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Lighter Make-Ahead Cornbread Dressing with Sausage

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A lighter version of classic cornbread dressing made with lean turkey sausage, extra vegetables, and reduced butter. This make-ahead holiday side dish delivers all the savory, herbaceous flavor of the original without the heavy feeling.

Ingredients

Scale
  • 1 batch homemade cornbread (about 6 cups crumbled), baked a day or two ahead and left to dry out
  • 1 lb lean turkey breakfast sausage (mild or hot)
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced (about 1.5 cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 2 large carrots, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups low-sodium chicken or turkey broth (plus more if needed)
  • 2 large eggs, lightly beaten
  • 1 tablespoon apple cider vinegar

Instructions

  1. Prepare the Cornbread (2 days ahead): Bake your cornbread according to your favorite recipe. Let it cool completely, then crumble it into large pieces on a baking sheet. Leave it uncovered on the counter overnight to dry out.
  2. Brown the Sausage (1 day ahead): In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Crumble the turkey sausage into the pan and cook, breaking it up with a wooden spoon, until browned and cooked through—about 6-8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving any drippings in the pan. Set aside.
  3. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and starting to caramelize—about 8-10 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  4. Add the Herbs: Stir in the chopped parsley, sage, thyme, salt, and pepper. Cook for 1 minute, letting the herbs release their oils.
  5. Combine Everything: Transfer the cooked sausage and vegetable mixture to a very large mixing bowl. Add the crumbled, dried cornbread and toss gently to combine. In a separate small bowl, whisk together the chicken broth, beaten eggs, and apple cider vinegar. Pour this over the cornbread mixture and stir gently until everything is evenly moistened. The mixture should look cohesive but not soupy—if it seems dry, add another 1/4 cup of broth.
  6. Assemble in the Dish: Lightly grease your 9×13-inch baking dish with cooking spray or a thin layer of olive oil. Transfer the dressing mixture to the dish and spread it into an even layer. Cover tightly with aluminum foil and refrigerate for at least 8 hours or overnight.
  7. Bake (on serving day): Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator while the oven heats—about 15 minutes. Bake covered for 30 minutes, then remove the foil and bake for another 20-25 minutes, until the top is golden brown and the dressing is heated through (internal temperature should reach 165°F). Let it rest for 10 minutes before serving.

Notes

For best results, use stale cornbread (dried out for at least 24 hours). Don’t overmix the dressing. If short on time, you can skip the overnight rest and bake immediately, adding 10 minutes to the covered baking time. For a vegetarian version, omit sausage and add 8 oz finely diced cremini mushrooms. For gluten-free, use gluten-free cornbread mix and check sausage label.

Nutrition

Keywords: cornbread dressing, sausage dressing, make-ahead dressing, lighter dressing, Thanksgiving dressing, turkey sausage dressing, holiday side dish

Find it online: https://bitesienna.com/lighter-make-ahead-cornbread-dressing-with-sausage/