Southern Sausage Dressing
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 servings
Nothing screams Southern cooking like sausage dressing made with cornbread. (Or sausage stuffing, if you like.) It's the perfect side for turkey, pork, chicken, or just on it's own. Add some gravy and you're golden!
  • 6 cups cornbread, cubed or crumbled
  • 1 loaf store bought French bread, cut into small cubes
  • 1 pound pork breakfast sausage
  • 1 onion, chopped
  • Approximately 4 celery stalks, roughly chopped
  • 1 stick of butter (1/2 cup or 1/4 pound)
  • 2 – 3 Tablespoons dried rubbed sage
  • 1 Tablespoon poultry season (optional)
  • 4 cups chicken stock (approximate.)
  • Butter for browning the crust. (Optional)
  • Salt and pepper to taste
  1. Heat a cast iron or other heavy bottomed pan over low heat. Add entire stick of butter and melt until the butter just begins to foam.
  2. Cook sausage, onions, and celery in butter with salt and pepper over low heat until vegetables are nearly translucent and sausage is no longer pink, approximately 10 minutes.
  3. Add bread crumbs and cornbread crumbs in thirds, slowly folding to combine. Season with sage and poultry seasoning and continue cooking over low heat, folding constantly.
  4. Add about 1/4 cup chicken stock every few minutes or when stuffing looks dry on the bottom. (The idea here is to moisten the dressing mix without getting it too wet, while toasting the cornbread crumbs slightly throughout the process. Cornbread stuffing should be relatively dry if being used to stuff a bird or peppers, and just wet enough to steam heavily if you plan to cook it on the side.)
  5. Place stuffing in oven safe casserole. Bake 350°F for approximately 40 minutes.
  6. Share and Enjoy!
Recipe by Uncle Jerry's Kitchen at