Jiffy Cornbread Dressing with Sausage
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 Corn Muffin Mix (plus milk and eggs to prepare)
- 7 slices oven-dried white bread
- 1 sleeve saltines (crushed in their sleeve)
- 16 oz hot breakfast sausage
- 1 stick butter
- 2 cups celery (diced)
- 1 onion (diced)
- 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
- Prepare the breads. Bake the Jiffy cornbread according to the package directions. Cool completely and crumble into a large bowl. Dry the white bread at 250°F until crispy, then cool and crumble it into the bowl. Add the crushed Saltines.
- Cook the sausage and veggies. Melt the butter in a large skillet over medium heat. Brown the sausage, breaking it into small crumbles. Add the celery and onion and cook until soft.
- Mix the dressing. Add the sausage mixture to the breads. Stir in the cream of chicken soup, cream of mushroom soup, sage, black pepper, and beaten eggs.
- Slowly add the broth. Pour in the chicken broth about 1 cup at a time, stirring after each addition. Stop when the mixture is very moist and easy to stir but not watery.
- Transfer to a baking dish. Spread the dressing in a greased deep 9x13" baking dish, or divide it between two smaller dishes if needed.
- Bake. Bake uncovered at 350°F for 45 to 50 minutes, until the top is golden, the center is set, and the middle reaches 165°F.
- Rest and serve. Let the dressing rest for 10 minutes before serving.
Notes
- For best results, prep the Jiffy cornbread 1 to 2 days ahead of time so it cools and crumbles easily.
- Dry the white bread completely before mixing to prevent mushy dressing.
- Add the broth a little at a time. The mixture should be stirrable but not watery. Depending on how dry the breads are, you may not need all 5 cups of broth.
- Use a 9x13" dish or divide the mixture between two smaller pans.
- Bake uncovered until golden, set in the center, and 165°F internally.
- Let the dressing rest for 10 minutes before serving.
- Mild sausage can replace hot sausage, and cream of celery can replace cream of mushroom soup.
- Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 3 months.
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
