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Kid-Approved Cornbread Dressing with Andouille Sausage

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A smoky, savory cornbread dressing with andouille sausage that’s simple enough for a weeknight and special enough for the holidays. This kid-friendly recipe delivers bold flavor with minimal fuss.

Ingredients

Scale
  • 1 box (8.5 oz) cornbread mix (e.g., Jiffy)
  • 1/3 cup milk (whole milk preferred, but 2% or oat milk works)
  • 1 large egg (room temperature)
  • 2 tablespoons melted butter (unsalted)
  • 1 lb andouille sausage, sliced into rounds (fully cooked, e.g., Aidells)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 1 green bell pepper, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/2 cup unsalted butter
  • 2 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust based on sausage saltiness)
  • 1/4 cup fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Make the cornbread: In a medium bowl, whisk together cornbread mix, milk, egg, and melted butter until just combined (a few lumps are fine). Pour into prepared dish and spread evenly. Bake for 15-18 minutes until edges are golden and a toothpick inserted in center comes out clean. Let cool for about 10 minutes.
  3. While cornbread bakes, cook the sausage: Heat a large skillet over medium-high heat. Add sliced andouille and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Use a slotted spoon to transfer sausage to a plate, leaving rendered fat in the skillet.
  4. Sauté vegetables: Reduce heat to medium. Add 1/2 cup butter to the skillet with drippings. Once melted, add onion, celery, and bell pepper. Cook for 6-8 minutes until soft and translucent. Add garlic and cook for 1 minute until fragrant.
  5. Crumble the cornbread: Once cool enough to handle, crumble cornbread into a large mixing bowl, leaving uneven pieces (some fine crumbs, some chunks).
  6. Combine everything: Add cooked sausage, sautéed vegetables (with all butter and drippings), dried sage, dried thyme, black pepper, and salt to the bowl with crumbled cornbread. Toss gently until evenly distributed.
  7. Add broth and eggs: Pour chicken broth over mixture and add beaten eggs. Stir gently until everything is moistened. The mixture should look like very wet stuffing—not soupy, but not dry. Add more broth if needed.
  8. Transfer mixture back to the 9×13 baking dish (or a clean one). Spread evenly with a spatula. For a crispy top, dot with small pats of butter.
  9. Bake at 375°F (190°C) for 25-30 minutes until top is golden brown and edges are bubbling. The dressing should be set but slightly jiggly in the center.
  10. Let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For a milder version, use smoked kielbasa or mild Italian sausage. For a vegetarian option, omit sausage and add 1 cup sautéed mushrooms and 1/2 cup toasted pecans. To make ahead, assemble up to 24 hours in advance, cover, and refrigerate; add 10 minutes to baking time. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: cornbread dressing, andouille sausage, kid-friendly, Thanksgiving, comfort food, easy dressing recipe

Find it online: https://cookluma.com/kid-approved-cornbread-dressing-with-andouille-sausage/