Classic stuffing is a must-have on the Thanksgiving dinner table alongside our roast turkey and creamy mashed potatoes. That being said, some years we’re craving something a little different than the classic side. Enter: cornbread dressing. Our cornbread dressing has all of the beloved, classic Thanksgiving flavors, plus Italian sausage for a heartier touch. It has a perfect crumbly texture, isn’t dry, and pairs well with all the rest of our savory (and sweet!) sides. Here’s everything you need to know:
The difference between stuffing and dressing:
You might be wondering (like we were), what IS the real difference between stuffing and dressing? Dressing is stuffing that is cooked separately from the turkey (i.e., not stuffed into the carcass of the bird). So, nowadays, most "stuffing" is actually dressing, technically.
How to make the best cornbread dressing:
— Start with good cornbread. Homemade cornbread is preferred for this dressing, and buttermilk cornbread is even more classic (recipe below!). BUT, using boxed mix or store-bought cornbread in this recipe is also totally okay. Bake it up, let it cool, then chop into cubes (you can also bake your cornbread the night before for a cleaner cutting experience).
— Cook your mix-ins. We kept it classic, but with a twist: fresh sage and thyme, onion, celery, and of course, Italian sausage. Feel free to go sweet or hot with the sausage depending on your personal preference. Cook, then deglaze with broth and stir the ingredients in with your cornbread cubes. The goal is to break up the cornbread into a good mixture of larger chunks and smaller crumbs. Then stir in the milk and beaten eggs to bind everything together while keeping things moist.
— Not feeling meat? If you're foregoing meat this year, omit the sausage or try out our cornbread stuffing for a vegetarian option (just swap out the chicken broth for vegetable broth).
Make it ahead.
This dish is a real savior as a make-ahead Thanksgiving side. Transfer the mixture to a baking dish, cover with plastic wrap, and refrigerate for 24 hours before you're ready to bake. As the oven preheats, let it rest and come to room temp on the counter. Bake until set in the middle and crispy on top. If the top isn't getting as crispy as you'd like, feel free to broil for a few minutes—just keep an eye on it.
Storage.
Keep leftovers covered or in an airtight container in the fridge for up to 4 days.
If you've made this recipe, be sure to drop us a comment down below and let us know how you liked it!
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- Yields:
- 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 25 mins
- Cal/Serv:
- 587
Ingredients
Cornbread
Cooking spray
- 1 1/4 c.
yellow fine-groundcornmeal
- 1 c.
all-purpose flour
- 2 Tbsp.
granulated sugar
- 1 1/2 tsp.
baking powder
- 1 tsp.
kosher salt
- 1
large egg
- 1 1/4 c.
buttermilk
- 1/2 c.
(1 stick) unsalted butter, melted
Dressing
- 2 Tbsp.
unsalted butter, plus more for baking dish
- 1 Tbsp.
extra-virgin olive oil
- 1 lb.
Italian sausage, casings removed
- 1
medium yellow onion, finely chopped
- 3
stalks celery, finely chopped
- 2 tsp.
fresh sage leaves, finely chopped
- 2 tsp.
fresh thyme leaves
Kosher salt
Freshly ground black pepper
- 3/4 c.
low-sodium chicken broth
- 2
large eggs, lightly beaten
- 1/4 c.
milk
Chopped fresh parsley, for serving
Directions
Cornbread
- Step1Preheat oven to 375°. Grease an 8" baking dish or 9" round cake pan with cooking spray. In a medium bowl, whisk cornmeal, flour, granulated sugar, baking powder, and salt.
- Step2 In a large bowl, whisk egg, buttermilk, and butter. Add dry ingredients and stir with a wooden spoon until no dry spots remain (batter will be thick). Transfer to prepared dish; smooth top.
- Step3Bake cornbread until lightly golden and a tester inserted into the center comes out clean, about 30 minutes. Let cool, then chop into 2" cubes.
Dressing
- Step1Grease a 9" square baking dish with butter. In a large skillet over medium heat, heat oil. Cook sausage, breaking up with a wooden spoon, until browned and cooked through, about 8 minutes. Transfer to a large bowl.
- Step2In same skillet over medium heat, cook onion, celery, and 2 tablespoons butter, stirring occasionally, until slightly softened, about 5 minutes. Add sage and thyme; season with salt and pepper. Add broth to deglaze, scraping up browned bits from bottom of pan. Let cool slightly, then transfer to bowl with sausage.
- Step3Add cornbread pieces, then stir in eggs and milk; generously season with salt and pepper. Stir to combine, breaking up with a wooden spoon, until well incorporated and cornbread pieces are a mixture of smaller chunks and crumbs. Transfer mixture to prepared baking dish.
- Step4Bake dressing until golden and crispy on top and set in the center, about 30 minutes. Top with parsley.
