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Cozy Brown Butter Sage Cornbread Dressing with Sausage

brown butter sage cornbread dressing - featured image
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A warm, comforting cornbread dressing featuring nutty brown butter, fresh sage, and savory sausage, perfect for Thanksgiving or any cozy meal.

Ingredients

Scale
  • About 8 cups crumbled cornbread (preferably homemade or good-quality store-bought like Jiffy or Martha White), slightly stale
  • 1 pound spicy or mild pork sausage, casing removed (sage-infused preferred)
  • 6 tablespoons unsalted butter
  • 2 tablespoons finely chopped fresh sage leaves
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 to 2 ½ cups low-sodium chicken broth
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • Optional: handful of chopped fresh parsley
  • Optional: splash of heavy cream

Instructions

  1. Prepare the cornbread a day ahead if baking your own; crumble into roughly 1-inch pieces (about 8 cups) and set aside.
  2. Heat a large skillet over medium heat. Crumble in 1 pound of pork sausage and cook until browned and cooked through, about 8 minutes. Transfer sausage to a paper towel-lined plate, leaving drippings in the pan.
  3. In the same skillet, add 6 tablespoons unsalted butter. Swirl constantly over medium heat until butter foams and turns golden brown with a nutty aroma, about 4-5 minutes. Remove from heat and stir in 2 tablespoons chopped fresh sage immediately.
  4. Add diced onion and celery to the skillet. Cook in the brown butter and sausage drippings over medium heat until softened and translucent, about 5-7 minutes.
  5. In a large bowl, combine crumbled cornbread, cooked sausage, and sautéed vegetables with brown butter and sage. Toss gently.
  6. In a separate bowl, whisk together 2 large eggs and 2 to 2 ½ cups low-sodium chicken broth. Gradually pour over the cornbread mixture, stirring gently to moisten until mixture is moist but not soggy.
  7. Add salt and pepper to taste. Optionally stir in chopped fresh parsley.
  8. Spread mixture evenly into a greased 9×13-inch baking dish and press down lightly to compact.
  9. Preheat oven to 350°F (175°C). Bake uncovered for 40-45 minutes until top is golden brown and center is set. A knife inserted should come out clean.
  10. Let the dressing rest for 5-10 minutes before serving.

Notes

Use slightly stale cornbread for best texture. Add broth gradually to avoid sogginess. Brown butter carefully to avoid burning. Fresh sage is preferred for vibrant flavor. The dressing can be prepared a day ahead and refrigerated before baking. For gluten-free, use gluten-free cornbread and broth. Vegetarian version can be made by omitting sausage and adding mushrooms or toasted pecans.

Nutrition

Keywords: cornbread dressing, brown butter, sage, sausage, Thanksgiving, holiday side dish, comfort food

Find it online: https://realityeats.com/cozy-brown-butter-sage-cornbread-dressing-with-sausage-easy-recipe-for-thanksgiving/