Holiday Dressings are a serious thing in South Louisiana. Local ingredients, like oysters, seafood, pork, and any variety of vegetables find their way to Holiday tables in recipes handed down through generations. Simple Cornbread Dressing with Sausage is a staple in many homes throughout the South, but in South Louisiana, it's transformed to another level. Sweet Daddy D's Cornbread Dressing with Sausage is made with pork sausage, the Trinity, cornbread, and traditional Cajun and Creole seasonings. This simple, no-angst recipe turns out moist and packed with flavor. You need this on your Holiday table!
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Jump to:
Why is this the Perfect Cornbread Dressing?
Holiday dressings in South Louisiana come in many varieties. Dressings with oysters are synonymous with the Holidays here, but a good Cornbread Dressing with Sausage is the staple for many families. Binders used in dressing are often stale French bread or rice in South Louisiana, but cornbread is also commonly found here, as well as all over the South. Sweet Daddy D's Cornbread Dressing with Sausage incorporates the best of Creole and Cajun traditions. Here's why this is the perfect Cornbread Dressing with Sausage for your Holiday menu:
- First and foremost this recipe yields an extremely flavorful Dressing. Why would you spend time on any recipe that won't turn out delicious? The soothing flavor of pork sausage and fresh herbs whisper Holiday celebration in your ear.
- This recipe is very simple to make. Render the sausage, saute the Trinity, add the Herbs and Spices, then bind everything together with cornbread. Baked to a golden brown, you'll be thrilled to serve this on any Holiday table.
- One of the best characteristics of this recipe is its versatility. It's a great use for leftover cornbread of any flavor. You can substitute andouille or hot sausage for the pork sausage if you prefer. Add some chicken or turkey with giblets, or add some oysters to bring this simple recipe to another level.
Here’s What You Need
Here are some of the key ingredients for this recipe:
Ingredient Notes
- Pork Sausage: This recipe was developed using regular pork sausage. You can substitute any flavor of pork sausage you like. The flavor profile will be affected by the sausage you use. Check out the Hints and Tips (FAQ) Section below for substitutes.
- Cornbread: This recipe was developed using plain cornbread. You can use sweet cornbread, jalapeno cornbread, or any variety you like. Use more or less cornbread to change the consistency. This is a great use for leftover cornbread. The flavor profile will be affected by the cornbread you use.
- Yellow Onions, Bell Peppers, and Celery: Together these three ingredients are called the Trinity and are commonly used as the foundational flavor in Creole and Cajun dishes, much like the French Mirapois.
- Salt: This recipe was developed using Le Bon Papa Creole Seasoning, a salt-free all-purpose Creole or Cajun seasoning. If you use a seasoning that contains salt, please check the saltiness of the dish before adding additional salt. Other sources of salt could be butter and chicken stock.
- Fresh Herbs: Fresh Sage and Marjoram are key ingredients that round out the flavor profile of this recipe. To me, these are the flavors of the Holidays. You can substitute dry sage and marjoram for fresh. You can also use fresh Thyme in place of the dry thyme called for in the recipe. To substitute dry herbs, use 3 teaspoons of dry sage and 1 teaspoon of dry marjoram. If using fresh thyme in place of dry, use 1 Tablespoon.
Equipment
Cast Iron Skillet: A 12" cast iron skillet is perfect for rendering the sausage and sauteing the Trinity. If you don't have one of those, a heavy bottom skillet or saute pan will work.
Baking Dish (9' X 13"): You'll need an oven-ready baking dish. A 9" X 13" oven-safe baking dish is the perfect size for this recipe, but you can substitute other sizes if you don't have one.
Prep Bowls: You should have an assortment of Cambro and glass prep bowls to make your mise en place efficient.
Here is some of the equipment I used in making this recipe:
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Here’s What You Do
First…you have a beer. Any recipe is easier to make if you are prepared. That includes the cook and the ingredients. Prepare yourself by getting in the right frame of mind (that's what the beer's for). Read the recipe all the way through. Learn what you will need and what you will do with each ingredient and piece of equipment. Then perform your mise en place and you are ready to go!
Mise en Place
What you want to do is have all the ingredients prepared and ready to be used in the recipe. Place the prepared ingredients in prep bowls (you can place ingredients that are added at the same time in the same bowl.) Now, you know that you have everything you need and you won't have to stop to measure or chop while the fire is hot.
- Break the cornbread into small pieces and set in a prep bowl.
- Chop the Trinity (Yellow Onions, Bell Peppers, and Celery) and place them in one prep bowl.
- Chop the green onions and garlic and place them in separate prep bowls.
- Crumble the pork sausage into a prep bowl.
- Chop the Fresh Sage and Fresh Majoram and place them in a prep bowl, then measure the Creole seasoning, black pepper, and kosher salt into another prep bowl.
- Measure the Chicken stock and the butter.
- Preheat the oven to 350 degrees Fahrenheit.
Render the Sausage Fat
What happens in this step? Here we start to build the first layer of flavor by rendering the fat from the sausage. That rendered fat will be used with butter to saute the Trinity.
