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Home / Latest Posts / Recipes / Course / Side Dishes / Sausage Cornbread Dressing

Sausage Cornbread Dressing

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By: Leigh Anne WilkesPosted: 11/01/22Updated: 10/08/24

This post may contain affiliate links. Please see disclosure policy here.

Sausage Cornbread Dressing

This recipe for Sausage Cornbread Dressing has been the favorite at our house for decades!  Corn bread stuffing combined with sausage and brown rice make a delicious combination.

Cornbread Dressing

Why You’ll Love This Recipe

Family Favorite: This sausage cornbread stuffing recipe is my families favorite Thanksgiving side dish.  It is a traditional cornbread stuffing with sausage and brown rice. 
Flavor Combo: I love the combination of cornbread stuffing, sausage and brown rice in this recipe.  The brown rice adds a nice texture and a nutty flavor. It has the perfect flavor combination to compliment your Thanksgiving turkey and Thanksgiving menu.

Sausage Cornbread Dressing

Ingredients Needed

  • Cornbread Dressing. NOT “Stove Top Stuffing Mix”, you want just the dry stuffing mix that comes in a bag or box.
  • Brown Rice, cooked according to directions on package.
  • Jimmy Dean Pork Sausage
  • Chicken Broth
  • Celery
  • Onion
  • Butter, salted.

How to Make Sausage Cornbread Dressing:

  1. Cook the rice according to the package instructions, until fluffy.
  2. Brown the sausage in a large skillet over medium-high heat.
  3. Sauté the celery and onions in the butter until they are soft. 
  4. Mix together cooked rice, dressing, cooked sausage, celery and onion mixture in a large bowl. 
  5. Add in chicken broth and stir to moisten.
  6. Place mixture in a 9 x 13 in baking dish, cover, and bake at 350 degree F oven for 30 minutes.
  7. Remove cover and bake for an additional 15 minutes until browned and crispy around edges.
Sausage Cornbread Dressing

Tips from leigh Anne

  1. One of the reasons I love making a dressing rather than a stuffing is that I can control the moisture. I don’t like a soggy, wet stuffing but prefer my dressing on the drier side. If you want this dressing damper, just add more gravy to it!
  2. You can use pork, chicken or turkey sausage in this recipe. Just use uncooked bulk sausage, not sausage links. If want to make this recipe vegetarian you can leave out the sausage all together.

Frequently Asked Questions

What is the difference between a stuffing and a dressing?

The main difference is the way it is cooked. Stuffing is cooked inside the cavity of the turkey and the juices of the turkey soak into the stuffing making it flavorful. Dressing gets cooked on it’s own and needs extra liquid to add flavor to it.
The terms are used interchangeably though.

How do you store leftover sausage cornbread dressing?

Leftover dressing can be stored in an airtight container in the refrigerator for 4-5 days.

I can’t find cornbread stuffing can I use regular or herbed stuffing?

Yes, sometimes the cornbread stuffing can be hard to find. I have used plain and herbed stuffing before.

Can I make sausage cornbread dressing ahead?

Yes, I always make mine 1-2 days ahead of time, keep it covered with foil and in the refrigerator until ready to bake. It is the perfect make ahead side dish.

Check out more of my favorite recipes:

  • Small Batch Cornbread
  • Jalapeño Cornbread
  • Skillet Cornbread
  • Sausage and Tomato Pasta
  • Italian Sausage Soup
  • Pecan Topped  Sweet Potatoes
  • Roasted Brown Butter Maple Brussels Sprouts
  • Fluffy Dinner Rolls

Be sure and follow me over on You Tube for weekly cooking demos.

4.80 from 5 votes
Sausage Cornbread Dressing

Sausage Cornbread Dressing

Recipe From: Leigh Anne Wilkes
This delicious cornbread dressing with sausage is my families favorite Thanksgiving side dish.
serves: 24 servings
Prep:5 minutes minutes
Cook:1 hour hour 15 minutes minutes
Rate Recipe

Ingredients

  • 2 1/2 cups water
  • 1 cup brown rice
  • 12` oz cornbread dressing 1 box
  • 16 oz Jimmy Dean regular sausage 1 package
  • 1 1/2 cup celery chopped
  • 1 cup onion chopped
  • 1/2 cup butter
  • 2 1/2 cups chicken broth

Instructions

  • Boil water and add brown rice.  Cover and cook until rice is cooked and fluffy (about 30-45 minutes)
  • Brown sausage.
  • Melt butter and saute celery and onions until soft.
  • Mix together cooked rice, dressing, cooked sausage, celery and onion mixture.
  • Add in chicken broth and stir to moisten.
  • Place in a 9 x 13 pan and bake at 350 degrees F covered for 30 minutes.  Remove cover and bake for another 15 minutes until browned and crispy around edges. 

Tips & Notes:

    1. One of the reasons I love making a dressing rather than a stuffing is that I can control the moisture. I don’t like a soggy, wet stuffing but prefer my dressing on the drier side. If you want this dressing damper, just add more gravy to it!
    1. You can use pork, chicken or turkey sausage in this recipe. Just use uncooked bulk sausage, not sausage links. If want to make this recipe vegetarian you can leave out the sausage all together.
    2. I always make my dressing  1-2 days ahead of time, keep it covered with foil and in the refrigerator until ready to bake. It is the perfect make ahead side dish.

Nutrition Facts:

Calories: 180kcal (9%) Carbohydrates: 18g (6%) Protein: 5g (10%) Fat: 10g (15%) Saturated Fat: 4g (25%) Cholesterol: 24mg (8%) Sodium: 450mg (20%) Potassium: 149mg (4%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 161IU (3%) Vitamin C: 3mg (4%) Calcium: 26mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Side Dish
Cuisine:American
Sausage Cornbread Dressing
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  1. Kelli says

    Posted on 11/25 at 10:17 pm

    When using the box of cornbread mix, do I include the seasoning packet that comes with it? Or discard it and only use the dried cubes of bread?

    Reply
    • Leigh Anne says

      Posted on 11/26 at 4:26 am

      The brand I use doesn’t come with a seasoning packet, I just use the dried cubes of bread

      Reply
  2. Kathie says

    Posted on 11/20 at 5:23 am

    I am Gluten free and dairy free. I am in Canada. I am not familiar with the “boxed cornbread stuffing”. Can I just make my own cornbread and use that?

    Reply
    • Leigh Anne says

      Posted on 11/20 at 7:36 pm

      Kathie, You sure could make your own, just let it dry out before using it.

      Reply
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