Andouille Sausage Southern Cornbread Dressing Recipe

Some of my most cherished memories are tied to the scent of my grandmother’s kitchen during the holidays. The air would be thick with the aromas of roasting turkey, sweet potatoes, and, most importantly, her classic Southern Cornbread Dressing. It was the heart of the Thanksgiving table, a dish so perfect I never thought it could be improved.

For years, I made her recipe exactly as written, honoring the tradition she passed down. It was delicious, comforting, and everything dressing should be. But you know me, I can’t leave well enough alone for too long. My husband loves a little bit of spice, and I’m always looking for ways to add layers of flavor to familiar dishes.

One year, while planning our holiday menu, a lightbulb went off. What if I took that beloved, traditional dressing and gave it a little Louisiana flair? I decided to brown the butter for a deep, nutty flavor and swap the usual breakfast sausage for some smoky, spicy andouille. The result was pure magic.

This Southern Cornbread Dressing is still rooted in tradition, but the brown butter and andouille sausage give it an unforgettable, savory kick that will have everyone at your table asking for the recipe. It’s my little twist on a classic, and I’m so excited to share it with you.

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Why This Southern Cornbread Dressing Recipe Works

Southern Cornbread Dressing is more than just a side dish. It’s a cornerstone of Southern cuisine, a recipe that speaks to heritage and comfort. Traditionally, it was a way to use up stale cornbread, transforming simple ingredients into something truly special for the holiday table. Its popularity comes from its incredible texture, moist and almost custardy on the inside with a beautifully crisp, golden-brown top.

A great dressing strikes the perfect balance of savory flavors, moisture, and texture. This recipe achieves that and then takes it a step further. We start with a foundation that has stood the test of time: a base of unsweetened cornbread, the classic “holy trinity” of Southern cooking (onion, celery, and bell pepper), and fresh, fragrant herbs like sage and thyme.

What makes my version stand out are two key enhancements. First, we use brown butter. Instead of just melting the butter, we cook it a few minutes longer until the milk solids toast and turn golden brown. This simple step adds a deep, nutty, and almost caramel-like aroma that infuses the entire dish. It’s a subtle change with a massive flavor payoff.

The second, and most impactful, twist is the addition of smoked andouille sausage. This isn’t your average sausage. Andouille brings a wonderful smokiness and a gentle, warming spice that cuts through the richness of the dressing. It adds a complex, savory depth and a delightful texture that complements the soft cornbread perfectly. It’s a nod to Cajun cooking that feels right at home in this Southern classic.

Ingredients for Southern Cornbread Dressing

The beauty of a recipe like this is how it uses humble ingredients to create something extraordinary. But the quality of those ingredients really matters. Here’s a look at what you’ll need to assemble this incredible Southern Cornbread Dressing.

The foundation of any good dressing is, of course, the cornbread. It is absolutely essential to use a savory, unsweetened cornbread for this recipe. A sweet cornbread will create a flavor that’s more like a dessert, which clashes with the savory sausage and herbs. I always bake mine a day or two ahead of time so it can get a little stale, which helps it absorb all the delicious broth without turning to mush.

For the star of the show, you’ll want to find a good quality smoked andouille sausage. This spicy pork sausage is a staple in Louisiana cuisine and brings so much flavor to the party. Look for a brand with a nice, smoky aroma and coarse texture. This is what provides that signature kick that makes my version so special.

Finally, don’t skimp on fresh herbs. While dried herbs work in a pinch, fresh sage and thyme provide a bright, aromatic flavor that you just can’t replicate. They are the classic poultry herbs and are essential for that traditional holiday taste.

• 8 cups day-old, crumbled unsweetened cornbread
• 1/2 cup (1 stick) unsalted butter, plus 2 tablespoons for dotting
• 12 ounces smoked andouille sausage, casings removed and crumbled
• 1 large yellow onion, finely chopped
• 3 celery stalks, finely chopped
• 1 green bell pepper, finely chopped
• 2 tablespoons fresh sage, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 3 large eggs, lightly beaten
• 4 to 5 cups low-sodium chicken or turkey broth, warmed

Step-by-Step Instructions For Making Southern Cornbread Dressing

Making this dressing is a process of layering flavors, one delicious step at a time. Don’t rush it. Let’s walk through how to build this incredible side dish together. Grab a very large bowl, you’re going to need it!