- Place a 12” cast iron skillet over medium heat. While the pan is still cold, add the pork sausage.
Lagniappe Tip: By starting the pork sausage in a cold cast-iron pan, you will be able to render more fat than starting it in a hot pan. A hot pan will sear the outside before the fat renders on the inside.
- Break up the sausage with your spoon while it renders its fat. Stir for about 5 minutes just until the red has cooked out. We are not trying to sear or brown the sausage.
- Remove sausage from the skillet with a slotted spoon and place it in a large bowl. Set the bowl aside.
- Make sure to leave the drippings in the skillet.
Saute the Trinity and Seasonings
What happens in this step? In this step, we add butter to the rendered pork fat to saute the Trinity before seasoning it with garlic, green onions, and the Herbs and Spices. This is the traditional flavor base in Cajun and Creole recipes.
- Increase the heat to medium-high under the cast iron skillet and add the butter.
- Once the butter is bubbling, add the Trinity and saute for about 8 minutes until the onions start turning translucent. Don’t let the Trinity brown.
- Add the garlic, Creole seasoning, kosher salt, black pepper, and green onions. Stir to combine and saute for about 3 minutes, stirring constantly.
- Next, add the fresh marjoram and sage and saute for about 2 minutes.
Before moving on to the next stage, remove the skillet from the heat and let it cool for about 10 minutes.
Blend all the Ingredients in a Bowl
What happens in this step? Off the heat, we will combine the ingredients in stages, Mixing in between steps to make sure all the ingredients are uniformly distributed throughout the Dressing. Just enough stock is added to create the consistency you're looking for.
- Add the veggie mixture to the bowl with the sausage.
- Mix the sausage and veggies thoroughly so that all the ingredients are evenly disbursed.
Lagniappe Tip: The idea is to add the ingredients in stages, mixing thoroughly before adding more ingredients. This will ensure that each ingredient is evenly distributed throughout the mixture.
- If you haven't already done so, break the cornbread into bite-size pieces and add them to the sausage and veggies.
- Mix the cornbread pieces into the sausage and veggies, breaking up the larger pieces as you go. Make sure that everything is evenly distributed.
- Add stock, starting with about 1 cup. Mix well and add more stock until it has a sticky consistency.
Lagniappe Tip: Add the stock a little at a time to make sure the final mixture is not too wet.
- Let the mixture sit for about 10 minutes until the cornbread has absorbed the liquid. You can add more stock after that if it looks too dry. Taste the dressing and add more seasoning if desired.
Bake the Dressing
What happens in this step? Now the cohesive Cornbread mixture will be baked to a golden brown, ready for serving.
- Prepare a 9” X 13” baking dish by smearing softened butter all over the inside.
- Pour the cornbread mixture into the prepared baking dish and spread out evenly.
- Bake in a 350-degree Fahrenheit oven for about 30 to 40 minutes. The top should be a golden brown and the edges should be bubbling.
Before serving. allow the Cornbread Dressing to rest for about 10 minutes after removing from the oven.
Serving Suggestions
Star of the Holiday Feast: Holiday Dressings are traditionally served to compliment a Turkey, Ham, Pork, or Beef Roast. Although a multitude of other traditional Holiday sides are also served, the Dressing leads the pack. Dressing recipes, handed down through generations create the longing for the comforts of home.
Stuffed in the Holiday Bird: Although the USDA does not recommend stuffing your Turkey, that is another popular way to serve Dressing. If you decide to stuff the Holiday Bird with this Cornbread Dressing with Sausage, don't add as much stock as this recipe calls for. As the turkey cooks, it will release juices into the dressing. Loosely place the stuffing in the bird, don't jam it in. Finally, be sure to cook the stuffing (exclusive of the turkey's internal temperature) to 165 degrees Fahrenheit. I use a Thermoworks Thermapen to get accurate internal temperatures. (I am an affiliate of Thermoworks and do receive a modest commission on sales through my site links). Allow the stuffed turkey to rest for 20 minutes before removing the stuffing. Read this USDA article on stuffing your turkey for a complete drill-down.
Stuffed in Something Else: Turkeys aren't the only thing that can be stuffed. If you decide to stuff things with this Cornbread Dressing with Sausage, think about chicken breasts, pork chops, and pork roasts or tenderloins. Make sure the stuffing is fully cooked.
Sign up for my email notifications of new recipes and posts right HERE.
Hints and Tips (FAQ)
To be safe with leftovers, place them in an airtight container before refrigerating or freezing. Allow the leftovers to cool down before placing them in the fridge or freezer. Leftover Cornbread Dressing will last 3 to 4 days in the fridge and 1 to 2 months in the freezer. Defrost frozen dressing in the refrigerator for 24 hours before reheating to 165 degrees Fahrenheit in the oven. The USDA recommends storing leftovers in shallow, airtight containers within two hours of cooking. Foods left in the danger zone between 40 degrees Fahrenheit and 140 degrees Fahrenheit for more than 2 hours run the risk of developing bacteria.
