This turkey dressing is enticing for a Thanksgiving meal and is brimming with the flavors of sausage, onions, garlic, and parsley.
| Prep Time: | 1 hr |
| Cook Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 4 (6.5 ounce) packages dry corn bread mix
- 6 cups dry bread crumbs
- 1 pound sausage
- ½ cup margarine
- 2 cups chopped onion
- 4 cloves garlic
- ⅓ cup chopped green bell pepper
- 3 cups chopped celery
- ⅔ cup chopped fresh parsley
- 2 tablespoons poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon salt
- 8 cups chicken broth
- 2 eggs, beaten
Instructions
- Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot, saute sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9×13 inch pan.
- Bake covered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Nutrition Facts
| Calories | 700 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 8 g |
| Sodium | 2015 mg |
| Sugars | 12 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I am rating this 4 stars, but I didn’t quite follow the recipe. I made mine only with cornbread. I thought it made a lot, but it was the first item to run out when eating the leftovers! Btw, I made my poultry seasoning from another recipe on Allrecipes.
Delicious. I made this for Thanksgiving. I highly recommend cutting this recipe in half. I used biscuits in place of bread crumbs. Yummy!
Lots of butter….It really was excellent and many had second helpings. I might cut back on the butter – since it has sausage in it too.
I made this for Thanksgiving but wanted to try it first. We devoured it. I sautéed the sausage in bacon grease which gave it added flavor. Have to make more…oh well.
With this recipe I finally have the nerve to make the Thanksgiving dressing. The family loved it.
I made the recipe exactly as written and I was very pleased with the results- more importantly, so were all my guests! I love cornbread sausage stuffing, grew up on it, and this is a great version of a delightful dish. I saw complaints about the amounts and the cooking time; I opted to make it as written and, while I did get a lot of stuffing, what’s not to love about that? It freezes beautifully and I doubt I will have any left to freeze as it is being eaten nonstop by my family. Quite a few guests took some home as well. I’m not sure where the issues with cooking it in the given time cropped up- mine came out perfectly and in 30 minutes as promised. Perhaps a flat pan was not being used so the stuffing was more spread out? Also, just be aware that we all have different tastes for seasoning, as I’ve seen some reviewers mention, so you can adjust accordingly if you know you dislike salt, etc. For a thorough recipe that makes life easy, I think this is great.
Very good
Tried it today. It was moist and presented well. I added just a few apples to make it my own, along with spicy sausage. Wow what a hit with the family. Happy Thanksgiving!!!!
I leave out the Bell Peppers due to family preference, otherwise have followed this recipe for 2 years running and have gotten rave reviews. I rate it a solid “just like mother used to make.”
Tried it the whole family loved it me personally i never liked dressing until i tried this and made a couple of my own little tweaks first i made sweet jiffy cornbread by adding some sugar to the jiffy mix then i also used hill shire farms beef sausage and cooked them prior and i also added turkey butts because of the rich flavor it has prior to putting in oven and my last tweak was potlicker!!! stock which is the juice from the greens and cabbage i had also made which had all my seasoning garlic salt bacon fat seasoning salt we shire pepper Serrano peppers and the rest i left the same and it was great and a big hit on my table kids and whole family loved it will be making it again for thanksgiving this year…
it’s not what I thought it would be like. the flavor was ok, reminded me of stovetop stuffing.
I used this with sausage and the second time I used chicken gizzards. Both times the recipe came out great.
This recipe is AWESOME!! I did it for 6 servings but kept the same sausage amount as 12 and used fresh parsley. Read a few of the other helpful reviews which helped me a lot. This was my first time making dressing and it was ON!!:) This is definitely a keeper. Thank you for sharing!!:)
WOW! this recipe really reminded me of my gmas!!… FULL OF FLOAVOR, nice texture, very moist.. i followed the directions ecactly, except i halfed the whole recipes (would have made way to much if i didnt!), other than that didnt change a thing.. PERFECT!
Yummy! I added a little chicken and about a tablespoon of zatarain’s crab boil, and a teaspoon of cayenne to give it a cajun twist!
It was very good, my family enjoyed it so well that my sister asked if I would make her some
The Best! Everyone loves it.
We have updated this recipe to list “4 (6.5 ounce) packages dry corn bread mix” instead of “4 (16 ounce) packages dry corn bread mix.” We hope this helps!
The recipe MUST be wrong. Four 16-oz boxes of cornbread is Waaaayyyy too much. I made it with four 8-oz boxes of Jiffy Cornbread mix and that was just right! Delicious, with flavors I remember from childhood. Unfortunately, that recipe died with the family matriarch. THis one is a fine substitute.
My whole family loves this dressing but this recipe feeds way more than 12. I had 14 guests for Thanksgiving and we had tons left over.
This might have been one of the best stuffing recipes that I have ever had! Everyone seemed to love it! Highly recommended!