Southern Cornbread Dressing

5 from 12 votes

This Southern Cornbread Dressing is a comforting side dish for your holiday meal. Made with simple ingredients and baked; it's moist, delicious and so easy to make.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dishes

Cuisine: American

Servings:

Calories: 868kcal

Author: Tammi

Ingredients

1 lb ground sausage with sage
½ cup unsalted butter
1 large onion chopped
fresh thyme 5 sprigs
4 celery stalks chopped
2 teaspoons salt
4 garlic cloves finely chopped
2 teaspoons fresh parsley chopped
1 teaspoon fresh rosemary chopped
1 teaspoon pepper
1 large egg
1 cup low sodium chicken broth or turkey stock
1 cup milk
10 cups cornbread cubed

Instructions

Preheat the oven to 375°F. Butter a 9x13 baking dish.
Add the sausage into a large skillet and cook over medium-high heat. Break the sausage apart and cook until browned. Transfer the sausage to a plate lined with paper towels.
Place the butter, onion, thyme, celery, and salt in the skillet. Cook over medium heat until the onions have softened but haven’t browned. Add the garlic and cook for an additional 30 seconds. Remove the thyme sprigs.
In a large mixing bowl, combine the sausage, onion mixture, parsley, rosemary, pepper, egg, broth, and milk.
Carefully fold in the cornbread.
Pour the mixture into the baking dish and cover it with foil.
Bake for 25 minutes, then uncover and cook for 25 minutes until the top is golden brown.
Serve Warm and enjoy!

Notes

If you can’t find ground sausage with sage, add ¼ teaspoon of rubbed sage to the mixture when adding other herbs.
You can make this without the sausage to make a vegetarian dressing. You can also substitute for chicken if you'd like.
If making this ahead of time, I recommend making it up until the point right before you are going to be mixing in the cornbread. It gets too soggy if you add cornbread the night before. The day you want to make it, toss the cornbread into the egg mixture and bake following the directions.

Nutrition