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Quick Cornbread Sausage Dressing with Sage – Best Easy Recipe

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This quick cornbread sausage dressing with sage is proof that you don’t need a holiday or a special occasion to enjoy the foods you love. It came from a late-night craving and a willingness to improvise, and it’s become one of my most-requested recipes. It’s fast, it’s forgiving, and it’s absolutely delicious.

Ingredients

Scale
  • 1 box (8.5 oz) cornbread mix
  • 1 lb breakfast sausage
  • 1 medium yellow onion, diced
  • 2–3 celery stalks, diced
  • 2 tablespoons dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups chicken broth
  • 2 tablespoons butter
  • 1 large egg

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your baking dish with a little butter or non-stick spray.
  2. Prepare the cornbread according to package directions. Bake it in a separate pan or in the skillet you’ll use later. Let it cool for about 10 minutes, then crumble it into a large mixing bowl. You should have about 4 cups of crumbled cornbread.
  3. Brown the sausage. Place your large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook for 5-7 minutes, until it’s browned and no longer pink. Use a slotted spoon to transfer the cooked sausage to the bowl with the cornbread, leaving about a tablespoon of fat in the skillet.
  4. Sauté the vegetables. Reduce the heat to medium. Add the butter to the skillet with the remaining sausage fat. Once it’s melted, add the diced onion and celery. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent and the celery is tender.
  5. Add the herbs. Stir in the dried sage, thyme, black pepper, and salt. Cook for another minute, letting the herbs toast slightly in the hot fat.
  6. Combine everything. Pour the sautéed vegetables and herbs over the cornbread and sausage mixture. In a separate small bowl, whisk the egg into the chicken broth. Pour this liquid over the cornbread mixture. Stir everything together gently but thoroughly. The cornbread should be moist but not soupy.
  7. Transfer to the baking dish. Spoon the mixture into your prepared baking dish. Spread it out evenly with the back of your spoon. Don’t press it down too hard.
  8. Bake. Place the dish in the preheated oven and bake for 20-25 minutes. The top should be golden brown and slightly crispy around the edges. The center should be set but still moist. If you like a crispier top, broil for the last 2 minutes, but watch it closely.
  9. Rest and serve. Let the dressing rest for 5 minutes before serving. Serve warm.

Notes

Don’t overmix the dressing. Toast the sage for maximum flavor. Use room temperature ingredients if possible. Watch your liquid ratio – different cornbread mixes absorb liquid differently. Don’t skip the rest time after baking. Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: cornbread dressing, sausage dressing, quick dressing, easy dressing, sage dressing, Thanksgiving dressing, weeknight comfort food

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