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Homemade Cornbread Dressing

Thanksgiving dinner is complete when you serve up a big ol’ casserole dish of homemade cornbread dressing. So delicious because it’s made with flavorful ingredients including fresh herbs, homemade cornbread and Italian turkey or chicken sausage!

You guys. This is the BEST homemade cornbread dressing ever.

It’s made with my homemade cast iron buttermilk cornbread, which has received rave reviews from those who have made it. In addition to homemade cornbread, this homemade cornbread dressing is filled with fresh herbs and Italian turkey or chicken sausage. Mmm mmm good. You’ll never go back to any of those other cornbread dressings you used to eat because this one will totally win you over.

How to Make Homemade Cornbread Dressing

Making homemade cornbread dressing is totally worth the minimal effort it takes to make it. Make your cornbread, which can be done a day ahead of time. Saute your sausage and veggies. Crumble your cornbread and then add the sauteed sausage and veggies. Add a little broth and then add the mixture to a baking dish and bake. It’s that simple. 

This prep work can be done ahead of time-make the cornbread and sautee the sausage and veggies up to two days before baking the dressing. Then on the day of baking, prepare the cornbread dressing and bake. You may also bake the cornbread dressing up to two days before Thanksgiving dinner and reheat before serving dinner. I recommend allowing the pre-baked casserole to come to room temp before reheating because it cuts down on reheating time.

Homemade Cornbread Dressing

Homemade Cornbread Dressing

Yield: 10
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 3 mild Italian turkey or chicken sausage links, casings removed
  • 1 prepared Cast Iron Buttermilk Cornbread
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/2 small onion, chopped
  • 1 C celery, chopped
  • 1 tbsp dry sherry or broth
  • 3 eggs, beaten
  • 1 tsp fresh thyme, chopped
  • 2 tbsp minced fresh parsley
  • Kosher salt and pepper (a pinch of each or to taste)
  • 1 1/2 C turkey or chicken stock

Instructions

  1. Preheat oven to 350.
  2. Crumble your cooled cornbread and place in a large mixing bowl.
  3. In a large skillet or pot over medium heat, melt the butter and the olive oil. Add the sausage and cook until browned, crumbling the sausage as it cooks. Add the onion, celery and sherry or broth. Scrape the bits off the bottom of the skillet and then cook until the veggies are tender.
  4. Add the sausage mixture to the crumbled cornbread and mix well. Allow to cool for a few minutes and then add the eggs, thyme, parsley, kosher salt and pepper. Mix well. Stir in the turkey or chicken stock and mix until moistened.
  5. Place the dressing in a well greased 2.5 quart baking dish or 9x13 baking pan or dish. Bake at 350 for 35-40 minutes or until the top is golden.

Notes

Adapted from The Williams Sonoma Cookbook

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 167 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 103mg Sodium: 287mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 14g

 

MORE THANKSGIVING RECIPES

Sweet Potato Casserole with Pecan Streusel

 

Baked Four Cheese Macaroni and Cheese

Baked Four Cheese Macaroni and Cheese

 

For brunch: Croissant French Toast Casserole

For breakfast: Croissant French Toast Casserole.

 

Pumpkin Spice Pudding Pie

 

 

 

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38 comments on “Homemade Cornbread Dressing”

  1. Oh wow, Julie! This looks so good! And I love the addition of sherry in it. :)
    Pinned & sharing!

  2. I agree with you on homemade dressing — it’s not even in the same league with store bought! This dressing sounds so delicious! The turkey is supposed to be the star of the show on Thanksgiving, but to me, it’s the sides (and dessert) that makes the meal really special.

  3. I love this stuffing Julie. Very much infact. So many recipes use and stress the use of sausage and not turkey sausage. I’m so glad yours is suitable for my non-pork eating soul!! Plus, I see sherry in the ingredients too? So cool!

    • Thank you, Zainab! I don’t always eat pork but I don’t mind it. But I usually prefer something healthier. The turkey sausage is perfect. Thanks for stoppinbg by!

  4. Isn’t it SO much better homemade? Love this with the added turkey sausage!

  5. Homemade is definitely the way to go with cornbread dressing. It sounds like you have a great time with your family. And there is no shame is buying the meat elsewhere and spending more time with your family. Sometimes, I think we spend too much time in the kitchen and not enough time enjoying the actual holiday.

  6. The past 5 years, I start off my morning with a turkey trot. This year, I’ll be doing one in Boston! Watching football all day is always a Thanksgiving tradition, too! I’ve never tried to make my own stuffing from scratch either. Looks like I need to!

  7. It’s nice not having the responsibility of cooking the meat. Side dishes and baking, in my opinion, is the easy and fun part. This cornbread dressing looks amazing! I love the idea of adding turkey sausages and sherry. Delicious and pinned! Have a great time at your Mom’s Julie.

  8. Hehe, I’m all about the sides and stuffing too! This cornbread one looks wonderful! I can imagine how flavorful it is and love all the fresh parsley and thyme in here! Pinning and thanks for sharing Julie :)

  9. Ugh, I hate making the meat, I totally cheat too! I DO love making sides and desserts! You are right, homemade stuffing/dressing is SO easy! And, aside from dessert, thats what I’m bringing to dinner next week! I am totally trying this recipe, I think my family will love it!

  10. Thanks for this – am definitely going to work some cornbread into my stuffing this year – do a mix of regular breads plus homemade cornbread. I always add cornmeal to my pancakes, so why not with stuffing too. Will leave the meat out though and go with chopped apples as that’s the family tradition in my house.

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  12. Julie, your stuffing looks beautiful! I could honestly just eat stuffing on Thanksgiving – well, almost! Want to try this for sure! I grew up in an Italian family, and can you believe for Thanksgiving we had the whole traditional dinner PLUS ravioli, homemade meatballs, salad, the works! No wonder my poor grandmother was exhausted, she did all the work! Thanks so much for sharing your recipe and gorgeous photo – pinning and sharing! Have a wonderful rest of the week!

  13. Hello,

    By chance, do you have a picture of what this dressing looks like fresh out of the oven???.

    • Hi, that photo was taken within an hour of it being removed from the oven. I transferred it to a serving dish from my baking pan. I do not have any other photos of it.

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  16. Hi, can you tell me how many this is for? I have approx 35 coming so not sure how many to make
    thanks
    Ruth

  17. Drool, drool, drool. This dressing looks AMAZING. I wish I had that bowl in front of me now, I’d face plant in it! Thanks for sharing on Saturday Night Fever! Pinned!

  18. Hi Julie,
    Thanks for sharing. Since I’m a redneck, I replaced the sherry with bourbon. Just a skosh more too…;-) Looks like I’ll have to make a second batch for real Thanksgiving tomorrow.

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  23. This dressing looks so delicious Julie! I love that you used turkey sausage, which I can, but not regular sausage.

  24. My husband loves cornbread stuffing! Thanks for sharing on the What’s for Dinner Link up!

  25. I grew up having cornbread stuffing. Love it! Thanks for sharing with us at Family Joy Blog Link Up Party this week!

  26. Looks delicious- pinning!

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