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Best Easy Cornbread Dressing with Andouille Sausage

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This cornbread dressing with andouille sausage is a smoky, savory twist on a classic side dish. Perfect for holidays or any gathering, it features crispy cornbread, spicy sausage, and tender vegetables baked to golden perfection.

Ingredients

Scale
  • 2 boxes (8.5 ounces each) Jiffy cornbread mix
  • 2 large eggs, room temperature (for cornbread)
  • 2/3 cup milk (whole milk preferred)
  • 1 tablespoon butter, for greasing pan
  • 1 pound andouille sausage, diced into 1/2-inch pieces
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 1 green bell pepper, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup unsalted butter
  • 2 cups chicken broth (low-sodium preferred)
  • 2 large eggs, beaten (for dressing)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan with butter or non-stick spray.
  2. Prepare cornbread: In a medium bowl, whisk together cornbread mix, eggs, and milk until just combined. Pour into prepared pan and bake for 15-20 minutes until golden brown and a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  3. Crumble cooled cornbread into large pieces. Spread on a baking sheet and toast at 350°F (175°C) for 10-12 minutes, stirring halfway through.
  4. While cornbread toasts, cook sausage: Heat a large skillet over medium-high heat. Add diced sausage and cook for 5-7 minutes until browned and crispy on edges. Transfer to a plate with a slotted spoon, leaving rendered fat in pan.
  5. In the same skillet, melt 1/2 cup butter over medium heat. Add onion, celery, and bell pepper. Cook for 8-10 minutes until soft and translucent. Add garlic and cook 1 minute more until fragrant.
  6. Reduce oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  7. In a large mixing bowl, combine toasted cornbread crumbles, cooked sausage, and sautéed vegetables. Stir gently to distribute evenly.
  8. In a separate small bowl, whisk together chicken broth, beaten eggs, sage, thyme, rosemary, black pepper, salt, and cayenne (if using). Pour over cornbread mixture and stir gently until well coated. Mixture should be moist but not soupy.
  9. Transfer dressing to prepared baking dish and spread evenly. Bake for 35-40 minutes until top is golden brown and crispy around edges. Center should be set but slightly jiggly. For extra crispiness, broil for 2-3 minutes at the end.
  10. Let dressing rest for 10 minutes before serving. Garnish with fresh parsley and serve warm.

Notes

Toast cornbread until dry, not just warm, to avoid soggy dressing. Brown sausage well for depth of flavor. Season as you go, not all at once. Let dressing rest before serving. Make ahead for better flavor—assemble unbaked, refrigerate up to 24 hours, then bake adding 10 minutes.

Nutrition

Keywords: cornbread dressing, andouille sausage, Thanksgiving side, holiday dressing, Cajun dressing, cornbread stuffing

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