Cornbread Dressing with Sausage and Pecans

Cornbread Dressing with Sausage and Pecans - www.afarmgirlsdabbles.comGrowing up in the northern part of the Midwest, on a farm in South Dakota, I can truthfully say that the only times I ate cornbread was in restaurants. It just wasn’t a feature in our recipe boxes filled with the comfort of our very German heritage. But that doesn’t mean that I never liked cornbread, because I surely do. I like it alot, in fact.

A few years ago, I ate my very first bite of cornbread dressing. And I was sold. It was so good! So last Thanksgiving, when we hosted dinner for my parents and sister’s family, I went searching for a cornbread dressing recipe. This Cornbread Dressing with Sausage and Pecans was one of my favorite dishes set on the table to accompany my husband’s perfectly smoked turkey. It’s delish, and I hope you like it, too!

Cornbread Dressing with Sausage and Pecans - www.afarmgirlsdabbles.comThis dressing is rich and savory, with a touch of sweetness from the cornbread. I baked up an easy pan of Jiffy cornbread mix, but you could use your own favorite cornbread recipe for this as well. With turkey and potatoes and gravy, I really like having a Thanksgiving dish that lends some sweetness to the plate. I think the sweet is what draws our kids to this dressing, too, because both of them asked for seconds. Well, the sausage doesn’t hurt, either. We’re big sausage fans here.

I also like all the different fresh herbs in this dish, and the little crunches of toasted pecans. If that all sounds good to you, too, I think this recipe could be even a little more generous with those items. Adjust accordingly to your own personal preferences.

Cornbread Dressing with Sausage and Pecans -

I’d love to know what kind of dressing (or did you have stuffing?!) you grew up with. And what you like to make, now that you have your own kitchen. I grew up with both dressing and stuffing, made from bread or croutons, and it usually had raisins in it. How about YOU? Please share!

Cornbread Dressing with Sausage and Pecans

Yield: 8-10 servings


  • 1 lb. day-old cornbread, torn into 1-1/2'' to 2'' pieces (I stirred together 2 packages of Jiffy mix, and baked it in a 9''x13'' pan for about 20 minutes.)
  • 1 lb. pork breakfast sausage
  • 3/4 c. (1-1/2 sticks) unsalted butter, plus more for coating the baking dish
  • 2-1/2 c. chopped yellow onions
  • 1-1/2 c. sliced celery
  • 1/4 c. apple cider vinegar
  • 3 c. low-sodium chicken broth, divided
  • 1-1/4 c. chopped toasted pecans
  • 1/2 c. chopped flat-leaf parsley
  • 2 T. chopped fresh sage
  • 1 T. chopped fresh rosemary
  • 1 T. chopped fresh thyme
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 2 large eggs


Preheat oven to 250°. Butter a 9'' x 13''  baking dish and set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 40 minutes to 1 hour. Let cool. Transfer to a very large mixing bowl.

Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2'' to 1'' pieces with a wooden spoon, until browned, about 8-10 minutes. Transfer to bowl with cornbread but do not stir.

Return skillet to heat and add the butter. Then add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.

Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1-1/2 cups broth, pecans, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.

Preheat oven to 350°. Whisk remaining 1-1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes. To brown and crisp up the top, place under the broiler for a minute or two.

Dressing can be made 1 day ahead. Bake as directed and then uncover and let cool. Cover and chill. Before serving, bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

Adapted from bon appetit, November 2012.


27 Responses to “Cornbread Dressing with Sausage and Pecans”

  1. #
    Wendy — November 22, 2013 at 7:50 am

    I grew up eating stuffing that my Mother and Grandmother both made and it was tasty stuff! The stuffing was made with day-old bread my mom would set out on a tray table for a day so it would dry out. I have been looking for a cornbread stuffing for several years to make for Thanksgiving, but I haven’t found one that appeals to me. This one looks non-stop delicious! Love the fresh herbs you put in this! Making for Thanksgiving and will stop in later to let you know how we liked it. God Bless Brenda. Happy Thanksgiving to you and your beautiful family!

  2. #
    Angie — November 22, 2013 at 8:04 am

    I love a good corn bread dressing on Thanksgiving! This one looks amazing!

  3. #
    Tieghan — November 22, 2013 at 8:08 am

    I love the addition of the sausage and pecans!! Sounds really good and it is such a pretty dressing too!

    • Brenda replied on November 22nd, 2013 at 3:47 pm

      Yes! Those ingredients add so much yum!

