This easy Cornbread Dressing with sausage is baked outside the bird but still so buttery and moist! Bring a taste of the South to your Thanksgiving table.
Dressing or Stuffing? Who cares, let’s eat.
This bread-based side dish is possibly my favorite part of any Thanksgiving meal. The sole purpose of the bread, whatever it is, is to soak up butter, spices, and other savory flavors. And then you get to eat it with a fork or a spoon, presumably to shovel it in more quickly.
What’s not to love?
How to Dry Bread for Stuffing (or Dressing)
When it comes to stuffing, the goal is dry bread, not stale bread, and they aren’t the same thing. You can read even more about this in Kenji’s The Food Lab, but here’s the gist:
- Drying Bread = Removing moisture from bread entirely
- Staling Bread = Moisture migrates from bread’s starch into other parts of the bread, and then the starch crystalizes over.
To dry the bread, toast it in a 275 degree oven for about 45 minutes, stirring occasionally.
How to Make Stuffing
Once your cornbread is dry, the rest is gravy.
Cook sausage and onion in a pan. Add the cubed cornbread along with celery, eggs, and spices. Stir in turkey or chicken stock, sort of like making bread pudding, and then pour into a casserole dish.
Cover the dressing for the first part of the baking time so it heats through. Then, remove the foil to crisp the top.
Cornbread Dressing with Sausage Recipe
- Dried cornbread homemade (see notes) or store-bought
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 sweet italian sausages casings removed
- 1 small yellow onion finely chopped
- 3 stalks celery with leaves, finely chopped
- 3 eggs beaten
- 1 teaspoon dried thyme crumbled
- Salt and freshly ground black pepper
- 2 tablespoons flat-leaf parsley minced
- 1 1/2 cups turkey stock or chicken stock
- Preheat the oven to 425 degrees. Butter a 9-inch by 13-inch baking dish. Place the cornbread into a large bowl.
- In a large skillet over medium heat, melt the butter and oil. Stir in sausage and cook until lightly browned, about 5 minutes. Add onion and cook until translucent, about 2 to 3 minutes.
- To the cornbread, add celery and sausage mixture and toss to combine. Add eggs, dried thyme, 1/2 teaspoon salt, 1/2 teaspoon pepper, and parsley. Stir in turkey stock, a little at a time, until it forms a moist mixture.
- Place mixture in prepared baking dish and cover with aluminum foil. Place in the oven and bake, covered, for 45 minutes. Remove foil and bake until crispy, about 20 additional minutes. Serve.
- Preheat the oven to 400 degrees. Butter a square 8-inch by 8-inch baking dish. In a large mixing bowl, combine: 3/4 cup stone-ground cornmeal, 1 cup unbleached all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon baking soda.
- In another bowl, whisk together: 2 eggs, 4 tablespoons cooled melted butter, and 1 cup buttermilk. Stir the buttermilk mixture into the dry ingredients. Pour into the prepared dish and bake until golden brown, about 25 minutes.