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.
Recipe Variations
- Use Italian sausage. Swap pork sausage for mild or spicy Italian sausage for a different flavor.
- Add nuts. Stir in 1/2 cup toasted pecans or walnuts for crunch.
- Try cranberries. Add 1/2 cup dried cranberries for a pop of tart sweetness.
- Extra herbs. Fresh rosemary or tarragon can be added along with the sage and thyme for extra depth.
- Make it vegetarian. Omit the sausage and use vegetable broth for a meat-free version.
?️ 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 and Reheat
Refrigerate: Let the dressing cool completely, then transfer it to an airtight container. Refrigerate for up to 4 days.
Freeze: Wrap tightly in foil or store in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
To Reheat: Cover the dressing with foil and warm it in a 350°F oven for 20 to 25 minutes, or until heated through. If it seems dry, drizzle a little chicken broth over the top before reheating. Individual portions can also be microwaved on medium power until hot.
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 baked 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.
