Cornbread, Sausage, and Pecan Dressing

A hearty and flavorful dressing made with homemade cornbread, breakfast sausage, and aromatic herbs. This classic Southern-style dish combines crispy cornbread with savory sausage, pecans, and fresh herbs for the perfect holiday side dish.

8 servings

2 hr 50 min

Published October 4, 2025

Ingredients

•¾ cup unsalted butter
•1 pound day-old cornbread
•1 pound breakfast sausage links
•2½ cups yellow onions
•1½ cups celery
•¼ cup apple cider vinegar
•3 cups low-sodium chicken broth
•1¼ cups chopped toasted pecans
•½ cup flat-leaf parsley
•2 tablespoons fresh sage
•1 tablespoon fresh rosemary
•1 tablespoon fresh thyme
•2 teaspoons kosher salt
•1 teaspoon black pepper
•2 whole large eggs

Cooking Instructions

1.
Arrange racks in upper and lower thirds of oven; preheat to 250°F. Butter a 13x9x2" baking dish; 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 1 hour. Let cool. Transfer to a very large mixing bowl.
60 min
2.
Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2"-1" pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.
10 min
3.
Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.
10 min
4.
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, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
5 min
5.
Preheat oven to 350°F. Whisk 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 instantread thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover and chill.
40 min
6.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
45 min

Ingredients

•¾ cup unsalted butter

•1 pound day-old cornbread

•1 pound breakfast sausage links

•2½ cups yellow onions

•1½ cups celery

•¼ cup apple cider vinegar

•3 cups low-sodium chicken broth

•1¼ cups chopped toasted pecans

•½ cup flat-leaf parsley

•2 tablespoons fresh sage

•1 tablespoon fresh rosemary

•1 tablespoon fresh thyme

•2 teaspoons kosher salt

•1 teaspoon black pepper

•2 whole large eggs

Cooking Instructions

Arrange racks in upper and lower thirds of oven; preheat to 250°F. Butter a 13x9x2" baking dish; 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 1 hour. Let cool. Transfer to a very large mixing bowl.

60 min

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

10 min

Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.

10 min

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, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.

5 min

Preheat oven to 350°F. Whisk 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 instantread thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover and chill.

40 min

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

45 min