Golden, buttery, and full of southern flair, this Cajun Cornbread Dressing with smoky sausage brings bold flavor to your table. Your favorite savory cornbread gets soaked in a rich, creamy custard. It is topped with a Cajun butter before baking to a crisp golden finish.
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You asked for it! This Cajun dressing recipe was created to be served alongside my roasted Cajun butter turkey. Pair it with bourbon roasted cranberries and sweet potato marshmallow fluff for the ultimate Southern holiday spread.
📖Why My Recipe Works
- The Cajun butter drizzle adds next-level flavor and makes the top beautifully golden.
- The heavy cream enriches the base while the cornbread edges stay toasty and crisp.
- My Cajun seasoning keeps the heat balanced, and the salt check trick ensures it never goes overboard.
This recipe can be made gluten-free using my flourless cornbread recipe.
🧾Ingredient Notes
- Cornbread - Use a savory cornbread that is slightly stale. The drier texture helps it absorb the custard without turning soggy.
- Andouille Sausage - If you cannot find andouille, use smoked sausage.
- Veggies- This recipe uses the classic Creole trinity of onion, celery, and bell pepper.
- Cajun Seasoning - My homemade Cajun seasoning blend keeps the flavor bold but not overwhelming. Note my blend does contain salt.
- Chicken Stock - Choose low-sodium stock so you can control the seasoning.
- Eggs - Add extra eggs for a custard-like texture.
- Heavy Cream - You can use whole milk or half and half but the finish won't be as rich.
⏲️How to Make Cajun Cornbread Dressing (Stuffing)
- Leave the cornbread uncovered overnight or dry it in a low oven until lightly crisp. This helps it soak up the liquid without becoming mushy.
- Brown the sausage but don't clean the pan before adding the veggies.
- Lightly saute the vegetables and add the garlic to carmelize.
- Assemble the casserole and drizzle the melted Cajun butter over the top.
- Cover for the first part of baking and then uncover to ensure the top gets a toasted brown.
👩🏻🍳Jen's Top Tip
Taste test the seasoning by frying a spoonful of the mixture in a skillet to check for salt and spice before baking. Adjust as needed.
🌡️Storing Leftovers
Cool the dressing completely, then refrigerate it in an airtight container for up to four days. Reheat covered at 350°F until warmed through. You can also freeze it. Wrap it tightly, freeze, and thaw in the refrigerator overnight before reheating.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Cajun Cornbread Dressing (Stuffing)
Ingredients
- 6 cups cubed cornbread stale - see recipe
- 1 teaspoon olive oil
- ½ pound diced andouille sausage
- ¾ cup diced yellow onion
- ½ cup diced celery
- ½ cup diced bell pepper green or red
- 3 cloves garlic minced
- 1 Tablespoon Cajun seasoning divided
- 1 teaspoon kosher salt skip if your seasoning contains salt
- 4 cups chicken stock room temp or slightly warm
- 2 eggs beaten
- ¼ cup heavy cream
- 6 Tablespoons butter melted
Homemade Cajun Seasoning
- 3 Tablespoons smoked paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 2 teaspoon kosher salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- ½ teaspoon dried basil
Instructions
- STALE CORNBREAD: Make the cornbread and allow it to cool. Cut into ¾-inch pieces, loosely cover with a dish towel, and let sit overnight OR dry in the oven at 200°F for 1 to 2 hours, gently tossing a couple of times.6 cups cubed cornbread
- Preheat your oven to 400°F. Grease a 13x9-inch casserole dish and set aside.
- Heat the olive oil in a medium-sized skillet over medium heat. Add the diced sausage and cook for 5 to 6 minutes, until browned. Move to a plate and do not clean out the pan. Add the onion, celery, and pepper to the pan. Sauté for 5 minutes, then add the garlic and cook for an additional minute. Add more oil as needed.1 teaspoon olive oil, ½ pound diced andouille sausage, ¾ cup diced yellow onion, ½ cup diced celery, ½ cup diced bell pepper, 3 cloves garlic
- In a large bowl, break up the cornbread. You want some pieces and some crumbs. Toss with the sautéed veggies, sausage, 2 teaspoons of Cajun seasoning, and salt (skip or reduce if your Cajun seasoning contains salt). Stir in the chicken broth, cream, and whisked eggs.1 Tablespoon Cajun seasoning, 1 teaspoon kosher salt, 4 cups chicken stock, ¼ cup heavy cream, 2 eggs
- Add the cornbread mixture to your prepared baking dish. Stir the remaining Cajun seasoning into the melted butter and drizzle over the top.6 Tablespoons butter
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until golden brown on top.
Notes
- Do not use sweet cornbread; a pinch of sugar is fine.
- Leftover Cajun seasoning will last for several months in an airtight container at room temperature. This recipe makes more than needed for the dressing.
Equipment
- 13x9 casserole dish
Nutrition
Common Recipe Questions
Yes. Assemble the dressing up to a day ahead, cover it tightly, and refrigerate. Bake it just before serving.
No worries, bake longer to dry it out, add more WARM broth if it is too dry.
Barb says
Did a test run for Thanksgiving. So good! Going to make the Cajun turkey too.