Classic Southern-Style Cornbread & Sausage Stuffing
This Southern cornbread dressing is everything you want on a holiday table. Rich with sausage, tender cornbread, and classic herbs, it’s warm, flavorful, and endlessly comforting. Serve it alongside turkey, at a Sunday roast, or enjoy it on its own—it’s that good. One bite of this with a little gravy, and you'll see why it’s a family favorite!
Servings: 12 servings
Calories: 419kcal
Equipment
Silicone or wooden spatula
Ingredients
- 2 lbs cornbread, about 8 cups
- 3 pork sausage, about ¾ lb, casings removed
- 1 Tbsp olive oil
- 1 large Vidalia onion, roughly chopped
- 3 Tbsp fresh sage, finely chopped
- 2 Tbsp fresh oregano, or thyme, finely chopped
- ¾ cup low-sodium chicken stock
- ⅔ cup heavy cream
- 2 large eggs, lightly beaten
- 2½ tsp Kosher salt, divided
- ½ tsp freshly ground black pepper, divided
Instructions
- Cube the cornbread. Preheat an oven to 375°F/190°C. Cut the cornbread into large cubes about 1½-2-inches in size. Place in a large mixing bowl.
- Brown the sausage. Heat 1 Tbsp olive oil over medium-high heat in a large skillet. Add Italian sausage, then cook, breaking up with a spatula, until browned on all sides, about 5-7 minutes.
- Sauté the onion. Add chopped onion, season with ½ tsp Kosher salt, then cook 4-6 minutes, or until light golden brown. Add 3 Tbsp chopped sage and 2 Tbsp chopped oregano, then stir well. Transfer to the mixing bowl with cornbread cubes.
- Mix wet ingredients. In a 2-cup measuring cup, whisk together ¾ cup chicken broth, ⅔ cup heavy cream, 2 eggs, 2 tsp Kosher salt, and ¼ tsp black pepper.
- Gently toss cornbread dressing. Pour the wet ingredients onto the cornbread mixture, then very gently toss together to evenly coat being careful not to break the cornbread up too much.
- Bake the dressing. Transfer the cornbread to a 9x13 casserole or baking dish that's been coated with cooking spray, then spread into an even layer. Bake for 30 minutes or until the top is browned and crispy. Serve immediately.
Notes
- Pan option: Bake directly in a large cast iron skillet and serve family-style.
- Make ahead: Assemble up to 2 days ahead, wrap tightly, and refrigerate.
- Freezing (unbaked): Assemble, wrap well, and freeze up to 3 months. Thaw overnight before baking.
- Storage: Refrigerate leftovers airtight up to 1 week.
Nutrition
Calories: 419kcal | Carbohydrates: 45g | Protein: 11g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1141mg | Potassium: 256mg | Fiber: 2g | Sugar: 14g | Vitamin A: 401IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 2mg
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