Homemade Cornbread Dressing with Sausage is a perfect side dish for the holidays. Seasoned with thyme and sage, this cornbread and sausage stuffing comes together in less than 20 minutes.
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I need to let you all in on a little secret. I love stuffing! It’s probably my favorite side dish of the holidays, hands down!
Another little secret of mine, I’m not the hugest fan of cornbread. So why make a cornbread stuffing? I like to tackle foods that I normally don’t care for and see if I can make them in a way that I like because I can’t be the only one out there that doesn’t like cornbread. Am I right?!
Now whether you can it stuffing or dressing, either way, this is a delicious recipe that needs to be on your table for the holidays!
What Is The Difference Between Stuffing and Dressing
I grew up calling this side dish stuffing. It may be because I’m from the West Coast and possibly because we stuffed the turkey with this bready side dish. But I’ve also had stuffing just on the side, now in relation to the holidays.
Traditionally speaking, this dish, if it’s made outside of the turkey and is served on the side, is called dressing. This is HUGE in the South.
If this is made and then stuffed inside of a turkey or other poultry, then it’s called stuffing.
Either way, it makes no difference to me and it’s delicious.
How to Cook Cornbread Dressing
This cornbread sausage stuffing is just as good as the kind you can get at the store. I love the earthy tones of the herbs in this seasoning and it really made me feel like I had eaten the stuffing from my childhood! I believe this stuffing will exemplify Thanksgiving fully and needs to be on your table for the holidays.
Obviously, the base of this recipe is stake cornbread. I make mine into muffins since that speeds up the staling process a bit. If you want to quickly “stale” your cornbread but didn’t have time to let them sit out overnight, you can crumble up the muffins on a sheet pan and dry them out in an oven, preheated to 200 degrees for about 30 minutes.
The result is dried pieces of cornbread that are perfect to soak up flavors in this recipe.
One of the things that I love most about any stuffing is the flavors of the spices and herbs used within the stuffing or dressing. In this recipe, I used classic seasonings like:
- Onion powder
- Garlic powder
- Ground sage
- Dried thyme
- Celery salt
Not only does this spice combo have a nice earthiness to it, but the paprika and celery salt also lends a nice sweet touch that is perfectly combined with the corn muffins.
Celery and onion are a classic addition into any dressing recipe so I add those in the beginning of the cooking process. Add some sausage or ground pork and cook until browned. I add my spice mix in with the raw meat so that it can be flavored as much as possible.
Adding a bit of stock to this recipe helps with the amount of moisture needed for the stale cornbread to soak up all of the flavors. I like to use turkey or chicken stock for this (turkey would be excellent if you have lots of drippings from a resting roasted turkey).
A vegetable stock would be great too as long as there isn’t any tomato product added into it.
What helps this recipe come together is adding the stale cornbread at the last step and seeing it soak up all of the juices and flavors from the pan!
Can You Freeze Cornbread Dressing
Yes! After cooking the dressing and enjoying it, if you have any leftovers, you can freeze it in a baggy and thaw when you are ready to eat more.
If you are reheating the cornbread dressing as itself in the oven, make sure to add a bit more stock to the pan and cover with foil to prevent the dressing from drying out.
I especially love making a stuffed roast with my extras just to present the homemade cornbread stuffing in a different way.
If you know that you’re going to enjoy the cornbread within a week, you can keep in in the fridge for about 7 days.
Have fun with this recipe and enjoy it. Let me know how your guests liked this recipe for the holidays! If you have especially loved this recipe, leave a comment down below along with a rating.
Other side dishes to enjoy for the holidays:
- Italian Loaded Mashed Potato Casserole
- Creamy Edamame and Corn Succotash
- Cranberry Sauce
- Sweet Potato Bake with Fresh Cranberries and Apples
- Oven Roasted Root Vegetables
- Soft Homemade Yeast Rolls
- Deconstructed Green Bean Casserole
- Cold Green Bean Salad with Herbed Greek Yogurt Dressing
For a full holiday dinner, be sure to check out these posts:
- 18+ Easy and Gourmet Holiday Party Appetizers
- 15+ Main Dishes for a Non-Traditional Holiday Dinner
- 35+ Must-Have Holiday Dessert Recipes
- 20+ Unique and Gourmet Holiday Side Dishes
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- 6 each cornbread muffins, staled
- 1 pound ground pork or Mild Italian Sausage
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/8 teaspoon celery salt
- 1/4 teaspoon paprika
- To taste salt and pepper
- drizzle olive oil
- 1/3 cup turkey stock, can substitute chicken or veggie stock
- 1 stalk celery, small diced
- 1 each shallot, small diced
- 3 ounces Butter
- 3 ounces cornmeal
- 1.25 ounces Sugar
- 2 eggs
- 2.5 ounces all-purpose flour
- 1/2 tablespoons baking powder
- 3/4 teaspoons salt
- 1/2 cup milk
- Cream butter, sugar and cornmeal together until pale in color. Add eggs one at a time, scraping the bowl after each addition. Add milk and dry ingredients until just mixed. Grease a muffin tin and bake muffins at 350 for 20 minutes. Pull when done and let cool. Let muffins stale overnight. Crumble muffins into a bowl.
- In a large skillet, heat a bit of olive oil and saute the celery and shallot until translucent, about 5 minutes.
- Add ground pork or sausage along with seasonings and brown meat.
- Deglaze pan with stock and cook for 2 minutes.
- Add muffins and toss to combine. Serve immediately.
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Nutrition InformationYield 6 Serving Size 4 ounces
Amount Per ServingCalories 952Total Fat 48gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 25gCholesterol 217mgSodium 1367mgCarbohydrates 91gFiber 6gSugar 29gProtein 39g
This nutrition information is just an estimate.