  4. #
    Mom — November 22, 2013 at 8:35 am

    My mouth is watering as I remember savoring this dressing last Thanksgiving. Thanks for sharing the recipe Brenda.

    • Brenda replied on November 22nd, 2013 at 3:46 pm

      You’re welcome! C u soon!!! xo

  5. #
    Sommer @ ASpicyPerspective — November 22, 2013 at 9:56 am

    Yum! Sounds comforting and oh-so delicious! :)

  6. #
    Jennifer | Bake or Break — November 22, 2013 at 11:19 am

    This looks so, so good! I have had cornbread dressing for every Thanksgiving I can remember. I make a very traditional version, but I’m more than tempted by this one. I really like the idea of sausage added to it!

    • Brenda replied on November 22nd, 2013 at 3:39 pm

      Thank you, Jennifer. Lucky you, cornbread dressing forever! :)

  7. #
    Julia — November 23, 2013 at 9:00 am

    What a beautiful dish! It sounds wonderful. Have a great Thanksgiving!

    • Brenda replied on December 1st, 2013 at 6:41 pm

      Thanks Julia! Hope you had a wonderful Thanksgiving!

  8. #
    Miss @ Miss in the Kitchen — November 23, 2013 at 12:36 pm

    I love cornbread dressing. My family loves it so much that we have it several times a year. This looks amazing.

  9. #
    Barbara @ Barbara Bakes — November 24, 2013 at 8:35 am

    I’ve always wanted to try cornbread stuffing. Yours looks fantastic.

  10. #
    Lana @ Never Enough Thyme — November 24, 2013 at 2:09 pm

    Of course I grew up eating cornbread – a lot of cornbread – and I always make cornbread dressing for Thanksgiving. But our south Georgia cornbread dressing is much, much different. It doesn’t have cubes of bread in it, the cornbread is completely broken down and combined with onions, celery, broth, and seasonings. The recipe is on my blog if you’d like to have a look :-)

  11. #
    Gaby — November 25, 2013 at 10:17 pm

    Cornbread dressing is the best! Have a wonderful Thanksgiving!

  12. #
    Melanie — November 27, 2013 at 9:03 am

    Hi Brenda- I just made a similar recipe last night, I cut my cornbread into chucks and toasted the corn bread at 400 for 10 minutes. I also added a chopped apple cooked in a little butter and brown sugar for some sweetness. IDK if it will turn out but I’m hoping for the best! Thanksgiving Blessings…Melanie

    • Brenda replied on December 1st, 2013 at 6:29 pm

      How did it turn out?! Hope you had a very happy Thanksgiving, Melanie!

  13. #
    Shaina — November 27, 2013 at 9:45 pm

    Love the apple cider in this recipe. Happy Thanksgiving, Brenda!

  14. #
    Susan — November 30, 2013 at 8:56 am

    I grew up on southern cornbread dressing – it was good but never my favorite. So when I began hosting my own holiday dinners, I typically made classic bread dressing. However, every few years I get a hankering for cornbread dressing at Thanksgiving so I made your recipe this year. It was THE BEST and everyone LOVED it! Corn bread, sausage, fresh herbs, buttery… YUM! Very possibly the best dressing I’ve ever made. Thank you, Brenda, for a fabulous recipe and for making a cornbread dressing convert out of me/my family!

    • Brenda replied on December 1st, 2013 at 6:19 pm

      That is so wonderful to hear, Susan! I’m glad it was a hit with your family, too!

  15. #
    Kim Porter — December 7, 2013 at 8:05 pm

    I’ll admit I don’t really care for dressing. Our family is known for some pretty bland mush when it comes to this dish. My brother-in-law asked that I be the one to prepare it this year and I was pretty frustrated because of all things…really?! I immediately turned to Pinterest and spotted your gorgeous pic and then read through the ingredients and was hooked. This is, by far, the BEST dressing I’ve ever tasted. My family agreed, and this is now what I’ll be bringing to Christmas, as well. Thanks so much for an incredible recipe.

    • Brenda replied on December 10th, 2013 at 10:36 am

      I love this, Kim! Thank you so much for coming back to let me know. :)

  16. #
    Linda — November 26, 2014 at 3:19 pm

    Am making it for this Thanksgiving. Can’t wait to taste it

    • Brenda replied on November 27th, 2014 at 7:48 am

      Wonderful! Hope you like this!


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