My friend Gloria gave me this recipe for holiday stuffing or dressing fifteen years ago. Since then, I’ve used it. My son, who is an adult, says that no other dressing will do.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 2 hrs |
| Servings: | 16 |
Ingredients
- 1 (7.5 ounce) package dry cornbread mix
- ⅓ cup milk
- 1 large egg
- 1 cup butter
- 2 medium onions, chopped
- 6 stalks celery, chopped
- 1 medium green bell pepper, chopped
- 1 pound pork sausage
- 16 slices white bread, torn into pieces
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup chopped fresh parsley
- 4 cups chicken stock
- 2 large eggs
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
- Make the cornbread: Combine cornbread mix, milk, and egg in a small bowl; stir until well blended. Pour batter into the prepared baking pan.
- Bake in the preheated oven until golden brown, 15 to 19 minutes. Remove from the oven and let cool. Lower the oven temperature to 325 degrees F (165 degrees C).
- While the cornbread is cooking, make the dressing: Melt butter in a large skillet over medium heat. Cook onions, celery, and bell pepper in the melted butter until tender but not brown. Remove from the heat; do not drain.
- At the same time, cook sausage in another large skillet over medium-high heat until evenly browned. Remove from the heat.
- Crumble cooled cornbread into a food processor. Add bread pieces and pulse until crumbly. Transfer mixture to a large bowl.
- Add sage, thyme, poultry seasoning, salt, and pepper to the cornbread mixture. Mix in parsley, cooked vegetables, and sausage with pan drippings. Stir in chicken stock and eggs; it will be a bit mushy.
- Grease a 9×13-inch baking pan and fill with cornbread dressing.
- Bake in the preheated oven for 1 hour.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 10 g |
| Sodium | 1128 mg |
| Sugars | 4 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I have been making this recipe every Thanksgiving for 5 or 6 years now and its always a hit! for the most part I make it as it is written with the exceptions being that I add dried cranberries for a little sweet note to go with the salty and also I use fresh sliced Italian bread instead of white bread. This gives it a little more body and less mushy than regular white bread. Great Recipe!
This was a Thanksgiving hit! Delicious. The only change I made was to substitute store bought dried bread ‘dressing’ for the bread.
Really delicious but a tad too much butter for me
I did reduce the quantity of chicken broth and added in some chopped pecans. This was a fabulous dressing recipe, and quite tasty as well!
I had to change a few things for my family, but great recipe! I feel like I finally know how to make stuffing/ dressing. Thank you!
Not a crumb was left in the pan! I had never before made dressing from scratch, so I followed the recipe very closely. I cut up a loaf of grocery store french bread and dried it in a 250 degree oven for 15 minutes. I used all of the ingredients as listed and used the recipe’s assembly method. I refrigerated it overnight. The recipe called for an hour’s cooking time, but I extended it by ten minutes due to it’s being refrigerated. I took it out, checked the internal temperature, took it next door and served it. I’m happy to say it was a hit and brought home an empty 9 x 13 glass pan. Thank you for a great recipe!
Simply delicious! Thank you!
I make this every year for Thanksgiving, it is amazing. I make my own cornbread (unsweetened), I make my own poultry seasoning, Some years I make the bread in my bread maker (but store bought bread works just fine), I leave out the bell peppers, and use half of the butter the recipe calls for. IT IS DELICIOUS and my husband CANNOT get enough. It’s the first thing to go at Thanksgiving. I’m making more this year just for him. It will only be the four of us because of COVID, and hopefully it will last longer for leftovers. Thank you for this recipe!
Delicious
Did not like the sausage in it. Very much like my dads dressing which I love. But omitted sausage and used a can of biscuits instead of bread and also made my own cornbread. My dad swore by putting baked biscuits in a brown bag for a few days to get really stale.
I cut the broth in half to avoid mushiness, and tore my bread up by hand. I used two loaves of day-old French bread, made a box of jiffy cornbread, and supplemented with a few pieces of white bread. I used fresh herbs. There were lots of complements on the dish.
I did not use the Pork Sausage nor did I use the bell pepper. My husband and I really really liked your Holiday Dressing Recipe. It’s a keeper. Thank You.
It’s a keeper for Thanksgiving. I cubed the bread instead because I love bread chunks. Thanks
This is my new stuffing recipe. I am allergic to wheat so I made the cornbread from a gluten free mix and I made a gluten free Dutch oven bread- nice and crusty. I left both breads in chunks and let them become stale for a few days. When I added the the stock to the bread chunks I let it stand for a while before deciding to add about another cup of stock. I’m sure I had more bread than the recipe calls for simply because I have as making it from scratch and didn’t use the same exact breads. We LOVED it! We had tons of leftovers which was great because stuffing is one of my favorite sides! I used a little gravy to help moisten- I probably could have added another cup of stock before I baked it- but when it was fresh it was perfect!
This dressing was not bad at all. It was not as popular as the dressing I made previously last Thanksgiving. In my opinion, it was a little too herb-y for my taste. If I were to make this again I would definitely lighten up on the herbs.
This was the first time making cornbread dressing, it was delicious everyone loved it , I’ll make every Turkey dinner or just because!
Made this recipe and everyone loved it. I was so happy with it. My 1st dressing for a crowd. Thanks!
I tried this recipe at Thanksgiving for a large group of family members. Most of the family liked it, but not better than the stuffing I usually cook. I gave it one star because it tastes and smells like pizza, of which I am not a fan, especially at Thanksgiving.
Made this last night exactly as written, semi disappointed, I think just too much of a “cake” type texture versus old fashioned chunky stuffing/dressing
I made this for Thanksgiving today and it was absolute perfection. I followed the recipe exactly as written – no modifications. My husband even said it was his favorite dish at our meal – and that says a lot!
I made this but without the eggs and bell pepers and it was a hit