Side Dishes


Bacon Cornbread & Spicy Sausage Dressing | for the love of the south

I grew up eating dressing at Thanksgiving, not stuffing. During the holidays, the term “stuffing” is reserved for a turducken, which is a deboned chicken stuffed inside a deboned duck, and finally, stuffed inside a deboned turkey. This may seem utterly absurd, but I think it reveals a Cajun’s sense of humor quite well. Stuffing is never an option during the holidays. The matriarchs of my clan know beyond a shadow of a doubt this splendid side dish tastes better as it bakes on the side of the turkey, not inside, like God intended. Our turkeys are either smoked on the barbecue or baked in a large bladder-like bag, which allows the aromatics from celery, onions and herbs to swirl and twirl around the turkey.

Bacon Cornbread | for the love of the south

For a while, I thought I was missing out on something special as every Thanksgiving feast in every Thanksgiving movie I ever saw had a mountain of golden breadcrumbs spilling out of a beautifully bronzed bird. As with all things commercial, the glitter inevitably fades and all that’s left is a void, in the case of stuffing, a bland void. Also, the cooks in my family reckon a pound of breadcrumbs lodged right smack dab in the middle of the bird means the turkey won’t cook properly, and an undercooked bird will put a damper on anyone’s holiday. These indiscretions are never spoken of but instead silently sidestepped.

Thanksgiving Prep | for the love of the south

I remember watching my mother prepare her delicious dressing. She would sneak some of the golden drippings from the roasting pan as the turkey rests under blankets of aluminum foil and kitchen towels covered in a strawberry print. She carefully combines cornbread, aromatics and bits of meat from the turkey’s wing until it reaches her ideal consistency, and this glorious pile of dressing is baked to perfection and is served at the right hand of the turkey. It’s creamy on the inside and crisp on the outside, just as it should be. Norman Rockwell wasn’t Southern, bless his heart. Maybe if he was Southern, the American standard might be smoking or deep-frying the big bird with dressing on the side for the holidays, or perhaps a turducken…

Bacon Cornbread & Spicy Sausage Dressing | for the love of the south

Bacon Cornbread & Spicy Sausage Dressing

Serves 4-6

Note: This dressing combines my favorite elements of a lovely dressing: pork, cornbread, and crispy bits. Also, you can double the bacon cornbread recipe and make it ahead of time. That way, the cornbread will be done and dusted and will not take any precious real estate in your oven day of, and you can serve the extra batch of cornbread for breakfast with some whipped butter and coffee to hold you over until the big meal!

For the Cornbread:

strips thick-cut bacon, finely chopped

 cups cornmeal

teaspoon kosher salt

½ teaspoon baking soda

½ teaspoon baking powder

2 ¼ cups buttermilk

 large egg, lightly beaten

Preheat the oven to 450° F

Preheat a 10-inch cast-iron skillet in the oven to for at least 10 minutes.

Put the bacon in a small skillet and cook over medium-low heat, until the fat is rendered and the bits of bacon are crispy, 4 to 5 minutes. Remove the bits of bacon onto a paper towel to drain. Reserve the fat in the skillet. (You should have about 5 tablespoons of bacon fat. If you don’t have enough fat, make up the difference with melted unsalted butter.)

Combine the cornmeal, salt, baking soda, baking powder, and bacon bits in a medium bowl. Combine 4 tablespoons bacon fat, buttermilk, and egg in a small bowl. Stir the wet ingredients into the dry ingredients just to combine.

Move the 10-inch skillet from the oven, placing it heat on the stove over high heat. Add the reserved 1 tablespoon bacon fat and swirl to coat the bottom and sides of the skillet. Pour in the batter, distributing it evenly. It should sizzle!

Bake the cornbread for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and flip the cornbread in the skillet. This step stops the bottom of the cornbread from getting too dark and also allows the top to get nice and crispy as it cools completely in the cast-iron skillet.


For the Dressing:

6 tablespoons unsalted butter, plus more for greasing baking dish

1 cornbread recipe, broken into 1-inch pieces (4½ cups), recipe above

1 tablespoon olive oil

¾ pound pork sausage, casings removed

1 teaspoon red pepper flakes

1 large onion, finely chopped

3 celery stalks, finely chopped

3 garlic cloves, finely chopped

½ teaspoon fresh sage, finely chopped

1½ teaspoons fresh rosemary, finely chopped

1½ teaspoons fresh thyme, finely chopped

1½ cups chicken broth, plus more if needed

1 large egg

2 tablespoons Tabasco Pepper Sauce or homemade pepper sauce

Salt and pepper, to taste

Preheat oven 250°F

Butter a large rimmed baking sheet and scatter cornbread in a single layer onto the baking sheet. Bake, stirring often and rotating halfway through, until dried out, about 1 hour. Let cool. Transfer to a large mixing bowl.

