The Heart of the Table
This dressing is more than a side dish. It is the heart of the Thanksgiving table. My own grandma taught me to make it. I still laugh at how she’d shoo everyone from the kitchen.
She said a good dressing holds stories. It holds the sizzle of sausage and the smell of onions. It brings everyone together. That is why this recipe matters. It builds a warm, happy feeling.
Making Your Cornbread Base
First, we make the cornbread. Do not use a boxed mix. Homemade is best. It soaks up all the good broth later. Mix your dry things in one bowl.
Mix milk, eggs, and melted butter in another. Then combine them. Do not stir too much! A few lumps are just fine. Bake it until it is golden. Doesn’t that smell amazing?
The Good Stuff Cooks Up
Now for the fun part. Melt butter in a big pan. Toss in the andouille sausage, onions, peppers, celery, and bacon. Oh, that bacon! Listen to it sing.
Cook it until the veggies get soft. Then add the garlic and Creole seasoning. Fun fact: Andouille sausage comes from French settlers in Louisiana. It makes everything taste rich. Your kitchen will smell incredible now.
Bringing It All Together
Take your hot cornbread. Crumble it right into a big bowl. Add the sausage mix from the pan. Pour in chicken broth, milk, eggs, and parsley.
Stir it all with love. It will look like a big, cozy mess. That is perfect. Spread it in your dish. Make little ridges on top with a spoon. This makes the top extra crispy.
Bake and Share the Love
Brush the top with melted butter. This is the secret for a golden crust. Bake it until the top is crisp and brown. Let it rest for ten minutes before serving.
You can make this a day ahead. That is why this matters too. It gives you more time with your family. Less stress on the big day. What is your favorite make-ahead dish for holidays?
Your Turn in the Kitchen
I hope you try this recipe. It is a hug on a plate. The andouille gives it a little kick. The cornbread makes it soft and comforting.
Did your family have a special dressing recipe? I would love to hear about it. What is the one smell that always reminds you of home? Tell me in the comments. And if you make this, let me know how it turned out for you!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups (7½ ounces/213 grams) | For the cornbread |
| Cornmeal | 1 ½ cups (7½ ounces/213 grams) | For the cornbread |
| Sugar | 3 tablespoons | For the cornbread |
| Baking powder | 1 tablespoon | For the cornbread |
| Table salt | 1 teaspoon | For the cornbread |
| Whole milk | 1 ¾ cups | For the cornbread |
| Large eggs | 3 | For the cornbread |
| Unsalted butter, melted | 6 tablespoons | For the cornbread |
| Unsalted butter | 2 tablespoons, plus 4 tablespoons melted | For the dressing |
| Andouille sausage | 12 ounces (340 grams) | Cut into ¼-inch pieces |
| Onions | 2 | Chopped |
| Green bell peppers | 2 | Stemmed, seeded, and chopped |
| Celery ribs | 2 | Chopped |
| Bacon | 4 slices | Cut into ¼-inch pieces |
| Tony Chachere’s Original Creole Seasoning | 1 tablespoon | |
| Garlic cloves | 2 | Minced |
| Chicken broth | 3 cups | |
| Whole milk | 1 cup | |
| Large eggs | 3 | Lightly beaten |
| Fresh parsley | ¾ cup | Chopped |
| Pepper | ½ teaspoon |
My Louisiana-Style Cornbread Dressing
Hello, my dear. Come sit at the table. Let’s talk about my cornbread dressing. This isn’t just a side dish. It’s a story in a pan. I learned it from my friend Marie down in Baton Rouge. The smell alone will make your whole house feel like a holiday. Doesn’t that smell amazing? It’s savory, herby, and has a little kick. We make the cornbread first. Then we turn it into something magical. It’s a bit of work, but so worth it. I still laugh at how my grandson calls it “stuffing.” Let’s begin.
Step 1: Make the Cornbread
First, we make our cornbread. Heat your oven nice and hot. Mix all your dry things in one big bowl. In another, whisk the milk, eggs, and melted butter. Pour the wet into the dry. Stir it just until it comes together. Don’t over-mix it, honey. Pour the batter into your greased dish. Bake it until it’s golden and a toothpick comes out clean. (A hard-learned tip: Let your eggs and milk sit out for a bit first. Cold ingredients can make your cornbread tough.)
Step 2: Cook the Flavor Base
While that bakes, let’s start the good stuff. Melt some butter in your big skillet. Toss in the andouille sausage, onions, peppers, celery, and bacon. Oh, that sizzle is the best sound. Cook it all until the veggies get soft. Then add that Creole seasoning and garlic. It will smell so good in one minute. This is the flavor base. It makes the whole dish sing. Do you know what “holy trinity” is in Louisiana cooking? Share below!
Step 3: Crumble the Cornbread
Your cornbread should be done now. Be careful, it’s hot! Turn it out onto a baking sheet. Use two forks to break it all into little pieces. I like some bigger crumbs for texture. Let it cool just a bit. You can do this step a day ahead, you know. Just put the crumbs in a bag. It makes the day-of cooking so much easier.
Step 4: Combine Everything
Now, bring it all together. Put your cornbread crumbs in the big bowl with the sausage mix. Pour in the broth, milk, beaten eggs, parsley, and pepper. Gently stir it all up. It will look very wet. That’s perfect. It bakes up just right. Pour it all back into your baking dish. Use your spoon to make little ridges on top. These get so crispy and delicious.
