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Lighter Southern Cornbread Dressing with Sausage and Sage

Lighter Southern Cornbread Dressing with Sausage and Sage - featured image
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A lighter take on classic Southern cornbread dressing, featuring savory turkey sausage, aromatic sage, and tender cornbread. This healthier version uses low-sodium chicken broth and olive oil instead of butter and heavy cream, delivering all the soul-soothing comfort without the heavy feeling.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk (low-fat works great)
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 pound mild or spicy Italian turkey sausage, casings removed
  • 1 large yellow onion, finely diced (about 1.5 cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups low-sodium chicken broth (plus more if needed)
  • 2 large eggs, lightly beaten
  • Olive oil spray

Instructions

  1. Make the cornbread (day before or at least 4 hours ahead): Preheat oven to 400°F (200°C). Spray an 8×8-inch baking dish with olive oil spray. In a medium bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate small bowl, whisk buttermilk, egg, olive oil, and honey until smooth. Pour wet ingredients into dry and stir until just combined. Pour batter into prepared dish and bake for 20-25 minutes until edges are golden and a toothpick inserted in center comes out clean. Let co…
  2. Cook the sausage and vegetables: Heat 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 a plate using a slotted spoon. Reduce heat to medium. Add diced onion and celery to the skillet. Cook for 5-6 minutes until softened and starting to turn golden. Add minced garlic, fresh sage, thyme, poultry seasoning, black pepper, and cayenne (if using). Cook for 1 minute until fragrant. Remove from heat.
  3. Assemble the dressing: Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with olive oil spray. In a large bowl, combine stale cornbread cubes, cooked sausage, and vegetable mixture. Toss gently. In a separate small bowl, whisk together chicken broth and beaten eggs. Pour over cornbread mixture and stir gently until all cornbread is moistened (should look like thick, chunky batter). Let mixture sit for 10 minutes. If it looks dry after 10 minutes, add another 1/4 cup of broth.
  4. Bake the dressing: Transfer mixture to prepared baking dish and spread into an even layer. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until top is golden brown and edges are slightly crispy. Let rest for 5-10 minutes before serving.

Notes

Don’t skip the stale cornbread step—fresh cornbread will turn the dressing into a dense, wet brick. Season in layers for best flavor. The eggs are essential as a binder. For best results, let the assembled mixture rest for 10 minutes before baking to allow cornbread to absorb liquid. Leftovers keep in the refrigerator for up to 4 days and can be frozen unbaked for up to 3 months.

Nutrition

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

Find it online: https://evadinnerideas.com/lighter-southern-cornbread-dressing-with-sausage-and-sage/