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Cozy Slow Cooker Cornbread Dressing with Sage & Sausage

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This slow cooker cornbread dressing is incredibly moist, packed with sage and sausage flavor, and requires no oven space. It’s forgiving, flexible, and perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 6 cups crumbled day-old cornbread
  • 1 pound bulk breakfast sausage (regular or sage-flavored)
  • 1 large yellow onion, diced
  • 3 to 4 ribs celery, diced
  • 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried rubbed sage)
  • 2 to 2 ½ cups low-sodium chicken broth
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup dried cranberries (optional)
  • ¼ cup chopped pecans (optional)
  • 1 tablespoon fresh thyme (optional)

Instructions

  1. Prepare the cornbread the day before or morning of: Bake cornbread according to package or recipe instructions. Let cool completely, then crumble into large pieces and spread on a baking sheet. Leave uncovered overnight to dry out slightly. Alternatively, toast crumbled cornbread in a 300°F oven for 15 minutes.
  2. Brown the sausage: Heat a large skillet over medium-high heat. Add bulk sausage and cook, breaking it up with a wooden spoon, until browned and cooked through (6 to 8 minutes). Leave about a tablespoon of fat in the pan. Transfer sausage to a large mixing bowl using a slotted spoon.
  3. Sauté the aromatics: In the same skillet with remaining sausage fat, add diced onion and celery. Cook over medium heat for 5 to 6 minutes until onion is translucent and celery has softened. Stir in chopped sage and cook for one more minute until fragrant.
  4. Combine the base: Add sautéed vegetables to the bowl with sausage. Add crumbled cornbread, melted butter, salt, and pepper. Toss gently with hands or a spatula until evenly distributed, being careful not to crush the cornbread into dust.
  5. Add the liquid: In a small bowl or measuring cup, whisk together chicken broth and beaten eggs. Pour over the cornbread mixture and stir gently until all cornbread is moistened. The mixture should look wet but not soupy—like a thick porridge. If dry, add an extra ¼ cup of broth.
  6. Transfer to slow cooker: Lightly grease the inside of a 6-quart or larger slow cooker with butter or nonstick spray. Spoon the dressing mixture into the slow cooker and spread into an even layer. Do not pack it down.
  7. Cook low and slow: Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 ½ to 2 hours. Halfway through, gently stir to redistribute moisture. Dressing is done when set in the center and edges are slightly golden. A knife inserted in the middle should come out clean.
  8. Rest before serving: Turn slow cooker to WARM and let dressing rest for 10 to 15 minutes. Serve straight from the slow cooker, garnished with fresh sage leaves if desired.

Notes

For best results, use day-old cornbread. Start with 2 cups of broth and add more if needed. Do not over-stir to avoid mushy texture. If using dried sage, toast it in the skillet for 30 seconds after cooking vegetables to enhance flavor. For a vegetarian version, substitute sausage with 8 ounces finely chopped cremini mushrooms and use vegetable broth. To make ahead, assemble the mixture the night before, refrigerate, and add 30 minutes to cook time.

Nutrition

Keywords: slow cooker cornbread dressing, sage and sausage dressing, Thanksgiving dressing, cornbread dressing, easy dressing recipe, holiday side dish

Find it online: https://noshbelle.com/cozy-slow-cooker-cornbread-dressing-with-sage-and-sausage/