Description
Southern Jiffy Cornbread and Sausage Dressing Recipe are a Thanksgiving table favorite that pairs so well with your holiday season!
Ingredients
Scale
- 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.
