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Lighter Southern Cornbread Dressing with Sausage

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A lighter version of classic Southern cornbread dressing made with turkey sausage, low-sodium chicken broth, and less butter. It’s comfort food reimagined for people who want to feel good about what they’re eating without sacrificing flavor.

Ingredients

Scale
  • 1 cup yellow cornmeal (stone-ground preferred)
  • 1 cup all-purpose flour (or half whole wheat pastry flour)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
  • 1 large egg, room temperature
  • 1 cup buttermilk, shaken (or 1 cup milk + 1 tablespoon lemon juice)
  • 1 tablespoon honey
  • 1 pound turkey breakfast sausage, casings removed
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely diced (about 1.5 cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon fresh rosemary, minced (or 1/4 teaspoon dried)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups low-sodium chicken broth (or turkey broth or vegetable broth)
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Make the cornbread (day before): Preheat oven to 400°F (200°C). Grease a 9×9-inch baking pan or 8-inch cast-iron skillet.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, and salt.
  3. In a separate small bowl, mix melted butter, egg, buttermilk, and honey until smooth.
  4. Pour wet ingredients into dry ingredients. Stir until just combined (a few lumps are fine).
  5. Pour batter into prepared pan. Bake for 18-22 minutes until edges are golden and a toothpick inserted in center comes out clean.
  6. Let cornbread cool completely in pan, then cover loosely and leave on counter overnight to dry out.
  7. Prep the dressing (day of): Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  8. Crumble or cube day-old cornbread into a large mixing bowl (pieces about size of a fingernail). Set aside.
  9. Heat olive oil in a large skillet over medium-high heat. Add turkey sausage and cook, breaking it up, until browned and cooked through (6-8 minutes). Transfer sausage to bowl with cornbread using a slotted spoon, leaving drippings in skillet.
  10. Reduce heat to medium. Add onion and celery to skillet. Cook, stirring occasionally, until softened (5-7 minutes). Add garlic, sage, thyme, rosemary, black pepper, and cayenne. Cook 1 minute until fragrant.
  11. Pour cooked vegetables and herbs over cornbread and sausage mixture. Toss gently to combine.
  12. In a small bowl, whisk together chicken broth and beaten eggs. Pour over cornbread mixture. Stir gently until all liquid is absorbed (mixture should be moist but not soupy; add extra 1/4 cup broth if dry).
  13. Transfer dressing to prepared baking dish. Spread into an even layer.
  14. Bake uncovered for 35-40 minutes until top is golden brown and crispy, and center is set and slightly puffed.
  15. Let dressing rest for 5-10 minutes before serving. Sprinkle with fresh parsley.

Notes

Day-old cornbread is essential for texture; fresh cornbread will turn mushy. If you forget to make it ahead, cube fresh cornbread and dry in a 300°F oven for 10-15 minutes. Don’t overmix the dressing once broth is added. Let dressing rest after baking for clean slices. For make-ahead: assemble completely, cover, and refrigerate up to 24 hours before baking (add 5-10 minutes to baking time).

Nutrition

Keywords: cornbread dressing, southern dressing, lighter dressing, turkey sausage, Thanksgiving side, holiday side dish, comfort food, healthy dressing

Find it online: https://twinkletaste.com/lighter-southern-cornbread-dressing-with-sausage-best-easy-recipe/