Homemade Cornbread Dressing

Thanksgiving dinner is complete when you serve up a big ol’ casserole dish of homemade cornbread dressing. So delicious because it’s made with flavorful ingredients including fresh herbs, homemade cornbread and Italian turkey or chicken sausage!

You guys. This is the BEST homemade cornbread dressing ever.

It’s made with my homemade cast iron buttermilk cornbread, which has received rave reviews from those who have made it. In addition to homemade cornbread, this homemade cornbread dressing is filled with fresh herbs and Italian turkey or chicken sausage. Mmm mmm good. You’ll never go back to any of those other cornbread dressings you used to eat because this one will totally win you over.

How to Make Homemade Cornbread Dressing

Making homemade cornbread dressing is totally worth the minimal effort it takes to make it. Make your cornbread, which can be done a day ahead of time. Saute your sausage and veggies. Crumble your cornbread and then add the sauteed sausage and veggies. Add a little broth and then add the mixture to a baking dish and bake. It’s that simple. 

This prep work can be done ahead of time-make the cornbread and sautee the sausage and veggies up to two days before baking the dressing. Then on the day of baking, prepare the cornbread dressing and bake. You may also bake the cornbread dressing up to two days before Thanksgiving dinner and reheat before serving dinner. I recommend allowing the pre-baked casserole to come to room temp before reheating because it cuts down on reheating time.

Homemade Cornbread Dressing

Yield: 10

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Print

Ingredients

• 3 mild Italian turkey or chicken sausage links, casings removed
• 1 prepared Cast Iron Buttermilk Cornbread
• 2 tbsp butter
• 2 tbsp olive oil
• 1/2 small onion, chopped
• 1 C celery, chopped
• 1 tbsp dry sherry or broth
• 3 eggs, beaten
• 1 tsp fresh thyme, chopped
• 2 tbsp minced fresh parsley
• Kosher salt and pepper (a pinch of each or to taste)
• 1 1/2 C turkey or chicken stock

Instructions

1. Preheat oven to 350.
2. Crumble your cooled cornbread and place in a large mixing bowl.
3. In a large skillet or pot over medium heat, melt the butter and the olive oil. Add the sausage and cook until browned, crumbling the sausage as it cooks. Add the onion, celery and sherry or broth. Scrape the bits off the bottom of the skillet and then cook until the veggies are tender.
4. Add the sausage mixture to the crumbled cornbread and mix well. Allow to cool for a few minutes and then add the eggs, thyme, parsley, kosher salt and pepper. Mix well. Stir in the turkey or chicken stock and mix until moistened.
5. Place the dressing in a well greased 2.5 quart baking dish or 9x13 baking pan or dish. Bake at 350 for 35-40 minutes or until the top is golden.

Notes

Adapted from The Williams Sonoma Cookbook

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 167 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 103mg Sodium: 287mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 14g

MORE THANKSGIVING RECIPES

Sweet Potato Casserole with Pecan Streusel

Baked Four Cheese Macaroni and Cheese

For brunch: Croissant French Toast Casserole

Pumpkin Spice Pudding Pie