Cornbread Sausage Dressing
This moist and savory dressing combines cornbread with sausage, aromatics, chopped apple, and a blend of herbs and seasonings to create a comforting side dish.
This cornbread sausage dressing is a moist and flavorful side dish that pairs beautifully with turkey, chicken, or ham. Savory pork sausage is combined with crumbled cornbread, hearty bread cubes, sautéed apple, onion, celery, and fresh herbs for a comforting, Southern-inspired dressing.
It’s the perfect addition to a holiday meal, but it’s so delicious you’ll want to make it more than once a year. The combination of sweet apple, earthy sage, and cornbread gives it just the right balance of flavors and textures.
This recipe is also adaptable. Use homemade cornbread or store-bought, and adjust the herbs to match the rest of your menu. It bakes up beautifully in a casserole dish, so it serves easily at the table and reheats well for leftovers. Whether you’re pairing it with roasted turkey, pork loin, or a simple chicken dinner, this apple-and-sausage cornbread dressing is a hearty, crowd-pleasing side that belongs on any holiday plate.
What You’ll Like About This Dressing
Moist and flavorful texture. Cornbread and soft bread pieces soak up the buttery herbs and broth, creating a tender dressing that never tastes dry.
Sweet and savory balance. Apples add gentle sweetness that complements the seasoned sausage perfectly.
Holiday-friendly. This dressing pairs beautifully with turkey, chicken, or pork and fits seamlessly into any Thanksgiving or Christmas spread.
Make-ahead friendly. Prepare the mixture a day ahead and bake before serving, or assemble and bake early, then reheat.
Ingredient Notes
- Pork sausage: Provides richness and savory depth. Use mild or spicy sausage depending on your preference.
- Butter: Adds flavor and helps soften the vegetables and apples.
- Apples: Choose a firm, slightly sweet apple like Gala, Honeycrisp, or Braeburn so it holds texture when sautéed.
- Onion, celery, and green onion: Create the classic dressing flavor base; the green onion adds freshness at the end of cooking.
- Cornbread: Homemade or store-bought both work well. A slightly drier cornbread absorbs broth better.
- Bread slices: Add texture and help the dressing bind. Use day-old bread if possible.
- Herbs (sage, thyme, marjoram): These classic Thanksgiving herbs infuse the dressing with warm, savory flavor.
- Fresh parsley: Brightens the mixture and adds fresh herbal notes.
- Chicken stock: Adds moisture and richness; adjust the amount based on how moist you prefer your dressing.
- Salt and pepper: Season to taste after combining ingredients, since sausage and stock vary in saltiness.
Steps to Make Cornbread, Sausage, and Apple Dressing
- Preheat the oven and prepare a baking dish.
- Brown the sausage in a skillet, then remove and set aside.
- Add butter to the skillet and sauté the apples, onion, celery, and green onion until softened.
- Combine the crumbled cornbread, torn bread, herbs, and parsley in a large bowl.
- Stir in the cooked vegetables and sausage.
- Add broth gradually until the mixture is evenly moistened.
- Transfer to the prepared baking dish, cover, and bake.
- Uncover near the end to allow the top to lightly brown.
Tips for Cornbread, Sausage, and Apple Dressing
- Use slightly dry cornbread—either day-old or lightly toasted—so it absorbs broth without becoming mushy.
- Adjust the broth gradually; the mixture should be moist but not soupy before baking.
- Cook the vegetables just until softened so they retain a bit of texture in the finished dish.
- Taste the mixture before baking and adjust seasoning, especially salt, since sausage and stock can vary.
- For a crispier top, bake uncovered for the final 10 to 15 minutes.
- Assemble the dressing a day in advance and refrigerate; add extra broth as needed before baking.
- If the mixture seems too dense, fold in an extra handful of cornbread crumbs or bread pieces to balance moisture.
Recipe Variations
- Apple-pecan dressing. Add a handful of toasted pecans for crunch and a nutty flavor that complements the apples.
- Spicy sausage version. Swap mild pork sausage for hot or andouille-style sausage to add smoky heat.
- Herb-forward dressing. Increase the sage and thyme and add fresh rosemary for a more aromatic holiday flavor.
- Try cranberries. Fold in a handful of dried cranberries for sweet tartness that pairs beautifully with poultry.
- Cornbread & bacon dressing. Replace some or all of the sausage with cooked, crumbled bacon for a smokier profile.
- Vegetable-rich version. Add sautéed mushrooms, bell pepper, or grated carrot for added color and texture.
- Chicken or turkey addition. Stir in chopped cooked poultry for a heartier, almost casserole-style dressing.
How to Serve Cornbread, Sausage, and Apple Dressing
- Serve alongside roasted turkey, chicken, or baked ham for a classic holiday spread.
- Pair with roasted vegetables and a simple green salad for a hearty weeknight meal.
- Add a spoonful to a leftover turkey sandwich for an extra flavor boost.
- Top with a drizzle of turkey gravy for an even richer bite.
How to Store Cornbread, Sausage, and Apple Dressing
Refrigerate: Store leftover dressing in a covered container for up to 4 days. Let it cool completely before sealing.
Freeze: Freeze in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm in a 350°F oven, covered, until heated through. Uncover during the last few minutes to restore a bit of crispness on top.
Cornbread, Sausage, and Apple Dressing
Ingredients
- 1 pound pork sausage
- 6 tablespoons butter
- 2 cups chopped apple
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup chopped green onion
- 1 pan cornbread, crumbled (8-inch or 9-inch pan or skillet)
- 6 slices bread, torn into small pieces
- 2 teaspoons dried rubbed sage, or to taste
- 1 teaspoon dried leaf thyme
- 1/2 teaspoon dried leaf marjoram
- 3 tablespoons chopped fresh parsley
- 1 1/2 to 2 cups chicken stock, unsalted or low sodium
- salt and freshly ground black pepper, to taste
Instructions
- Prepare the Oven and Pan: • Heat oven to 375°F and grease and flour a 9×13-inch baking dish.
- Sauté: • Place a large skillet over medium heat. Add the sausage and cook, breaking up and stirring, until it is no longer pink. Remove the sausage and set aside, and pour off any excess drippings in the pan. • Add the butter, chopped apple, onion, celery, and green onion to the pan. Cook until the onion is translucent. Add the green onion and cook 1 minute longer.
- Combine: • In a large bowl, combine the crumbled cornbread and bread pieces. Toss with the sage, thyme, marjoram, and parsley. Stir the onion mixture and cooked sausage into the bread and herb mixture.• Add 1 1/2 cups chicken broth and gently stir. Add more chicken broth as needed to achieve a moist mixture. Taste and add salt and pepper, as needed.
- Bake: • Spoon the mixture into the prepared pan and spread it evenly. Cover the pan tightly with foil and bake for 40 minutes. Remove the foil and continue cooking for about 10 minutes.
- Serve: • Transfer the cornbread sausage dressing to a serving bowl and enjoy.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
