Print

Lighter Southern Cornbread Dressing with Sage and Sausage

lighter southern cornbread dressing with sage and sausage - featured image
Print Recipe

A healthier take on a classic Southern side dish, this cornbread dressing uses lean turkey sausage, reduced butter, and low-sodium broth without sacrificing flavor. It’s tender, golden, and perfect for holidays or Sunday suppers.

Ingredients

Scale
  • 1 ½ cups yellow cornmeal (preferably White Lily brand)
  • ½ cup all-purpose flour (or gluten-free 1:1 blend)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 ½ cups buttermilk, shaken
  • ¼ cup olive oil
  • 2 tablespoons unsalted butter, melted
  • 1 pound lean turkey sausage (e.g., Jennie-O or Applegate)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 celery ribs, diced
  • 2 tablespoons fresh sage leaves, chopped (or 1 tablespoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 large eggs, beaten
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Place a 9×13-inch baking dish inside to warm up.
  2. Make the cornbread: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, olive oil, and melted butter until smooth. Pour wet ingredients into dry and stir until just combined (a few lumps are fine).
  3. Carefully remove hot baking dish from oven. Pour batter into dish and spread evenly. Bake for 18-22 minutes until edges are golden and a toothpick inserted in center comes out clean. Let cool completely on a wire rack.
  4. While cornbread cools, heat a large skillet over medium-high heat. Add turkey sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to a plate, leaving about 1 tablespoon drippings in pan.
  5. Reduce heat to medium. Add onion and celery to skillet with drippings. Cook 5-7 minutes until onion is translucent and celery tender. Add sage and thyme; cook 1 minute until fragrant.
  6. Once cornbread is completely cool, crumble it into a large mixing bowl (mix of fine crumbs and small chunks).
  7. Add cooked sausage and sautéed vegetables to crumbled cornbread. In a small bowl, whisk together broth and beaten eggs. Pour over cornbread mixture and stir gently until evenly moistened. Season with salt, pepper, and cayenne if using.
  8. Transfer mixture back to baking dish (or clean 9×13 dish) and spread evenly. Bake at 375°F (190°C) for 30-35 minutes until top is golden brown and edges are bubbling. Center should be set but still tender.
  9. Let dressing rest for 5-10 minutes before serving to allow liquid to absorb fully.

Notes

For extra flavor, toast the dry cornmeal on a baking sheet at 350°F for 5 minutes before mixing. The dressing can be prepared through step 7 up to 24 hours ahead and refrigerated; bake fresh on serving day. Let cornbread cool completely before crumbling to avoid a gummy texture.

Nutrition

Keywords: cornbread dressing, southern dressing, sage, sausage, lighter, Thanksgiving, holiday side dish

Find it online: https://cookluma.com/lighter-southern-cornbread-dressing-with-sage-and-sausage/