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Cozy Cornbread Dressing with Sage and Andouille Sausage

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A savory, smoky cornbread dressing with andouille sausage and sage that converts even the biggest skeptics. Perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar (optional)
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 4 tablespoons (60g) unsalted butter, melted and cooled slightly
  • 1 tablespoon olive oil
  • 1 pound (450g) andouille sausage, sliced into 1/2-inch rounds
  • 1 medium yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 1/2 cups (360ml) low-sodium chicken broth (plus more if needed)
  • 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried sage)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 2 tablespoons unsalted butter, cut into small pieces
  • Salt to taste

Instructions

  1. Make the cornbread: Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using). In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth. Pour wet into dry and stir until just combined. Pour into prepared pan and bake for 18-22 minutes until golden and a toothpick comes out clean. Cool completely.
  2. Toast the cornbread: Cut cooled cornbread into 1-inch cubes. Spread on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until lightly toasted and dry. Set aside.
  3. Brown the sausage: In a large skillet or cast iron pan, heat olive oil over medium-high heat. Add sausage slices in a single layer and cook for 3-4 minutes per side until deeply browned. Transfer to a plate with a slotted spoon. Do not wipe out the pan.
  4. Sauté the aromatics: Reduce heat to medium. Add onion and celery to the same pan. Cook for 5-6 minutes until softened and golden. Add garlic and cook for 1 minute more. Deglaze with a splash of chicken broth if needed.
  5. Build the broth mixture: Pour in chicken broth and add sage, thyme, black pepper, and smoked paprika (if using). Simmer for 1-2 minutes. Taste and add salt if needed. Remove from heat.
  6. Assemble the dressing: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a large bowl, combine toasted cornbread cubes and browned sausage. Pour broth-vegetable mixture over and gently fold until evenly moistened. Transfer to prepared dish and dot with butter pieces.
  7. Bake the dressing: Bake for 25-30 minutes until top is golden and edges are bubbling. Let rest for 5-10 minutes before serving.

Notes

Toasting the cornbread cubes is crucial to prevent mushiness. Brown sausage in batches for best flavor. Let dressing rest before serving. Can be assembled a day ahead and refrigerated before baking.

Nutrition

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

Find it online: https://bitesienna.com/cozy-cornbread-dressing-with-sage-and-andouille-sausage/