This homemade cornbread sausage dressing is Thanksgiving in a dish. Homemade cornbread is tossed with pork sausage, onions, celery, chicken stock, and herbs. An excellent side dish for any occasion.
If, like so many of us, the stuffing or dressing on the Thanksgiving table is something you look forward to yearround, then we have a recipe for you. This cornbread version, embellished with sausage and an array of herbs, will certainly steal the show this holiday. In fact, it’s so darn delicious, we’re tempted to skip the turkey to leave more space for dressing. (Seriously. As one of our home cooks said, “Why not start a new holiday tradition? Serve it as a main.”) Which makes us think we need to have this dressing more frequently than once a year. One taste and we suspect you’ll feel the same.–Angie Zoobkoff
Homemade Cornbread Sausage Dressing
- Quick Glance
- 45 M
- 1 D
- Serves 12 to 16
- For the cornbread
- Butter, for the pan
- 2 cups all-purpose flour, plus more for the pan
- 2 2/3 cups milk, preferably whole
- 1/2 cup vegetable oil or mild olive oil
- 4 large eggs
- 2 cups fine cornmeal
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- For the dressing
- 1 1/2 pounds bulk pork sausage
- 2 small onions (about 12 oz), chopped fine
- 3 celery ribs, chopped fine
- 6 tablespoons unsalted butter (3 oz), plus more for the pan
- 4 garlic cloves, minced
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 3 1/2 cups store-bought or homemade chicken broth
- 1 cup half-and-half
- 4 large eggs
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper (optional)
- Make the cornbread
- 1. Adjust the oven rack to the lower middle position and preheat the oven to 375°F (190°C). Butter and flour a 13-by-9-inch (33-by-23-cm) baking dish and tap out any excess flour.
- 2. In a medium bowl, whisk together the milk, oil, and eggs.
- 3. In large bowl, combine the cornmeal, flour, baking powder, and salt. Slowly whisk in the milk mixture until smooth. Scrape the batter into the prepared dish and bake on the lower-middle rack until golden and a toothpick inserted in the center comes out clean, 20 to 30 minutes.
- 4. Cool the cornbread in the pan on a wire rack for 2 to 3 hours. (The cornbread can be stored at room temperature for up to 2 days.)
- 5. Preheat the oven to 250°F (120°C).
- 6. Cut the cornbread into 1-inch (2.5-cm) squares. Divide the cornbread between 2 rimmed baking sheets. If drying the cornbread overnight, leave the cornbread on the baking sheets, uncovered, at room temperature for at least 12 hours. If drying the cornbread in the oven, slide the baking sheets into the oven and bake, stirring occasionally, until dry, 50 to 60 minutes. Let the cornbread cool completely, about 30 minutes.
- Make the dressing
- 7. In a 12-inch (30-cm) skillet over medium-high heat, cook the sausage, using a wooden spoon to break it up as it cooks, until no trace of pink remains, 7 to 15 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate.
- 8. Pour off all but 2 tablespoons fat from the skillet. Reduce the heat to medium and add the onion, celery, and 2 tablespoons butter to the fat in the skillet and cook until the vegetables soften, 5 to 6 minutes. Stir in the garlic, sage, and thyme and cook until fragrant, about 30 seconds. Stir in the broth, remove from the heat, and let cool for 5 minutes.
- 9. In a large bowl, whisk together the half-and-half, eggs, salt, and cayenne, if using. Slowly whisk in the warm broth mixture until incorporated. Gently fold in the cornbread and sausage. Let the mixture sit, stirring occasionally, until the cornbread is completely saturated, about 20 minutes.
- 10. Adjust the oven rack to the upper-middle position and preheat the oven to 375°F (190°C). Butter a 13-by 9‑inch (33-by-23-cm) baking dish.
- 11. Spoon the cornbread mixture into the prepared dish. Melt 4 tablespoons butter and drizzle it evenly over the cornbread. Bake on the upper rack until the surface is golden brown and slightly crisp, 30 to 40 minutes. Let cool for 15 minutes before serving.