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Cornbread Dressing with Sausage and Apples

This recipe for Cornbread Dressing with Sausage Apples is seasoned with 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 table.

Cornbread Dressing With Sausage Apples And Sage

Easy Cornbread Dressing with Sausage Apples and Sage Recipe

Every year we hear the same conversation.Is it called stuffing or is it 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. My Mom and Grandmas, made their “stuffing” from the turkey and we have called it dressing. They would use a combination of day old bread, biscuits, or cornbread whatever they had handy in their kitchens. It was the perfect dressed-up dish to compliment the moist turkey and gravy we knew was sure to come. How to make Southern Cornbread Dressing:

  • Bread – Cubed Cornbread and Sourdough Bread.
  • Vegetables – Diced onion and celery.
  • Fat – Salted or unsalted butter.
  • Apples – Diced Granny Smith apples.
  • Sausage – Pork breakfast sausage either mild or spicy.
  • Herbs – Chopped parsley and fresh sage.
  • Seasonings – Poultry seasoning, salt and black pepper.
  • Mix-ins – Chicken or turkey stock, cream of chicken soup.
  • Eggs – Two large eggs for binding the dressing.
How To Make Cornbread Dressing With Sausage Apples And Sage

How to Make the Best Cornbread Dressing with Sausage Apples and Sage

  • Ingredients you’ll need to make homemade Cornbread Dressing with Sausage Apples and Sage: 8 cups cubed sourdough bread, 8 cups cubed cornbread, butter, diced onion, celery, chicken stock, one pound breakfast 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, spoon or rubber spatula for stirring, sharp knife, cutting board and 13 x 9 inch baking dish.
  • Why add cream of chicken soup? It not only adds flavor but keeps the dressing super moist.
  • To save time, the sausage, celery and onion can all be prepared and cooked in advance and put into plastic baggies. Chill them in the fridge until you’re ready to assemble the dressing.
  • 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.
  • 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 version. No other adjustments needed.  Serve it with a healthy drizzle of gravy, of course.
  • Store baked Cornbread Dressing with Sausage Apples and Sage chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
  • You can also reheat in a 325°F oven  with foil on top just until heated through.
baked cornbread dressing in a dish

More Thanksgiving Recipes to Make

Cornbread Dressing With Sausage Apples And Sage

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Helpful Kitchen Items:

Cornbread Dressing with Sausage and Apples

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: cornbread-dressin-sausage-apples-sage, cornbread-dressing-recipes, dressing-recipes, southern-dressing
Servings: 14 servings
Calories: 1004kcal
Author: Melissa Sperka


  • 2 ribs celery chopped
  • 1 medium onion diced
  • 1/2 cup butter
  • 8 cup cubed sourdough bread
  • 8 cup cubed cornbread
  • 1 lb breakfast sausage cooked & crumbled
  • 1 10 3/4 oz can cream of chicken soup
  • 2 medium Granny Smith apples peeled cored and cut into chunks
  • 2 large eggs beaten
  • 2 Tbsp chopped fresh sage OR 1 tsp ground sage
  • 1 Tbsp poultry seasoning May adjust to taste
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 14.5 oz cans chicken broth


  • Preheat the oven to 350°F. Spritz a 13 x 9 inch baking dish or similar with cooking spray.
  • In a stove top pan, saute onions and celery with butter until translucent. Season with salt and pepper to taste.
  • To a bowl add vegetables, cornbread, bread, sausage, apples, soup, beaten eggs, sage, poultry seasoning, salt and pepper. (May add Poultry seasoning 1 tsp at a time and adjust to taste)
  • Begin to add chicken stock to the ingredients in the bowl. Using a large spoon or spatula, fold the chicken stock through the mixture. If you use less cornbread and bread than I did, you may not need the entire 3 cans of stock. The dressing mixture should be very moist.
  • Pour the dressing evenly into the prepared baking dish.
  • Bake for 50-60 minutes or until golden.


  • You may omit the sausage and apple if preferred, with no other additions needed.
  • You may bake this dressing in individual size dishes, if preferred. Smaller portions will take less time to bake. 


Serving: 1serving | Calories: 1004kcal | Carbohydrates: 147g | Protein: 29g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 2297mg | Potassium: 580mg | Fiber: 10g | Sugar: 33g | Vitamin A: 541IU | Vitamin C: 2mg | Calcium: 391mg | Iron: 8mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. You could use ground sage, also referred to as rubbed sage but be cautious because it has a very strong flavor. I would recommend adding it 1 teaspoon at a time and adjust to your taste. As a rule of thumb dried herbs, such as dried sage leaves, are twice as potent as fresh. Whichever form you use, add slowly and taste [preferrably prior to adding the raw egg] and season to your specific taste. I hope this helps!

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