Jiffy Cornbread Dressing
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!
Servings: 8 servings
Ingredients
Jiffy Cornbread
- 2 boxes Jiffy Corn Muffin Mix 8.5 ounce each
- 2 Eggs
- 2/3 cup Milk
Dressing
- 1 lb Mild Sausage
- 2 tbsp Butter divided
- 1 cup diced Onion
- 1 1/2 cup diced Celery
- 2 tsp Poultry Seasoning divided
- 18 oz Chicken Broth
- 1/3 cup Milk
- 2 Eggs
- 6 slices stale Bread
- 1 tsp Salt
- 1 tsp Pepper
Instructions
Jiffy Cornbread
- Preheat oven to 400.
- Add both boxes Jiffy Mix to a large bowl.
- Add in the eggs and milk and mix until blended.
- Pour batter into an 8" x 8" baking dish.
- Bake until the top is golden brown (about 15-20 minutes).
- Allow the cornbread to cool.
- Cut into 1" pieces and leave out to begin getting stale.
Dressing
- Set oven to 350.
- Crumble and brown sausage until cooked. Remove from skillet and set aside.
- Melt 1 tablespoon butter in a skillet. Add onions, celery and 1 tablespoon poultry seasoning and cook until onions are soft. Remove from heat and allow to cool.
- In a large bowl combine milk, chicken broth and eggs. Whisk until blended.
- Add onion mixture to broth mixture.
- Add sausage to broth mixture.
- Add salt pepper and remaining poultry seasoning to broth mixture and stir.
- Break/tear bread and cornbread into pieces and add to broth mixture and stir to fully wet all the bread pieces.
- Grease a large casserole dish with remaining butter and transfer dressing to the dish.
- Bake for 40 minutes or until the dressing is browned.
Notes
- It's best to make and dice the cornbread as well as the additional bread a day ahead for a less soggy stuffing. If necessary, you can dry/toast the bread in a low temperature oven.
- The addition of the Italian sausage balances the sweetness of the cornbread, include the sausage if possible.
- Do not over cook the dressing. Bake it until it is light brown or golden on the top and moist in the center.
- If your dressing seems too dry for your liking and you have over baked, add a bit of additional stock and allow to warm back up. I found my ratio's of bread to liquid to be the perfect texture.
Nutrition
Calories: 540kcal | Carbohydrates: 47g | Protein: 17g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 1516mg | Potassium: 387mg | Fiber: 5g | Sugar: 15g | Vitamin A: 433IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 3mg