Easy Jiffy Cornbread Dressing (+ How-To Video)

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.

close up of a glass dish of jiffy cornbread dressing.

This might be one of my favorite recipes!

Good old-fashioned cornbread dressing is the absolute quintessential side dish for Thanksgiving. I mean - where there is turkey, there is dressing. It's also a great stand-alone dish. In the south, chicken and dressing is a popular casserole for a weeknight dinner.

A good cornbread dressing recipe is a southern staple. In the south, you're kind of known for your homemade dressing recipe. Everybody's idea of dressing is a little bit different. Many include vegetables like celery and onion, some don't. Some make cornbread dressing, some use white bread, some use crackers. On the other end, some recipes are dry, some is almost like a pudding. Everybody has a little different twist on their recipe.

That being said - I'm pretty proud of mine. 😉 It's kind of a mix of veggies and several different kinds of breads, with a creamy element that makes it really special. And yes, for you true Southerners, I use Jiffy cornbread - I know, I know, but it gives the recipe a little bit of sweetness that plays well with the savory elements. Trust me on this one.

What's the difference between dressing and stuffing?

There is really very little difference between dressing and stuffing.

If you're from the north, you might know this recipe as cornbread stuffing. Dressing is the southern cousin of stuffing; it's just baked in a casserole dish instead of stuffed in a bird and baked.

Stuffing tends to include more veggies (and sometimes even fruit like apples and cranberries), whereas in dressing, the breads are the stars of the show. And, from my experience, dressing is "wetter" (sorry, couldn't think of a better word) than stuffing, which typically doesn't have a lot of added liquids.

Why You'll Love This Recipe

You're going to love this one because it has one of the best-disguised shortcuts ever.

I know this is going to be controversial - but I actually like cornbread dressing with Jiffy cornbread mix more than homemade cornbread. It has a sweeter taste that plays really well off of the zest of the sausage in this recipe. It also blends into the dressing much better...no weird, crunchy bites!

And, if you've ever made homemade cornbread, you know that just using Jiffy mix is way easier. This shortcut recipe saves time and actually tastes better - win/win!

jiffy cornbread dressing - corner of the pan.

Thought about Thanksgiving dessert yet? Try my Pumpkin Apple Upside Down Cake or these Pumpkin Cake Pops!

Ingredients

(See recipe card at the bottom of this post for the full ingredient measurements.)

  • Jiffy Cornbread mix (prepared, cooled, and crumbled)
  • crushed saltines - Tip: crush the Saltines while still in the sleeve. Then, simply open the sleeve and pour it into the mix!
  • crushed oven-dried white bread - Your bread needs to be totally dry. It should break apart like a crouton or cracker when crumbled.
  • hot breakfast sausage - This ingredient is totally optional but does add a really yummy savory element to the dish.
  • butter
  • diced celery
  • diced onion
  • chicken broth - The amount in this recipe is just an estimate. You'll use a varying amount depending on your climate (i.e. how humid it is where you live). Start low and slowly add until you get to the right consistency!
  • cream of chicken soup
  • cream of mushroom soup
  • black pepper
  • ground sage
  • eggs - Yes, eggs! This helps firm up the dressing and make it less 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 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).
  • You can add ½ cup of diced dried fruit (like apples, apricots, prunes, or cranberries) to this recipe for an additional sweet element.

Necessary Equipment

To complete this cornbread dressing recipe, you'll need...

  • A skillet for cooking sausage & veggies
  • A large mixing bowl - Think the largest you've got.
  • 2 baking dishes - I normally use a 9x13" glass dish and an 8" square glass dish. You could also use an aluminum baking pan to freeze a portion for later.
  • A spoon or spatula for stirring

Step-by-Step Instructions: How to make Jiffy Cornbread Dressing

Take a look at this easy cornbread dressing recipe!

Step 1: Cook sausage and veggies.

Melt butter in a large skillet over medium heat. Cook sausage until browned and crumbly. Add celery and onion and sauté until veggies are translucent.

Step 2: Mix cornbread, white bread, and Saltines.

In a large bowl (ie the biggest one you've got), crumble and mix cornbread, white bread, and saltines.

