Old-fashioned Southern Cornbread Dressing is an essential holiday side. Made with sweet honey cornbread, savory sage sausage, fresh herbs, and sautéed vegetables, it bakes up moist and buttery with a crisp golden top.
Why you’ll love this Southern Cornbread Dressing
- Sweet and savory balance. Honey cornbread adds a gentle sweetness that complements the sage sausage and buttered vegetables.
- Perfect texture. A golden, slightly crisp top gives way to a tender, moist dressing beneath.
- Make-ahead friendly. Assemble up to a day ahead, refrigerate, and bake when you’re ready to serve.
Key ingredients
- Cornbread: A honey cornbread—either from a mix or homemade—adds a touch of sweetness that pairs well with savory elements.
- Day-old bread: Provides structure; leftover dinner rolls or biscuits can be used instead.
- Sage pork sausage: Use your favorite sausage; sage adds classic herb flavor.
- Fresh herbs: Parsley, sage, and thyme brighten the dish and give depth of flavor.
- Stock and egg: Chicken stock and an egg bind the mixture and keep it moist when baked.
Dietary swaps
- Gluten-free: Use a certified gluten-free cornbread mix and gluten-free bread. Check sausage and broth labels.
- Dairy-free: Replace butter with a dairy-free spread or oil.
- Vegetarian: Omit the sausage and use vegetable stock; add mushrooms or roasted vegetables for extra umami.
Recipe variations
- Extra vegetables: Add celery, diced carrots, or cubed butternut squash for more texture and flavor.
- Different proteins: Swap sausage for shredded chicken or turkey, bacon, or a plant-based sausage.
- Sweet or crunchy additions: Stir in dried cranberries, chopped dates, or toasted pecans for a sweet or crunchy contrast.
Tips and recipe notes
- No day-old bread? Dry slices in a low oven at 225°F for 30–45 minutes until crisp, then break into pieces.
- Fresh vs. dried herbs: Fresh herbs give the best flavor; if using dried, use half the amount.
- Make ahead: Combine ingredients and place in a buttered baking dish, cover tightly, and refrigerate up to a day. Remove from the fridge at least 30 minutes before baking.
More holiday side dishes you will love
- Baked Candied Yams
- Shaved Brussels Sprouts Salad with Bacon
- Roasted Sweet Potato Salad
- Easy Southern-Style Creamed Corn
- Southern Fried Cabbage with Bacon & Onions
- Low-Carb Cheesy Cauliflower Bake with Bacon & Mushrooms
Recipe
Southern Cornbread Dressing
Sweet honey cornbread combined with sage sausage, sautéed vegetables, and fresh herbs makes a moist dressing with a golden crust.
Total Time
1 hr 10 mins
1 hr 10 mins
Course Side Dish
Servings 8
Calories 468 kcal
Ingredients
- 1 box honey cornbread mix, prepared
- 4 slices day-old bread
- ½ lb sage pork sausage
- 6–8 oz baby bella mushrooms, roughly chopped
- 2 cups yellow onion, diced
- ½ cup flat-leaf parsley, chopped
- 1½ tbsp fresh sage, chopped
- 1 tbsp fresh thyme leaves
- 5–6 large cloves garlic, minced
- 2 hard-boiled eggs, chopped
- 3 cups chicken stock
- 8 tbsp butter, melted (plus 1 tbsp for cooking)
- 1 large egg, whisked
- 1 tsp kosher salt
- Pinch ground nutmeg
Instructions
- Preheat the oven to 350°F.
- Crumble the prepared cornbread into a large bowl. Tear the day-old bread into chunks and add; set aside.
- Melt 1 tablespoon butter in a skillet over medium heat. Add the sausage and cook until browned. Transfer to a paper towel–lined plate.
- In the same pan, sauté mushrooms and onions for 6–8 minutes until softened. Add parsley, sage, thyme, and garlic; cook 1–2 minutes more. Remove from heat.
- Add the cooked sausage, vegetable mixture, and chopped eggs to the cornbread. Gently mix to combine.
- Whisk together melted butter, chicken stock, whisked egg, salt, and nutmeg. Pour over the cornbread mixture and mix gently until moistened.
- Transfer the mixture to a buttered 9×13-inch baking pan. Cover with foil and bake 20–25 minutes. Remove the foil and bake an additional 10–15 minutes until the top is golden.
- Let the dressing rest 1–2 minutes, slice, and serve warm.
Notes
- No day-old bread? Dry slices in a 225°F oven for 30–45 minutes until crisp, then break into pieces.
- Fresh herbs recommended: Use fresh for best flavor; if substituting dried, halve the amount.
- Make-ahead: Assemble in a baking dish, cover tightly, and refrigerate up to a day. Remove from the fridge at least 30 minutes before baking.
- Nutrition values are estimates.
Nutrition
Calories: 468 kcal
Carbohydrates: 40 g
Protein: 12.3 g
Fat: 35.1 g
Saturated Fat: 11.4 g
Sugar: 13.5 g
Carbohydrates: 40 g
Protein: 12.3 g
Fat: 35.1 g
Saturated Fat: 11.4 g
Sugar: 13.5 g
Keyword cornbread dressing, cornbread sausage stuffing
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Let me know how it was!
If you made this Southern Cornbread Dressing, I’d love to hear how it turned out. Please leave a rating and review in the recipe card. Enjoy and happy cooking!