Step 1: Prepare Your Station

First things first, preheat that oven to 375°F. Go ahead and grease your 9×13-inch baking dish with butter or a nonstick spray. This will ensure your dressing doesn’t stick and you get clean, beautiful slices. Place all of your crumbled, day-old cornbread into the largest mixing bowl you have. Trust me, using a big bowl makes mixing so much easier and keeps your kitchen counters clean.

Step 2: Brown the Butter

In a large skillet, melt the 1/2 cup of butter over medium heat. Now, stay with it. Instead of just melting, we’re browning it. Swirl the pan occasionally and watch as it foams up. Soon, you’ll see little golden-brown specks form at the bottom and smell a wonderfully nutty aroma. This should take about 3 to 5 minutes. This is liquid gold, full of toasty flavor.

Step 3: Cook the Andouille Sausage

Add the crumbled andouille sausage directly into that beautiful brown butter. Use a wooden spoon to break it up as it cooks. You want it to get nicely browned and a little crispy around the edges, which will take about 6 to 8 minutes. Once it’s done, use a slotted spoon to move the sausage to the bowl with the cornbread, leaving all that flavorful rendered fat in the skillet.

Step 4: Sauté the Vegetables

Now, add your chopped onion, celery, and bell pepper, the “holy trinity,” to that same skillet. All that leftover butter and sausage fat is going to make these veggies taste incredible. Sauté them over medium heat until they are soft and the onion is translucent, usually about 8 to 10 minutes. This step builds a crucial layer of flavor.

Step 5: Combine the Dry Ingredients

Scrape all the cooked vegetables and any remaining fat from the skillet right into the large bowl containing the cornbread and sausage. Add your minced fresh sage, thyme leaves, salt, black pepper, and the pinch of cayenne if you like a little extra heat. Gently toss everything together until it’s well combined.

Step 6 & 7: Add the Liquid and Mix

In a separate bowl, whisk your eggs, then slowly whisk in 4 cups of the warmed broth. Pour this mixture over the cornbread. Use a spatula to gently fold it all together. The key here is *fold*, don’t stir aggressively. You want the cornbread to absorb the liquid, not break down into paste. The final mixture should have the consistency of a thick, spoonable porridge. If it looks too dry, add up to one more cup of broth.

Step 8 & 9: Bake to Perfection

Pour the dressing into your prepared baking dish and spread it evenly. Cut the remaining 2 tablespoons of butter into small pieces and dot them over the top. This will help create that irresistible golden crust. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 20 to 25 minutes, until the center is set and the top is deeply golden brown and delicious.

Step 10: Let It Rest

This might be the hardest step! Let the dressing rest on a wire rack for at least 10 to 15 minutes before serving. This allows it to set up, making it easier to slice and serve. It will be piping hot, so this little rest ensures no one burns their mouth in their haste to dig in.

How To Serve Southern Cornbread Dressing

Serving this Southern Cornbread Dressing is one of the best parts of making it. The aroma alone will have everyone gathering in the kitchen! While it’s a natural star on any holiday table, there are plenty of ways to enjoy this incredible dish.

For a traditional Thanksgiving or Christmas feast, this dressing is the perfect companion to a roasted turkey or a glazed ham. I always serve it with a generous ladle of homemade gravy, whether it’s turkey gravy or a rich brown gravy. The way the gravy soaks into the nooks and crannies of the dressing is just heavenly. A side of tart cranberry sauce also provides a wonderful contrast to the savory, spicy notes of the andouille sausage.

But don’t just save it for the holidays! This dressing is so hearty and flavorful, it can easily be the star of a weeknight meal. Here are a few of my favorite ways to serve it:

• As a Main Course: Serve a generous square of the dressing alongside a simple green salad with a vinaigrette and some steamed green beans. It’s a complete and satisfying meal all on its own.
• With Pork Chops: Pan-seared or baked pork chops are a fantastic pairing. The savory flavors of the pork and the spicy sausage in the dressing are a match made in heaven.
• Brunch Innovation: This is my favorite way to use leftovers! Form a small patty of cold dressing and pan-fry it in a little butter until crispy on both sides. Top it with a perfectly fried, runny-yolk egg for an unforgettable brunch dish.

No matter how you serve it, this Southern Cornbread Dressing is all about comfort and big, bold flavor. It brings a touch of warmth and Southern hospitality to any meal, making any day feel like a special occasion.

