Mom’s Sausage and Cornbread Dressing – A Southern Holiday Classic
This classic sausage and cornbread dressing combines savory sausage, buttery cornbread, and aromatic herbs into a flavorful side dish that’s perfect for any holiday meal. Moist, hearty, and comforting, it’s the ultimate crowd-pleaser that pairs beautifully with roasted meats and gravies.
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).