Cornbread Dressing With Sausage Recipe by Suzette and Amy, The Sweet and Savory Sisters

Level: Easy

Time: 80 MINUTES

10 ratings
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  • 2 cups self-rising cornmeal
  • 1 cup self-rising flour
  • 1 1/2 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 lb bulk breakfast sausage
  • 3 sticks butter, (1 stick softened, for the cornbread)
  • 3 chicken bouillon cubes
  • 4 stalks celery, chopped (up to 5 stalks)
  • 1 large onion, chopped
  • 8 green onions, white and green parts chopped
  • 3 tablespoons parsely, chopped
  • 2 cloves garlic, finely chopped
  • 3 cups chicken stock, (up to 4 cups)
  • salt, to taste
  • pepper, to taste
  • 8 eggs


Step 1

For cornbread: Preheat oven to 350°. Combine cornmeal and flour in a bowl and 1 stick of softened butter, vegetable oil, buttermilk and 4 eggs in another bowl. Add the wet ingredients to the dry ingredients and mix well.

Step 2

Pour batter into a greased 13x9x2 baking dish and bake for approximately 25 minutes or until golden brown. Remove from oven and let cool.In a large bowl, crumble corn bread, then set aside.

Step 3

In a large pan over medium heat, add sausage. Brown for 5 minutes, then remove from pan, leaving some of the drippings. Add the butter and let melt. Add the chicken bouillon, celery and onion and cook until translucent, about 5-10 minutes. Add the green onions, garlic and parsley. Stir and cook for 2-3 minutes more.

Step 4

Pour vegetable and sausage mixture over crumbled cornbread. Add chicken stock, stir to combine, then add salt and pepper to taste. In a separate bowl, lightly beat 4 eggs along with a little bit of the cornbread mixture.

Step 5

Add eggs to cornbread/sausage mixture, then pour everything into a 13x9x2 greased baking dish. Bake at 350° until dressing is cooked through, about 45-60 minutes.

Cornbread Dressing With Sausage


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10 Reviews

Peggy 11/17/2016
After removing t

After removing the sausage from the pan in step 3, it doesn't say when to add it back, could you please clarify since it's mentioned in step 4 at "Pour vegetable and sausage mixture...thank you!!

Deborah 10/10/2016
This is like my

This is like my moms recipe. It's now in my book w her name and yours. It w b on my table this year. Thank you so much for this great recipe I've been looking for this for years. My children and grands are going to love this❤️

The PDN Web
The PDN Web 1/2/2015
Thanks for the c

Thanks for the catch, Ann! We've added the parsley to the ingredients list.

Ann 1/2/2015
The amount of pa

The amount of parsley is left out of the ingredient list.

Ann 12/23/2014
The parsley amou

The parsley amount is not listed in the ingredient list but is listed in the cooking steps. I thought I would tell you in case you wanted to fix the recipe. Thanks. by the way I love the network. glad I subscribed.

David 11/26/2014
The idea of "sel

The idea of "self-rising" cornmeal is a contradiction in terms... there's no such thing. Cornmeal ground so fine that it can hold added leavening agents is not true cornmeal, but something closer to masa. Corn "bread" should be made with cornmeal... it shouldn't have a fine texture like cake.

Tina 11/15/2014
cooked this last

cooked this last thanksgivimg its great

Linda 11/11/2014
Loved watching t

Loved watching the video! Felt like I was there.
I will make this soon, not just for Thanksgiving!

Ann 11/11/2014
Awesome !

Awesome !

Teresa 11/8/2014
This recipe is e

This recipe is exactly the way my grandma used to make ours! I'm looking forward to this year's Thanksgiving because it will be my first time making it alone, as she and my mama have both passed. Now its my turn and I am excited as I know they will also be with me in spirit. Thank you for printing this Paula!!

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