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Best Easy Sage Sausage Cornbread Dressing Recipe

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This Guest-Favorite Sage Sausage Cornbread Dressing started as a happy accident and has become a signature dish. It’s the perfect blend of savory sausage, aromatic sage, and tender cornbread, with a crispy top and moist interior.

Ingredients

Scale
  • 1 (8-inch) pan of homemade or store-bought cornbread, crumbled (about 4 cups)
  • 2 tablespoons unsalted butter, softened (for greasing the dish and adding richness)
  • 1 pound ground sage sausage
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage leaves, chopped (or 1 tablespoon dried sage)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ cups low-sodium chicken broth (or turkey broth if you have it)
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted (for drizzling on top before baking)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 baking dish with the softened butter and set aside.
  2. Cook the sausage: Place your large skillet over medium-high heat. Add the ground sage sausage and break it up with a wooden spoon. Cook for about 6-8 minutes, stirring occasionally, until nicely browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving about 2 tablespoons of the rendered fat in the skillet.
  3. Sauté the vegetables: In the same skillet with the reserved sausage fat, add the diced onion and celery. Cook over medium heat for about 5-7 minutes, until the onions are translucent and the celery has softened. Add the minced garlic and cook for another minute until fragrant. Season with salt and pepper, then stir in the fresh sage and thyme. Cook for one more minute.
  4. Combine the base: In a large mixing bowl, add the crumbled cornbread. Pour the cooked vegetable mixture over the top and stir gently to combine. Add the cooked sausage and mix again. Don’t overmix.
  5. Prepare the liquid mixture: In a separate small bowl, whisk together the chicken broth and beaten eggs until well combined. Pour this over the cornbread mixture. Stir gently until everything is evenly moistened. The mixture should look wet but not soupy. If it seems dry, add another ¼ cup of broth. If it’s too wet, add a bit more crumbled cornbread.
  6. Transfer to baking dish: Spoon the mixture into the prepared baking dish and spread it into an even layer. Don’t pack it down. Drizzle the melted butter evenly over the top.
  7. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, until the top is golden brown and the edges are slightly crispy. The center should be set but still moist. If you like a crispier top, you can broil it for the last 2-3 minutes.
  8. Rest before serving: Let the dressing rest for about 5-10 minutes after it comes out of the oven before serving.

Notes

For best results, use day-old cornbread. The dressing can be assembled a day ahead and refrigerated; add 10 minutes to baking time. For a gluten-free version, use gluten-free cornbread and ensure sausage is gluten-free. For a dairy-free version, use olive oil instead of butter.

Nutrition

Keywords: sage sausage cornbread dressing, Thanksgiving dressing, holiday side dish, cornbread stuffing, easy dressing recipe

Find it online: https://fizzlefork.com/best-easy-sage-sausage-cornbread-dressing-recipe/