How To Store & Reuse Southern Cornbread Dressing Leftovers

If you’re lucky enough to have leftovers of this Southern Cornbread Dressing, you’re in for a treat. I honestly think it tastes even better the next day as the flavors have more time to meld together. Storing and reheating it properly is key to enjoying it again and again.

First, always let the dressing cool completely to room temperature before storing it. Covering it while it’s still warm can create condensation, which can make the dressing soggy. Once cooled, transfer it to an airtight container or keep it in the baking dish and cover it tightly with plastic wrap or foil. It will keep beautifully in the refrigerator for up to four days.

For longer storage, this dressing freezes exceptionally well. You can freeze the entire dish or portion it out into smaller, individual containers. Wrap it tightly in plastic wrap and then a layer of foil to prevent freezer burn. It will last in the freezer for up to three months. To thaw, simply move it from the freezer to the refrigerator overnight.

When it comes to reheating and reusing, you have several wonderful options:

• Oven Reheating (Best Method): To revive that perfect texture, the oven is your best friend. Place the dressing in an oven-safe dish, add a splash of chicken broth to rehydrate it, and cover with foil. Bake at 350°F for 20-25 minutes, or until heated through. For a crispy top, remove the foil for the last 5 minutes.
• Microwave Reheating (Quickest Method): For a quick single serving, the microwave works just fine. Place a portion on a plate, sprinkle with a little water or broth, and cover with a damp paper towel. Heat in 30-second intervals until warm. The texture will be softer, but it will still be delicious.
• Creative Leftover Ideas: Think beyond just reheating! Crumble cold dressing into a skillet to make a hash, stuff it into bell peppers and bake, or use it as a base for a “Thanksgiving leftover bowl” with turkey, gravy, and cranberry sauce.

With these tips, you can enjoy every last bite of your delicious Southern Cornbread Dressing, ensuring none of that hard work goes to waste.

Substitutions & Variations For Southern Cornbread Dressing

While I absolutely adore this Southern Cornbread Dressing just the way it is, one of the best things about cooking is making a recipe your own. This dish is wonderfully adaptable, so feel free to play around with the ingredients based on your personal taste or what you have available in your kitchen.

The andouille sausage is the star, but if you can’t find it or prefer something different, you have options. A spicy Italian sausage would work well, offering a fennel-forward flavor. A classic breakfast sausage will give you a more traditional taste profile. For a non-pork alternative, high-quality ground chicken or turkey sausage would also be delicious, just be sure it’s well-seasoned.

You can also get creative with the vegetables and other additions. Some cooks love adding sautéed mushrooms for an earthy, umami flavor, or a cup of toasted pecans or walnuts for a delightful crunch. For a hint of sweetness to balance the spicy sausage, you could even add a finely diced apple along with the other vegetables.

Here are a few other easy substitutions and fun variations to try:

• Make it Vegetarian: For a delicious vegetarian version, simply omit the sausage. Sauté about 8 ounces of sliced cremini mushrooms in its place to add a savory, meaty texture. Be sure to use a rich vegetable broth instead of chicken or turkey broth.
• Adjust the Heat: If you’re sensitive to spice, you can use a milder smoked sausage instead of andouille. You can also omit the cayenne pepper for a gentler flavor profile that’s still incredibly rich and savory.
• Herb Variations: While sage and thyme are classic, don’t be afraid to experiment. A little fresh rosemary or marjoram would also complement the flavors beautifully. Just be mindful that rosemary is potent, so a little goes a long way.
• Add Some Creaminess: For an extra rich and custardy dressing, some Southern cooks swear by adding a can of cream of chicken or cream of mushroom soup to the broth mixture. It’s not my personal method, but it’s a popular regional variation worth trying if you like a very moist dressing.

Feel free to use this recipe as a guide and let your creativity shine. The heart of this dish is its comforting, savory cornbread base, which is the perfect canvas for your own culinary twists.

5 FAQs About Southern Cornbread Dressing

Here are some straightforward answers to the most common questions I receive about this Southern Cornbread Dressing recipe.

Can I make this Southern Cornbread Dressing ahead of time?

Absolutely! This is one of the best parts about this recipe, especially when you’re preparing for a big holiday meal. You can easily assemble the entire dressing a day or two in advance. Follow the recipe right up to the point of baking. Once you pour the mixture into your greased baking dish, simply cover it tightly with plastic wrap or foil and place it in the refrigerator.

