The traditional Southern side dish, in the oven or a drip pan in your grill.
- 4 tablespoons butter
- 2 onions, minced
- 2 ribs celery, minced
- 1 red bell pepper, minced
- 2 teaspoons kosher salt
- 1 pound sage sausage
- 1/4 cup minced parsley leaves
- 2 pounds stale cornbread, cut into 1 inch cubes (8–10 cups)
- 3 to 4 cups chicken broth (preferably homemade), amount depends on how dry the cornbread is
- 2 teaspoons fresh ground black pepper
- 2 teaspoons kosher salt (if chicken broth is homemade - don’t add more salt if chicken broth is store bought)
- 2 eggs, beaten
- Sauté the Aromatics: Melt the butter in a large frypan over medium-high heat. Add the onions, celery, and bell pepper, then sprinkle with 2 teaspoons of kosher salt. Saute until the onions are soft, about five minutes.
- Brown the Sausage: Add the sausage to the pan with the onions and cook, breaking the sausage into bite sized pieces. Cook until the sausage is no longer pink, about five minutes. Stir in the parsley, and remove from the heat.
- Mix the Dressing: Put half the cornbread in a large mixing bowl. Scrape the onion and sausage mix from the frypan into the bowl, then stir until evenly mixed. Pour in half the chicken stock, add the pepper (and salt if using homemade stock), and stir until all the cornbread in the bowl is damp. (As you stir, the cornbread will compact itself.) Add the rest of the cornbread and stock in batches, stirring to pack it down. Stir in the beaten egg, then pour the dressing into the foil pan.
- Cook the Dressing, Oven Instructions: Crimp a sheet of aluminum foil over the pan. Put the dressing in a preheated 350°F oven. Cook with the foil covering the dressing for 45 minutes. Remove the foil from the top of the pan and cook until the dressing is browned and crispy on top and 150°F in the middle (measured with an Instant Read Thermometer), about 15 more minutes.
- OR Cook the Dressing, Drip Pan Instructions (for rotisserie or grill): Crimp a sheet of aluminum foil over the pan, then cut slits in the pan so the turkey drippings can drip through into the dressing. The grill should be set for indirect medium heat (about 350°F), with a drip pan under the turkey. When the turkey has 1 hour left to cook, replace the drip pan with the pan full of dressing. Pour any drippings in the drip pan onto the sheet of aluminum foil covering the dressing; it will drip through the slits into the dressing. Cook with the foil covering the dressing for 45 minutes. Remove the foil from the top of the pan and cook until the dressing is browned and crispy on top and 150°F in the middle (measured with an Instant Read Thermometer), about 15 more minutes.
- Serve: Carefully remove the dressing from the oven or grill, scoop the dressing into a serving dish, and serve. If the dressing needs to sit while you carve the turkey, cover the pan with foil to keep the dressing warm. Uncover, serve, and enjoy!
This makes a LOT of dressing, enough for 12 to 16 people. If you are serving 8 people or less, you can cut the recipe in half, and cook it in a 9-inch by 13-inch foil pan or 3 quart baking dish.
11-inch by 15-inch foil pan or a large baking dish (4.8 quart) if you're cooking in the oven
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: Cornbread and Sage Sausage Dressing Recipe