Make this Jiffy Cornbread Dressing for Thanksgiving this year. With a few simple ingredients you can have a flavorful, perfectly moist, crispy topped traditional southern casserole. Enjoy it with or without sausage!

 

If you have never tried cornbread dressing with sausage, I highly recommend you give it a try. It’s a classic comfort food on most every southerners Thanksgiving table and, there is a reason for that, it’s absolutely delicious.
My kids have been raised on both cornbread stuffing and traditional stuffing (my hubby is originally from Kentucky where southern food is traditional). Since this recipe can be made quickly, I make both for Thanksgiving without much extra hassle.
If you are looking for a traditional thanksgiving dressing without cornbread, try my Old Fashioned Thanksgiving Dressing Recipe.

It’s a big southern debate. Can you make cornbread dressing with Jiffy Cornbread mix? Half the south would say no (jiffy is too sweet for them), the other half would say yes, it’s how their grandmother made it. With a few savory ingredients like Italian sausage, tasty veggies and poultry seasoning, the sweetness from the mix is almost unnoticeable.
If you would rather your Thanksgiving Cornbread dressing with Homemade Cornbread, feel free to use my recipe. It has just a touch of sweet with just a bit of sugar.

Southerns have quite a few debates when it comes to Thanksgiving stuffing. A second argument is to if dressing should be made with condensed soup or with stock, ha ha. This recipe for Cornbread Dressing uses stock. One of these days, I should probably try to make it with soup so I can find out if I am missing out on something.

Another country wide debate is whether this Thanksgiving side dish it is stuffing or dressing, lol. If you would like to get technical, this is a Jiffy Cornbread Dressing as we bake our dressing in a casserole dish separate from the turkey. If we stuffed it in to our turkey, it would be called stuffing. But many northerners, like myself (I grew up in upstate NY) call both stuffing for some odd reasoning, lol. Southerners on the other hand call it dressing. We can all agree on one thing.. stuffing or dressing is a Thanksgiving must serve dish.

Jiffy Cornbread Dressing Ingredients

To make this Jiffy Cornbread Stuffing recipe, you’ll need a short list of savory ingredients. A few of these are probably already on hand- like bread and milk- but you might have to run to the store if you don’t have everything, like the mild sausage. Give our ingredients list a quick once-over and see if you’ve got any missing ingredients:

• Jiffy Corn Muffin Mix – Before we get to making stuffing, we have to deal with making cornbread. Thankfully, this Jiffy Cornbread Mix helps make things much quicker and simpler. It’s best to make your cornbread a day ahead, dice into larger pieces and leave in the open air. This will stale the cornbread which is ideal for a perfect stuffing.
• Eggs – You’ll need eggs and milk for the Jiffy Cornbread and the dressing recipe too. Adding the egg to the dressing helps “bind” the bread and additional ingredients. I have never skipped the egg in this recipe.
• Milk
• Mild Sausage – Make sure you get mild sausage for this cornbread stuffing. Sweet sausage doesn’t really work with the semi-sweet corn muffin mix. Hot Italian sausage could work if you don’t mind the bit of extra heat.
• Butter
• Onion – Go with yellow or white onions here.
• Celery
• Poultry Seasoning
• Chicken Broth – Chicken stock will work too. In a pinch, something like vegetable stock is ok too!
• Bread – You’ll want some thick bread here. Either cut some slices off some French or Italian bread or grab a few pieces of Texas toast. We want this bread to be a little stale too so either leave it out to get stale or dry it out in a low oven.
• Salt and Pepper

See recipe card for quantities.

How to make Cornbread Stuffing with Jiffy Mix

Once you’ve got everything together, making Cornbread Dressing with Jiffy Mix is pretty simple. Even if you don’t know how to make cornbread, we’ve got some quick instructions to get you moving right along to the rest of the recipe. Whenever you’re ready to make some tasty golden topped stuffing, here’s what you’ll have to do:

• Combine Jiffy Corn Muffin Mix, 2 eggs, and some milk in a large mixing bowl to make batter. Transfer to an 8×8 baking dish, bake at 400 for 15-20 minutes, let cool completely, and then cut into 1-inch pieces before leaving out to get stale. After that, set a skillet on the stovetop over medium heat, add the sausage and cook until browned, stirring and crumbling in the process.

• Move browned sausage to a separate bowl, clean your pan, then add some butter to the skillet, let melt, and then add onions, celery, and poultry seasoning. Cook until vegetables soften and become aromatic before removing from the heat and setting aside to cool.

• To a large bowl, add your milk, chicken broth, and remaining 2 eggs. Whisk to combine.

• Add your cooled veggies to the milk egg mixture.

• Next, add cooled browned sausage to the mix along with salt, pepper, and remaining poultry seasoning.

• If you haven’t already, cut or tear bread and cornbread pieces down into smaller chunks. Add them to the bowl with the stuffing mix. Stir dressing until all the cornbread and bread pieces become coated and soaked with the egg and milk mix.

• Pick your favorite large casserole dish (9×13 is approximate) and grease with butter. Transfer the raw stuffing into the dish, use a spatula or spoon to even it out, then transfer to an awaiting 350 degree oven. Let bake for 40 minutes or until Cornbread Dressing has browned to your preference.

Storage / Freezing

Storage: Before storing leftover cornbread dressing, make sure you let it cool completely- this will help it keep longer. Once cooled, transfer over to an airtight container or resealable bag. Expect it to keep in the fridge for 3-4 days.

Freezing: For frozen stuffing or dressing, it’s a similar procedure. Let cool completely before transferring to a freezer-safe container or bag and squeezing out any excess air. Keep in the freezer for 3-6 months, let thaw overnight in the fridge, and consider reheating with a splash of chicken broth to keep it from drying out.

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