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.
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
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
