Name: Cornbread Dressing
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
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)

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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.

Overhead image of a large rectangle baking dish filled with cornbread dressing with sausage 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.

Ingredients needed to make cornbread dressing in individual measuring cups and ramekins.

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.

Overhead image of a large baking sheet covered with small diced cornbread pieces.

Overhead image of a large baking sheet covered with baked, browned, and dried out small diced pieces of cornbread.

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.

Stainless steel skillet filled with raw Italian sausage.

Stainless steel skillet filled with browned ground Italian sausage, diced onion, and diced celery.

Stainless steel skillet filled with cooked ground Italian sausage with celery and onion and topped with butter, garlic, parsley, sage, thyme, salt, and pepper.

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.

Chicken broth added to a a large stainless steel skillet filled with cooked ground Italian sausage mixed with celery, and onion, butter, garlic, parsley, sage, thyme, salt, and pepper.

Large with bowl filled with mixed together mixed together cornbread dressing mixture before being transferring to a baking dish to be baked.

Large baking dish filled with uncooked cornbread dressing ready to be baked.

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.

Image of a large serving spoon filled with cornbread dressing hovering over a large baking dish filled with golden baked cornbread dressing.

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!

Overhead image of a white table set with two white plates and a baking dish each filled with cornbread dressing.

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.

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