Stuffing vs. Dressing: What's the Difference?

24 Pork Sausage Recipes You (Probably) Haven't Tried Yet

34 One-Dish Sausage Recipes

How to Make the Best Homemade Corn Dogs

How to Make Gluten-Free Cornbread

22 Sweet, Savory Cornbread Recipes That'll Melt in Your Mouth

35 Healthy Sausage Recipes

This Easy Coleslaw Recipe Belongs in Your Recipe Box

Our 17 Best Corn Casserole Recipes

Cornbread and Milk Is the Southern Snack You've Never Heard About (Until Now)

32 Recipes with Breakfast Sausage That Go Beyond the Basics

28 Quick Sausage Dinners Ready in 30 Minutes (or Even Less!)

How to Make Coleslaw That's Perfect for Barbecue Season

33 Zesty Italian Sausage Recipes

30 Recipes with Chicken Sausage

Our Test Kitchen Found the Best Cornbread Mix for Every Baker

32 Tasty Turkey Sausage Recipes

13 Smoky Andouille Sausage Recipes

26 Incredible Cornmeal Recipes

10 Leftover Stuffing Recipes for the Holidays

TEST KITCHEN APPROVED

Sausage and Cornbread Dressing

Name: Sausage and Cornbread Dressing
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed; 4 medium onions, chopped (about 3 cups); 1/2 cup chopped celery; 6 cups cubed day-old white or French bread; 6 cups coarsely crumbled cornbread; 2 large eggs; 2 tablespoons steak sauce; 2 teaspoons onion salt; 2 teaspoons poultry seasoning; 2 teaspoons dried parsley flakes; 1 teaspoon garlic powder; 1 teaspoon baking powder; 2-1/2 to 3 cups reduced-sodium chicken broth

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 30 min. Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Mandy Nall, Montgomery, Alabama

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 09, 2022

At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. —Mandy Nall, Montgomery, Alabama

TEST KITCHEN APPROVED

Sausage and Cornbread Dressing

2 Reviews Add your review

Yield:12 servings

Prep:30 min

Cook:40 min

Save Saved Saving email print

Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
4 medium onions, chopped (about 3 cups)
1/2 cup chopped celery
6 cups cubed day-old white or French bread
6 cups coarsely crumbled cornbread
2 large eggs
2 tablespoons steak sauce
2 teaspoons onion salt
2 teaspoons poultry seasoning
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon baking powder
2-1/2 to 3 cups reduced-sodium chicken broth

Text Ingredients

Shop Recipe

Directions

1
Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot.

2
Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine.
3
In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness.
4
Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.