SAUSAGE BISCUIT DRESSING
This Sausage Biscuit Dressing is a great twist on a classic. Made with pork breakfast sausage, delicious biscuits and wonderful seasoning, this is a holiday treat!
This dressing is one of our favorites even if you love the classic Southern Cornbread Dressing you should give this one a try too.
❤️WHY WE LOVE THIS SAUSAGE DRESSING
We love sausage and and we love biscuits so this dressing quickly became a family favorite. We will always love the classic cornbread dressing but this was also a nice change! We always serve dressing for Thanksgiving but we also wanted it for Christmas so that is where this recipe came to be.
🍴KEY INGREDIENTS
SWAPS
You could try turkey breakfast sausage in this dish. If you don’t want to make homemade biscuits, you can buy frozen ones. You will need to make them in advance before you make this recipe.
🍽️HOW TO MAKE
Dressing is one of the easiest recipes to make! Some people are intimidated by it because it’s such an important dish for the holidays but anyone can pull this one off.
PREPARATIONS
I like to chop all of my onion and celery out and go ahead and get the thyme and sage measured out.
COOKING STEPS
Step 1
Preheat oven to 350. Tear biscuits in to one inch pieces and place in a bowl (this will come to about 8 cups of biscuit pieces).
Step 2
Brown sausage, onion, celery and minced garlic in a skillet. Drain.
Step 3
Stir in sage, thyme, salt and pepper. Add sausage mixture to the biscuits. Stir in sage, thyme, salt and pepper. Add sausage mixture to the biscuits.
Step 4
Pour chicken broth over mixture and place in a sprayed 2 quart casserole dish. Cover and bake for 30 minutes. Remove cover and bake an additional 20 minutes until dressing is browned on top.
⭐TIP
We have made this with both fresh herbs and dried. It was great both times so you can do either. If you don’t want to make homemade biscuits you can always buy the biscuits that are frozen and make them a day in advance.
RECIPE VARIATIONS
If you love cornbread dressing you can easily add cornbread to this recipe. You could do half and half if you like! Gluten Free biscuits should work in this dish too. I think cranberries, walnuts or pecans would be all be great in this one as well.
SERVE THIS WITH
We love to add this dressing to our Christmas dinner so it goes wonderful with our delicious Garlic Cheese Grits and our Southern Broccoli Casserole. Both make great side dishes for any holiday gathering.
❓FREQUENTLY ASKED QUESTIONS
Yes! I always make mine a day in advance and just put the dish together the next day. This sausage biscuit dressing comes together quickly.
I think that would work just fine.
STORING AND REHEATING
We just store this in an air tight container and reheat on low in the oven if reheating the entire dish. If you are only heating a few up for leftovers we just heat in the microwave.
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SERVING SIZE
This makes 6-8 servings but we always double it when we make it for Christmas. It’s such a great dish and we love having some leftovers.
Sausage Biscuit Dressing
Video
Ingredients
- 8-10 large biscuits at least a day old
- 1 lb of mild breakfast sausage
- 1 cup yellow onion diced
- 1 cup of celery diced
- 1 teaspoon of minced garlic
- 2 teaspoons of fresh sage
- 2 teaspoons of fresh thyme
- 3 cups of chicken broth
- salt and pepper to taste
Instructions
- Preheat oven to 350. Tear biscuits in to one inch pieces and place in a bowl (this will come to about 8 cups of biscuit pieces).
- Brown sausage, onion, celery and minced garlic in a skillet. Drain.
- Stir in sage, thyme, salt and pepper. Add sausage mixture to the biscuits.
- Pour chicken broth over mixture and place in a sprayed 2 quart casserole dish. Cover and bake for 30 minutes.
- Remove cover and bake an additional 20 minutes until dressing is browned on top.
Notes
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Have you ever made this ahead of time, frozen it, traveled with it, then baked to serve at final destination?
No, but I dont’ see why you couldnt.
Thank you for commenting!
Excited to make this for my Thanksgiving at the beach!
Question: Why put biscuits in the dressing? I have been making cornbread dressing for years, got the recipe from my MIL. I use onion and celery, ground beef, cream of mushroom soup and cream of celery soup and chicken broth. Finished product looks just like your recipe. My MIL told me once that when she was running late she put her cornbread mix in raw. Mixed it all together and let it cook on the stove for a while then baked it. It didn’t taste any different. (I’m from South Louisiana)
Hi Peggy,
This is a BISCUIT dressing, not a cornbread dressing. You may want to look at our cornbread dressing recipe which is made with cornbread. However, you’ll also find that it includes biscuits, too. A true Southern cornbread dressing also includes biscuits. Of course, everyone has their own way of making it. Hopefully that answers your question.
This is a great recipe. I add diced apple to mine and omit the sage. It’s delicious
I made this last year! I did cheat, I bought biscuits from KFC several days before. It was delicious!
I just add browned sausage to your cornbread day. recipe and sometimes put a chopped apple in it as well. Apples, sausage and sage are great in dressing.
Can you use Pillsbury refrigerated biscuits?
I have never used refrigerated biscuits.
My grandmother always made her biscuits just like these, including the pinch. Eastern NC. Never called them Cathead, though. We always got one when we came to visit — everyone did. My mother made them the same way, except the lard. She used shortening. I make them the same, but usually with butter. The pinch is ALWAYS there.
Is there no kneading in this biscuit recipe? I always knead my biscuits, but they are so dry. What am I doing wrong?
I don’t usually knead them but you can if you want, Joyce. The more you mess with biscuit dough the dryer it will become.
Can I stir this after the first 30 mins or no?
I guess you can if you want to.
I have never made sausage dressing. My son requested it for our meal. So, I very much appreciate your recipe!
I become ‘anxious’ when having to make large meals. And I will add that my hubby now prepares most of our meals. Once he retired, he took over the cooking. But there are a few side dishes I will prepare for our Thanksgiving Dinner. When I was newly married, my older sister gave me a suggestion that I still follow. I make a list of everything we will be serving. Even down to the beverages, and what others are bringing. Then we make up our grocery list from the menu. As the dishes are prepared, I make a check mark on my list. As well as items other are bringing. I feel a sense of relief when the list is completed!
Happy Thanksgiving!
I hope you love this dressing. Our family loves it! Great suggestions on the planning!
What size would you consider “large” biscuits? I’ve had bad results from recipes that say,call for 2 mashed bananas,instead of saying 2 cups; I end up with dry untasty banana bread. Would you call the size of the biscuits you typically get from KFC,Popeyes,etc large? Or after you break into bite size pieces how many cups of bread do you need?
Hi Jean, I would say that KFC or Popeyes would be comparable. I used our sourdough biscuits in this recipe. Our cathead biscuits also work. I would say they are about 2 inches in diameter. It will come out to about 8 cups of biscuit pieces.
I made this yesterday for a trial run for Thanksgiving. I had some leftover biscuits so I gave it a go. It’s delicious! Definitely will be serving for the holidays!!
Wonderful!! We love it too! Definitely making it for Thanksgiving.
I’ve made this with french bread instead of buscuits, omitted the sage, & added chopped pecans. Delicious!