Elevate your Thanksgiving table with our Low Sodium Cajun Cornbread Dressing recipe. It’s a feast for your tastebuds without the excess salt!
No Thanksgiving table is complete without dressing, but if you’re used to relying on boxed versions can be an impossibility for those of us on a low sodium diet. One serving of Stove Top Stuffing contains 460 mg of sodium. The lower sodium version contains 220 mg of sodium per serving.
The sweetness of the toasted cornbread is the perfect complement to the cajun-spiced sausage in this recipe, which contains only 117 mg of sodium per serving. It’s a timeless and tasty dish your whole family will love.
Low Sodium Cornbread – You’ll need half a batch of my recipe or 4 cups of your favorite low sodium cornbread, crumbled.
Low Sodium Sausage with Cajun Seasoning – Use half of my recipe or 8-10 oz of your favorite low sodium sausage
Onion, Carrots & Celery – This is the classic mirepoix, a mix of vegetables that are the flavor base for many recipes. For a truly Cajun experience, replace the carrot with chopped green bell pepper to create what’s referred to as the holy trinity of Cajun cooking.
Low Sodium Cajun Seasoning – I love my own recipe, but any low sodium Cajun seasoning will do. I use Tony Chachere’s No Salt Seasoning for this and other recipes.
Dried Parsley – I always have dried parsley on hand, but you can use fresh if you have it. Use 1-2 tablespoons chopped fresh parsley, to taste.
Chicken Broth/Stock – Use the lowest sodium broth you can find.
How to Make Low Sodium Cajun Cornbread Dressing
Crumble the cornbread into chunks and toast until edges begin to brown.
Sauté the sausage in a large pan or skillet until browned and cook through.
Add onions, carrots, and celery and cook until vegetables soften.
Stir in Cajun seasoning and dried parsley.
Pour the chicken stock evenly over the dressing.
Bake until dressing is golden brown and the top begins to crisp.
Variations on a Delicious Theme
It’s easy to turn Cajun Cornbread Dressing into your own custom variation. I love a cornbread dressing, but any sturdy, flavorful bread torn into chunks and toasted will work. If Cajun seasoning’s not your thing, use another low sodium sausage. You can also skip the meat and sauté your favorite mushrooms instead.
Low Sodium Cajun Cornbread Dressing FAQs
How much sodium is in this dressing?
This dressing contains 117 mg sodium per serving.
What’s the difference between dressing and stuffing?
Dressing and stuffing are often used interchangeably, but technically stuffing is baked inside your bird, which allows it to absorb the flavor and juices from your turkey or chicken. Dressing is cooked in a separate pan. If you have the time, you can add some of the pan juices from your turkey to the stuffing before it cooks. Stuffing can be problematic because of the danger of cross-contamination with the raw bird. Use a meat thermometer to make sure the center of the stuffing – not the bird – reaches a temperature of 165 F, which should eliminate any bacteria present.
Can I make this dressing ahead?
Yes. You can bake and toast the cornbread up to two days in advance. You can assemble the dressing, wrap it tightly with plastic wrap, and refrigerate it a day ahead of time. Remove the plastic wrap and bake it per the recipe, allowing an additional 10-15 minutes for cooking. Check the dressing frequently to prevent overcooking.
Why toast the cornbread?
The cornbread is toasted before being added to this dressing to prevent the dressing from becoming soggy once the chicken stock is added. Crispy, toasted cornbread – or any bread you’re using in a stuffing – is better able to absorb the liquid and still maintain its shape and texture.
Can I double this recipe?
Yes! This recipe is perfect for doubling. For a double batch, you’ll need a 13x9x2 pan, which will give you 10-12 servings.
How do I store this recipe?
Cover the cooked dressing tightly with aluminum foil and store it in the fridge for up to 4 days. Reheat it in a 300 F oven until warmed throughout.
Can I freeze this recipe?
Absolutely! Wrap the dressing tightly in plastic wrap and then foil. Place it in a resealable plastic bag or other air-tight, freezer-safe container and freeze it for up to three months. Thaw overnight in the fridge before reheating.
More Thanksgiving Recipes
If you like this recipe, try my Low Sodium Thanksgiving Fruit Salad, Low Sodium Sauteed Green Beans with Cranberries & Almonds, and Low Sodium Kale Quinoa Salad with Oranges, Pomegranates & Goat Cheese.