Step 5: Bake to Perfection
Last step! Brush the top with all that melted butter. This gives it that beautiful, golden crust. Bake it until the top is browned and crisp. The whole kitchen will smell incredible. Let it sit for ten minutes before serving. It needs to settle. Then, dig in. You can even make it a day before and keep it in the fridge. Just bake it a little longer.
Cook Time: About 1 hour
Total Time: 1 hour 30 minutes
Yield: 8-10 servings
Category: Holiday, Side Dish
Three Fun Twists to Try
This recipe is like a good friend. You can dress it up different ways. Here are three ideas I love. They keep the soul of the dish but change its outfit. Try one next time you make it. It’s fun to play in the kitchen.
The Veggie Lover: Skip the sausage and bacon. Use spicy black bean burgers, crumbled. Add extra mushrooms for that “meaty” feel.
The Heat Seeker: Use a spicy chorizo instead of andouille. Add a chopped jalapeño with the bell peppers. It will wake up your taste buds!
The Fall Harvest: Add a cup of diced, roasted sweet potato. Use sage instead of parsley. It tastes like autumn in a dish.
Which one would you try first? Comment below!
Serving It Up Just Right
This dressing is the star of the plate. But it loves good company. I always serve it with simple, creamy sides. They balance the spice so well. A big spoonful of cool, creamy coleslaw is perfect. Buttered green beans or roasted carrots are lovely too. For a garnish, just a little extra chopped parsley on top. It adds a fresh pop of green.
What to drink? For the grown-ups, a cold, amber ale pairs beautifully. It cuts through the richness. For everyone, I love sweet iced tea with a lemon slice. It’s the classic Southern partner. Which would you choose tonight?
Keeping Your Dressing Happy for Later
This dressing is a wonderful make-ahead friend. You can bake it and freeze it for a month. Just wrap it well in foil first. Thaw it in your fridge overnight before reheating.
To reheat, cover it with foil. Bake it at 350 degrees until warm. This keeps the top from getting too dark. I once forgot the foil and the top got very crisp!
You can also mix everything a day early. Keep it covered in your fridge. Bake it the next day for a stress-free meal. This planning matters. It gives you more time with your family.
Have you ever tried storing it this way? Share below!
Fixing Little Kitchen Hiccups
Is your dressing too dry? Just add a splash more broth. The cornbread soaks it right up. I remember my first one was like a dry sponge!
Is it too wet or soggy? You might not have baked the cornbread enough. A proper bake gives it structure. This matters for the perfect texture.
Not getting a crispy top? Make sure you create those ridges. Brush them well with melted butter. The butter helps everything turn golden and delicious.
Fixing small problems builds your cooking confidence. You learn what feels right. Which of these problems have you run into before?
Your Dressing Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour blend instead of all-purpose.
Q: How far ahead can I prepare it?
A: You can assemble it one full day before baking. Keep it chilled in the fridge.
Q: What if I don’t have andouille sausage?
A: Any smoked sausage will work just fine. The flavor will still be wonderful.
Q: Can I make a smaller batch?
A: Absolutely. Just cut all the ingredients in half. Use a smaller baking dish.
Q: Any optional tips?
A: A fun fact: some folks add chopped pecans for a nice crunch. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe finds a place at your table. Food is about sharing stories and love. Every bite has a little memory in it.
I would love to hear about your cooking adventure. Tell me about your family’s version. Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Southern Cornbread Dressing with Sausage and Herbs
Description
A rich and savory Louisiana-style cornbread dressing packed with andouille sausage, aromatic vegetables, and fresh herbs.
Ingredients
Cornbread:
Dressing:
Instructions
- For the cornbread: Adjust oven rack to middle position and heat oven to 425 degrees. Spray 13 by 9-inch baking dish with vegetable oil spray.
- Whisk flour, cornmeal, sugar, baking powder, and salt together in large bowl. Whisk milk, eggs, and melted butter together in second bowl. Whisk milk mixture into flour mixture until just about combined. Transfer batter to prepared dish. Bake until cornbread is golden brown and toothpick inserted in center comes out clean, about 20 minutes.
- For the dressing: While the cornbread bakes, melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add andouille, onions, bell peppers, celery, and bacon to skillet and cook until vegetables are softened, about 8 minutes. Add Creole seasoning and garlic and cook until fragrant, about 1 minute. Transfer sausage mixture to large bowl.
- Turn out hot cornbread onto rimmed baking sheet and break into small pieces with two forks. (Cooled, crumbled cornbread can be transferred to zipper-lock bag and stored at room temperature for up to 24 hours.)
- Transfer crumbled cornbread to bowl with sausage mixture. Add broth, milk, eggs, parsley, and pepper and stir to combine. Transfer dressing to now-empty dish and spread into even layer (do not pack down). Using side of rubber spatula or wooden spoon, create ridges about ½ inch apart on top of dressing.
- Brush top of dressing with remaining 4 tablespoons melted butter. Bake until browned and crisped on top and heated through, about 35 minutes. Let cool for 10 minutes and serve.
- To make ahead: At end of step 5, let dressing cool completely (if using hot cornbread). cover baking dish with plastic wrap and refrigerate for up to 24 hours or wrap in additional layer of aluminum foil and freeze for up to 1 month. To serve, thaw overnight in refrigerator if frozen. Proceed with step 6, extending baking time by 15 minutes and covering with foil for final 10 minutes of cooking if top begins to get too dark.
Notes
- For a spicier dressing, use hot andouille sausage. If you can’t find Tony Chachere’s, use another Creole or Cajun seasoning blend, adjusting to taste as some are saltier than others.
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