Step 3: Mix in the remaining ingredients.

Once the sausage mixture is cooked, pour it into the bread mixture and stir well. Add soups, pepper, ground sage, and eggs.

One cup at a time, add chicken broth until the 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.)

Step 4: Bake.

Bake mixture in a 9x13" baking pan at 350° for 45-50 minutes, until top is browned and center is no longer jiggly.

How-to Video

Leftovers & Storage

Any leftovers of this Jiffy cornbread dressing recipe should be stored in an airtight container in the refrigerator. Flavors can easily seep into carb-heavy casseroles like this if they aren't sealed tightly.

This dish can be stored in the fridge for up to 3-4 days after preparation. When you're ready to enjoy it again, simply heat a single serving in the microwave.

Can I freeze dressing?

This recipe makes a whole lot of food, so I recommend either halving this recipe or freezing some of it (it freezes beautifully...just make sure you wrap it well). It will completely fill a 9x13" baking dish or two smaller aluminum pans.

You can fully prepare the recipe (including baking) before freezing. Wrap tightly and store in the freezer for up to 6 months. When you're ready to serve the frozen portion, thaw gently in the refrigerator overnight. Then, bake (covered) at 350 degrees for 20-30 minutes.

Can I make this dish ahead of time?

Yes, this is a perfect dish to pre-prep for Thanksgiving! Follow all steps except for baking the night before. Cover tightly and store in the refrigerator. Then, when ready to serve, bake according to recipe instructions.

More Expert 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.

Jiffy Cornbread Dressing FAQs

It's all about getting the right amount of chicken broth. When mixing the ingredients, you want to make sure your dressing is slightly soupier than you want the final dish.

You can halve it, but some of the ingredient measurements (like the sausage or the cans of soup) make that difficult. It's also difficult to double the recipe just because it makes so much food! You will have plenty by just making the amount in the recipe. It's technically possible to double it though, just expect to be eating dressing for a month.

This recipe is finished baking when the center of the dish is no longer jiggly and the top has begun to brown.

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)

xo, Leslie - signature at the end of blog post.
glass dish of jiffy cornbread dressing.

Jiffy Cornbread Dressing

Make this homemade Jiffy Cornbread Dressing recipe for your Thanksgiving or Christmas dinner! Made with sausage, celery, and onions for a rich, savory side dish.
5 from 25 votes

Affiliate links used.

Prep Time 35 minutes
Cook Time 36 minutes
Total Time 1 hour 25 minutes
Course Side Dish
Cuisine American
Servings 16
Calories 373 kcal

Equipment

  • skillet
  • 2 baking dishes I use a 9x13" dish and an 8" square dish.
  • spoon or spatula

Ingredients
  

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

  • Chicken and dressing is a popular dish in the south. If you'd like to make it, sub an equal amount of cooked 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).
  • You can add ½ cup of diced dried fruit (like apples, apricots, prunes, or cranberries) to this recipe for an additional sweet element.
  • You can fully prepare the recipe (including baking) before freezing. Wrap tightly and store in the freezer for up to 6 months. When you're ready to serve the frozen portion, thaw gently in the refrigerator overnight. Then, bake (covered) at 350 degrees for 20-30 minutes.
  • This is a perfect dish to pre-prep for Thanksgiving. Follow all steps except for baking the night before. Cover tightly and store in the refrigerator. Then, when ready to serve, bake according to recipe instructions.
  • You can fully prepare the recipe (including baking) before freezing. Wrap tightly and store in the freezer for up to 6 months. When you're ready to serve the frozen portion, thaw gently in the refrigerator overnight. Then, bake (covered) at 350 degrees for 20-30 minutes.

Nutrition Facts

Calories: 373kcalCarbohydrates: 34gProtein: 12gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 91mgSodium: 1148mgPotassium: 236mgFiber: 3gSugar: 8gVitamin A: 400IUVitamin C: 1mgCalcium: 66mgIron: 2mg
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2 Comments

    1. Leslie Lambert says:

      With that much bread, they help to hold everything together! You don't taste egg in this at all, I promise.