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Sausage and Cornbread Dressing

At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. —Mandy Nall, Montgomery, Alabama
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    12 servings


  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 4 medium onions, chopped (about 3 cups)
  • 1/2 cup chopped celery
  • 6 cups cubed day-old white or French bread
  • 6 cups coarsely crumbled cornbread
  • 2 large eggs
  • 2 tablespoons steak sauce
  • 2 teaspoons onion salt
  • 2 teaspoons poultry seasoning
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder
  • 2-1/2 to 3 cups reduced-sodium chicken broth


  • Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot.
  • Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine.
  • In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness.
  • Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.
Nutrition Facts
3/4 cup: 240 calories, 6g fat (1g saturated fat), 48mg cholesterol, 1112mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 11g protein.

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  • keely27
    Dec 28, 2015

    Made this for the extended family Thanksgiving and got several compliments and a request to bring it next year

  • gucci65
    Dec 1, 2014

    Made this for Thanksgiving. Huge hit !!!!! I love the Italian turkey sausage in this recipe !