Country Cornbread Dressing
Updated Nov 02, 2025, Published Nov 01, 2015
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A Classic Holiday Side Dish
Few things say “holiday comfort food” like a warm, buttery cornbread dressing. This Country Cornbread Dressing is packed with savory sausage, tender vegetables, and rich, golden butter, making it a perfect complement to your roast turkey or holiday feast. The recipe combines the classic flavors of the South with a gluten-free twist, ensuring everyone at the table can enjoy this timeless dish.
Whether you’re stuffing the turkey or baking it in a casserole dish, the cornbread soaks up the sausage and seasonings beautifully, resulting in a moist, flavorful dressing that’s both hearty and comforting. The subtle sweetness of cornbread, paired with aromatic poultry seasoning and a hint of leeks and onions, makes this dish irresistible.
Table of Contents
What You’ll Need
- 1 recipe Classic Cornbread
- 1 pound country-style sausage or bulk Italian sausage
- 12 tablespoons unsalted butter (1½ sticks), divided
- 1 medium celery bunch, chopped
- 2 medium white or yellow onions, chopped
- 3 small leeks, cleaned and sliced
- 2 large eggs, lightly beaten
- 1½ tablespoons poultry seasoning
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1–2 cups chicken stock
Why You’ll Love It
- Classic flavor: Savory sausage and vegetables blend perfectly with sweet, golden cornbread.
- Versatile: Stuff your turkey or bake in a casserole dish as a side.
- Make-ahead friendly: Prepare the cornbread the night before to save time.
- Rich and comforting: Butter and chicken stock create a moist, flavorful texture.
- Crowd-pleasing: A holiday staple that guests always ask for.
Tips and Variations
- Dry the cornbread overnight: Cutting it into cubes and letting it sit uncovered ensures it absorbs the flavors without becoming mushy.
- Adjust stock for texture: Add just enough chicken stock to moisten the cornbread—too much can make it soggy.
- Mix up the sausage: Use spicy Italian sausage for a bolder flavor or turkey sausage for a lighter option.
- Add extras: Chopped apples, cranberries, or pecans can add a subtle sweetness and crunch.
- Cook separately for easier turkey roasting: If your turkey is already full, bake the dressing in a buttered casserole dish while the turkey rests.
- Make it gluten-free: Ensure the cornbread recipe used is gluten-free so everyone can enjoy it safely.
This Country Cornbread Dressing is the perfect balance of savory, buttery, and comforting flavors for your holiday table. It’s a make-ahead-friendly, classic side dish that pairs beautifully with turkey, making it a must-have for Thanksgiving, Christmas, or any festive dinner.
Country Cornbread Dressing
Ingredients
- 1 recipe Classic Cornbread
- 1 pound country-style sausage or bulk Italian sausage
- 12 tablespoons unsalted butter, 1½ sticks, divided use
- 1 medium celery bunch, chopped
- 2 medium white or yellow onions, chopped
- 3 small leeks, cleaned and sliced
- 2 large eggs, lightly beaten
- 1½ tablespoons poultry seasoning
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1-2 cups chicken stock
Instructions
- The night before making this dressing, prepare the cornbread. Cut it into 1-inch cubes, place on a sheet pan, and let sit uncovered overnight to dry out.
- Cook the sausage in a large skillet over medium heat until fully cooked and crumbled. Drain off the fat and add 8 tablespoons (1 stick) butter. Add the chopped celery, onions, and leeks. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes. Do not brown the vegetables too much.
- Place the cubed cornbread into a large bowl and add the sausage mixture (do not drain the butter), eggs, poultry seasoning, salt, and pepper. Mix well. Add enough chicken stock to moisten well, but do not make it too mushy. (How much to use will depend on the dryness of the cornbread cubes.) Stuff the turkey and put the rest into a buttered casserole dish. (If roasting the turkey unstuffed, put the dressing in two buttered casserole dishes.) Pour a little stock over the top of the dressing and dot the top with the remaining butter cut into small pieces. Cook the dressing that is in the casserole dish at 350ºF for about 30 minutes while the turkey rests.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
