Print

Savory Southern Cornbread Dressing with Andouille Sausage

savory southern cornbread dressing with andouille sausage - featured image
Print Recipe

A bold, textured, and deeply savory side dish that combines spicy andouille sausage with sweet, crumbly cornbread. This quick and easy recipe is perfect for holidays, game day, or weeknight dinners, offering a comforting balance of crisp top and soft interior.

Ingredients

Scale
  • 6 cups crumbled day-old cornbread
  • 1 pound sliced andouille sausage
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1.5 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 0.5 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  1. Crumble the day-old cornbread into a large mixing bowl, aiming for pieces the size of a grape. Set aside.
  2. Heat a large skillet over medium-high heat. Add the sliced andouille sausage and cook for 5-7 minutes until browned and crispy. Remove sausage with a slotted spoon, leaving the rendered fat in the pan.
  3. Reduce heat to medium. Add butter to the skillet with the sausage fat. Once melted, add the diced onion and celery. Sauté for 5 minutes until soft.
  4. Add the dried sage and thyme to the vegetables and stir for 30 seconds to bloom the spices. Stir in the cooked sausage.
  5. Pour the sausage and vegetable mixture over the crumbled cornbread in the mixing bowl. Toss gently to distribute evenly.
  6. In a separate bowl, whisk together the beaten eggs and chicken broth. Pour this mixture over the bread and sausage. Fold gently to combine.
  7. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
  8. Transfer the mixture to a greased 9×13 inch baking dish and smooth the top.
  9. Bake in a preheated 350°F (175°C) oven for 30-35 minutes, until the top is golden brown and the center is set. Cover with foil if browning too quickly.
  10. Let the dressing rest for 10 minutes before serving to allow it to set.

Notes

[‘Day-old cornbread is crucial as it absorbs broth better without turning mushy. If using fresh cornbread, let it cool uncovered for a few hours.’, ‘Taste the sausage before adding salt, as andouille can be very salty.’, ‘If the dressing looks dry after baking, drizzle with extra hot broth.’, ‘Can be assembled up to 24 hours in advance and refrigerated.’, ‘Freezes well for up to 3 months.’]

Nutrition

Keywords: cornbread dressing, andouille sausage, southern recipe, holiday side dish, game day food, comfort food, stuffing, savory dressing

Find it online: https://bakebeam.com/savory-southern-cornbread-dressing-with-andouille-sausage/