When you are ready to bake, I recommend taking the dish out of the refrigerator about 30 to 45 minutes before it goes into the oven. This allows it to come to room temperature, which promotes more even cooking. You may need to add an extra 10 to 15 minutes to the initial covered baking time since you’re starting with a cold dish. Just bake until the center is hot and set, and the top is beautifully golden brown.

What’s the difference between stuffing and Southern Cornbread Dressing?

This is a classic debate! Technically speaking, “stuffing” is cooked inside the cavity of a bird, like a turkey, while “dressing” is cooked separately in a baking dish. However, in the South, the lines are very blurry. Most Southerners, myself included, will call this dish “dressing” even though it’s cooked in a pan. The term “stuffing” is rarely used for cornbread-based recipes in our region, regardless of the cooking method.

From a food safety perspective, many chefs and home cooks now prefer to cook dressing in a separate dish anyway. It allows for more consistent cooking, ensures the dressing reaches a safe internal temperature, and creates that wonderful crispy top and edges that you just can’t get when it’s cooked inside a turkey. So while the names are often used interchangeably elsewhere, in my kitchen, it’s always Southern Cornbread Dressing.

My Southern Cornbread Dressing is too dry or too mushy. What did I do wrong?

The texture of cornbread dressing is a very personal preference, but achieving that perfect balance between moist and firm can be tricky. If your dressing turned out too dry, it’s usually due to one of two things. Either you didn’t add enough liquid, or it was baked for too long. Before baking, the mixture should resemble a very thick, wet porridge. If your cornbread was extra dry, it might have needed that full fifth cup of broth. Also, be sure to check the dressing toward the end of its baking time to avoid overcooking.

On the other hand, a mushy dressing is often the result of too much liquid, not using stale cornbread, or over-mixing. Day-old cornbread is crucial because it’s firm enough to absorb the broth without falling apart. If you use fresh, tender cornbread, it will dissolve into a paste. When combining the ingredients, use a gentle folding motion. Over-mixing can break down the cornbread crumbs, leading to a dense, gummy texture.

Can I use a sweet cornbread for this Southern Cornbread Dressing recipe?

I would strongly advise against it. Traditional Southern Cornbread Dressing is a savory dish, meant to complement the other rich, savory flavors on the holiday table like turkey and gravy. The entire flavor profile is built around savory elements like sausage, onions, celery, and herbs. Using a sweet cornbread introduces a sugary element that creates a significant flavor clash. It can make the final dish taste confusing, like a sweet dessert trying to be a savory side.

For the best and most authentic results, you need a classic, unsweetened Southern-style cornbread made with buttermilk and little to no sugar. This provides the perfect neutral, crumbly base that will soak up all the broth and savory flavors without competing with them. If you need a great recipe, I have a fantastic Cast Iron Buttermilk Corn Bread on the site that is perfect for this dressing.

Do I have to use andouille sausage in this Southern Cornbread Dressing?

You certainly do not have to use andouille sausage, although it is my special ingredient that gives this dressing its signature smoky, spicy kick. If you can’t find andouille, or if you prefer a different flavor, this recipe is very flexible. A good quality, spicy Italian sausage is a great substitute. A mild or hot breakfast sausage would also work well, giving the dressing a more traditional, classic flavor profile.

If you need a non-pork option, you can use ground turkey or chicken sausage. Just make sure it is well-seasoned, as poultry can be a bit milder in flavor. For a vegetarian option, you can omit the meat entirely and sauté 8 ounces of cremini or shiitake mushrooms to provide a savory, earthy element. The heart of the recipe is the cornbread base, so feel free to adapt the protein to whatever suits your family’s tastes best.

Try These Recipes Next

If you loved this spicy take on a Southern classic, here are a few other dressing and cornbread recipes from my kitchen that you might enjoy.

• Homemade Cornbread Dressing: My family’s traditional, classic recipe for the most comforting side dish on the holiday table.
• Cast Iron Buttermilk Corn Bread: The perfect savory, unsweetened cornbread recipe to use as the base for any delicious dressing.
• Easy Chestnut and Leek Dressing Recipe: A wonderfully elegant and flavorful dressing made with bread cubes, sweet leeks, and roasted chestnuts.

I hope you find a new favorite to add to your collection!