Cornbread Dressing with Sausage

This recipe for Cornbread Dressing with Sausage is seasoned with granny smith apples and fresh sage. It’s a flavor packed impressive variation to add to your holiday side dishes. The savory cornbread dressing is perfectly seasoned and is equally delicious with or without the addition of cooked sausage and apples. Regardless of the direction you go, this dish is a win for everyone at your Thanksgiving dinner table.

Easy Cornbread Dressing with Sausage Recipe

Every year we hear the same conversation. Is it called cornbread stuffing or cornbread dressing? It always makes me giggle, the debate continues on and on. The truth is, it really depends on what part of the country in which you find yourself, in the South it’s no contest we call it dressing. My Mom and Grandmas, baked their “cornbread sausage stuffing” apart from the turkey in a baking dish until it has moist and tender texture on this inside with a crispy exterior. It the perfect dressed-up old fashioned cornbread dressing to complement the roast turkey and gravy for your Thanksgiving meal, or serve it with chicken or pork for a Southern comfort food meal. How to make Old-Fashioned Cornbread Dressing: (Scroll down for the full printable recipe card.)

• Heat Oven and Prepare the Dish – Preheat the oven and spray a 13×9-inch baking dish with nonstick cooking spray.
• Cook Veggies – In a large skillet saute onions and celery with melted butter medium-high heat, until softened.
• Cook Sausage – In the same skillet cook the breakfast sausage over medium-high heat until no pink remains.
• Combine – Transfer sausage and cooked vegetable to a large mixing bowl with the cornbread cubes, bread cubes, apples, canned soup, beaten eggs, sage, poultry seasoning, garlic powder, salt and pepper.
• Liquid – Add chicken stock using a large spoon to stir the chicken stock through the cornbread mixture.
• Transfer to the Baking Dish – Pour the dressing evenly into the prepared baking dish.
• Oven – Bake cornbread dressing per the cook time in the recipe until the top is lightly golden brown.

How to Make the Best Cornbread Dressing with Sausage Recipe

• Ingredients you’ll need to make homemade Cornbread Sausage Dressing with Apples: 8 cups cubed sourdough bread, 8 cups cubed cornbread, butter, diced onion, celery, chicken stock or low-sodium chicken broth, one pound breakfast pork sausage, Granny Smith apples, fresh sage, one can cream of chicken soup, poultry seasoning, black pepper and large eggs.
• Kitchen tools you’ll need: Large bowl, whisk, measuring cups and spoons, apple corer, large skillet, wooden spoon or rubber spatula for stirring, sharp knife, cutting board and 13×9-inch casserole dish.
• Make-Ahead Tip: Bake the corn bread and cut it into cubes along with the bread the day before. Spread the cubes on a large sheet pan and let sit overnight uncovered to dry out.
• Substitutions: Why add cream of chicken soup? It not only adds flavor but keeps the dressing super moist! You could use cream of celery soup or cream of mushroom soup.
• Variations: You could make this with Italian sausage or without any sausage at all. You could also add different herbs like fresh rosemary or thyme.
• To save time, the sausage, celery and onion can all be cooked in advance and put into plastic baggies. Pop them into the fridge until you’re ready to assemble the cornbread dressing.
• Make-Ahead Preparation: This entire dish can be assembled the night before and baked just before serving. Allow it to sit on the counter for 15-20 minutes to come to room temperature. You may also need to add to the baking time. This is especially helpful when you have a busy Thanksgiving menu and lots of dishes that need prep time.
• Do you have to add sausage and apples? No, this cornbread dressing recipe can also be prepared without the sausage or apples for a more classic stuffing. No other adjustments are needed.
• Storage and Leftovers: Store baked Southern Cornbread Sausage Dressing in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat in single servings in the microwave or reheat in a 325°F oven with a piece of aluminum foil on top just until heated through.
• Freezer: You can freeze this cornbread dressing for up to 2 months. Thaw in the fridge and reheat just before serving.

More Thanksgiving Recipes to Make

• The ultimate Scalloped Corn.
• Juicy Oven Roasted Turkey rubbed with a citrus infused butter.
• Smooth and delicious Make Ahead Turkey Gravy.
• Streusel topped Sweet Potato Casserole.
• Turkey Cranberry Crescent Ring transforms holiday turkey into a round two meal.
• Sweet Cranberry Apple Fruit Chutney is a tasty option to serve in place of cranberry sauce.
• Sweet Potato Cornbread is delicious topped with butter and drizzle of honey.
• Easy Mashed Potatoes are simply dreamy.
• Leftover Turkey Hash from Southern Living.

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Helpful Kitchen Items:

• 13×9-inch Baking Dish
• Mixing Bowls
• Chopping Board and Knives
• Measuring Set