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Cozy Cornbread Dressing with Sage and Andouille Sausage

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This deeply savory, slightly spicy, herb-flecked cornbread dressing with smoky andouille sausage and fresh sage is pure comfort food magic. Perfect for Thanksgiving or a cozy fall dinner, it comes together in about an hour with simple ingredients.

Ingredients

Scale
  • 4 cups crumbled cornbread (about one 9x9 pan, day-old is best)
  • 8 ounces andouille sausage, diced into small cubes
  • 4 tablespoons unsalted butter, plus more for greasing the dish
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 ribs celery, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups low-sodium chicken stock
  • 1/4 cup heavy cream
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Brown the andouille sausage: Place a large skillet or Dutch oven over medium-high heat. Add the diced andouille and cook for 5-7 minutes, stirring occasionally, until browned and fat is rendered. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pan.
  3. Sauté the aromatics: Reduce heat to medium. Add the 4 tablespoons of butter to the same pan with the sausage fat. Once melted, add the diced onion and celery. Cook for 6-8 minutes, stirring often, until soft and translucent. Add the minced garlic and cook for 30 seconds more until fragrant.
  4. Add the herbs and seasonings: Stir in the chopped sage, thyme, smoked paprika, salt, and pepper. Cook for another minute to bloom the herbs.
  5. Combine the base ingredients: In a large mixing bowl, add the crumbled cornbread and browned andouille. Pour the vegetable-herb mixture over the top and stir gently with a wooden spoon until evenly distributed. Be careful not to mash the cornbread.
  6. Prepare the liquid mixture: In a separate small bowl or measuring cup, whisk together the chicken stock, heavy cream, and lightly beaten eggs until fully incorporated.
  7. Add the liquid to the dressing: Pour the stock mixture over the cornbread and sausage mixture. Stir gently but thoroughly until all the cornbread is moistened. The mixture should look very wet, like a thick porridge.
  8. Transfer to the baking dish: Pour the dressing mixture into the prepared 9×13-inch dish and spread it into an even layer.
  9. Bake until golden and set: Place the dish in the preheated oven and bake for 35-40 minutes. The top should be golden brown, edges slightly crispy, and the center set (not jiggly). If browning too quickly, tent loosely with foil for the last 10 minutes.
  10. Rest and garnish: Remove from the oven and let rest for 5-10 minutes. Sprinkle fresh parsley over the top before serving.

Notes

For best texture, use day-old cornbread or toast fresh crumbles at 300°F for 10 minutes. Don’t skip browning the sausage—it builds deep flavor. Taste andouille before adding salt as some brands are salty. The mixture should look very wet before baking; it will absorb as it cooks. For make-ahead, assemble (without baking) up to 24 hours in advance and refrigerate; add 10-15 minutes to baking time.

Nutrition

Keywords: cornbread dressing, andouille sausage, sage, Thanksgiving side dish, comfort food, holiday recipe, southern dressing

Find it online: https://ovenmila.com/cozy-cornbread-dressing-with-sage-and-andouille-sausage/