Southern Cornbread Dressing with Sausage

This Southern Cornbread Dressing is the BEST Turkey Dressing Ever! You must give this superb recipe a shot next time you have a Turkey dinner

southern cornbread dressing italian sausage

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.

cornbread fresh out of the oven

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.

sweet italian sausage
Sweet Italian Sausage

An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on hand.

dressing fresh out of the oven

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.

southern cornbread dressing italian sausage

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?

southern cornbread dressing italian sausage

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.

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.

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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).
  4. 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).
  5. 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.
  6. Grease a 9 x 13 baking dish then spoon the cornbread mixture into the baking dish.
  7. Bake uncovered for 30 minutes or until lightly browned and heated throughout.

Printable Recipe Card

southern cornbread dressing italian sausage

Southern Cornbread Dressing with Sausage

This Southern Cornbread Dressing is the BEST Turkey Dressing Ever! You must give this superb recipe a shot next time you have a Turkey dinner
4.50 from 6 votes
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 339 kcal

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 Tsp Salt
  • ½ Tsp 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

→ Contrary to popular belief, a whole head of celery is called a stalk and a single “stick” from the stalk is called a rib. Since most call a rib of celery “stalk”, I use the term Celery Stick to try and avoid any confusion.

Nutrition

Calories: 339kcalCarbohydrates: 6gProtein: 10gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 75mgSodium: 708mgPotassium: 454mgFiber: 1gSugar: 3gVitamin A: 521IUVitamin C: 2mgCalcium: 21mgIron: 1mg

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.

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4.50 from 6 votes (5 ratings without comment)

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One Comment

  1. Maddy says:

    This cornbread dressing is the ideal turkey dressing. So flavourful and very tasty. I also made it to eat with baked chicken.