top of page

Cornbread Sausage Dressing from Real Simple

Prep Time:

Cook Time:



About the Recipe

This recipe is worth making! Growing up, I was not a fan of stuffing, it was too moist, didn't have texture or flavor. Dressing is different than stuffing, in that dressing is absolutely phenomenal. This recipe has the sweet, the savory, the crunch, a bit of moistness. I heat the leftovers up in the air fryer and ate it alone, it's that good. It was so good it became a main when it was supposed to be just a side. Make the cornbread a day or two before, set aside for it to dry out. and if you feeI up to it, I recommend subbing half the cornbread called for in the recipe for sourdough.


  • 2 tablespoons olive oil, divided, plus more for baking dish

  • 1 pound Italian pork sausage (sweet, hot, or a combination), casings removed if necessary

  • 2 cups chopped yellow onions (from about 2 onions)

  • 2 cups chopped celery (from about 5 stalks)

  • .50 cup chopped green bell pepper (from 1 pepper)

  • 1 large Honeycrisp apple, cored and chopped (about 2 cups)

  • 1 teaspoon celery seed

  • 2.50 teaspoons kosher salt, divided

  • ¼ cup dry white wine

  • 1.50 pounds cornbread (preferably day-old), cut into 1½-in. cubes (about 9 cups)

  • ¼ cup chopped fresh sage, plus leaves for serving

  • 1 teaspoon freshly ground black pepper

  • ¾ cup chicken broth

  • 2 tablespoons unsalted butter, cut into 1/4-in.-thick slices


  1. Heat 1 tablespoon oil in a large skillet over medium. Add sausage; cook, stirring often to crumble into medium-size pieces, until browned, 8 to 10 minutes. Using a slotted spoon, transfer sausage to a bowl.

  2. Add remaining 1 tablespoon oil to skillet and reduce heat to medium-low. Add onions, celery, and bell pepper; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Add apple, celery seed, and 2 teaspoons salt; cook, stirring occasionally, until apple is tender, about 5 minutes. Add wine; increase heat to medium. Cook, stirring occasionally and scraping up any browned bits on bottom of skillet, until wine has almost completely evaporated, about 2 minutes. Return sausage to pan.

  3. Combine cornbread pieces, sausage mixture, sage, black pepper, and remaining ½ teaspoon salt in a large bowl. Gently stir to combine, taking care not to completely crumble cornbread pieces. Gently fold in broth. Transfer to a 13-by-9-inch baking dish lightly greased with oil.

  4. To serve immediately: Preheat oven to 350°F. Cover baking dish with aluminum foil; bake for 20 minutes. Remove foil and top with butter slices. Continue baking until lightly browned, 20 to 25 minutes. Top with sage leaves.

To Store and Prep at Feast Time

Cover baking dish with aluminum foil and refrigerate for up to 1 day. To serve, preheat oven to 350°F. Let dressing sit at room temperature while oven preheats. Bake for 20 minutes. Remove foil and top with butter slices. Continue baking until lightly browned, 20 to 25 minutes. Top with sage leaves.

bottom of page