Skip to main content Share
& Save

Southern Cornbread Dressing with Sausage

By Suzette and Amy, The Sweet and Savory Sisters

JUMP TO RECIPE
Paula Deen shares this southern cornbread dressing recipe with sausage that’s sure to be a hit at Thanksgiving and beyond! With its warm, savory aroma, thisShow more
Paula Deen shares this southern cornbread dressing recipe with sausage that’s sure to be a hit at Thanksgiving and beyond! With its warm, savory aroma, this cornbread dressing is sure to become a beloved favorite at your table.

Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20

Ingredients

  • 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 (1 stick softened, for the cornbread) butter
  • 3 chicken bouillon cubes
  • 4 stalks chopped (up to 5 stalks) celery
  • 1 large chopped onion
  • 8 white and green parts chopped green onions
  • 3 tablespoons chopped parsley
  • 2 cloves finely chopped garlic
  • 3 cups (up to 4 cups) chicken stock
  • to taste salt
  • to taste pepper
  • 8 eggs

Directions

For cornbread: Preheat oven to 350 °F. 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.

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.

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.

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.

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