Make this easy homemade Jiffy Cornbread Dressing recipe for your Thanksgiving or Christmas dinner! Made with sausage, celery, and onions for a rich, savory side dish.
This just might be one of my favorite recipes ever! If we're talking about recipes that I'm "known" for in the family, it comes down to my Rotel Dip, these Gooey Cinnamon Rolls, and this tried-and-true dressing recipe.
Cornbread dressing is such a true Southern classic - the side dish that shows up at every Thanksgiving table (and plenty of weeknight dinners, too). Everyone has their own spin on it, but my version mixes veggies, a blend of breads, and a creamy touch that makes it extra special.
And yes, I use Jiffy cornbread for just a hint of sweetness that balances all the savory flavors perfectly. Trust me on this one - it works incredibly well!
Why You'll Love This Recipe
- Smart shortcut: Using Jiffy cornbread mix instead of homemade saves time and effort without sacrificing flavor.
- Perfect flavor balance: The touch of sweetness from Jiffy pairs beautifully with the savory sausage and seasonings.
- Better texture: No dry or crunchy bits - just moist, evenly blended dressing in every bite.
- Holiday-ready convenience: Skip the extra steps of baking homemade cornbread and get straight to assembling your dressing!
Thought about Thanksgiving dessert yet? Try my Pumpkin Cool Whip Dip or these Starbucks Copycat Pumpkin Cake Pops!
Ingredients
- 2 (8.5 oz) boxes Jiffy Cornbread - This should be fully prepared, with ingredients listed on the box, and cooled. Prepare the cornbread the night before if you can - it crumbles much better once it's completely cooled.
- 7 slices white bread, baked, cooled, & crumbled - The bread needs to be totally dry, like a crouton. Toast slices in the oven at 250°F for 20-30 minutes if needed. This helps absorb the broth and prevents sogginess.
- 1 sleeve Saltine crackers, crushed - Quick tip: crush the crackers right in the sleeve with your hands or a rolling pin, then open and pour into the bowl - less mess, perfect crumbs.
- 16 oz hot breakfast sausage - This is optional, but adds such a savory, slightly spicy element that balances the sweetness of the cornbread. Mild sausage works too if you prefer less heat.
- 1 stick (½ cup) unsalted butter, melted - This adds richness and keeps the dressing moist.
- 2 cups celery, diced - Aim for small, uniform pieces so they cook evenly and soften well in the dressing.
- 1 medium onion, diced - Yellow onions are classic, but white or sweet onions work well, too.
- 5 cups chicken broth - The broth is your moisture control. Start with less and add gradually until the mixture is thick but spoonable, not runny. Humidity, bread dryness, and cornbread texture all affect how much you'll need.
- 1 (10.5 oz) can cream of chicken soup - Adds creaminess and depth of flavor - don't skip this shortcut ingredient!
- 1 (10.5 oz) can cream of mushroom soup - Balances the flavor with a subtle earthiness and even more creaminess.
- 1 teaspoon black pepper - Adjust to taste; a little extra gives the dressing more warmth.
- 1 teaspoon ground sage - Classic in Southern dressing - pairs perfectly with poultry and cornbread.
- 5 large eggs, beaten - Yes, eggs! They bind the dressing together, help it set up in the oven, and keep it from turning soupy.
Additions & Variations
- Chicken and dressing is a popular dish in the south. If you'd like to make it, sub an equal amount of cooked & shredded chicken for the sausage in the dressing.
- Of course, you can use homemade cornbread if you prefer. I recommend 2 pans worth of homemade cornbread for this recipe. This will make the recipe richer and more savory.
- Want a dressing with more texture? Don't break up the breads (cornbread, white bread and Saltines) as much & add less chicken broth. You can also add sauteed veggies (like green bell pepper) or crushed nuts (pecans or walnuts would be fantastic).
If you need more side item ideas, check out this Slow Cooker Corn Pudding!
How to Make Jiffy Cornbread Dressing
Step 1: Cook sausage and veggies
In a large skillet, melt 1 stick (½ cup) unsalted butter over medium heat. Add 16 oz hot breakfast sausage and cook until browned and crumbly, breaking it up with a wooden spoon as it cooks. Once the sausage is almost done, stir in 2 cups diced celery and 1 medium diced onion. Continue sautéing until the vegetables are softened and translucent-this step adds flavor and keeps the dressing from having crunchy raw bits. Remove from heat and set aside.
Step 2: Mix cornbread, white bread, and Saltines
In your largest mixing bowl, crumble together 2 (8.5 oz) boxes prepared Jiffy cornbread (cooled), 7 slices oven-dried white bread, and 1 sleeve crushed Saltine crackers. Mix well so the crumbs are evenly combined-this will be the base of your dressing.
