Dwardcooks Sausage Cornbread Dressing
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Dwardcooks Sausage Cornbread Dressing

This sausage cornbread dressing is the upgraded, delicious cornbread dressing your whole family deserves this Thanksgiving. It is warm and homey, yet light in points.
5 SP Green - 4 SP Blue - 4 SP Purple
Prep Time15 mins
Cook Time30 mins
Servings: 12
Author: Ed


  • 1 full cornbread recipe (recipe below) cubed and dried for 24-48 hours
  • 1 lb raw Italian turkey sausage (recipe below)
  • 2 cups onion (roughly 2-3 onions) diced
  • 3 cups celery (roughly 4-6 stalks) chopped
  • 4 tbsp fresh sage
  • 2 tbsp fresh parsley
  • 2 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 1 pinch nutmeg
  • 2 eggs
  • 2-3 cups turkey stock
  • kosher salt


  • Cube cornbread and let dry for 24-48 hours. Spray a casserole dish (that can hold 12 cups) with cooking spray and add dried cornbread to the dish.
  • Spray a frying pan with cooking spray, and brown the Italian turkey sausage in a pan and remove when fully cooked. Add to the cornbread.
  • Spray the pan again, and add onions and celery to the pan you cooked the sausage in. Add a big pinch of kosher salt to pan (about half a tbsp) and scrape the bottom of the pan to loosen brown bits. Cook until onions are translucent and celery is soft.
  • Add all the fresh herbs and cook for about 30 seconds. Remove mix from heat and add to cornbread.
  • Mix eggs and pour over dressing mix. Add turkey stock in increments until desired wetness--you want the dressing to be moist and a little crumbly, but still hold the shape of the cubes. Add more than 2 cups if needed. Toss ingredients until fully and evenly coated.
  • Steps 1-5 can be done the day before. If assembling the day before, allow for extra time in the oven. If cooking after assembly, cook at 350 for 30-40 minutes and when the top is golden brown.


Dressing a little dry?  You can add more turkey stock. It is a lot easier to save a dry dressing than a wet one.
If using dry herbs, use half the measurements listed.