You can substitute Andouille Sausage or any smoked pork sausage for the Pork Sausage. Chop any smoked sausage up into small pieces before browning. Vegetable stock can be substituted for chicken stock. Vegetable or Olive oil may be substituted for the butter.
Yes. To substitute dry herbs, use 3 teaspoons of dry sage and 1 teaspoon of dry marjoram for the recipe quantities. If using fresh thyme in place of dry, use 1 Tablespoon.
You can make this recipe in advance, up to the point of baking. However, the USDA recommends never to refrigerate uncooked dressing due to the risk of bacterial growth. Instead, you can freeze the uncooked dressing. Make sure you have an airtight seal.
Here’s what the USDA says about freezing uncooked dressing:
It is safe to freeze uncooked stuffing; however, the ingredients must be combined, put into a shallow container, and frozen immediately. To use it, do not thaw before cooking. Cook from the frozen state until the stuffing reaches 165°F.
From the USDA’s article, “You’ve Got the Right Stuff(ing)! Tips to Handle Stuffing With Care”.
Yes, this is the same as a stuffing. The USDA does not recommend stuffing the turkey with dressing, but if you do, reduce the amount of stock you use because the juices from cooking the turkey will provide moisture. Stuff the bird loosely, just before placing it in the oven. Make sure to cook the stuffing inside of the bird to 165 degrees Fahemthiet (use an instant-read thermometer like this one). Allow the turkey to rest for 20 minutes before removing the stuffing.
More Holiday Dressings from Sweet Daddy D
If you make this recipe:
- Tell us about it in the Comments section below
- LEAVE A RATING ON THE RECIPE-worthy of 5-Stars?
- Questions or Comments? that’s the place!
- SIGN UP FOR OUR EMAIL UPDATES so you don't miss anything!
- Post a picture and share it with your friends on our Social Media:
Yeah You Right!
Recipe
Cornbread Dressing with Sausage
Here's What You Need
- 6 cups cornbread broken broken
- 1 pound pork sausage
- 8 tablespoons butter
- 2 cups yellow onions
- 1 cup bell pepper
- 1 cup celery
- 1 tablespoon chopped garlic
- 2 cups green onions
- 2 cups chicken stock
Herb and Spice Blend
- 1 ½ Tablespoons Creole seasoning
- 1 teaspoon dry thyme
- 3 Tablespoons fresh sage
- 1 Tablespoon fresh marjoram
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne optional
Here's What You Do
- Place a 12” cast iron skillet over medium heat. While the pan is still cold, add the pork sausage. Break up the sausage with your spoon while it renders its fat. Stir for about 5 minutes just until the red has cooked out.
- Remove the sausage from the skillet with a slotted spoon and place it in a large bowl. Make sure to leave the drippings in the skillet.
- Increase the heat to medium-high under the cast iron skillet and add the butter.
- Once the butter is bubbling, add the Trinity (yellow onions, bell pepper, and celery) and saute for about 8 minutes until the onions start turning translucent. Don’t let the Trinity brown.
- Add the garlic, Creole seasoning, kosher salt, black pepper, and green onions. Stir to combine and saute for about 3 minutes, stirring constantly.
- Next, add the fresh marjoram and sage and saute for about 2 minutes.
- Remove the skillet from the heat and let cool for about 10 minutes.
- If you haven't done so, break the cornbread into bite-size pieces and set aside, while the veggie mixture is cooling slightly,
- Add the veggie mixture to the sausage and mix well.
- Blend in the cornbread pieces with the sausage and veggies, breaking up the larger pieces with your spoon. Make sure that all the ingredients are evenly distributed.
- Add the stock, starting with about 1 cup. Mix well and add more stock until it has a sticky consistency. Let the mixture sit for about 10 minutes while the cornbread has absorbed the liquid. You can add more stock after that if it looks too dry. (See Notes)
- Taste the dressing and add more seasoning if desired.
- Prepare a 9” X 13” baking dish by smearing softened butter all over the inside.
- Pour the cornbread mixture into the prepared baking dish and spread out evenly.
- Bake in a 350-degree oven for about 30 to 40 minutes. The top should be a golden brown and the sides should be bubbling a little.
- Let the Cornbread Dressing rest for about 10 minutes after removing from the oven.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Peggy
How would I make this and add oysters?
Sweet Daddy D
Hi Peggy. I would add them in the step before adding the cornbread (when you add the veggies and sausage). Drain the oysters, but keep the oyster liquor. When you get to the step of adding the stock, substitue some of the liquor for stock and mix that in. You'll have to decide how much liquid to use all together, but make sure to use some of the oyster juice. Thanks for the question, let me know how it turns out!
Peggy
How would I make this adding oysters?
Sweet Daddy D
Hi Peggy. I would add them in the step before adding the cornbread (when you add the veggies and sausage). Drain the oysters, but keep the oyster liquor. When you get to the step of adding the stock, substitue some of the liquor for stock and mix that in. You'll have to decide how much liquid to use all together, but make sure to use some of the oyster juice. Thanks for the question, let me know how it turns out!