Jiffy Cornbread Dressing

A close up of a serving spoon in a pan of dressing with some cornbread dressing on it.

Whether you call it dressing or stuffing, classic Jiffy Cornbread Dressing recipe is a surefire way to turn a non-believer into a stuffing lover. This easy side dish is a must-have at any Thanksgiving table!

Course side, Side Dish

Cuisine American

Diet Low Lactose

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 161kcal

Author Jessy Freimann

Equipment

Ingredients

Cooking spray
1 pound pork sausage
1 Tablespoon salted butter
2 cups onion, finely diced (around 2 medium onions)
3 large celery ribs, finely diced
½ teaspoon ground sage
½ teaspoon dried thyme
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 8 inch pans prepared, day-old corn bread, (I made 2 pans of Jiffy corn bread the day before and left it out all night)
1 14.5 ounce can chicken broth (omit this if you're using this as stuffing- it makes enough to stuff a 12-14 pound bird)

Instructions

Preheat the oven to 350 degrees. Grease a 9" x 13" pan with cooking spray and set aside.
In a large saute pan, saute the sausage over medium-high heat using a wooden spoon to break it up into bite-size pieces, stirring often until brown, about 10 minutes.
Remove the sausage crumbles from the pan, into a side bowl and melt butter in the empty pan.
Add onions and celery and season with sage, thyme, salt and pepper. Saute stirring often until soft, about 5 minutes.
Stir sausage back into the pan and crumble both corn breads into the pan. Add broth and stir until just combined.
Pour the corn bread mixture into the greased 9" x 13" pan and cover with foil.
Bake for 30 minutes. Uncover and bake for another 15 minutes. Serve immediately.

Video

Notes

I always make the cornbread the night before and leave it out all night. It becomes slightly stale, which helps prevent the stuffing from getting mushy.

Cook the sausage until it's no longer pink. You want it to be completely browned for the best flavor.

But... don't overcook the veggies. Sauté the onion and celery until they're softened but still have a bit of crunch. As you can tell, texture is super important here!

Remember to remove the foil for the last 15 minutes of baking time. It really helps the whole thing crisp up!

Make-Ahead Instructions: You have two options. Follow the recipe as written, but hold off on baking until ready to serve — store it covered in the refrigerator in the meantime. You may need to adjust the cooking time to make sure it warms through. The other option is to prepare it fully and then reheat before serving this second option could be slightly drier.

If using this dressing to stuff inside your turkey: this makes enough stuffing to fill one 12-14 pound turkey. Just make sure that the stuffing cooks to an internal temperature of 165 degrees F in addition to the turkey to avoid food borne illness.

Ingredients to prep ahead- If you want to make extra progress on your Thanksgiving Day prep, you can make the cornbread and chop the onions and celery in advance. And remember to refer to my make-ahead instructions above to really get ahead!

Leftovers and storage- Cornbread sausage stuffing will keep for 3-4 days in the refrigerator after it's been cooked. To reheat, use your microwave or your oven to crisp it back up.

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