Step 3: Combine with the remaining ingredients
Pour the cooked sausage and veggie mixture into the bowl with the bread and stir well to distribute. Add 1 (10.5 oz) can cream of chicken soup, 1 (10.5 oz) can cream of mushroom soup, 1 teaspoon black pepper, 1 teaspoon ground sage, and 5 beaten large eggs. Stir until everything is evenly coated.
Next, slowly add up to 5 cups chicken broth, one cup at a time, stirring between additions. The goal is a thick but stirrable mixture-moist enough to hold together, but not soupy. Depending on how dry your breads are (and the humidity in your kitchen), you may not need all of the broth.
Step 4: Bake the dressing
Transfer the mixture into a greased 9x13-inch baking dish (or two smaller pans if you want to freeze one). Spread it out evenly and bake at 350°F for 45-50 minutes. The top should be golden brown, the edges slightly crisp, and the center firm (not jiggly). Allow to cool for 10 minutes before serving so it sets up nicely when sliced.
Step-by-Step Recipe Video
More Helpful Tips & Tricks
- When adding the chicken broth, go slowly! I recommend adding a cup at a time until the dressing reaches your desired consistency. You want to make it slightly soupier than your desired consistency (it will firm some while baking).
- If you want a super crunchy top, turn on the broiler for the last 3-4 minutes of cooking. Watch it carefully, though!
- You might notice the lack of salt in this recipe - it doesn't need it. The sausage and chicken broth add all of the saltiness you need. However, feel free to add a teaspoon or two if you love your dressing salty.
- Leftovers: Store in an airtight container in the fridge for 3-4 days. Reheat single servings in the microwave.
- Want to freeze this dish? Go for it! This recipe fills a 9x13" pan (or two smaller ones). You can bake, cool, and then freeze for up to 6 months if wrapped well. Thaw in the fridge overnight, then reheat covered at 350°F for 20-30 minutes.
- This can be made ahead of time. Assemble the dressing the night before, cover tightly, and refrigerate. Bake as directed when ready to serve.
- Yield: This recipe makes a ton of food! I typically get a full 9x13" pan and a smaller (usually 8x8" pan) out of one recipe.
FAQs
Perfect Side Dish Pairings
Thanks for stopping by today! I'd love to hear what you think of this recipe - leave a comment or a rating ⭐️ below. You can also tag me 📸 when you make this recipe on social media! (@lambertslately)
Jiffy Cornbread Dressing
Ingredients
- 2 boxes Jiffy Cornbread prepared, cooled, and crumbled
- 7 slices oven-dried white bread cooled and crumbled
- 1 sleeve saltines crushed
- 16 oz hot sausage
- 1 stick butter
- 2 cups celery chopped
- 1 onion chopped
- 5 cups chicken broth
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 teaspoon black pepper
- 1 teaspoon ground sage
- 5 eggs beaten
Instructions
- Melt butter in a large skillet over medium heat. Cook sausage until browned and crumbly. Add celery and onion and cook until veggies are translucent.
- In a large bowl (ie the biggest one you've got), mix together cornbread, white bread, and saltines.
- Once sausage mixture is cooked, pour into cornbread mixture and stir well. Add soups, pepper, teaspoon ground sage, and eggs.
- One cup at a time, add chicken broth until mixture is stirrable but not watery. (You might not add all 5 cups of broth; I mix in a cup at a time until I get it to the desired consistency.)
- Bake mixture in a 9x13" baking pan at 350° for 45-50 minutes, until top is browned and center is no longer jiggly.
Notes
- Add chicken broth slowly, 1 cup at a time, until mixture is slightly soupier than you'd like - it will firm as it bakes.
- For a crunchy top, broil the last 3-4 minutes, watching closely.
- No extra salt needed - sausage and broth provide plenty. Add a teaspoon or two only if you prefer it saltier.
- Leftovers: Store airtight in the fridge 3-4 days; reheat single servings in the microwave.
- Freezer-friendly: Bake, cool, and freeze (in a 9x13 or two smaller pans) up to 6 months. Thaw overnight, then reheat covered at 350°F for 20-30 minutes.
- Make-ahead: Assemble the night before, cover, and refrigerate. Bake as directed when ready to serve.
- For a Southern classic, swap the sausage for an equal amount of cooked chicken.
- Homemade cornbread works too - use 2 pans for a richer, more savory flavor.
- Prefer more texture? Leave the breads in larger pieces and reduce the broth slightly. Try adding sautéed veggies (like bell pepper) or crushed nuts for extra crunch.
- Yield: This recipe makes a full 9x13" pan plus a smaller 8x8" pan.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
Why 5 eggs?
With that much bread, they help to hold everything together! You don't taste egg in this at all, I promise.