Take-out Tuesday, Holiday Dressing with Focaccia, Cornbread & Sausage

This dressing might put a different twist on your holiday table, with 2 different kinds of bread, flavorful sausage, and herbs

sour cream cornbread dressing with sausage

It’s easy to toss together and you can double the recipe for a crowd


We used rosemary focaccia bread from the bakery, and some leftover Sour Cream Cornbread


Sauteed onions and celery


Combine with chicken broth, poultry seasoning  and parsley to make a tasty sauce to moisten the bread cubes and sausage


Season the bread with salt and pepper


Then pour the vegetable broth mixture over all


Add beaten eggs and stir gently to combine


Transfer to a greased, or cooking oil sprayed casserole dish

holiday dressing

Refrigerate at this point up to 24 hours before baking if desired

focaccia, cornbread and sausage dressing

Bake covered for 30 minutes, then uncover and continue baking until hot and starting to turn golden and crispy on top

Holiday Dressing with Focaccia, Cornbread & Sausage

Prep Time 10 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 6


  • 1 T unsalted butter
  • 1/2 lb. sausage
  • 1 onion sweet or yellow, chopped
  • 3 stalks celery chopped
  • 1 1/2 tsp poultry seasoning
  • salt and pepper to taste
  • 2 cups chicken broth
  • 4 cups cubed herb focaccia bread like rosemary
  • 4 cups cubed Sour Cream Cornbread or cornbread
  • 2 large eggs beaten
  • 1/4 cup chopped parsley


  • Spray a 2 quart casserole dish with cooking oil spray. Brown sausage in skillet, remove and drain on paper towels. Add onion to skillet with butter, and cook for 5-8 minutes until soft and starting to brown. Add celery and continue to cook until celery is softened. Add broth and seasonings.
  • Place bread cubes in a large mixing bowl. Add sausage. Add beaten eggs. Pour vegetable mixture over all and stir gently. Transfer to prepared baking dish. Cover. Dish can be refrigerated at this point until baking.
  • Bake covered at 350 for 30 minutes. Uncover and continue to bake for 30 minutes.
Keyword Christmas appetizer, cornbread stuffing, foccocia bread stuffing, holiday dressing, holiday side dish, stuffing, Thanksgiving
sour cream cornbread dressing with sausage



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10 Responses to “Take-out Tuesday, Holiday Dressing with Focaccia, Cornbread & Sausage”
  1. Mary says:

    I love your combo of cornbread and focaccia in your dressing Jenna! I could happily sit down to a plate of it, no turkey or ham required 🙂

  2. Jenna, I have always wanted to add sausage to my dressing…but the hubby says leave it alone! I will definitely make this for a cold January night! I love focaccia and this sounds so yummy! My family won’t let me change the traditional for Christmas but would welcome this recipe any other time! Happy Tuesday!

    • Ha ha, I totally understand! You should be flattered they insist on your wonderful recipe! My husband is very unadventurous in the food world, but doesn’t stand a chance around her, as my son and I are always changing things 🙂 Happy week! >

  3. Lynn says:

    I love the sausage addition and now I’m thinking focaccia sounds really good with Sunday dinner:@)

  4. Emily says:

    Hi Jenna, Sounds like a really great recipe for dressing. I always want to try a new one but I always end up making our traditional cornbread recipe that everyone expects.
    It’s getting close and I still have a lot to do. Enjoy your holidays, you are always an inspiration!

  5. Miz Helen says:

    Hi Jenna,
    Wishing you and your family a very Merry Christmas and thanks so much for sharing your awesome post with Full Plate Thursday. I sure appreciate you!
    Miz Helen

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