Increase the oven temperature to 350°F

Heat olive oil in a large skillet over medium-high heat. Add sausage and red pepper flakes. Break up the sausage with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread.

Melt butter in same skillet with the sausage drippings; add onion, celery, garlic, sage, rosemary, and thyme. Season with salt and pepper. Cook, stirring often and scraping the bottom of the pan, until softened and just beginning to brown, about 10 minutes. Add to mixing bowl with the cornbread and sausage.

Grease 10-inch cast-iron skillet or 9-inch ceramic dish.

Whisk broth, egg and pepper sauce in a small bowl. Season lightly with salt and pepper. Gently fold into cornbread and sausage mixture until thoroughly combined and the cornbread soaked up almost all of the liquid, taking care not to mash the cornbread too much. The dressing should be moist (but not soggy!), so add a few more tablespoons of broth to the mixture if it looks dry. Transfer to greased pan. Cover with foil, and bake for 30 minutes.

Remove foil and bake until the top is browned and crisp, 25-30 minutes. Serve hot!

20 replies on “DRESSING ON THE SIDE”

To stuff or not to stuff…that is the question for most people! I’ve known so many people that are used to the traditional stuffing of the bird, but when they try dressing, they are converted! It may not be as glorious, but it tastes so much more delicious! Happy Thanksgiving!

Bacon in cornbread? As if I didn’t already love a great cast iron cornbread already. My “Mom’s Best Cornbread” recipe on my blog is still one of my favorites. So simple and so flavorful–a good cast iron skillet is key. I honestly get a little frustrated when people refer to dressing as “stuffing” when it’s clearly a side dish and not actually stuffed in the bird.

Bacon inside cornbread just makes sense! Yum! I’ll have to check out your mom’s recipe for it on your site. Yes, I agree about having a great, seasoned skillet, which makes the most fabulous cornbread. Happy Thanksgiving!

God bless you Amber, we do know how to cook and eat in the South. I married a Yankie, who’s mom made nasty dry bread stuffing…not dressing..and cramed it up the birds butt every Thanksgiving till her dying day. Thankfully, it didn’t take my husband very long to appreciate good cooking and forever forsake stuffing for dressing. He even learned to love collard greens, okra and grits…and after 44 years will tell you himself that there is no food like Southern food!!!
Happy Turkey day!!!

I hail from Portugal, s we don’t do Thanksgiving over here. But I did grow up watching movies where huge turkeys had those same breadcrumb spilling out of them in a very artistic fashion, so I was ever so curious of this elusive stuffing . and of turduckens too!! So when I moved to Manchester I was glad to spend a Christmas there with a local family who would be serving a stuffed turkey for Christmas lunch. My tastebuds not being quite as good as they are now, and coming in from an anorexia context, I wasn’t as eager as I would have been had it been now, to try the stuffing. As it happens, I nearly gagged at it, and gave up on the whole thing altogether, assuming it was yet one other of thos north american myths that are really not real, like pumpkin pie – oh what did I know in my twenties???? But it stayed with me, this idea of stuffing birds (oh lord this sounded horrid) and so, just recently I decided I’d stuff a chicken and bake it in the oven and so I did. I did use some stale-ish bread, and cornflour too! because I sooooo adore cornbread, but I also used the giblets of said chicken, cut really fine. I have to say, it was the best thing ever. No, really!! It tasted delicious and made me repeat the whole thing again just days after!! So now I’m all sold on stuffing, I come to realize that the reality is not of stuffing the bird with deliciousness, but cookig said deliciouness on the side? ANd call it dressing? Now I have to re- evaluate everything all over again!!!

Oh I loved reading your comment! I’m so glad you didn’t give up completely on stuffing/dressing after such a horrid experience. I feel like most people who aren’t from America are intrigued by stuffing, but once they taste it, they are disappointed. BUT I have yet to meet anyone who is disappointed with dressing! I hope you try this bacon and sausage laced cornbread dressing! I think you would love it.

We also don’t celebrate Thanksgiving, but we always have stuffed chicken for Christmas and my mother makes the most delicious stuffing, we always fight for it. I don’t know how a traditional “turkey stuffing” tastes, so cannot comment on that. Anyway, this dish sounds delicious!

I’ve grown up on Boudin Stuffed Chickens, which are lovely! So I understand the appeal of the stuffed chicken. But I think the main difference is the cooking time, which results in swollen, overcooked stuffing that inhibits the turkey from cooking properly. But I still stuff chickens! Yummy!

This sounds delicious! I’ll definitely be making the cornbread ahead of time to save oven time on T-Day, but would it be ok to also do the baking / drying step of the crumbs ahead of time as well?

Thank you,

Lovely! Yes, you can dry out the cornbread ahead of time as well. Just bake, allow to cool completely and store in an airtight bag or container at room temperature until you are ready to mix all of the ingredients together. Happy Thanksgiving!

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