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Wholesome Sage Sausage Cornbread Dressing with Caramelized Onions

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A comforting, savory-sweet dressing made with caramelized onions, sage, sausage, and homemade cornbread. Perfect for holidays or a cozy weeknight dinner.

Ingredients

Scale
  • 1 cup yellow cornmeal (stone-ground preferred)
  • 1 cup all-purpose flour (or whole wheat pastry flour)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk (room temperature)
  • 1/3 cup unsalted butter, melted (plus extra for greasing)
  • 2 large eggs (room temperature)
  • 1 pound breakfast sausage (mild or sage-flavored)
  • 2 large yellow onions, thinly sliced (about 3 cups)
  • 3 tablespoons unsalted butter (for caramelizing onions)
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 1/2 cups low-sodium chicken or turkey broth (or vegetable broth)
  • 2 large eggs, lightly beaten
  • Salt to taste

Instructions

  1. Make the cornbread: Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan or cast iron skillet with butter. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, whisk buttermilk, melted butter, and eggs. Pour wet into dry and stir until just combined. Pour batter into prepared pan and bake for 20-25 minutes until golden and a toothpick comes out clean. Cool completely, then crumble into a large bowl.
  2. Caramelize the onions: Melt 3 tablespoons butter in a large skillet over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 30-35 minutes over medium-low heat until deep brown and sweet. Add a tablespoon of water if they start to stick.
  3. Brown the sausage: Push onions to one side of skillet. Add sausage to the other side and cook, breaking it up, for 8-10 minutes until browned and cooked through. Stir onions and sausage together. Remove from heat and stir in sage, thyme, black pepper, and red pepper flakes. Let cool slightly.
  4. Assemble the dressing: In a small bowl, whisk together broth and beaten eggs. Pour over crumbled cornbread. Add sausage-onion mixture and fold gently until combined. Mixture should be moist but hold its shape.
  5. Bake the dressing: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray. Transfer dressing mixture to dish and spread evenly. Bake for 35-40 minutes until top is golden and edges are crispy. Let rest 10 minutes before serving.

Notes

For extra crispy edges, spread dressing in a thinner layer. Day-old cornbread works best. Don’t skip the resting time after baking. Can be assembled up to 24 hours ahead and refrigerated.

Nutrition

Keywords: cornbread dressing, sage sausage dressing, caramelized onions, Thanksgiving side, comfort food, holiday recipe

Find it online: https://zestynora.com/wholesome-sage-sausage-cornbread-dressing-with-caramelized-onions/