Southern Jiffy Cornbread and Sausage Dressing Recipe
Southern Jiffy Cornbread and Sausage Dressing Recipe are a Thanksgiving table favorite that pairs so well with your holiday season!
Sweet cornbread is combined with spicy sausage, soft celery, and onions, and that Thanksgiving Day hit of poultry seasoning. It’s a recipe you’ve got to try and one that every Thanksgiving Menu needs!
You will love this recipe if you grew up in the South, and you know this recipe well.
This recipe is also great for people who want to try southern cornbread dressing.
If you’re wondering what it tastes like, it’s like your nostalgic, traditional Stuffing Recipe had a bunch of just sweet enough cornbread mixed into it, and baked together with a hint of spicy sausage.
Doesn’t that sound amazing?!
Jiffy Cornbread dressing is a host of simple ingredients, expertly paired together!
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Southern Jiffy Cornbread and Sausage Dressing Recipe
First, let’s gather the ingredients you’ll need for this recipe.
You’ll want a few boxes of Jiffy corn muffin mix. I like to keep boxes of Jiffy cornbread mix in my pantry for whenever I need it.
I grew up with this cornbread, and for me, it’s just how cornbread should taste! A little bit sweet, a whole lot of savory, and perfect for Southern Pinto Beans and Ham!
Next, you’ll need some chopped-up onions and celery. These are the same onions and celery I use in Grandma’s Dressing Recipe — the one with white bread! So, when I’m chopping up this celery and onions, I double them, so I have enough for both recipes.
In this cornbread stuffing recipe, we’ll use both baked cornbread and stale bread.
The cornbread itself can crumble very small, and I like the addition of the large chunks of bread. Makes this recipe hold up better, especially when you’re making it ahead of time!
You’ll also need chicken broth, butter, and pork sausage.
Pork sausage you can use almost any flavor you’d like! The sage one would be delicious in this recipe, but I prefer the hot sausage. Gives the casserole dish a nice kick!
How to Make Jiffy Cornbread
To make your cornbread, you’ll follow the recipe on the package. I like to zhuzh up my cornbread with The Best Jiffy Cornbread Recipe. This makes a cornbread that is perfect for any meal you’d like to serve it with!
The super secret tips to jiffy mix?
- Add an extra egg
- Add melted butter
- Use either buttermilk or a combo of sour cream and milk for an extra tangy flavor and super moist crumb
- Pour into a screaming hot pan that you’ve preheated in the oven with either shortening or a stick of butter
You can find even more tips in the recipe card from the post linked above! You’ll also find the same link in the printable recipe card below.
For this easy cornbread dressing, I’ll use the entire large skillet of cornbread. The night before you want to make this recipe, you can leave the fresh cornbread out, uncovered, to allow it to harden and become a bit stale.
That golden brown cornbread mixes so well with the Italian loaf bread that’s been torn into big chunks.
Y’all, you can also buy a store-bought cornbread from your store’s bakery section. Take the easy way, and pick it up when you’re shopping! Since I personally prefer sweeter cornbread, and all of my stores make savory homemade cornbread, I stick to making my own.
Cornbread seems like chili, if it’s not how your mama made it, it’s not right. Does anyone else feel this way??
Making the Cornbread Dressing Recipe
Now, let’s make the cornbread dressing, shall we?
You’ll need a large bowl to mix everything up in, and a skillet to cook the onions, celery, and sausage.
The sausage you can definitely make the sausage ahead of time, but I like to use the dripping from the sausage to cook the celery and onions.
In my experience, the more flavor you can impart from “native” ingredients the better!
What do I mean by native ingredients?? If you’re cooking sausage, use the grease to cook the celery and onions.
Over medium heat cook your sausage, until brown and crumbly. If you’re new to cooking sausage, here’s How to Cook Breakfast Sausage!
Remove the crispy sausage from the skillet and add in your diced celery and onions. Let those cook until soft and tender. If you need to add some more butter, the more the better! It’s a delicious recipe, and Thanksgiving Dinner isn’t the time to skimp on fat and flavor.
