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Easy Make-Ahead Sausage Cornbread Dressing Recipe

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This easy make-ahead sausage cornbread dressing is the perfect stress-free holiday side dish. Assemble it the day before, refrigerate overnight, and bake just before serving for deep, savory flavors and a perfectly tender texture.

Ingredients

Scale
  • 1 pound ground pork sausage (mild or hot)
  • 8 cups crumbled cornbread (about one 9x13 pan)
  • 1 cup unsalted butter
  • 1 large yellow onion, finely diced (about 2 cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 cups low-sodium chicken broth (plus 1/2 cup extra for adjusting moisture)
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. Prepare the cornbread: Bake cornbread according to package directions or your favorite recipe. Let cool completely, then crumble into a large bowl. Spread crumbles on a baking sheet and leave uncovered overnight to dry out slightly. Alternatively, toast in a 300°F oven for 15-20 minutes, stirring halfway.
  2. Brown the sausage: In a large skillet or Dutch oven over medium-high heat, cook the sausage, breaking it up with a wooden spoon, until no pink remains (6-8 minutes). Transfer sausage to a plate with a slotted spoon, leaving the rendered fat in the pan.
  3. Sauté the vegetables: Reduce heat to medium. Add butter to the pan with the sausage drippings. Once melted, add onion and celery. Cook, scraping up browned bits, until onions are translucent and celery is tender (8-10 minutes). Add garlic and cook 1 minute more.
  4. Combine the base: In a large mixing bowl, combine crumbled cornbread, cooked sausage, and sautéed vegetable mixture. Toss gently to distribute evenly.
  5. Add herbs and seasoning: Sprinkle sage, thyme, salt, and pepper over the mixture. Toss to combine. Taste and adjust seasoning if needed.
  6. Add eggs and broth: In a small bowl, whisk eggs with 2 cups chicken broth. Pour over cornbread mixture and stir gently until every crumb is moistened. The mixture should be wet but not soupy; add extra broth if needed.
  7. Assemble and rest: Transfer mixture to a greased 9×13-inch baking dish. Spread evenly without packing down. Cover tightly with aluminum foil and refrigerate for at least 8 hours or overnight.
  8. Bake: Preheat oven to 350°F. Remove dish from refrigerator while oven heats. Bake covered for 30 minutes, then remove foil and bake 20-25 minutes more until top is golden brown and crispy. Let rest 10 minutes before serving.

Notes

For best results, use day-old or slightly stale cornbread to prevent sogginess. The overnight rest allows flavors to meld. If baking without refrigeration, reduce covered baking time to 20 minutes. Internal temperature should reach 165°F.

Nutrition

Keywords: sausage cornbread dressing, make-ahead dressing, Thanksgiving dressing, holiday side dish, cornbread stuffing, easy dressing recipe

Find it online: https://ovenmila.com/easy-make-ahead-sausage-cornbread-dressing-recipe/