Buttery and moist with a crispy, golden crust, this Cornbread Dressing Recipe is the perfect addition to any holiday dinner table. Super easy to make with homemade sweet cornbread, Italian sausage, celery, onion, and fresh herbs.
When the holidays roll around, I am here for it! And my favorite part? The dressing! (aka stuffing)
With or without Italian sausage, cornbread dressing is my favorite part of the whole meal. Nothing tastes better. Ok, except for maybe my cornbread casserole. It’s hard to decide.
Buttery and savory with just the right amount of sweetness, the holidays wouldn’t be the same without it.
Dressing vs. Stuffing
Although the terms “dressing” and “stuffing” are often used interchangeably, they technically differ in one way – how they’re cooked.
Stuffing, as the name implies, is traditionally stuffed and cooked in the cavity of a turkey, chicken, or other roast. The juices from the meat drip and permeate the stuffing, giving it a delicious, savory flavor. Dressing, on the other hand, is typically baked in a separate baking dish outside of the turkey. Less moist and “spongy” compared to stuffing, it may even have a crispy crust since it’s exposed directly to the oven’s heat.
How to Make Cornbread Dressing
1. Preheat oven to 300℉ and grease a large 9×13-inch baking or casserole dish.
2. Bake the cubes of cornbread: Layer the cornbread onto a large baking sheet and bake for 20-30 minutes or until golden and dried out. Remove from the oven and increase the oven temperature to 350 degrees F.
3. Brown the sausage in a large skillet.
4. Saute the veggies: Stir in the diced celery and onion. Sauté until the vegetables are tender and the sausage is fully cooked, then stir in the butter, garlic, parsley, sage, thyme, salt, and black pepper, and cook for another minute.
5. Add the chicken broth: Increase the heat to high and stir in the chicken broth. Bring to a boil before reducing to medium heat. Simmer for 5 minutes.
6. Stir in the eggs: Remove the pan from the heat and allow it to cool for one minute before stirring in the whisked eggs.
7. Combine the cornbread and sausage mixture: Reserve ½ cup of the cornbread cubes and gently toss the rest into a large bowl with the sausage. Mix well until combined. Transfer to the prepared baking dish and top with the reserved ½ cup of cornbread cubes.
8. Bake: Cover with aluminum foil and bake for 40 minutes, then remove the foil and bake for an additional 5-10 minutes or until the top turns golden brown. Remove from the oven and allow it to cool before serving.
Make-Ahead Tips
Cornbread dressing is one of the best Christmas and Thanksgiving recips to make ahead of time. You could even prep the whole thing ahead of time, refrigerate it, and then bake it the next day!
Usually, however, I recommend that people at least prepare the cornbread one to two days ahead. That way, the cornbread is prepped, cooled, and ready to go when it’s time to make the dressing.
Optional Additions
Dried fruits: Cranberries, raisins, and cherries
Toasted nuts: Slivered almonds, walnuts, or pecans
Fresh fruit: Apples!
Storing, Freezing, and Reheating
- Storing: Allow leftovers to cool to room temperature before transferring them to an airtight container. Place in the refrigerator and store for up to 4 days.
- Freezing: Allow the cornbread dressing to reach room temperature, then transfer to freezer-safe ziplock bags or airtight containers. Transfer to the freezer for 1-3 months. Thaw in the refrigerator before reheating.
- Reheating: For best results, reheat in an oven set to 350°F (175°C) until it reaches an internal temperature of 165°F (74°C). To prevent it from drying out, cover with aluminum foil. You may also reheat smaller portion sizes in the microwave until heated through.
Note: If the cornbread dressing seems dry, try adding a splash of broth or a pat of butter midway through reheating.
More Holiday Recipes,
- Creamed Corn Recipe
- Spinach Pear and Feta Salad Recipe
- Classic Scalloped Potatoes Recipe
- The Best Mashed Potatoes
- How to Roast Butternut Squash
- Sweet Potato Casserole (with Marshmallows)
- Air Fryer Green Beans
If you try making this Cornbread Stuffing Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Cornbread Dressing
Ingredients
- 12 cups sweet cornbread - chopped into 1-inch cubes (see notes)
- 16 ounces mild Italian sausage - or breakfast sausage, ground (see notes)
- 2 ribs celery - diced
- 1 white onion - diced
- 4 tablespoon butter
- 2 cloves garlic - minced
- 2 tablespoon fresh parsley - chopped
- 1 tablespoon fresh sage - chopped
- 1 tablespoon fresh thyme - chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2½ cups chicken broth - or chicken stock
- 3 large eggs - brought to room temperature and whisked together
Instructions
- One to two days before: Prepare and bake enough cornbread to give approximately 12 cups of cubed cornbread. I always double the recipe and make a double batch.
- Preheat oven to 300℉ and grease a large 9×13-inch baking or casserole dish.
- Layer the corn bread cubes onto a large baking sheet and bake for 20-30 minutes or until they are crusty and dried out. Remove the baking sheet from the oven and increase the oven temperature to 350 degrees f.
- In a large skillet set over medium-high heat, brown the sausage, breaking it apart into smaller pieces as it cooks.
- Once browned, stir in the diced celery and onion. Sauté until the vegetables are tender and the sausage is fully cooked, about 8 minutes.
- Stir in the butter, garlic, parsley, sage, thyme, salt, and black pepper, and cook for another minute.
- Increase the heat to high and stir in the chicken broth. Bring to a boil before reducing the heat to medium-low heat. Simmer for 5 minutes.
- Remove the pan from the heat and allow it to cool for one minute before stirring in the whisked eggs.
- Reserve ½ cup of the cornbread cubes and gently toss the rest into a large bowl with the sausage. Mix well until combined.
- Spread the dressing out into the prepared baking dish. Top with the reserved ½ cup of cornbread cubes. Cover with aluminum foil and bake for 40 minutes, then remove the foil and bake for an additional 5-10 minutes or until the top turns golden brown.
- Remove from the oven and allow it to cool for 10-15 minutes before serving.
Jessica’s Notes
- Cornbread: I like to make this recipe using my sweet homemade cornbread. If you prefer a less sweet, southern-style cornbread, try making it with my easy cornbread recipe. Both recipes include buttermilk so you get that rich, buttery, tender cornbread we’ve all come to love. You may also make it with boxed cornbread, such as Jiffy.
- Sausage: The addition of sausage is completely optional. If you prefer a more traditional southern cornbread dressing, feel free to omit the sausage from the recipe.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I dont use cream cheese our sour cream or yogurt is milk enough?
I have not made it that way before, you can give it a try and let me know 🙂
My family finished the entire dish, and asked me to make it again. This will for sure be on rotation!
This cornbread dressing was delicious with Turkey breast!