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Cozy Make-Ahead Cornbread Dressing with Sausage

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This make-ahead cornbread dressing with sausage is a savory, comforting side dish perfect for holidays or any cozy meal. It can be assembled days in advance or frozen, with flavors that deepen over time.

Ingredients

Scale
  • 8 cups crumbled day-old cornbread
  • 1 pound ground pork sausage (mild or spicy)
  • 1 large yellow onion, finely chopped (about 1 1/2 cups)
  • 3 to 4 stalks celery, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 to 2 1/2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons fresh sage, finely chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the cornbread: If making from scratch, bake a day ahead, cool completely, crumble into a large bowl, and leave uncovered overnight to dry. Alternatively, spread fresh crumbled cornbread on a baking sheet and bake at 300°F for 10-15 minutes to dry.
  2. Brown the sausage: Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Leave 1-2 tablespoons of drippings in the pan. Transfer sausage to a plate with a slotted spoon.
  3. Sauté the vegetables: In the same skillet with drippings, cook onion and celery over medium heat until soft and translucent (5-7 minutes). Add garlic and cook 1 minute more until fragrant.
  4. Combine the base: In a large mixing bowl, combine crumbled cornbread, cooked sausage, and sautéed vegetables. Add sage, thyme, salt, and pepper. Toss gently to distribute herbs.
  5. Add the wet ingredients: In a small bowl, whisk together beaten eggs, melted butter, and 2 cups chicken broth. Pour over cornbread mixture and stir gently until evenly moistened. If dry, add remaining 1/2 cup broth a little at a time. Mixture should hold together when pressed but still be loose.
  6. Assemble and refrigerate or bake: Transfer mixture to a greased 9×13-inch baking dish and spread evenly. If baking immediately, preheat oven to 350°F. If making ahead, cover tightly and refrigerate up to 3 days or freeze up to 2 months (thaw overnight in fridge before baking).
  7. Bake the dressing: Preheat oven to 350°F. Remove covering and bake 35-45 minutes until top is golden brown and center is set (knife inserted comes out clean). If baking from refrigerator, add 10-15 minutes. For crispier top, uncover last 10 minutes.
  8. Rest and serve: Let dressing rest 5-10 minutes before serving. Garnish with fresh parsley if desired. Serve warm.

Notes

For best flavor, make a day ahead and refrigerate before baking. Don’t overmix the cornbread; keep some chunks for texture. Use a thermometer to ensure center reaches 165°F. Toast crumbled cornbread for extra crunch if desired.

Nutrition

Keywords: cornbread dressing, sausage dressing, make-ahead dressing, holiday side dish, Thanksgiving dressing, cornbread stuffing

Find it online: https://cookluma.com/cozy-make-ahead-cornbread-dressing-with-sausage/