pepper until tender.
- Combine Ingredients: In a large bowl, mix crumbled cornbread, cooked sausage, and sautéed vegetables. Add poultry seasoning, sage, salt, and pepper.
- Add Liquids: Stir in chicken broth, eggs, and melted butter until the mixture is moist but not soggy.
- Bake: Transfer to the prepared dish and bake for 40–45 minutes, or until golden brown and set in the center.
- Serve: Serve warm with gravy or as a side to your favorite roast.
Notes
- Use day-old cornbread for the best texture.
- Adjust broth quantity depending on desired moistness.
- Try adding cooked giblets for a traditional Southern touch.
- For a spicy kick, use hot sausage.
- Substitute vegetable broth for a vegetarian version (without sausage).
Tips for Sausage and Cornbread:
- Crumble cornbread coarsely—too fine makes the dressing dense.
- Taste and adjust seasoning before baking.
- Cover loosely with foil during baking to prevent drying out.
- Add fresh herbs like parsley or thyme for extra flavor.
- Let the dressing rest for 10 minutes before serving to set perfectly.
FAQs for Dressing:
Q: Can I make this dressing ahead of time?
Yes. Prepare and refrigerate up to 24 hours before baking.
Q: Can I freeze sausage cornbread dressing?
Absolutely. Freeze before or after baking and reheat in the oven.
Q: Can I use store-bought cornbread mix?
Yes, but homemade cornbread gives better flavor and texture.
Q: How do I keep the dressing moist?
Add a little more broth before baking if it looks dry.
Q: What’s the difference between dressing and stuffing?
Stuffing is cooked inside the bird; dressing is baked separately.
Conclusion
Mom’s Sausage and Cornbread Dressing is more than just a side dish—it’s a taste of home, tradition, and love. Rich, savory, and perfectly seasoned, it’s the heart of any holiday table. With simple ingredients and timeless flavor, this Southern classic will have everyone asking for seconds.