Once your celery and onions are soft, you’ll pour in chicken stock along with a hefty shake of poultry seasoning. Let these simmer while you prepare your cornbread and white bread.
To your large bowl, add crumbled cornbread and add torn bread pieces. Give these a good toss to mix evenly.
Add in the sausage and mash around. We’re not worried about this Southern staple — this is not the prettiest dish. It’s actually rather gross looking, to be honest! I almost didn’t post it, because the pictures look quite unappealing.
But, y’all!! The taste and touch of sweetness from the stale cornbread?! It’s delightful!!
To the sausage, cornbread, and bread, pour over the chicken stock, celery, and onions.
Using a big hefty spatula, give everything a really good mix.
Taste a couple of bites and check for seasoning. You might have noticed we haven’t added any extra salt and pepper. This means, when you go to taste this, you’re tasting for enough salt (add more if you need to!), enough sage (is there just enough?? Or too much sage? Never such a thing!), and check to see if you need to add some black pepper.
The sausage is salty and spicy on its own, and if you’re using regular broth, you most likely won’t need to add more salt. But, you do you, friend!
If it doesn’t sound wet, and moist ( I had to say it!!), adding some more broth right from the carton is fine. You want enough broth to wet everything down, but not soggy. Does that make any sense?!
Baking this Traditional Side Dish
Once you’re happy with your casserole, dump it into a buttered dish. I used a 9-inch glass pie dish, but 9×13 works great.
Press the top down so it’s nice and flat. Then! Taking the tines of a fork, rough up the top. This will create a crispy, crunchy layer that is so good!!
Bake at 350˚ for 30 minutes covered. After 30 minutes, remove the cover, and bake an additional 10 to crisp up the top.
Serve with your Thanksgiving Turkey and all the fixings!
Other Side Dish Recipes You Need to Make
Save this to your favorite Side Dish Recipe board on Pinterest!
Southern Jiffy Cornbread and Sausage Dressing Recipe
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
- Category: side dish
- Method: oven-baked
- Cuisine: southern
Description
Southern Jiffy Cornbread and Sausage Dressing Recipe are a Thanksgiving table favorite that pairs so well with your holiday season!
Ingredients
- 2 boxes of Jiffy Cornbread, prepared according to the package
- 4 cups Italian Bread, torn into large pieces
- 1 lb. Pork Sausage (hot, mild, or sage… whatever you have!)
- 3 Celery Stalks, diced
- 1 small (tennis ball sized!) onion, diced
- 1 stick of butter
- 32 ounces of Chicken Stock
- 2 teaspoons Poultry Seasoning
Instructions
- Prepare your cornbread the night before, according to the instructions in the post above.
- In a large skillet, brown your sausage until crumbly and crispy. Remove from the skillet, and leave the fat.
- Cook the celery and onions in the sausage fat, until soft and tender.
- Add in a stick of butter and 32 ounces of chicken stock. Bring up to a simmer.
- Add the poultry seasoning to the chicken stock mixture, and stir in, simmering for 10 minutes.
- In a large bowl, add crumbled cornbread, torn Italian bread, and the sausage.
- Mix until everything is well-combined and evenly distributed.
- Pour the hot chicken broth, celery, and onions over the bread, cornbread, and sausage.
- Use a spatula to mix everything up until evenly incorporated.
- Dump into a buttered casserole dish and smoosh down evenly.
- Use the tines of a fork to scrape the top, so you have some rough edges that will crisp up in the oven.
- Bake at 350˚ for 30 minutes, covered.
- After 30 minutes, remove from the oven, and uncover.
- Place back into the oven and bake for another 10 minutes so the top gets nicely browned and crispy.
- Serve with all the other traditional side dishes for your holiday meal!
Notes
Use this “recipe” for the cornbread.
You can make this recipe the night before, baking the day of when you need it. Just cover and place in the fridge until an hour before you want to bake it. An hour before you want to start baking, remove the casserole from the fridge, and allow it to come as close to room temperature as possible.
