Creole Cornbread Dressing

Elevate your holiday table with this Creole Cornbread Dressing, a soul-warming recipe brimming with bold flavors and Southern charm. This savory side dish combines crumbled, day-old cornbread with the "holy trinity" of Cajun cooking—onion, celery, and bell pepper—paired with smoky andouille sausage for a hearty twist. Infused with Creole seasoning, aromatic herbs like thyme and sage, and enriched by a perfectly moist texture from chicken broth and eggs, this dish delivers a perfect balance of spice and comfort. Baked to golden brown perfection, this dressing makes an irresistible centerpiece for Thanksgiving or any festive gathering. Serve alongside turkey, roasted chicken, or seafood for a flavorful Creole-inspired feast that will have your guests coming back for seconds!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 4 cups cornbread (preferably day-old, crumbled)
• 4 tablespoons unsalted butter
• 1 medium yellow onion (diced)
• 3 stalks celery (diced)
• 1 medium green bell pepper (diced)
• 3 cloves garlic (minced)
• 8 ounces andouille sausage (diced)
• 2 cups chicken broth
• 2 large eggs (beaten)
• 1 tablespoon Creole seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 2 tablespoons fresh parsley (chopped)
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.

Step 2

Spread the crumbled cornbread on a baking sheet and place it in the oven for about 10 minutes to dry it out slightly. This will help it absorb the liquid later. Remove and set aside.

Step 3

In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and green bell pepper. Sauté for 5-7 minutes until the vegetables are softened and translucent.

Step 4

Add the minced garlic and diced andouille sausage to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the sausage is lightly browned.

Step 5

In a large mixing bowl, combine the crumbled cornbread, sautéed vegetable-sausage mixture, and fresh parsley. Gently mix to combine.

Step 6

In a separate bowl, whisk together the chicken broth, eggs, Creole seasoning, thyme, sage, salt, and black pepper.

Step 7

Pour the liquid mixture over the cornbread mixture, stirring until everything is evenly moistened. The consistency should be moist but not overly soupy. Add more chicken broth if needed.

Step 8

Transfer the mixture to the prepared baking dish and spread it out evenly.

Step 9

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the dressing is set in the center.

Step 10

Remove from the oven and let it rest for 10 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2331.7g)

Amount per serving	% Daily Value*
Calories	4729.2

Total Fat 219.7g	0%
Saturated Fat 71.5g	0%
Polyunsaturated Fat 0g
Cholesterol 935.7mg	0%
Sodium 12992.3mg	0%
Total Carbohydrate 542.4g	0%
Dietary Fiber 30.1g	0%
Total Sugars 95.9g
Protein 112.4g	0%

Vitamin D 80IU	0%
Calcium 1291.0mg	0%
Iron 27.6mg	0%
Potassium 3379.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 9.8%

Carbs: 47.2%