Homemade Southern Dressing

Published on: Nov 19 2012 by WhiskeyBeard

My mothers cornbread dressing is something we fight over at every holiday…sometimes literally. It’s a recipe that she’s perfected over time (and with me tinkering in the kitchen behind her back…shh!). The one thing she does as a cheat though is to use a box of stove top for the bread portion. The rest of it, including the cornbread, is all homemade and is outstanding. The smell of sage sausage cooking in the winter is one of the best smells one can ever encounter.

Homemade Southern Dressing Recipe


  • 12 bread slices
  • 1/2 Southern Cornbread recipe
  • 48oz of Chicken or Turkey Broth
  • 1 lb sage sausage
  • 3 onion
  • 3 green onions
  • 4 celery stalks
  • 3 garlic cloves
  • 1/2 cup chicken/turkey stock
  • 2 tbsp sage seasoning
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp of black pepper
  • 2 1/2 tbsp olive oil
  • (if you’ve made the Roasted Turkey Breast you can sub some of these veggies with those roasted ones!)


Preheat your oven to 400.

(If you haven’t yet, make your corn bread and place in oven. It will take about 25 minutes to cook).

Take your celery, garlic and both onions and dice into small pieces.  Then place the 1/2 tbsp of olive oil in a large skillet set to medium low and then place in your sage sausage. Brown the sausage and make sure you break it up as small as you can.  Once the sausage is about 3/4 the way done, add the 8oz of stock and veggies and increase heat to medium. Stir and saute for 5 minutes, making sure to break up any burnt bits from the pan. Then add in half your sage, onion and garlic powder and black pepper and cook for another minute or two, making sure the sausage is done. Try not to eat it all…but I understand if you have just a little!

Now, take your bread and cut it into cubes with a bread knife. I like mine larger texturally, but whatever size works for you. Once you’ve gotten through all the bread, place them in a large bowl and drizzle the remaining oil and seasonings on them. Mix them together well and make sure they they are evenly coated. Place them on 2 cookie sheets and place in oven for about 10 minutes. When done, they will still have some softness to them, I let them sit for about 10 minutes to harden a bit more. (these also make lovely croutons!)

Now in a large roasting pan/backing dish. Toss in your croutons and crumble in your cornbread. Then place in your sausage mixture and thoroughly mix together. Then add in the remaining stock and stir once more. Cover with foil and place in oven for 20 minutes. Then uncover and cook for 5-10 depending on how firm you want it to be.

The end result is a savory and moist dressing that will leaving you craving more. The sage sausage and veggies add a new dimension of flavor most aren’t used to in dressing. It’s an earthy, homey taste that will soothe your soul. You’ll be making this year round as a new comfort food!

Filed under: baking, comfort food, starts from scratch


  1. […] don’t go throwing away those lovely roasted veggies. You could use them in a dressing (like this one!) for your turkey, make a soup or freeze them for later use! Also, the liquid that […]