French Onion Cornbread Dressing with Zatarain’s Smoked Andouille Sausage is the cozy, savory holiday side with a Louisiana twist your table needs this season.
The holidays are the perfect time to turn simple ingredients into something extraordinary. Humble cornbread gets a glow-up with caramelized onions, fresh sage, and Zatarain’s Smoked Andouille Sausage for a side dish that’s savory, cozy, and just a little indulgent. It’s the kind of recipe that reminds us why we love cooking for the holidays—every bite feels like a celebration of warmth and togetherness. Who needs luxury ingredients when you’ve got cornbread and a little creative magic (of course I’ll talking all the onion, garlic, paprika and perfectly spiced flavors of andouille sausage)?
Start with the cornbread because it’s the backbone of this whole operation. Melt butter into a golden puddle and whisk it together with eggs and tangy buttermilk. In a separate bowl, mix together your dry ingredients: flour, cornmeal, sugar, salt, and baking soda. Bring the wet and dry teams together, stir it just until smooth, and pour it into a buttered pan. Bake until the top is lightly golden and a tester comes out clean. Let it cool overnight under a kitchen towel so it dries just enough to hold up in the dressing.
Here’s where Zatarain’s Smoked Andouille Sausage becomes the MVP. Slice one sausage link into bite-sized rounds and another into fancy Hasselback-style pieces—just for fun. Sear the sausage in olive oil until caramelized and golden, then set aside. Now, enter the onions. Butter and olive oil melt into the pan before the onions join the party. Cook them low and slow with a pinch of sugar and salt, stirring occasionally, until they’re deep, sweet, and golden brown. Add the sausage back to the pan, letting all the flavors meld.
Now comes the fun part—combining it all! Whisk together an egg, heavy cream, chicken stock, and fresh sage in a large bowl. Crumble the cornbread into glorious chunks (big and small—texture is key), and add it to the bowl along with the onion and sausage mixture. Toss everything gently to coat, making sure every crumb of cornbread soaks up that sagey goodness.
Grease a 9×13-inch baking dish with butter (because it’s the holidays, and we don’t skimp on butter). Spread the dressed-up cornbread mixture evenly in the pan and bake at 350°F until the edges are golden and the top is crisp—about 30 minutes.
Serve this warm and watch your family dive in. This French Onion Cornbread Dressing has everything—sweet, savory, spicy, and a crispy top that’ll have you going back for seconds. Whether it’s on your Thanksgiving table or as a side to any winter meal, this dish earns its place in the holiday hall of fame.
What are you waiting for? Let’s get that cornbread in the oven!
French Onion Cornbread Stuffing with Zatarain’s Smoked Andouille Sausage
- Prep Time: 40 minutes + overnight
- Cook Time: 20 minutes
- Total Time: 0 hours
- Yield: Serves 8
- Category: holiday, side
- Method: baking
Description
French Onion Cornbread Dressing with Zatarain’s Smoked Andouille Sausage is the cozy, savory holiday side with a Louisiana twist your table needs this season.
Ingredients
For the Cornbread:
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
For the Dressing:
- 1 tablespoon olive oil
- 1 (14-ounce) package Zatarain’s Andouille Smoked Sausage
- 2 tablespoons unsalted butter, plus more for greasing the baking dish
- 1 tablespoon olive oil
- 2 yellow onions, chopped
- Sea salt and fresh cracked black pepper
- Pinch of granulated sugar
- 1 large egg
- 1/4 cup heavy cream
- 1/2 cup chicken stock
- 3 tablespoons finely chopped fresh sage
- 1 batch of cornbread, cooled and crumbled
Instructions
- Start by making the cornbread. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease an 8×8 or 9×9-inch square baking pan and set aside.
- In a medium bowl whisk together melted butter, eggs, and buttermilk. In a small bowl whisk together flour, cornmeal, sugar, salt, and baking soda. Add the dry ingredients all at once to the wet ingredients and stir to combine with a rubber spatula. Pour batter into the prepared pan and smooth to the edges. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean. Allow to cool. Cover the pan with a kitchen towel to dry slightly overnight before making the stuffing.
- To make the stuffing first preheat the oven to 350 degrees F. Slice one sausage link into about 1/4-inch thick rounds. Slice the second sausage link into 8 larger pieces, slicing each of those larger pieces twice like a hasselback potato, scoring the sausage but not slicing through. In a large skillet, add olive oil and cook sausage pieces over medium heat until browned on one side. Remove the sausage from the pan onto a plate.
- Add the butter and oil and swirl around the pan until the butter melts. Add the onion and cook down until softened. Add a good pinch of salt, pepper and sugar. Reduce the heat to low and cook the onions down until deeply wilted and browned, about 20 minutes. Remove from heat and return the sausage to the pan.
- In a large bowl, whisk together egg, cream, chicken stock, and sage. Crumble the cornbread into large and small chunks. Add the cornbread, cooked sausage, and browned onions into the bowl and toss until everything is lightly coated.
- Grease a 9×13-inch pan with butter and topple the cornbread mixture into the dish. Spread edge to edge. Bake on the middle rack until hot and crusty, about 30 minutes. Remove from the oven and serve warm!
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