Cornbread Dressing with Sausage
A simple version of traditional Cornbread Dressing made with pok sausage
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
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.
Notes
Read my article Cornbread Dressing with Sausage for more detailed instructions, tips, FAQs, and process photos of each step..
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.
You can substitute Andouille Sausage or any Smoked Pork Sausage in place of the pork sausage. Finely chop sausage before rendering. The flavor profile will be affected by the sausage you use.
This recipe was developed using plain cornbread. You can use sweet cornbread, jalapeno cornbread, or any variety you like. This is a great place to use leftover cornbread. The flavor profile will be affected by the cornbread you use.
This recipe was developed using Le Bon Papa Creole Seasoning, which is 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 the butter and the chicken stock.
You can substitute dry sage and marjoram for fresh. Use 3 teaspoons of dry sage and 1 teaspoon of dry marjoram. If using fresh thyme in place of dry, use 1 Tablespoon.
Nutrition
Calories: 613kcal | Carbohydrates: 72g | Protein: 16g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1175mg | Potassium: 454mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1365IU | Vitamin C: 23mg | Calcium: 203mg | Iron: 3mg
