Holidays are my favorite times of the year as far as cooking and baking go. Not only do I get to cook some of my favorite recipes like this Southern Cornbread Dressing with Sausage, but I also get to try some great food made by others.
This year, I got to make several dishes for Thanksgiving and hosted two Xmas dinners so I had the opportunity to spend a lot of time in the kitchen.
An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on hand.
This dish, in particular, was a hit with everyone. I was seriously pressed for time with all the dishes I was making so elected to use a pre-made cornbread mix instead of my homemade buttermilk cornbread.
While I was at it, I decided to use sweet Italian sausage and the result was outstanding! And while you are at it, why don’t you whip up some of my delicious Adult Cranberry Sauce?
Oh yeah, have you tried Nancy’s Cranberry Gingersnap Pie? If you haven't then you have no idea what you are missing! Not sure what to do with all those Thanksgiving leftovers? Give my Thanksgiving Turkey Casserole a try.
For more great recipes that call for Italian Sausage, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Southern Cornbread Dressing recipe (see recipe card for quantities): Cornbread Mix, Italian Sausage, Yellow Onion, Celery Stalks, Low Sodium Chicken Broth, Cream of Chicken Soup, Salt and Poultry Seasoning.
🥣 How to Make Southern Cornbread Dressing with Sausage
Preheat the oven to 350°F.
Make the cornbread according to the recipe directions. Once the cornbread is ready, crumble cornbread into small pieces and add them to a large mixing bowl. Set aside.
Cook and crumble sausage until cooked and nicely browned. Drain the fat then add the sausage to the bowl of cornbread (do not stir yet).
Saute onion and celery in butter for 4 to 5 minutes or until the onions are semi-translucent. Add veggies and butter to the bowl of cornbread (do not stir yet).
In a mixing bowl, combine chicken broth, cream of chicken soup, salt and poultry seasoning and whisk until smooth. Pour the broth mixture into the bowl with the cornbread mixture and gently stir and fold until well combined.
Grease a 9 x 13 baking dish then spoon the cornbread mixture into the baking dish.
Bake uncovered for 30 minutes or until lightly browned and heated throughout.
Southern Cornbread Dressing with Sausage
Equipment
- Baking Dish (9 x 13)
- Skillet
Ingredients
- 1 Pkg Cornbread Mix
- 1 lbs Italian Sausage
- 1 Yellow Onion, diced
- 4 Celery Sticks
- ½ Cup Unsalted Butter
- 2 Cups Low Sodium Chicken Broth
- 10 ¾ oz Condensed Cream of Chicken Soup
- ½ teaspoon Salt
- ½ teaspoon Poultry Seasoning
Instructions
- Preheat oven to 350°F.
- Make cornbread according to recipe directions. Once the cornbread is ready, crumble cornbread into small pieces and add them to a large mixing bowl. Set aside.
- Cook and crumble sausage until cooked and nicely browned. Drain fat then add sausage to the bowl of cornbread (do not stir yet).
- Saute onion and celery in butter for 4 to 5 minutes or until the onions are semi-translucent. Add veggies and butter to the bowl of cornbread (do not stir yet).
- In a mixing bowl, combine chicken broth, cream of chicken soup, salt and poultry seasoning and whisk until smooth. Pour broth mixture into bowl with cornbread mixture and gently stir and fold until well combined.
- Grease a 9 x 13 baking dish then spoon cornbread mixture into baking dish.
- Bake uncovered for 30 minutes or until lightly browned and heated throughout.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Maddy
This cornbread dressing is the ideal turkey dressing. So flavourful and very tasty. I also made it to eat with baked chicken.