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.
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.