Cornbread Dressing with Sausage (Classic Make-Ahead Recipe)

Recipe

This cornbread dressing with sausage is savory, with delicious golden edges and a soft, flavorful center. A Thanksgiving favorite you can make with homemade cornbread or a boxed mix, with plenty of prep-ahead options.

This cornbread dressing with sausage is savory and flavorful, with golden edges and a soft center. It’s a classic Southern dish that belongs on the Thanksgiving table, and you can prep most of it ahead to make the holiday cooking easier.

front view of cornbread dressing with sausage in a white baking dish

My Favorite Cornbread Dressing Comes From a 1970s Recipe Clipping

Laura fuentes holding a skillet of food standing in front of a blue door

I learned to make this cornbread dressing with sausage from Debbie, my mother-in-law, who’s from New Orleans and has kept a newspaper clipping of the original recipe in her recipe box since the 70s. Here in the South, we call it dressing because we bake it in a dish and serve it alongside the turkey, although many of my readers have also stuffed half of it inside their turkeys and loved it.

It’s my favorite Thanksgiving side dish and one of those non-negotiable Thanksgiving recipes I make every year. I love that it’s reliable, makes enough for a gathering, and I can prep most of it ahead of time, taking one thing off my list on turkey day. My father-in-law claims it’s just as good as Debbie’s, and that’s the highest compliment this recipe can get.

How to Make Cornbread and Sausage Dressing

Make and toast the cornbread.
Bake the cornbread using a mix or your favorite homemade recipe. Once completely cooled, crumble it onto a sheet pan and toast it to dry it out so it can absorb the flavorful broth without getting soggy.
Combine with the sausage.
Brown the sausage with the celery and onion, then transfer to a large bowl. Add the toasted cornbread, parsley, and poultry seasoning. Pour in the chicken broth and beaten egg, then mix everything together.

on left: overhead view of toasted cornbread in a bowl. on the right, a bowl with cooked sausage, herbs, and veggies.

Bake the dressing.
Bake in a 9×13 baking dish or other oven-safe serving dish, covered with foil until the last 10 minutes to brown the top.

Laura’s Tips for Great Cornbread Dressing and Reader FAQs

Can I use homemade cornbread instead of a Jiffy mix?

Absolutely! You can use 4 cups of crumbled homemade cornbread (up to 6 cups) or two boxes of Jiffy Corn Muffin Mix for this recipe. In the recipe card, I’ve linked a previous version of this recipe made with homemade cornbread.

What type of sausage is best for cornbread dressing?

I use Italian sausage with the casings removed because it’s already seasoned and adds great flavor. Pork sausage is easy to find, and chicken sausage is a leaner option. Breakfast sausage (in bulk, not patties) also works well. If you can’t find loose sausage, simply squeeze the meat out of one end of the casing before cooking.

How do you keep cornbread dressing from getting soggy?

Let the cornbread cool completely, then crumble and toast it before making the dressing to remove excess moisture. Drier crumbles absorb the broth without becoming mushy. The egg and broth provide just enough moisture, so avoid adding more liquid than the recipe calls for or your dressing could turn out soggy.

Can I make it ahead of Thanksgiving?

Yes! This is one of my favorite things about this recipe. You can bake, crumble, and toast the cornbread up to 3 days ahead. Let it cool completely before storing it in a zip bag so it doesn’t trap moisture. You can also cook the sausage, celery, and onion up to 3 days ahead and refrigerate them in an airtight container. On Thanksgiving Day, combine everything with the broth and beaten egg, then bake as directed.

close up view of a serving spoon lifting the cornbread dressing with sausage inside a white baking dish

More Thanksgiving Sides

Other sides that always make an appearance at my table are these Southern mashed potatoes and this sweet potato casserole. My cranberry sauce with orange juice is a Thanksgiving must and any turkey sandwiches that might follow.

Cornbread Dressing with Sausage

Servings: 12

Prep Time: 15

Cook Time: 1 35

5 from 42 votes

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Watch how it’s made:

Ingredients

For the Cornbread

2 boxes Jiffy Corn Muffin Mix, or homemade cornbread recipe below
2 large eggs
⅔ cup milk

For the Dressing

Baked cornbread, crumbled and toasted
1 lb Italian sausage, casings removed
3 stalks celery, chopped
1 cup onion, finely chopped
¼ cup fresh chopped parsley, 2 tablespoons dried
1 teaspoon poultry seasoning, or 1 teaspoon thyme
1 cup chicken broth
1 large egg, beaten

Instructions

Make the cornbread:

Preheat the oven to 400F and grease a 9×13 baking dish.
In a large bowl, whisk the eggs and milk. Add the cornbread mix and stir to combine. Pour the batter into the prepared pan.
Bake for 15 to 18 minutes, until the cornbread is fully cooked and golden brown. Remove it from the oven and let it cool completely.
Remove the cornbread from the baking dish onto a sheet pan, then break it up into small pieces with a spatula.

Toast the crumbled cornbread:

Preheat oven to 400F.
Bake for 8 to 10 minutes, until the crumbles appear toasted and light brown. Remove it from the oven and set aside. This helps remove the moisture/dry out the cornbread before you make the dressing.

For the dressing:

Reduce oven temperature to 325F. Grease a 9×13 baking dish or a 3-quart oven-safe serving dish of any shape.
In a large pan, cook the sausage, celery, and onion for 10 minutes, using a spatula to break up the sausage as it cooks. Use a slotted spoon to transfer it to a large mixing bowl, leaving the drippings behind.
Add the toasted, crumbled cornbread, chopped parsley (or dried herbs), and poultry seasoning to the bowl, then toss to combine. Next, pour the chicken broth and the beaten egg over the top and mix to combine. Transfer the mixture into the prepared baking dish and cover with foil.
Bake in the preheated oven for 40 to 45 minutes. In the final 10 minutes, remove the foil to brown the top.
Remove it from the oven, cover with foil, and keep warm until you're ready to serve.

Notes

Things you can make ahead:

Bake and toast the crumbled cornbread up to 3 days in advance. Once it’s fully cooled, transfer it into a zip bag. If you store it before it’s fully cooled, you’ll trap moisture in the bag and defeat the purpose of toasting it. If you do this step the day before, simply leave it out on the counter overnight.
Brown the sausage and veggies up to 3 days in advance. Once they cool, transfer to an airtight container and refrigerate.

The day of: combine the toasted, crumbled cornbread with the cooked sausage and veggies in a bowl. Add the egg and milk, transfer to a baking dish, and bake as directed.

Reheat leftovers in the microwave. Leftovers will keep in the fridge for 3-4 days.

Homemade cornbread: this post was updated in 2026 using cornbread mix. If you’re looking for the previous version with homemade cornbread, click here.

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